Goat Tajine

 

If you don’t have a tajine simple use a good casserole dish.

1 leg or shoulder of Tynedale goat kid

1 aubergine

1 butternut squash

2 red peppers sliced

3 celery sticks diced

10 cherry tomatoes whole

1 onion chopped

4 cloves of garlic chopped

1 tbsp tomato puree

400g / 1 tin of chick peas

1 tsp cumin powder

1 tbsp coriander powder

1 tin of tomato polpa (chopped tomatoes will do fine)

chicken stock to cover

 

Brown the meat and cover it 3/4 way with chicken stock, cover and cook at 150°c for 1 hour. Remove from the oven and add the remainder of the ingredients and cook for a further 60 to 90 minutes or until the meat is actually falling apart.

Season with salt and pepper serving with cous cous.

Tynedale goat kid with pea, pickled onions, goat’s cheese bonbons.

1 rack of goat, French trimmed

500g fresh beetroot

100ml dbl cream

100g goat’s cheese

300g garden peas, frozen is fine

cocktail pickled onions

bread crumbs

egg

flour

dried thyme

gravy

vinaigrette

fresh basil

chorizo

 

Bring the goat’s cheese to room temperature and break down, introduce the chrizo (chopped) and basil. Shape into small bonbons and place in the fridge for an hour to set. Roll in flour, beaten egg and then bread crumbs and set aside.

Season the goat with salt, pepper and thyme and allow to marinade for one hour in the fridge. Wrap the beetroot in tin foil and bake in the oven at 180°c until soft. Bring your cream to the simmer and chop and add the beetroot. Blitz to a puree and set aside.

Seal the meat on a hot pan with some rapeseed oil to brown and roast at 200°c for 12-15 minutes. Rest for 5 minutes under foil.

Bring the beetroot puree back to temperature heat the peas and baby onions in a knob of butter. Deep fry the bonbons at 170°c until they begin to take colour.

Assemble and serve as shown.

Tynedale Goat Kid

25 Lisnastrean Road, Lisburn, BT27 5PB

t: Ian Wilson, 07561 315 022 Ann Wilson, 07845 786 584

e: info@tynedalegoatkid.com