Loin, leg and shoulder of goat with carrot puree and lemon thyme cabbage – by Dean Timpson
Ingredients (Serves 6)
1 kid goat carcass
4 medium shallots
300g carrot, diced
100g celery, diced
Caul fat
5 medium carrots
250g butter
2 medium potatoes
1/2 head Savoy cabbage
100ml double cream
2 sprigs lemon thyme
1 stick celery, diced
Salt and pepper
Method
Remove shoulder and leg from carcass and tunnel bone. Place shoulder into a Vac Pac bag and cook in a water bath for 24 hours at 62°C.
Break the leg down into individual muscle groups, place into separate Vac Pac bags with diced carrot, celery and diced shallot (reserve one for the cabbage) each. Cook in a water bath for 30 minutes at 62°C.
Remove the loins from the backbone and butterfly them remove the meat from the skin and trim. Roll up loins, cover with caul fat and cook in a water bath for 12 minutes at 62°C.
For the purée, peel and dice three carrots into 1cm pieces and place in Vac Pac bag with 25g butter, salt and pepper. Cook for 45 minutes then purée.
For the reduction, dice and liquidise two carrots. Reduce gently to a coulis, adding butter to taste, season.
Bake the potatoes for 45 minutes to an hour and mash with 50g butter and 100ml double cream. Remove stalks from the cabbage and julienne. Boil in salted water until al dente. Dice remaining shallots and sweat with 25g butter and lemon thyme. Add to cabbage.
To serve, slice the loin and shoulder into six pieces and flash-fry in a little butter until warmed through. Flash-fry the leg muscles in the same way and slice. Arrange one piece of loin, one piece of shoulder and half a sliced leg muscle on the plate with some carrot purée, cabbage, and drizzle with the carrot reduction.
