Leg and rack of Crete Senesi goat with artichokes

PT3H

PT10H

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Ingredients

Metric

Imperial

Goat

Sauce

Pickled vegetables

  • 75g of caster sugar
  • 100g of water
  • 35g of red wine vinegar
  • 35g of white wine vinegar
  • 2 radishes, cut in half
  • 1 beetroot, diced
  • 1/4 celeriac, diced

Artichokes

  • 4 artichokes, peeled, cleaned and halved
  • 25ml of extra virgin olive oil
  • 1 sprig of thyme

Liver and sweetbreads

Spinach chlorophyll

  • 500g of spinach
  • 100ml of vegetable stock
  • 100ml of olive oil

Garnish

  • micro herbs
1
Preheat a water bath to 62°C
2
To prepare the goat leg, remove the bones and reserve for sauce. Place the leg in a vacuum bag with the oil and spices and cook in the water bath for 10 hours
3
Leave to cool then drain and dry on a kitchen paper. Cut the meat into small squares and set aside
4
Preheat the oven to 210°C/gas mark 7
5
For the sauce, coarsely blend the celery, carrots and onions and sauté them in a pan with a little olive oil
6
Brown the goat's bones in the oven for 10 minutes, then add the bones to the sautéed vegetables. Add the ice and boil over medium heat for 2 hours. Pass through a sieve
  • 2kg ice
7
Add a dash of oil to a clean pan and sauté the shallot with the spices. Deglaze with white wine and add the strained goat broth until you obtain a sauce consistency. Pass through a fine sieve
8
For the pickled vegetables, place the sugar and water in a saucepan and bring to the boil. Remove from the heat, divide between two bowls and add the red wine vinegar to one and the white wine vinegar to another. Allow the solutions to cool
  • 75g of caster sugar
  • 100g of water
  • 35g of red wine vinegar
  • 35g of white wine vinegar
9
Pour the red solution into two different vacuum bags and the white one into another bag. Add the celeriac to the clear solution and the radishes and beetroot to the other bags. Seal and steam for 5 minutes
10
Preheat a water bath to 90°C
11
Peel, clean and halve the artichokes. Place them in a vacuum bag with the extra virgin olive oil and thyme and seal. Place in the water bath for 12 minutes
12
Preheat a water bath to 63°C
13
Cut the liver and sweetbreads into small cubes and season with salt and thyme leaves
14
Lay a sheet of cling film on the work surface and lay the caul fat on top of it. Spread the liver mixture in a line then roll it up to form a sausage, being careful not to trap any cling film inside. Tie the ends and then wrap in foil. Cook in the water bath for 40 minutes
15
For the spinach chlorophyll, blanch the spinach leaves in boiling salted water and refresh in iced water
16
Squeeze out any excess moisture and transfer to a blender with the vegetable stock and oil. Season with salt and pass through a fine sieve
  • 100ml of vegetable stock
  • 100ml of olive oil
17
Preheat the oven to 200°C/gas mark 6
18
Heat a frying pan over a medium-high heat and colour the goat rack on all sides before transferring to the oven for 4 minutes. Leave to rest for at least 5 minutes before carving
19
Colour the goat leg portions skin-side down in a hot pan until golden
20
To serve, randomly place the pickled vegetables around the plate. Carve the rack and sausage and place around the plate with the leg portions. Finish the dish with dots of the spinach and goat sauces and the micro herbs
  • micro herbs
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