From Executive Chef Joseph Margate, via Jaqueline Church at suite101.com.

Tender Braised Goat with Green Chick Peas, Garlic Chives and Potato Gnocchi

Executive Chef Joseph Margate – CLINK. at the Liberty Hotel

• 2# goat shoulder, bone in
• 2T kosher salt
• 1t ground cumin
• 1t ground coriander
• 2 qt chicken stock
• 1 c white wine
• 1T cumin seeds
• 1T coriander seeds
• 1T cayenne pepper flakes
• 4 fresh bay leaves
• 6 sprigs thyme
• 1 carrot, peeled, cut into 1” pieces
• 1 medium onion, peeled, cut into 1” pieces
• 3 ribs celery, cut into 1” pieces
• 1# potato gnocchi, blanched
• 1C fresh green chickpeas, blanched
• 2oz. garlic chives, chopped

Directions:

1. Sprinkle the goat with the kosher salt, cumin, and coriander. Let sit overnight.
2. The following day, sear the goat in a large pan until surface is brown. Deglaze with white wine and let reduce. Add the chicken stock, a bouquet garni with the cumin and coriander seeds, pepper flakes, bay leaves and thyme, the goat. Cover and braise slowly at 250 degrees for 5 hours or until just tender but not falling apart.
3. Remove the shoulder and cut the meat into 2” pieces. Strain the cooking liquid, skim of any fat, and reduce by 1/3.
4. In a large pan, heat up the goat meat with the cooking liquid, add the potato gnocchi, garlic chives, and the fresh green chick peas. Toss in the butter just before serving.
5. (We finish the dish with a little bit of chili oil made from cayenne pepper flakes and grapeseed oil (10% by weight cayenne pepper:grapeseed oil) heated up to 160 degrees F)

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This entry was posted on Monday, June 28th, 2010 at 10:58 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed.