11/04/2018

Roasted leg of Trecorras Farm kid goat with mulled wine braised cabbage, bread sauce and chestnut roasted sprouts

An easy way to prepare a leg of kid goat for a delicious, seasonal main course.


Serves 6 people

Cooking time:

Kid Goat Leg - 60 mins for medium rare
Mulled Wine Braised Cabbage - 15 mins.
Bread Sauce - 20 mins.
Brussel Sprouts - 15 mins.

Ingredients:

Roasted kid goat leg:

1 Trecorras Farm kid goat leg off the bone (1.2kg)
Salt Pepper
Olive oil
2 garlic cloves, finely grated
5 sprigs of thyme
1 sprig of rosemary
100g pre-cooked chestnuts

Mulled wine braised cabbage:

1 small red cabbage
300 ml red wine vinegar
1 litre apple juice
500 ml red wine
2 cinnamon sticks
8 cloves
5 cardamon, crushed
1 bay leaf
Orange zest
10 juniper berries, crushed

Bread sauce:

600 ml milk
1/4 of a nutmeg
5 sprigs of thyme
1 bay leaf
200 g stale bread without crust
Salt to taste

Brussel sprouts:

450 g brussel sprouts
100 g smoked bacon, cut into lardons
150 g pre-cooked chestnuts
25 g unsalted butter (or olive oil)
Salt and pepper to taste

Method

Roast Kid Goat Leg:

Mix the garlic, chopped herbs, finely chopped chestnuts and olive oil together. 

Season the meat with salt and pepper and rub the marinade into the inside of the leg.

Using butchers string, tie the leg to a nice even roll. Place a heavy based pan over high heat, browning the meat evenly on all sides. 

Then place the onto a baking tray and into a 180 C oven for 60 minutes for medium rare.

Remove from the oven and cover in tinfoil and leave to rest for 20 minutes.


Mulled Wine Braised Cabbage:

Finely slice the cabbage, use a mandolin if you have one.

Marinate over night in the apple juice, wine and vinegar.

Make a bag for the spices and orange zest using muslin cloth (fine cheese cloth) and a piece of string.

The following day place everything in a large pot and cook gently until the juices have reduced and you are left with sticky, soft, aromatic cabbage.


Bread Sauce:

Bring the milk with the herbs and spice to the boil and leave to infuse for 20 min.

Then strain and whisk in the bread, season with salt to taste.


Brussel Sprouts:

Remove the outer leaves of the sprouts and wash in cold water.

Blanch the brussel sprouts in lightly salted boiling water for 3 minutes, then refresh in ice water.

Drain and cut into halves

Roast in foaming butter together with the bacon and chestnuts until lightly golden brown, season with salt and pepper.

 

Recipe by Jenny Warner, The Thomas Cubitt www.thethomascubitt.co.uk

© Jenny Warner