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Slow-roasted goat shoulder with breadfruit and plantain croquettes
Fruit and vegetables
2 fresh
thyme
sprigs
10g/⅓oz fresh flatleaf
parsley
10g/⅓oz
fresh coriander
4
spring onions
, trimmed and roughly chopped
10
garlic
cloves, peeled
1 green
chilli
or 1 Scotch bonnet, depending on heat preference, roughly chopped
6 small Caribbean seasoning
peppers
(or a mixture red, yellow, and/or green mini sweet
peppers
), roughly chopped
½
onion
, roughly chopped
1 tbsp dried red
chilli
flakes
½
lemon
, juice only
2 ripe
plantains
, unpeeled and each cut into 3 pieces
1–2 ripe
breadfruit
, peeled, cored and roughly chopped
1 fresh
chilli
, chopped
2 tbsp fresh chopped coriander
Tins, packets and jars
8 salted
anchovies
in oil
1 tsp
Dijon mustard
Cooking ingredients
10g/⅓oz fresh
bay leaves
400ml/14fl oz cold pressed
rapeseed oil
(or any neutral oil)
salt and freshly ground
black pepper
3
cinnamon
sticks
1 tbsp
coriander seeds
1 tbsp
cumin
seeds
1 tsp
sea salt
, plus extra to season
1 tsp
black peppercorns
, plus extra to season
240ml/8¾fl oz cold pressed
rapeseed oil
large pinch
salt
splash
oil
, plus extra for deep-frying
salt and freshly ground
black pepper
Dairy, eggs and chilled
2 free-range
egg yolks
150g/5½oz
fontina cheese
(or mixture cheddar and mozzarella)
Meat, fish and poultry
2kg/4lb 8oz
goat
shoulder
Other
2–3 tbsp green seasoning (see above)
250ml/9fl oz
lamb stock
100ml/3½fl oz
rum
2 tbsp green seasoning (see above)
100g/3½oz
panko breadcrumbs
Back to recipe
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