Mike Eg­gert’s rare roasted sad­dle of goat cooked in ashed bread crust, roast beet­root and black­cur­rant

Whitsunday Times - - LIFE -

SERVES: 6

PREP TIME: 30 min­utes COOK TIME: 40 min­utes + 30 min­utes rest­ing

In­gre­di­ents

1 sad­dle of baby goat, bone in, weigh­ing about 1–1.5 kg 4 large pur­ple beet­root 3 tbs ap­ple cider vine­gar 1⁄2 bunch thyme 200 ml fresh black­cur­rant juice 1 lemon 1 tbs white soy sauce

ASH DOUGH:

750g plain flour 600g ta­ble salt 50g ash 750ml wa­ter

Method

Pre­heat the oven to 200C. Make the ash dough by mix­ing the flour, salt and char­coal to­gether in a large bowl. Add in 2 cups of the wa­ter and mix well. If it is too dry add in the ex­tra wa­ter to form a firm dough. Trans­fer the dough to the bench and knead un­til the dough be­comes smooth. Wrap in cling wrap and place in the fridge for half an hour. Roll the ash crust out on a well-floured bench un­til it is 1cm think. Sea­son the goat with pep­per and place in the cen­tre of the dough and wrap it up, pinch­ing to­gether the sides and any cracks so that the goat is com­pletely sealed in­side. Care­fully lift the par­cel and place on a bak­ing tray lined with bak­ing paper. Cook for 40 min­utes un­til the crust be­comes hard and be­gins to colour. Stick a ther­mome­ter through the crust, mak­ing sure you pierce the goat. The in­ter­nal tem­per­a­ture should be 55-60C. Leave to rest for 30 min­utes. Roast the beet­root by rolling them in ap­ple cider vine­gar, salt, pep­per and a splash of olive oil. Wrap each beet­root in aluminium foil, tip a lit­tle of the vine­gar mix over each, seal. Roast in the oven for 30 min­utes, un­til the beet­root is soft enough to skewer. Let the beet­root cool a lit­tle be­fore un­wrap­ping and rub­bing the skin off (you may want to wear gloves for this job to avoid get­ting pur­ple hands) the skin should slide off eas­ily. Cut the beet­root into thick slices. Re­duce the black­cur­rant juice by half, add in the white soy and lemon juice. To carve the goat sad­dle, care­fully tap on the ash crust to break it open. Dis­card the crust. Slice along the ribs to cut the loin away from the bone. Slice the goat into pieces, serve with beet­root and black­cur­rant dress­ing.

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