Slow-roasted goat shoulder with breadfruit and plantain croquettes

A tantalizing fusion of Caribbean flavours, combining tender, spice-infused meat with crispy, cheesy croquettes. This dish showcases the rich culinary heritage of the Caribbean, featuring aromatic green seasoning, rum-soaked goat, and tropical fruits transformed into delectable bites.

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By Andi Oliver & Avi Shashidhara
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

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This slow-roasted goat shoulder with breadfruit and plantain croquettes recipe achieves a Nutri-Score C rating, indicating it is moderately healthy. The dish combines lean goat meat, which is high in protein and low in saturated fat, with nutrient-rich vegetables and herbs. However, the deep-fried croquettes and use of cheese contribute to a higher fat content. The alcohol content from the rum is minimal after cooking. While not the healthiest option, it can be enjoyed in moderation as part of a balanced diet.

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Ingredients

For the green seasoning

• fresh thyme sprigs 2
• fresh bay leaves 10g/⅓oz
• fresh flatleaf parsley 10g/⅓oz
• fresh coriander 10g/⅓oz
• spring onions 4, trimmed and roughly chopped
• garlic cloves 10, peeled
• green chilli or Scotch bonnet 1, depending on heat preference, roughly chopped
• Caribbean seasoning peppers 6 small (or a mixture red, yellow, and/or green mini sweet peppers), roughly chopped
• onion ½, roughly chopped
• cold pressed rapeseed oil 400ml/14fl oz (or any neutral oil)
• salt and freshly ground black pepper to taste

For the goat shoulder

• goat shoulder 2kg/4lb 8oz
• salted anchovies in oil 8
• cinnamon sticks 3
• coriander seeds 1 tbsp
• cumin seeds 1 tbsp
• dried red chilli flakes 1 tbsp
• sea salt 1 tsp, plus extra to season
• black peppercorns 1 tsp, plus extra to season
• green seasoning 2–3 tbsp (see above)
• lamb stock 250ml/9fl oz
• rum 100ml/3½fl oz

For the green seasoning mayonnaise

• free-range egg yolks 2
• cold pressed rapeseed oil 240ml/8¾fl oz
• Dijon mustard 1 tsp
• salt large pinch
• lemon ½, juice only
• green seasoning 2 tbsp (see above)

For the croquettes

• ripe plantains 2, unpeeled and each cut into 3 pieces
• ripe breadfruit 1–2, peeled, cored and roughly chopped
• oil splash, plus extra for deep-frying
• fontina cheese 150g/5½oz (or mixture cheddar and mozzarella)
• fresh chilli 1, chopped
• fresh chopped coriander 2 tbsp
• panko breadcrumbs 100g/3½oz
• salt and freshly ground black pepper to taste

Method

1. Prepare the green seasoning

1. In a food processor, combine all green seasoning ingredients.
2. Blend until you achieve a salsa verde-like consistency.
3. Transfer to an airtight jar and refrigerate. This can be stored for up to 2–3 weeks.

2. Prepare and roast the goat shoulder

1. Preheat the oven to 200C/180C Fan/Gas 6.
2. Score the goat shoulder and stuff with anchovies.
3. Create a spice rub by bashing together the cinnamon, coriander seeds, cumin seeds, chilli flakes, salt, and peppercorns.
4. Rub the spice mixture all over the shoulder, followed by the green seasoning.
5. Place the shoulder in a roasting tin. Add the stock and rum, then cover with kitchen foil.
6. Roast for 1 hour, then reduce the oven temperature to 140C/120C Fan/Gas 1 and cook for an additional 2 hours or until the meat is tender and falling off the bone.
7. For the final 15 minutes, increase the oven temperature to 220C/200C Fan/Gas 7.
8. Remove from the oven and carefully pour the juices into a saucepan. Let the meat rest.
9. Reduce the cooking juices over medium-high heat and season with salt and pepper. Keep warm.

3. Make the green seasoning mayonnaise

1. In a food processor, blend egg yolks and mustard on medium speed.
2. Gradually add oil until you achieve a thick mayonnaise consistency.
3. Transfer to a bowl and stir in salt, lemon juice, and green seasoning. Set aside.

4. Prepare the croquettes

1. Preheat the oven to 220C/200C Fan/Gas 7.
2. Place plantain and breadfruit in a roasting tin with a splash of oil. Roast for 20 minutes or until tender.
3. Allow to cool slightly, then peel the plantain.
4. Blend plantain and breadfruit in a food processor. Season with salt and pepper and let cool completely.
5. Mix cheese with chopped chilli and coriander.
6. Take 2 teaspoons of the plantain mixture, flatten in your palm, add a pinch of cheese mixture, then form into a ball.
7. Roll the croquettes in panko breadcrumbs.
8. Deep-fry the croquettes until golden, then drain on kitchen paper.

5. Serve the dish

1. Shred the cooked goat meat and arrange on a large serving platter.
2. Serve alongside the croquettes, green mayonnaise, parathas, hot sauce, and chutney.
3. This slow-roasted goat shoulder with breadfruit and plantain croquettes is a true celebration of Caribbean flavours, perfect for a special occasion or a weekend feast.

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Suggested Wine Pairing

Majestic: Vinalba Malbec Reservado

This full-bodied Argentine Malbec offers rich black fruit flavours and a hint of spice that complement the robust flavours of the slow-roasted goat. Its smooth tannins balance the richness of the meat, while its subtle oak notes enhance the dish’s complex spices.

Tesco: Finest Premier Cru Chablis

For a white wine option, this crisp Chablis provides a refreshing contrast to the rich, spicy flavours of the dish. Its mineral notes and citrus undertones cut through the fattiness of the goat and complement the tropical notes of the plantain and breadfruit croquettes.

Sainsbury’s: Taste the Difference Côtes du Rhône Villages

This Southern Rhône blend offers a medley of red and black fruit flavours with hints of herbs and spices that mirror the complex seasoning of the dish. Its medium body and soft tannins make it a versatile pairing for both the goat and the croquettes.

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What can you serve with this

Caribbean-style rice and peas: A classic side dish that complements the flavours of the goat and adds a hearty element to the meal.

Grilled pineapple salsa: The sweetness and acidity of grilled pineapple provide a refreshing contrast to the rich goat meat.

Callaloo: This traditional Caribbean leafy green dish adds a nutritious and flavourful element to the plate.

Fried plantains: For an extra touch of Caribbean flair, serve some crispy fried plantains alongside the croquettes.

Mango chutney: A fruity, spicy chutney can add an extra layer of flavour that complements both the goat and the croquettes.

Coconut slaw: A crunchy, creamy slaw made with coconut milk can provide a cool contrast to the spicy elements of the dish.

Rum punch: A classic Caribbean cocktail that pairs well with the flavours of the meal and continues the rum theme from the recipe.

Steamed vegetables: A selection of simply steamed Caribbean vegetables like okra, sweet potato, or cassava can round out the meal with some added nutrition.

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Nutri-score Health Check

This slow-roasted goat shoulder with breadfruit and plantain croquettes recipe achieves a Nutri-Score of C, indicating it is moderately healthy. Here’s a breakdown of the factors contributing to this score:

Positive factors:

• Goat meat is lean and high in protein.
• The dish includes a variety of vegetables and herbs in the green seasoning.
• Breadfruit and plantain provide complex carbohydrates and fibre.

Negative factors:

• The croquettes are deep-fried, adding significant fat content.
• The recipe includes cheese, which contributes saturated fat.
• The use of rum adds some alcohol content, though most will cook off.

It’s important to note that this score has been automatically calculated from the ingredients in the recipe and is only a guide. The overall healthiness of a meal depends on portion sizes and how it fits into a balanced diet. While this dish is rich in flavours and nutrients, it should be enjoyed in moderation as part of a varied diet.

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Recipe FAQ

• Can I use lamb instead of goat? Yes, lamb shoulder would be a suitable substitute if goat meat is unavailable. The cooking time may need to be adjusted slightly.
• What can I use instead of breadfruit? If breadfruit is hard to find, you could use green plantains or even potatoes as a substitute in the croquettes.
• Is there a non-alcoholic substitute for the rum? You can replace the rum with additional stock or apple juice for a similar depth of flavour without the alcohol.
• Can I make the green seasoning in advance? Absolutely! The green seasoning can be made up to 2-3 weeks in advance and stored in an airtight container in the refrigerator.
• How spicy is this dish? The spice level can be adjusted to your preference by altering the amount of chilli used in both the green seasoning and the croquettes.

Storing FAQ

• How long can I store leftover goat meat? Cooked goat meat can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Can I freeze the croquettes? Yes, you can freeze uncooked croquettes for up to a month. Thaw in the refrigerator before frying.
• How should I store the green seasoning mayonnaise? Store it in an airtight container in the refrigerator and use within 3-4 days.

Reheating FAQ

• What’s the best way to reheat the goat meat? To reheat the goat meat, place it in a covered dish with a splash of stock or water and warm in the oven at 160C/140C Fan/Gas 3 for about 20-25 minutes, or until heated through.
• Can I reheat the croquettes? Yes, you can reheat the croquettes in a preheated oven at 180C/160C Fan/Gas 4 for about 10-15 minutes until hot and crispy. Avoid microwaving as this will make them soggy.
• How do I refresh leftover parathas? To refresh parathas, lightly sprinkle them with water and heat in a dry frying pan over medium heat for 1-2 minutes on each side until warm and slightly crispy.