Somehow the option of a goat roast came up in conversation. Not the sort of meat that you run into in Perth cooking very often, mainly in stews or at Italian restaurants. Its not even the easist meat to get your hands on – you will need a specialty butcher for this one. The spice mix here follows on from one of the few sous vide goat recipes online which uses a Zhug spice mix (http://sousvidely.com/goat-meat-sous-vide/). This is a pungent, flavorsome spice mix which matches very nicely with the goat. The spice mix originates from Yemen, hence the name. The dish was very tasty and something I will try again –did I mention goat is surprisingly cheap?
- 4 tbsp. fresh chopped red chili
- 4 tbsp. chopped fresh garlic
- 2 tbsp. coriander seeds
- 2 tbsp. cumin powder
- 2 tbsp. salt (what ever colour suits you)
- 1 tbsp. cardamom
- 1 tbsp. cloves (whole)
- 1 tbsp. coriander leaves
- 2 – 3 tbsp. olive oil.
- Danish Feta
- One leg of goat (de boned and trimmed of fat where you can)
- For the spice mix, just combine all the ingredients in a thermos-nutri-magick-bullet blitzer and blend to a course paste.
- For the sauce – likewise to make a creamy smooth sauce.
- Now, the goat was a challenge. This was a hybrid cooking methods which used both sous vide and a charcoal grill. The idea behind this is to improve the tenderness and chew of the goat, guaranty the meat was cooked medium-medium-rare and to have some control over the whole process. First step was to coat the goat in the Zhug spice mix, bag and remove the air.
- I tried a trial run of the goat on a small piece of leg for 12 hours @ 59° This turned out a nice piece of meat, but because of the two different types of meat on the goat leg, part was rare and part was medium. Part was tender, part was a bit chewy. This makes the whole dish a bit more of a challenge.
- For the final dish I used a large leg cooked for 13 hours @ 65° This produced a roast which was closer to medium-medium-rare. Although it should be noted that it appeared almost well done when it was first cut, after a while it started to blush and colour up again. Tenderness is very good at these conditions and I would use these again.
- One the time was up, the goat was removed from the sous vide, de-bagged, dried and thrown onto a charcoal grill. The grill was toasty hot and I was using some hickory and mesquite chips in among the coals. While searing on the grill I basted with a mix of olive oil, vinegar and a dash of Zhug spice mix. This adds a bit of moisture to the meat and flares up the coals. Lots of fun. The searing process takes about 20 minutes to develop a good crust on all sides of the roast. The meat was then allowed to rest and carved before serving. I has happy here that the searing does not seem to have an impact on the doneness of the meat as the higher temperatures don’t have time to penetrate far into the meat.