Noisettes Of Goat With Red Wine Sauce And Roasted Shallots Recipe
Servings: 1
Ingredients
- 4 x Noisettes goat
- 4 x Shallots
- 1 x Finely sliced onion
- 150 ml Red wine
- 100 ml Double cream
- 1 Tbsp. Redcurrant jelly
- 1 Tbsp. Extra virgin olive oil
- 300 gm French beans, trimmed
- 125 gm Unsalted butter
- 1/2 x Lemon
- 1 pch Saffron
- 1 stk celery
- 1 x Carrot
- 1 sm Onion
- 1 tsp Tomato puree
- 150 ml Madeira
- 400 ml Red wine
- 6 can Consomme
- 1 tsp Sugar
- 1 kg Maris Piper potatoes, peeled and sliced
- 500 ml Double cream
- 1 bn Tarragon
- 2 tsp Butter
Directions
- Pan fry the trimmed noisettes till browned and place with four blanched shallots in a roasting tray. Roast at 200C for 6 min. Remove the goat and rest under foil for 5 min. Return the shallots to the oven.
- In the frying pan, saute/fry the onions till coloured, deglaze with the red wine and reduce by half. Add in the redcurrant jelly and heat into the wine.
- Add in the cream and again reduce by half. Strain and keep hot. Slice the rested goat and serve with the beurre battu sauce, shallots and dressed beans.
- Beurre Battu: Add in the juice of 1/2 lemon to the same volume of water and the saffron. Bring to the boil slowly and whisk in the chilled butter. Don't allow to boil.
- Red wine sauce: Sweat the vegetables in a little oil till caramelised and add in the tomato puree and cook out for two min and deglaze with Madeira.
- Boil to nothing and add in the red wine. Reduce by 2/3 and add in the stock. Boil for an hour, skimming all the time. Pass through a sieve and reduce till syrupy.
- Dauphinoise potatoes: Butter an oven proof dish and layer the potatoes, seasoning all the while and douse each layer with cream. Intersperse with tarragon. Bake for 60-70 min and allow to cold slightly.
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