Recipe of the week: Loin of goat, cracked wheat and anchovy dressing

21 April 2018 by
Recipe of the week: Loin of goat, cracked wheat and anchovy dressing

At the time of writing, Elliott Lidstone cooks at Box E in Bristol. We got to know each other via Twitter as I kept asking/nagging/harassing him into trying our product. He eventually caved in while he was head chef at the Empress in Hackney, and the results were brilliant. There is finesse, a lightness of touch, in Elliott's cooking that marks him out, and you can see it in his contribution here.

Serves 4

About 600g kid loin

Splash of vegetable oil

50g butter

Sea salt and freshly ground black pepper

For the anchovy dressing 1 shallot, finely chopped

50g tin of anchovies, drained and finely chopped

1tbs white wine vinegar

3tbs olive oil

For the cracked wheat 250g cracked wheat

1 leek, finely chopped

3 celery sticks, finely chopped

1 garlic clove, crushed

Splash of olive oil

150g mixed seeds (pumpkin and sunflower work well)

½ bunch of parsley, chopped

Preheat the oven to 200°C. For the anchovy dressing, mix the shallot and anchovies in a bowl with the vinegar and oil, ensuring that the anchovies are dispersed throughout. Set aside.

Put the cracked wheat in a large heat-proof bowl, pour over 500ml boiling water, cover and leave for 15 minutes.

Sweat the leek, celery and garlic in a pan with the oil until tender. Mix with the cracked wheat. Toast the seeds in a dry pan and add to the cracked wheat with the chopped parsley. Mix well and season to taste.

Cut the loin into four equal portions and seal in a hot pan with the oil until the outside is browned. Add the butter and, when it is melted and foaming, spoon it over the loin. Transfer to the oven and cook for four minutes. The loin is best served pink but needs to be rested well (for around 10 minutes) in a warm place.

Heap the cracked wheat onto four plates. Slice the loin thinly and place on top. Spoon over the anchovy dressing and serve.

Photography by Mike Lusmore

Recipe taken from Goat: Cooking and Eating by James Whetlor >>

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