Spiced Goat Leg with Tomato | Recipe by sousvidetools.com
Spiced goat leg with tomato fondue, aubergine purée and courgette
- COOK TIME: 12 Hours
- PREP TIME: 2 Hours
- DIFFICULTY: Medium
- SERVES: 4
Ingredients
- 1 goat leg, about 800g
- 1 tsp five-spice powder
- 1 tsp ras el hanout
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 1 onion, cut into quarters
- 1 bay leaf
- 200ml of chicken stock
- 1 pinch of salt
- rapeseed oil
Tomato fondue
- 400g tin of chopped tomato
- 6 vine tomatoes, diced
- 4 onions, thinly sliced
- 1 tsp cumin seeds
- 1 pinch of ras el hanout
- 1 bay leaf
- 1 chilli, halved
- 4 garlic cloves, sliced
- 200ml of extra virgin olive oil
- 1 dash of Chardonnay vinegar
- 1 pinch of salt
- 1 dash of rapeseed oil
Aubergine purée
- 2 large aubergines, halved lengthways
- 1 garlic clove, thinly sliced
- 1/2 tsp ground cumin
- 2 sprigs of fresh thyme, leaves picked and roughly chopped
- 1/2 banana shallot, finely diced
- 1/2 tsp chopped parsley
- 1/2 tsp chopped chives
- 1 pinch of salt
- extra virgin olive oil
To serve
- 2 courgettes
- 1 pinch of ground cumin
- micro salad leaves, to garnish
Method
Recipe courtesy of chef Ollie Moore from www.greatbritishchefs.com
METHOD
- For the spiced goat, mix together the five-spice powder, ras el hanout, turmeric and cumin seeds and massage into the goat leg. In a large preheated frying pan, quickly fry the meat over a high heat, turning the leg until it is browned all over. Remove from the pan and leave to cool.
- Preheat the water bath to a temperature of 78⁰C.
- Place the cool goat leg in a large vacuum bag with the onion and bay leaf. Pour over the chicken stock, then vacuum the bag using a chamber sealer. Place the sealed bag in the water bath and leave to cook for 12 hours.
- Once cooked, unseal the vacuum bag, remove the goat and set aside to cool for around 20 minutes, then shred the meat off the bone. Arrange the shredded meat in a line across a sheet of cling film and roll to create a sausage shape approximately 5cm in diameter. Fold or twist the cling film at ends to seal the sausage completely, then place in the fridge and leave to set for 1 hour or more.
- While the goat is chilling, start preparing the tomato fondue. Heat the rapeseed oil in a large saucepan. Gently sweat the onions in the hot oil with the cumin, ras el hanout, bay leaf, chilli, garlic and salt for about 5 minutes.
- When the onions are soft, add the chopped tomatoes and diced vine tomatoes and bring to a gentle simmer, then cook for 45-55 minutes until thick.
- For the aubergine purée, place the garlic, cumin, thyme and salt in a pestle and mortar, drizzle over some extra virgin olive oil and pound into a coarse paste.
- Smear the garlic paste over the exposed flesh of the halved aubergines. Place each piece of aubergine on a sheet of foil and fold up to create a sealed parcel. Cook the parcels in the oven until the aubergines are soft all the way through. This should take 45-55 minutes. Remove from the oven and set aside until cool enough to handle.
- Meanwhile, finish the tomato fondue. Press the simmered tomato mixture through a coarse sieve, then transfer to a clean saucepan. Place over a low heat and gradually add the extra virgin olive oil, mixing all the time with whisk until thick and fully emulsified. It may not be necessary to add all of the oil.
- Pour the emulsified fondue through a fine chinois or a sieve to make it smooth, then season to taste with Chardonnay vinegar and salt. Store in a warm place until needed. Do not allow the fondue to cool.
- Next, complete the aubergine purée. With a spoon, scrape the aubergine flesh into a bowl and discard the skins. Mix the flesh with the shallot, parsley and chives, then add salt to taste and gradually drizzle in some extra virgin olive oil, stirring until the purée is smooth and creamy.
- Take the chilled goat out of the fridge, remove the cling film and thickly slice into rounds. In a large frying pan, fry the rounds in hot rapeseed oil until golden brown underneath, then turn over and repeat on the other side. Ensure that the rounds are heated through before serving.
- Meanwhile, thickly slice one courgette, cutting diagonally, and cut the other courgette into small dice. Set the diced courgette to one side and place the courgette slices in a hot griddle pan. Cook until softened and charred.
- To serve, create a pool of warm fondue into the centre of each plate. Top with a quenelle of aubergine purée, a fried goat round and a few griddled courgette slices. Add a garnish of diced courgette and micro salad leaves and sprinkle with a little ground cumin to finish.
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