Noisettes of goat with red wine sauce and roasted shallots

Yield: 1 servings

Measure Ingredient
4 \N Noisettes goat
4 \N Shallots
1 \N Finely sliced onion
150 millilitres Red wine
100 millilitres Double cream
1 tablespoon Redcurrant jelly
1 tablespoon Olive oil
300 grams French beans; trimmed
125 grams Unsalted butter
½ \N Lemon
1 pinch Saffron
1 \N Stick celery
1 \N Carrot
1 small Onion
1 teaspoon Tomato puree
150 millilitres Madeira
400 millilitres Red wine
6 cans Consomm‚
1 teaspoon Sugar
1 kilograms Maris Piper potatoes; peeled and sliced
500 millilitres Double cream
1 bunch Tarragon
2 teaspoons Butter



Pan fry the trimmed noisettes until browned and place with four blanched shallots in a roasting tray. Roast at 200C for 6 minutes. Remove the goat and rest under foil for 5 minutes. Return the shallots to the oven.

In the frying pan, saut‚ the onions until coloured, deglaze with the red wine and reduce by half. Add the redcurrant jelly and melt into the wine.

Add the cream and again reduce by half. Strain and keep warm. Slice the rested goat and serve with the beurre battu sauce, shallots and dressed beans.

Beurre Battu: Add the juice of ½ lemon to the same volume of water and the saffron. Bring to the boil slowly and whisk in the chilled butter. Do not allow to boil.

Red wine sauce: Sweat the vegetables in a little oil until caramelised and add the tomato puree and cook out for two minutes and deglaze with Madeira.

Boil to nothing and add the red wine. Reduce by ⅔ and add the stock. Boil for an hour, skimming all the time. Pass through a sieve and reduce until syrupy.

Dauphinoise potatoes: Butter an oven proof dish and layer the potatoes, seasoning all the while and douse each layer with cream. Intersperse with tarragon. Bake for 60-70 minutes and allow to cool slightly.

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Carlton Food Network

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