Go glam for the fam with goat

Sydney chef Mike Eggert shares this ex­otic recipe Braised goat mez­za­luna, with goat milk brodo, pinenuts and black olive

The Chronicle - - LIFE | TASTE - www.AussieGoat.com.au

SERVES: 6 In­gre­di­ents

GOAT FILL­ING: 1kg goat meat, cut into large dices

2 brown onions, roughly chopped

1 bulb fen­nel, roughly chopped 2 sticks cel­ery, roughly chopped

4 gar­lic cloves, peeled, squashed

Zest of 1 lemon

4 fresh bay leaves

1 bunch thyme

2 sticks cin­na­mon

2 star anise

1 tbsp black pep­per­corns

¼ cup brown sugar

1 cup white wine

PASTA DOUGH:

400g 00 flour (or pasta flour) 100g fine semolina 10 egg yolks 100g wa­ter 1 tbsp olive oil BRODO: 1 litre fresh goat milk 1 lemon, for juice 100g toasted pine nuts, finely chopped De­hy­drated black olives, pow­dered in a food pro­ces­sor

Method

Pre­heat the oven to 140C.

To make the pasta dough, mix the flour and semolina to­gether in a large bowl. Make a well in the cen­tre. Pour the wa­ter, egg yolks and oil into the well, us­ing your hands mix to form a rough dough be­fore turn­ing on to the bench and knead­ing un­til the dough is shiny and springy, about 10 minutes. Wrap in cling film and leave to rest while you braise the goat fill­ing.

Cook the onion, fen­nel, cel­ery and gar­lic over medium heat in a large saucepan with a lit­tle bit of olive oil. When the veg­eta­bles be­gin to soften and caramelise, add in the bay leaves, thyme, cin­na­mon, star anise and pep­per­corns. Add in the brown sugar and sea­son with salt. Deglaze the saucepan with the white wine, let it re­duce a lit­tle then pour in one litre of wa­ter and heat back up to a sim­mer.

Place the goat pieces in a deep bak­ing dish. Pour over the brais­ing liq­uid; mak­ing sure all the meat is un­der liq­uid. Cover the bak­ing dish with a sheet of bak­ing pa­per, be­fore cov­er­ing with 3 lay­ers of alu­minium foil; make sure you crimp the foil tight along the edges to stop any mois­ture es­cap­ing while cook­ing. Place in the oven for 2 hours or un­til the meat is soft and ten­der.

While the goat is brais­ing away, roll your pasta into thin sheets us­ing a pasta ma­chine, fin­ish­ing on the sec­ond low­est set­ting.

Lay the pasta sheets out on a floured bench and us­ing a round cookie cut­ter, cut into cir­cles about 6cm in di­am­e­ter. When work­ing with fresh pasta, make sure the pasta cir­cles are stored un­der a damp towel to stop the pasta from dry­ing out. You will also need a small dish of wa­ter to dip your fin­ger into.

Leave the braise to cool at room tem­per­a­ture. Scoop out the goat pieces and shred into small pieces. Strain the cook­ing liq­uid into a saucepan and re­duce by half. Cool the liq­uid be­fore pour­ing back over the goat. To as­sem­ble the mez­za­luna, place a tea­spoon of goat in the cen­tre of the pasta cir­cle, wet your fin­ger and trace around the edge, fold the bot­tom of the cir­cle to the top half and press well to join, care­fully press­ing out any air that might be trapped. Lay the fin­ished shapes on a well-floured tray.

Cook the mez­za­luna in batches for 2 minutes in a large pot of boil­ing, lightly salted wa­ter. Keep an eye on the pasta to make sure none are stick­ing to­gether.

When ready to serve, heat goat milk in a saucepan un­til it comes to a sim­mer, add a squeeze of lemon juice, this will cause the milk to split.

Re­move from heat and pass through the sieve, ad­just sea­son­ing with salt and pepper as nec­es­sary.

Serve in a shal­low bowl with a la­dle of brodo over the top. Sprin­kle with pine nuts and olive pow­der.

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