In a pickle about what to cook for dinner? These Middle Eastern-flavoured goat racks with sweet date puree are sure to impress.
- 2 goat racks, about 450 g each
- olive oil, for rubbing
- thyme, for seasoning
- 250 g pitted dates
- 250 ml orange juice (freshly squeezed)
- 8 radishes
- 250 g yoghurt, hung overnight in muslin over a bowl
- sumac, to sprinkle
- 12 rose petals, washed (optional)
- 150 ml water
- 125 ml white vinegar
- 75 g caster sugar
- 2 coriander roots, washed and scraped
- 1 piece orange peel
- ½ garlic clove
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.
You will need to begin this recipe 1 day ahead.
Marinating time 30 minutes
Rub goat racks with olive oil, thyme, salt and pepper and set aside for 30 minutes. For pickling liquid, bring all ingredients to boil and simmer until sugar has dissolved. Leave to cool.
Preheat the oven to 150°C.
In a small saucepan, bring to boil the dates and orange juice. Simmer until dates have softened and half the juice has reduced. Transfer to a blender and blend until smooth.
In a saucepan bring to boil some water and a pinch of salt. Add the radishes and simmer for 2-3 minutes, then drain and plunge into the cold pickling liquid. Set aside.
Sear off goat racks in a pan on all sides and roast for 8-10 minutes. Remove from oven and allow to rest.
Slice racks and serve with radishes and date puree. Spoon over strained yoghurt, sprinkle with a pinch of sumac and scatter with rose petals, if you like.
Recipe from Zachary Ronayne of Bridgewater Mill in South Australia.