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Ramadan recipe: Harissa-spiced leg of goat

Here’s a foolproof method to prepare a main course that’s sure to impress your guests. Plus something to end the meal on a sweet note

  • Harissa-spiced leg of goatImage Credit: Supplied
  • Tsuki Miso MousseImage Credit: Supplied
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Harissa-spiced leg of goat

Ingredients:

1 bone-in goat leg (Approx. 2kg)

1½ tbsp Harissa paste

700g Ripe plum tomatoes, cored and cut into quarters

3 Red onions, peeled and cut into wedges

6 Garlic cloves, peeled

2 Rosemary springs

2 tbsp extra virgin olive oil

Salt and freshly ground black pepper

Harissa paste:

This recipes can be made as a batch and stored in the fridge for up to one month.

10g Fennel seeds

10g Cumin seeds

10g Coriander seeds

65ml Extra virgin olive oil

2 Red capsicum, diced

5g Dried chilli

2.5g Sea salt

2 cloves Garlic, finely sliced

15g Light palm sugar, grated

10ml Fish sauce

2.5g Lemon juice

Method

Carefully dry roast spices in a pan until fragrant, then crush in a mortar with a pestle until finely ground.

Put oil, capsicum, chilli and salt in a large frying pan. Cook over a very low heat for about one and half hours, until very soft and caramelised. Stir often to prevent sticking to base of pan.

Add garlic and roasted spices, and cook for a few minutes until garlic is golden.

Increase heat to medium, add the palm sugar and cook, stirring, for about five minutes until the sugar is caramelised. The mixture should turn reddish-brown.

Add the fish sauce, cook for a minute or two, and then add lemon juice to taste. Cool mixture then blend until smooth.

To roast the leg of goat

Preparing & marinating the goat leg: Using a sharp, narrow boning knife and your hands, peel and trim away the leathery membrane, known as caul, and any thick patches of fat. Don’t worry about trimming off every last bit of fat (goat is quite lean and will benefit from a little fat), but you do want to remove any tough caul membrane that pulls away in sheets to expose the meat below. Smear the harissa over the entire surface of the meat. If seasoning ahead, cover loosely with plastic wrap and refrigerate for 8 to 24 hours. Let sit at room temperature for about an hour before roasting.

Pre-heat the oven: Position a rack in the lower third of the oven and heat to 220C (200C fan assisted).

Season the vegetables: Put the tomatoes, onions and garlic in a bowl. Add the olive oil, season with salt and pepper, and toss to coat. Set aside.

Cooking: Place the meat in a roasting pan just large enough to hold it, and slide it into the oven. After 15 minutes, slide the oven rack holding the roasting pan out and tip the vegetables into the roasting pan, scattering them around the meat. Pour the water over the meat, and slide the rack back in. Close the oven, and reduce the temperature to 135C (130C fan assisted). After 30 minutes at the lower temperature, baste the meat with the pan juices and stir the vegetables; do this again every 20 minutes or so, flipping the leg over after about one hour at the lower temperature. Continue roasting, basting, and stirring for about another one hour, until an instant-read thermometer inserted into the thickest part of the leg registers about 68C.

Rest: Transfer the meat to a cutting board, and let it rest for 20 to 30 minutes. Stir the vegetables, scraping the roasting pan to capture any roasted-on bits. Taste the vegetables for salt and pepper, and keep warm until serving.

To Carve: Hold the shank end (the narrow end) of the leg with your hand or a clean dish towel. Now, either carve thin lengthwise slices of meat from the roast,

Serve: Transfer the sliced meat to a carving platter or individual plates. Surround with the tomatoes and onions and spoon any carving juices over the top.

Dessert: Tsuki Miso Mousse

Miso Mouse:

Honey 40gr.

Cheese Philadelphia 95gr.

Cream milk 95gr.

Shiro Miso 10gr.

Gelatin 5gr.

Berry’s Sauce:

Mix berry’s 100g

White Sugar 100g

Mousse preparation

Hydrate the gelatin leaves in enough cold water.

Whip the cream until medium point and keep in the fridge.

Mix the cream cheese until the texture is soft.

Heat up the honey and miso, add the gelatin leaves until it dissolves. Let it cool down at room temperature to add the cream cheese.

Sieve the mix and add the cream milk.

Put into the mold and put it in the fridge for 3 hours.

Berries Sauce

Place the ingredients for the sauce, mixed berries you like and the sugar in a pot, and cook over low heat until it is a sauce texture.

cool and reserve.

Final Preparation

Remove the mousse from the mold and cut it into small rectangles. Place it on the plate.

Place the berry sauce on the mousse and decorate with orange.

Accompany with ice cream of your choice (ideal tamarind ice cream) to sweeten life.

(Recipes: Courtesy The Club House and Aji)

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