Chef Ashley Martin loves the flavour of goat and demonstrates a fantastic dish using this tender, versatile meat. "I had a very close encounter with a roasted goat in Rioja once and it left me slightly traumatised. Fortunately, all is well now and the only part of the memory that remains is the fantastic suitability of the local Tempranillo-based wines. Add in toasted spice and winter vegetables and it’s a dish just made for the warm, textured and spicy Tempranillos popping up all over Australia. One of the first really successful ones that I remember trying was the Samuel’s Gorge Tempranillo from McLaren Vale. Well, that was several vintages ago, but I had the current vintage just a couple of weeks ago and it retains that inviting, comforting warm spiciness – delicious." - Dan Coward
- 1 kg goat meat
- 100 ml olive oil
- 1 onion
- 1 stick celery
- 1 carrot
- 2 garlic cloves
- ½ bunch thyme
- 500 ml white wine
- 2 litres vegetable stock
- 9 sheets puff pastry
- 2 eggs
- 10 juniper berries
- knob of butter
- 10 cumin seeds
- 10 fennel seeds
- 1 bunch baby beetroots
- 1 bunch baby carrots
- 1 bunch baby turnips
- 150 g butter
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drink Samuel’s Gorge Tempranillo 2011, McLaren Vale, SA
Slice the goat meat into 5cm dices. In a large pot, heat 50 ml of your olive oil. Add the goat meat and cook until brown.
Remove and set aside.
To make the braising liquid, dice the onion, celery, and carrot. Roughly chop the garlic and thyme.
In the same pan, sauté the braising liquid ingredients in the remaining olive oil for approximately 5 minutes. Add the white wine and reduce to half.
Add the vegetable stock and reduce to a sauce consistency (approximately half the original amount). Add the goat meat. Place a cartouche over the top and simmer slowly until tender, approximately 2 hours.
Strain off most of the remaining liquid, but leave the mix slightly wet. Place your goat mix in the fridge and cool down. Once cooled, gently pull the meat apart.
To make the pithiviers, cut out 36 rounds in the puff pastry with a 9cm-circle cutter. Spoon 50 g of the cool goat mix in the center of the pastry circles using a 5 cm ring.
With the remaining circles, whisk 1 egg and using a pastry brush, brush the circles with the egg mixture. Place the pastry circles on top of the goat mix and press around the edges; be sure not to leave any air bubbles.
Using the circle cutters again, cut around the pastry edges to neaten them up. Using the last egg, separate the yolk from the white. Brush the pithiviers with the yolk only and set aside.
Toast the juniper berries and add them to the remaining braising liquid. Reduce to a sauce consistency, take off the heat and add a knob of butter. This will be the jus.
Peel the baby vegetables and blanch for 3 minutes.
Toast the cumin and fennel seeds for 2 minutes at 180°C. Crush in a mortar and pestle until fine.
Place the pithiviers in the oven at 200°C for 10 minutes or until golden.
In a pan, glaze the baby vegetables with the butter. At the last minute, add your toasted spice to taste and season with salt and pepper.
To serve, place a pithivier on a plate. Spread some baby vegetables around and finish with the jus. Dust the plate with any remaining spice for a great aroma.