Braised Milk-Fed Goat Shoulder, Served with heirloom carrots and almond skordalia.

Описание: How to make Braised Milk-Fed Goat Shoulder, served with heirloom carrots and almond skordalia.

Ingredients
Goat shoulder
400-500g milk-fed baby goat shoulder (bone in)
3 garlic cloves
1 small bunch rosemary
1 small bunch thyme
1 small bunch oregano
1 small bunch sage
cracked peppercorns
2 bird's eye chillis
dash of olive oil
1 carrot
½ leek
1 stem celery
1 onion
3 bay leaves
½ cup red wine
½ cup beef stock
Heirloom carrots
1 orange (juiced)
honey to coat
2 orange baby carrots
2 yellow baby carrots
Skordalia
325g desiree potato
1/3 cup extra virgin olive oil
1 tbsp white vinegar
sea salt
½ tbsp lemon juice
1 egg yolk
roughly chopped almonds

Method
Goat shoulder
Preheat the oven to 150-180 degrees. Make a paste using the chopped garlic, rosemary, thyme, oregano, sage, peppercorns, chilli and olive oil. Rub the herb mixture into the goat shoulder. Chop the carrot, leek, celery and onion in 5cm pieces. Place the vegetables in an oven tray and lay the goat shoulder on top. Add the bay leaves; pour over the red wine and the stock. Cover with aluminium foil and braise in oven for 2-2 ½ hours. Strain the cooking liquid and reduce to the right consistency.

Heirloom Carrots
To make a glaze, put the orange juice into a saucepan; add the honey and reduce by half. Peel the carrots and blanch whole in boiling hot water for 3-4 minutes. Refresh in ice water. Heat orange glaze and toss the carrots to coat. Season the carrots with salt and pepper.

Almond Skordalia
Wash the potatoes and bring to the boil. Cook until the potatoes are soft. Peel the potatoes and use an electric mixer to beat the mixture until smooth. Meanwhile, use a fork to beat the oil, vinegar, salt, lemon juice and egg yolk in a jug. With the mixer on, gradually add the oil mixture to the potatoes and beat until well combined. Roast the almonds and sprinkle on top of the skordalia and finish with a touch of olive oil.