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Braised goat hotpot with salad
Fruit and vegetables
3 whole
garlic
cloves, peeled
2 banana
shallots
, sliced into half moons
6 fresh
thyme
sprigs, left whole
2
celery
sticks, cut into 1cm/½in dice
2 large
carrots
with leaves attached, unpeeled just washed and cut into chunks (keep the leaves for garnish)
3 large
waxy potatoes
, unpeeled and sliced thinly on a mandolin
1
butterhead lettuce
, leaves separated
Tins, packets and jars
1 tsp
Dijon mustard
Cooking ingredients
2 tbsp
olive oil
1 large
bay leaf
, crushed
1 litre/1¾ pint
vegetable stock
100g/3½oz dried
pearl barley
, soaked in water for 30 minutes, then drained
salt and freshly ground
black pepper
50ml/2fl oz
olive oil
50ml/2fl oz white
balsamic vinegar
pinch
caster sugar
pinch
salt
40g/1½oz
pecan
nuts
20g/¾oz
pumpkin seeds
20g/¾oz
sunflower seeds
½ tsp
pink peppercorns
, crushed
Dairy, eggs and chilled
100g/3½oz unsalted
butter
, melted
Meat, fish and poultry
500g/1lb 2oz shank
goats
’ meat, bone removed, meat cut into 2cm/¾in dice
Other
100ml/3½fl oz vinaigrette dressing (made above)
Back to recipe
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