Goat shoulder tortellini

David Kapay Miss Amelie Wodonga, Australia

David Kapay
Miss Amelie
Wodonga, Australia

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“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.

Mark Jesser