Morels and Suckling Goat with Spring Vegetables
May 31, 2011Entrée: Simple Morel Recipe
Serves 4
1 handful morels
120g butter
3T chicken stock
salt
dry sherry
chervil
Thoroughly wash the morels and pat dry. Heat the butter and stock with a pinch of salt.
Add the morels and simmer for five minutes.
Strain the morels, keeping the sauce. Whip the sauce into a foam, seasoning with salt and dry sherry.
Put the morels on the plate and add the sauce. Garnish with chervil.
Main Course: Suckling Goat with Spring Vegetables
Serves 4
2 suckling goats
salt
pepper
1/2 bunch of celery
1/2 celeriac
1 onion
3 shallots
2 garlic cloves
1 carrot
70ml white wine
200ml brown stock
5 basil leaves
3 bay leaves
1 rosemary sprig
1 thyme sprig
40g butter
olive oil
Spring Vegetables
10 spring onions
2 bunches green asparagus
10 cherry tomatoes
8 pearl onions
3 chioggia beetroots
1 handful broad beans
1 handful peas
basic sauce
olive oil
salt
Season the joint of suckling goat with salt and pepper.
Brown the leg joint with olive oil in an oven-proof dish. Add the rest of the goat pieces and put into 200 C degree oven for 20 minutes.
Roughly chop the vegetables and add to the meat. Reduce oven to 180 C degrees and cook for another 25 minutes, basting several times.
Take the goat meat from the dish and return to the stovetop. Add the white wine, brown stock and herbs. Simmer for five minute and strain.
Chop the spring vegetables into bite-sized pieces. Sauté in a pan with olive oil, adding the basic sauce at the end.
Arrange the leg joint and vegetables on a plate, serving the sauce separately.