Jerk spiced shoulder of goat

Preparation time
less than 30 mins

Serves
Serves 2

By James Cochran
From Saturday Kitchen

  • 1 shoulder of goat
  • 200g/7oz ready-made jerk seasoning
  • oil, for frying
  • 100g/3½oz corn nuts (toasted corn)
  • 1.3 litres/2¼ pints stout
  • 100ml/3½fl oz coconut oil
  • 1 litre/1¾ pint full-fat milk
  • 250ml/9fl oz coconut milk
  • 500g/1lb 2oz polenta
  • 250g/9oz unsalted butter
  • 1 whole pineapple
  • 2 red chillies, sliced
  • 200ml/7fl oz white wine vinegar
  • 100g/3½oz caster sugar
  • salt and freshly ground black pepper
  • 2 tbsp coriander cress, to serve
  • 200g/7oz Scotch bonnet jam or any chilli jam, to serve

Blood orange and burrata salad

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 4

Dietary
Vegetarian

By Matt Tebbutt

Ingredients

For the dressing

  • 200g/7oz anchovies
  • 4 garlic cloves
  • milk, to cover
  • 50ml/2fl oz double cream
  • 150g/5½oz butter
  • 50ml/2fl oz olive oil

For the salad

  • 2 blood oranges, 1 juiced, 1 peeled and segmented
  • 1 fennel bulb, thinly sliced lengthways
  • 1 small red chicory, thinly sliced lengthways
  • 1 Braeburn apple, peeld, cored and thinly sliced
  • 1 celery heart, thinly sliced lengthways
  • 2 large bulb spring onions, thinly sliced lengthways
  • 2 baby peppers, thinly sliced lengthways
  • 2 coloured baby heritage carrots, peeled and thinly sliced lengthways
  • 3 tbsp olive oil
  • 1 tbsp vinegar
  • 1 whole burrata
  • salt and freshly ground black pepper

Method

  1. For the dressing, heat the anchovies with the garlic in the milk until soft and the anchovies have dissolved. Add the cream, butter and oil. Bring to a simmer and then blend using a hand-blender to make a smooth, thickish paste. Cool before serving.

  2. For the salad, juice one of the blood oranges and pour into a saucepan. Simmer until the juice has reduced in volume by half. Peel and segment the other blood orange.

  3. Toss the vegetables, apple and orange segments in a salad bowl with olive oil, vinegar, a splash of the reduced blood orange juice and season with salt and freshly ground black pepper.

  4. Spread the anchovy dressing quite thickly on a large serving plate, put the whole burrata in the middle of the plate, and arrange the veg in a jumble around the outside. Serve.

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