serves
4
prep
20 minutes
cook
6:10 hours
difficulty
Mid
serves
4
people
preparation
20
minutes
cooking
6:10
hours
difficulty
Mid
level
Ingredients
1 front leg of goat
2 cloves garlic, chopped
salt
20 ml blended olive oil
25 g caraway seeds, toasted, crushed
5 g cumin seeds, toasted, crushed
15 g coriander seeds, toasted, crushed
100 g toum (garlic paste)
30 g brown sugar
120 ml cabernet sauvignon wine vinegar
Almond skordalia
200 g roasted whole blanched almonds
1 litre milk
50 ml sherry vinegar
100 ml lemon juice
salt
Instructions
Preheat a combination steam oven to 100°C (100% humidity).
Score the goat leg with a sharp knife. Mince the garlic in a mortar and pestle with a pinch of salt and the oil. Transfer to a small bowl. Add the caraway, cumin and coriander seeds.
Rub the goat with the toum paste and transfer to a roasting tray. Sprinkle brown sugar over the goat. Pour over the vinegar. Place in oven for 6 hours at 100°C (100% humidity).
To make the almond skordalia, place the almonds on a roasting tray and toast at 170°C for 10 minutes. Transfer the almonds to a pot over low heat. Add the milk. Bring to a simmer and cook for 1 hour, checking to ensure it doesn’t boil or reduce. Strain the milk off and reserve.
Transfer the almonds to the bowl of an electric mixer. Add half the milk and whip for 10 minutes on high speed. Add the sherry vinegar, lemon juice, salt and the remaining milk, and mix until smooth.
To serve, spoon the almond puree onto serving plates. Top with a piece of ripped meat. Spoon over the cooking juices from the roasting tray.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
