Braised goat leg crepinette

Tara Davis Bistro Selle Albury, Australia

Tara Davis
Bistro Selle
Albury, Australia

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“My first memory of cooking would probably be in high school, in home economics. Then when I finished high school I got a job as a kitchen hand and a week later I started an apprenticeship. I just fell in love with the industry..”
— Tara Davis
 

PART 1

BRAISED GOAT LEG CREPINETTE

INGREDIENTS

  • 1 WHOLE GOAT LEG – BONE IN
  • 2 CARROTS - DICED
  • 2 ONIONS - DICED
  • 2 CELERY – DICED
  • 1 BULB GARLIC – CUT IN HALF
  • ½ BUNCH THYME
  • 2 TEASPOONS RAS EL HANOUT
  • 2 TEASPOONS FENNEL SEEDS
  • 2 TEASPOONS CUMIN SEEDS
  • 2 TEASPOONS CORIANDER SEEDS
  • PRESERVED LEMON 400G
  • WHITE WINE 750ML
  • CHICKEN STOCK 2LT
  • SALT AND PEPPER
  • CAUL FAT 500G

METHOD

  1. SEASON THE GOAT LEG AND SEAL ON GRILL UNTIL GOLDEN, PLACE IN A BRAISING TRAY
  2. SAUTE THE VEGETABLES, GARLIC, HERBS, LEMON AND GROUND SPICES.
  3. DEGLAZE WITH WINE, ADD CHICKEN STOCK
  4. BRING THE BRAISING LIQUID TO THE BOIL, POUR THE LIQUID OVER THE GOAT LEG COVER AND PLACE IN THE OVEN AT 175C FOR 3-4 HOURS UNTIL TENDER
  5. ONCE COOKED REST FOR ½ HOUR THEN REMOVE GOAT FROM LIQUID, REMOVE ALL THE BONES AND PLACE THE MEAT IN A TRAY LINED WITH GREASE PROOF PAPER, PRESS DOWN UNTIL YOU HAVE AN EVEN LAYER OF MEAT 3-4CM. PLACE ANOTHER TIGHTLY FITTING

    TRAY ON TOP, PLACE A SMALL AMOUNT OF WEIGHT ON TRAY AND PLACE IN THE FRIDGE TO SET OVERNIGHT
  6. STRAIN THE BRAISING LIQUID DISCARD THE VEG AND REDUCE THE LIQUID UNTIL A THICK GLAZE
  7. ONCE GOAT IS SET CUT INTO DESIRE SHAPE AND WRAP IN CAUL FAT
  8. SEASON AND ROAST THE GOAT CREPINETTE, COOK AT 180C FOR 10- 15MIN UNTIL GOLDEN BROWN AND CAUL FAT HAS MELTED, SERVE WITH THE REDUCED GOAT JUS

PART 2

RICOTTA AND PRESERVED LEMON DUMPLINGS

INGREDIENTS

  • RICOTTA 500G
  • 1/4 CUP PARMESAN
  • 1/2 CUP PLAIN FLOUR
  • 1 TEASPOON SALT
  • 1 EGG YOLK

METHOD

  1. PASS RICOTTA THROUGH DRUM SIEVE, ADD YOLK, PARMESAN AND SALT, GENTLY COMBINE
  2. ADD FLOUR AND MIX GENTLY TO FORM A SOFT DOUGH
  3. USE REMAINING FLOUR ON BENCH AND GENTLY KNEAD UNTIL NO LONGER STICKY
  4. FORM INTO LOGS, PLACE IN FRIDGE 30 MIN TO REST
  5. ONCE SET CUT AND COOK IN SALTED BOILING WATER
 

PART 3

ROASTED FENNEL

INGREDIENTS

  • 2 FENNEL
  • 2 TEASPOON FENNEL SEEDS – TOASTED AND GROUND
  • ZEST OF ONE LEMON
  • OLIVE OIL 100G
  • SALT AND WHITE PEPPER

METHOD

  1. CUT EACH FENNEL INTO 8 WEDGES, PLACE IN BOWL WITH FENNEL SEEDS, LEMON ZEST, SALT AND PEPPER
  2. ROAST 180C 15-20MIN UNTIL GOLDEN AND TENDER

PART 4

PRESERVED LEMON AND GARLIC CREAM

INGREDIENTS

  • 10 BULBS GARLIC
  • CREAM 500ML
  • PRESERVED LEMON 100G
  • SALT

METHOD

  1. PEEL THE GARLIC, PLACE IN COLD WATER BRING TO THE BOIL, DRAIN THE WATER AND REPEAT THIS PROCESS 3 TIMES
  2. PLACE THE BLANCHED GARLIC, CREAM AND PRESERVED LEMON IN A PAN AND GENTLY SIMMER FOR 10-15MIN UNTIL GARLIC IS SOFT.
  3. PUREE MIXTURE UNTIL SMOOTH, PASS THROUGH A SIEVE AND SEASON WITH SALT
  4. RAW SHAVED FENNEL, TOASTED PINENUTS, PARSLEY DRESSED IN LEMON VINAIGRETTE
 

Mark Jesser