Goat noisette & cutlet

Ludo Baulacky
The River Deck
Albury, Australia

“My Mom and dad were always is in the kitchen after work, So I guess I get a lot of inspiration from them. Having spent half my life overseas has also exposed me to a lot of cooking influences””

— Ludo Baulacky

INGREDIENTS

PART A

• 1 SADDLE OF GOAT
• 1 FULL RACK GOAT
• CHESTNUTS SCORED 50G
• PURPLE CONGOS 200G
• 2 BABY CARROTS
• CREPINETTE 200G
• BABY SPINACH 300G
• GOAT LIVER 50G
• SWEETBREADS 50G
• 2 SHALLOTS
• 1 GARLIC
• 2 BAY LEAVES
• SPRING OF THYME
• SPRING OF ROSEMARY
• 1 SHOT OF BRANDY
• PEPPERCORN
• MURRAY RIVER SALT
• MILK 200ML

PART B

• 1 CARROT
• 1 LEEK
• 1 ONION
• 2 GARLIC CLOVE
• SPRING OF THYME
• 2 CUPS OF RED WINE
• SPRIG OF ROSEMARY
• 1 BAY LEAF
• BUTTER UNSALTED 200G

METHOD

1. TAKE THE SADDLE OFF THE BONE LEAVING THE CONNECTIVE TISSUE TOGETHER LEAVE IT ON THE SIDE
2. TAKE THE RACK AND RUN THE BLADE ALONG THE BONE TO CLEAN THE BONES AND TAKE ALL THE MEAT OUT OF IT. (ASK YOUR BUTCHER TO DO IT IF YOU WANTED TO)
3. BLANCH THE SPINACH, REFRESH IN ICE WATER, SQUEEZE IT AND LEAVE ON THE SIDE
4. DICE THE LIVER AND THE SWEETBREADS SEPARATELY AND KEEP THEM SEPARATE
5. IN HOT PAN, POUR A LITTLE BIT OF OIL AND SWEAT THE DICED SHALLOTS, ½ GARLIC SLIVERS WITHOUT COLOUR, THEN ADD THE SWEETBREADS AND LIVER. CARAMELISED THEM AND ADD THE SHOT OF BRANDY AND FLAMBÉE. ADD THE SPINACH MIX IT IN WEL. PUT IN THE FRIED TO COOL DOWN ON A PAPER TOWEL/ CHUX
6. WHILE THE MIX IS COOLING DOWN, TAKE YOUR GOAT RACK, ½ GARLIC, SPRIG OF ROSEMARY, 1 BAY LEAF, A LITTLE OLIVE, 40 G BUTTER, PINCH OF SALT. WRAP THE BONE IN BAKING PAPER. IN A VAC PAC BAG, PUT ALL THOSE INGREDIENTS TOGETHER AND VAC IF ON A HIGH SETTING.
7. IN A WATER BATH, SET AT 50 DEG, COOK THE RACK FOR 50 MNS, THEN REFRESH IN ICE WATER, THIS PROCESS WILL TENDERISE YOUR MEAT AND INTENSIFY THE FLAVOUR
8. TAKE THE SADDLE, UNWRAP THE LIPS ACROSS YOUR WORKING STATION AND PUT THE SPINACH MIX IN THE MIDDLE. WRAP THE SADDLE, THE ROLL IT IN CREPINETTE. WASH YOUR CREPINETTE IN SOME COLD WATER TO REMOVE ANY BLOOD IN IT.
9. ON A TEA TOWEL, EXTEND YOUR CREPINETTE AND PUT THE NOISETTE OF GOAT IN IT. ROLL IT TIGHT AND IF YOU HAVE A BUTCHER’S STRING TIE THE MEAT UP.
10. SEAL THE NOISETTE OF GOAT GENTLY ON A LOW FLAME WITH ABOUT 50 G OF BUTTER UNTIL GOLDEN BROWN BY TURNING CONSISTENTLY.
11. ONCE COOLDOWN PUT IN A WATER BATH AT 55 DEG FOR 45 MNS THEN COOL DOWN
12. WITH THE LEFT OVER BONES, ROAST ALL OF THEM AT 220 DEG, FOR 30 HOUR WITH YOUR CARROT, ONION CUT IN HALF WITH THE SKIN, THEN TAKE ALL AND TRANSFER IN A POT, FILL THE WATER UP TO THE BONES AND BRING TO THE BOIL. ONCE TO THE BOIL, BRING IT DOWN TO SIMMER,
13. WITH THE TRAY THAT THE BONES WAS ROASTED IN, PUT IT BACK IN THE OVEN OR STOVE ADD YOUR RED WINE TO THE TRAY AND SCRAPE THE MEAT JUICE THAT GOT STUCK ON THE TRAY. PUT ALL THOSE LOVELY JUICES IN YOUR POT,
14. SKIM YOUR STOCK OF IMPURITIES, USUALLY ITS ALWAYS ON THE PERIMETER OF YOUR POT
15. ADD, YOUR PEPPERCORN, BAY LEAF, GARLIC, ROSEMARY, AND HALF A LEEK.. COOK FOR 1 HOUR
16. PASS STOCK THROUGH A FINE CHINOIS, AND IN A NEW POT REDUCE THE STOCK DOWN, YOU SHOULD GET A RICH LIGHT GRAVY. ONCE REDUCE YOU COULD USE IT AS YOUR SAUCE FOR THE DISH
17. TAKE ALL MEAT OUT OF THE FRIDGE, AND LEAVE IT AT LEAST 20 MNS, BEFORE COOKING. PUT YOUR OVEN AT 210 DEG CELSIUS.
18. PEEL THE BABY CARROT AND BLANCH IT WITH WATER, SALT, AND SOME BUTTER.
19. IF YOU BUY UNPEELED CHESTNUT, CRISS CROSS THE TOP OF THE NUT AND THROW IT IN THE OVEN AT 2OO DEG FOR ABOUT 10 MNS, THEN PEEL IT WHILE HOT AND PUT IT IN MILK AND COOK IT UNTIL TENDER, BLITZ ALL TOGETHER UNTIL A SMOOTH PASTE OBTAINED AND POUR IT INTO A PIPING BAG AND RESERVE
20. FOR THE ROSTI, GRATE YOUR POTATO AND SOAK IT IN WATER, SQUEEZE AND DRY THE POTATO AND IN A BOWL ADD HERBS, SALT, PEPPER AND CHEESE IF YOU WANTED TO, COOK IT UNTIL GOLDEN BROWN ON EAH SIDE
21. CHOOSE A PAN THAT CAN GET IN THE OVEN AND LEAVE IT IN THERE FOR 10 MNS TO GET SOME HEAT. TAKE IT OUT AND PUT IN THE NOISETTE AND RACK
22. COOK FOR ABOUT 10-14 MNS
23. TAKE OUT OF THE OVEN AND LEAVE IT ON THE BENCH, ADD YOUR BLANCHED CARROT TO THE PAN TO WARM IT UP
24. DIP YOUR PIPING BAG INTO SOME WARM WATER TO WARM THE PUREE UP AND THE ROSTI BACK IN THE OVEN FOR A QUICK WARM UP
25. SLICE YOUR MEAT AND SEASON
26. ON A PLATE, PUT SOME DOLLOPS OF CHESTNUT PUREE ON, PLACE YOUR ROSTI ON THE SIDE OF THE PLATE. ARRANGE YOUR MEATS ON THE PLATE, ALONG SIDE THE CARROT, AND DRIZZLE WITH YOUR SAUCE AROUND THE PLATE,
27. PLACE SOME NASTURTIUM LEAVES AROUND THE PLATE

Goat shoulder tortellini

David Kapay
Miss Amelie
Wodonga, Australia

“My yaya was always in the kitchen growing up, so there was an instant connection to food, love, passion and family”

— David Kapay

INGREDIENTS

PART 1

• OIL 100ML
• 3 CHOPPED CELERY
• 1 CARROT CHOPPED
• 1 ONION CHOPPED
• RED WINE 750ML
• CHICKEN STOCK 1L
• ½ CUP FLAT LEAF PARSLEY
• 1 SPRIG ROSEMARY CHOPPED
• 4 CLOVES GARLIC
• 3 TSP MURRAY RIVER SALT
• 1 GOAT SHOULDER BONE IN

PART 2

• GOAT FILLING
• GRATED PARMESAN 150G
• BUTTER 75G
• 2 EGGS, BEATEN
• 4 ANCHOVY FILLETS
• 10 SAGE LEAVES, CHOPPED
• 2 TBSP EXTRA VIRGIN OLIVE OIL
• JUICE OF 1 LEMON
• FRESH CRACKED BLACK PEPPER

METHOD

PART 1

1. FRY OFF VEGETABLES UNTIL GOLDEN BROWN, DEGLAZE WITH RED WINE AND REDUCE BY ½. ADD STOCK AND REDUCE BY HALF. TRANSFER TO A BOWL.
2. COMBINE HERBS, GARLIC, OIL AND SALT AND RUB OVER GOAT. BROWN OFF GOAT SHOULDER AND RETURN VEGETABLES AND JUICES BACK TO THE GOAT. COVER AND ROAST FOR 10 HOURS AT 90DEGREES.
3. ONCE COOKED AND COOLED, SHRED GOAT MEAT AND STRAIN PAN JUICES FROM THE ROAST. REDUCE COOKING JUICES TO ROUGHLY 200 ML.

PART 2

1. FINELY CHOP THE ANCHOVY AND SAGE LEAVES AND ADD TO THE SHREDDED GOAT MEAT, THE REDUCED COOKING LIQUOR AND THE REMAINING INGREDIENTS.
2. NO SALT SHOULD BE NEEDED AS WE WILL NATURALLY SEASON WITH PARMESAN CHEESE, ANCHOVY AND THE INTENSE REDUCED GOAT STOCK.
3. YOU ARE READY TO ROLL YOUR PASTA.

Braised goat leg crepinette

Tara Davis
Bistro Selle
Albury, Australia

“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