Braised Goat Polpette With Lentils
Serves 4 people
Recipe by Allison Kekovski
Ingredients
- Meatballs
- 500g ex-dairy goat shoulder, minced
- 1 shallot, peeled and finely diced
- 2 cloves garlic, peeled and minced
- ¼ cup fine breadcrumbs
- 1 egg yolk
- 1 tablespoon Meredith goat natural yoghurt
- 1 teaspoon fennel seeds, toasted and ground
- 1 teaspoons sweet smoked pepper flakes
- 1 teaspoon salt flakes
- 2 tablespoons grapeseed oil
- Lentil and tomato sauce
- 2 tablespoons olive oil
- I small brown onion, peeled and sliced
- ½ stick celery, finely diced
- ½ red capsicum, sliced
- 2 cloves garlic, thinly sliced
- 1 tablespoon tomato paste
- 1 tin (400g) cherry tomatoes
- 2 cups beef stock
- ½ cup green lentils, rinsed
- 4 stems fresh oregano
- 1 bay leaf
- Salt flakes, to season
- Freshly ground black pepper, to season
- 4 cubes Meredith marinated goats cheese, to serve
- 4 sprigs fresh coriander, to serve
Marinade
- Prep time: 20 minutes
- Cook time: 75 minutes
Preparation
- Step 1 Preheat the oven to 180°C fan.
- Step 2 For the meatballs, combine all the ingredients in a medium bowl. Using your hands, massage all the ingredients together until well combined.
- Step 3 Divide the mixture into 16 even sized portions and roll them into balls with the palm of your hand.
- Step 4 Heat grapeseed oil in a frypan on a medium-high heat.
- Step 5 In 2 batches, cook the rolled meatballs until brown in colour then remove and place on a plate and set aside.
- Step 6 For the lentil and tomato sauce, heat the oil in a shallow 5L cast iron pot on medium heat.
- Step 7 Add in the onion, celery, capsicum and sweat down with a lid on for 5-7 minutes.
- Step 8 Remove the lid, add the garlic and continue to cook down for another 4-5 minutes.
- Step 9 Add the tomato paste and cook for 1 minute.
- Step 10 Add the tin tomatoes, beef stock, green lentils, oregano, bay leaf, salt flakes and freshly ground black pepper.
- Step 11 Bring to a simmer then scatter the polpette evenly in the pot, cut a round sheet of baking paper and place it over the top to cover the meatballs and sauce.
- Step 12 Place the lid on and transfer the pot in a pre-heated oven for 50 minutes.
- Step 13 Remove the lid and baking paper. Scatter over the Merideth marinaded goat cheese, coriander and serve with some crusty bread.
Recipe by Allison Kekovski
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