Roasted Goat with Pea Pure
Cooking Time: 40 minutes
Total Time: 1 day
Serving: 4 servings
As a main dish, we recommend this great Portuguese food recipe that serves 4 persons. It is a roasted goat with pea puree.
It has been prepared by the famous portuguese chef, Diogo Rocha.
We recommend pairing this delicious dish with a Portuguese red wine, Mare Viva Reserva 2018. The fruity aroma of blackberry and black cherries, cocoa and nunaces of tobacco leaf will pair perfectly with this amazing dish. On the palate, the wine is structured and powerful, but with a good freshness, which gives it greater elegance.
2 hind legs of goat
500 g peas
10 g thyme
100 g of butter
100 ml of sparkling wine
150 ml of extra virgin olive oil
Bone the goat´s leg. Arrange the bones on a tray and toast them in the oven at 200ºC. Then cut the two onions, the carrot, the tomato into mire-poix and add to the bone tray. Next, pour everything into a pot and fill it with water. Let it cook until reduced by more than half. Then strain everything and reduce again until you get a caramelized sauce. Reserve.
Peel the remaining onions and slice them finely. One of them will serve to season the goat. Arrange the goat meat in a vat with the onion, garlic, thyme, sparkling wine, paprika, salt and pepper. Add extra virgin olive oil and let it marinate. After marinating, wrap it with cling film. Place it in a vaccum bag and cook at 65ºC for 15h.
Make a pea puree. Sauté the remaining sliced onions in extra virgin olive oil. Then add the peas (leave some for garnishing) and let it cook. Blend everything until you get a homogenous purée. At the end, season and add the butter. For the remaining peas, skin them and lightly sauté them in olive oil. When ready to serve, arrange the pea puree, brown the roasted goat in a sauté with very hot olive oil on all sides. Then cut the roll. Arrange the peas and drizzle with the meat sauce.