John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

Slow Cooked Goat Shoulder with Hummus, Mint Salsa and Salad of Chickpeas and Tomatoes

by

Slow Cooked Goat Shoulder with Hummus, Mint Salsa and Salad of Chickpeas and Tomatoes

Ingredients

  • Brining solution

  • 100 g table salt
  • 4 litres warm water
  • 1 head garlic, halved
  • 2 rosemary sprigs
  • 2 bay leaves
  • 2 thyme sprigs

  • Hummus

  • 100 g dried chickpeas, soaked overnight in cold water, drained
  • 25 ml olive oil
  • 15 g tahini
  • 1 clove garlic, peeled
  • ½ lemon, juice of
  • 1 teaspoon ground cumin
  • ½ cup water
  • Salt and pepper

  • Mint salsa

  • 10 gm crustless sourdough bread, coarsely torn
  • 30 ml milk
  • ½ bunch mint
  • ¼ bunch flat-leaf parsley
  • ½ garlic clove
  • 150 ml extra-virgin olive oil
  • 25 ml Chardonnay vinegar
  • Salt and pepper

  • Salad of chickpeas and tomato

  • 60 g dried chickpeas, soaked overnight in cold water, drained
  • 1 punnet cherry tomatoes, halved
  • ½ Spanish onion, thinly sliced
  • 3 basil leaves
  • 3 coriander leaves
  • 3 sprigs of dill
  • 3 sprigs of flat-leaf parsley
  • 20 ml olive oil
  • 10 ml Chardonnay vinegar
  • 1 tablespoon dukkah

Method

  1. To make the brining solution, dissolve the salt in water in a large saucepan and add the garlic and aromatic herbs.

  2. Place the goat shoulders in the brine, then refrigerate for at least four hours to brine. Drain well (discard the brine), then pat dry with absorbent paper.

  3. Preheat oven to 115°C. Place the goat shoulders in a roasting pan, drizzle with the oil and

  4. Season to taste, then scatter the herbs and garlic over the top. Add stock to pan, cover with foil and roast for 3½ hours or until the meat is tender and falls from the bone.

  5. Remove the foil, increase the oven to 220°C, then return the goat to the oven for 10-12 minutes to caramelize and crisp the skin.

  6. To make the hummus, combine the chickpeas and enough cold water to cover generously, bring to the boil over medium-high heat and cook for 30-40 minutes or until tender. Drain and combine the chickpeas, olive oil, tahini, garlic, lemon juice and cumin in a blender and blitz for 1 minute or until a paste is formed, add the water gradually until a puree consistency forms, then season to taste and refrigerate until needed.

  7. To make the mint salsa, soak the bread in the milk for 5 minutes or until softened then squeeze out all excess milk. Combine the soaked bread in a blender with the mint, parsley, garlic and olive oil and blitz for approximately 30 seconds or until all the herbs have broken down. Just before serving, add the vinegar and season to taste.

  8. To make the salad of chickpeas and tomatoes, combine the chickpeas and enough cold water to cover generously, bring to the boil over medium-high heat and cook for 30-40 minutes or until tender. Drain and combine the chickpeas with the cherry tomatoes, spanish onion and herbs in a bowl, drizzle with vinegar and olive oil then mix well to combine. Sprinkle with dukkah and season to taste.

    To Serve:

  1. Spread some hummus on a serving plate. Slice the goat, place on the hummus, then place some salad beside. Spoon some mint salsa over the goat and serve.

(Lifestyle Food, 2012)