Cook Goat Leg

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800g goat leg

1 tsp five-spice powder

1 tsp ras el hanout

1 tsp ground turmeric

1 tsp cumin seeds

1 onion, quartered

1 bay leaf

200ml chicken stock

1 pinch salt

Rapeseed oil

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1. Rub goat leg with spices. Sear on all sides until golden brown.

2. Preheat water bath to 78°C.

3. Place goat, onion, bay leaf, and chicken stock in a vacuum bag. Seal and cook in water bath for 12 hours.

4. Remove goat from bag, cool 20 minutes. Pick meat from bone.

5. Roll meat tightly in cling film to form a sausage shape. Chill for at least 1 hour.

Make Tomato Fondue

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400g chopped tomatoes

6 vine tomatoes, diced

4 onions, thinly sliced

1 tsp cumin seeds

1 pinch ras el hanout

1 bay leaf

1 chilli, halved

4 garlic cloves, sliced

200ml extra virgin olive oil

1 dash chardonnay vinegar

1 pinch salt

Rapeseed oil

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1. Heat rapeseed oil. Add onions, spices, bay leaf, chilli, and garlic. Sweat 5 minutes.

2. Stir in tomatoes. Simmer 45-55 minutes until thickened.

3. Strain sauce through a coarse sieve.

4. Slowly whisk in extra virgin olive oil to emulsify.

5. Strain through a fine sieve. Adjust seasoning and acidity with vinegar or salt. Keep warm.

Make Aubergine Purée

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2 large aubergines, halved lengthways

1 garlic clove, thinly sliced

½ tsp ground cumin

2 sprigs thyme, leaves picked and chopped

½ banana shallot, finely diced

½ tsp chopped parsley

½ tsp chopped chives

1 pinch salt

Extra virgin olive oil

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1. Preheat oven to 180°C.

2. Mash garlic, cumin, and thyme with oil and salt to form a paste.

3. Spread paste on cut sides of aubergines. Wrap in foil.

4. Bake for 45-55 minutes until soft.

5. Scoop out aubergine flesh. Blend with shallots and herbs.

6. Season with salt and extra virgin olive oil.

Cook Goat and Courgette

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Rapeseed oil

2 courgettes

1 pinch ground cumin

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1. Unwrap chilled goat meat. Cut into thick rounds.

2. Heat rapeseed oil. Cook goat rounds a few minutes per side until golden brown and heated through.

3. Heat griddle pan. Slice one courgette diagonally and griddle until softened and charred.

4. Finely dice the remaining courgette.

Serve

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Micro salad leaves, to garnish

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1. Spoon fondue into serving dishes. Add a quenelle of aubergine purée.

2. Place goat round on the side. Add griddled courgette slices.

3. Sprinkle with diced courgette and micro leaves. Dust with ground cumin.