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https://www.lifestylefood.com.au/recipes/18832/slow-cooked-goat-shoulder-with-hummus-mint-salsa-and-salad-of-chickpeas-and-tomatoes

LifestyleFOOD.com.au

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

Try this delicious recipe from Paddock To Plate.

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Ingredients

  • 2 small goat shoulders, bone in

  • 1 tablespoon olive oil

  • Salt and pepper

  • 2 rosemary sprig

  • 2 thyme sprigs

  • 2 garlic cloves

  • 1 l chicken stock

  • Brining solution

  • 100 g table salt

  • 4 l 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

  • 2.

    Garlic and aromatic herbs.

  • 3.

    Place the goat shoulders in the brine, then refrigerate for at least four hours to brine. Drain

  • 4.

    Well (discard the brine), then pat dry with absorbent paper.

  • 5.

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

  • 6.

    Season to taste, then scatter the herbs and garlic over the top. Add stock to pan, cover

  • 7.

    With foil and roast for 3½ hours or until the meat is tender and falls from the bone.

  • 8.

    Remove the foil, increase the oven to 220°C, then return the goat to the oven for 10-12

  • 9.

    Minutes to caramelize and crisp the skin.

  • 10.

    To make the hummus, combine the chickpeas and enough cold water to cover generously,

  • 11.

    Bring to the boil over medium-high heat and cook for 30-40 minutes or until tender. Drain

  • 12.

    And combine the chickpeas, olive oil, tahini, garlic, lemon juice and cumin in a blender and

  • 13.

    Blitz for 1 minute or until a paste is formed, add the water gradually until a puree

  • 14.

    Consistency forms, then season to taste and refrigerate until needed.

  • 15.

    To make the mint salsa, soak the bread in the milk for 5 minutes or until softened then

  • 16.

    Squeeze out all excess milk. Combine the soaked bread in a blender with the mint, parsley,

  • 17.

    Garlic and olive oil and blitz for approximately 30 seconds or until all the herbs have broken

  • 18.

    Down. Just before serving, add the vinegar and season to taste.

  • 19.

    To make the salad of chickpeas and tomatoes, combine the chickpeas and enough cold

  • 20.

    Water to cover generously, bring to the boil over medium-high heat and cook for 30-40

  • 21.

    Minutes or until tender. Drain and combine the chickpeas with the cherry tomatoes,

  • 22.

    Spanish onion and herbs in a bowl, drizzle with vinegar and olive oil then mix well to

  • 23.

    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

  • 2.

    Some salad beside. Spoon some mint salsa over the goat and serve.

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