Spiced Slow Roasted Dairy Capretto Shoulder With Black Garlic and Yoghurt Flat Breads
Serves 4 people
Recipe by Allison Kekovski
Ingredients
- Spice paste
- 1 tablespoon ras el hanout spice mix
- 1 teaspoon fine salt
- 5 cloves black garlic, peeled
- ¼ cup olive oil
- 1 dairy capretto goat shoulder, bone in, shank removed
- 1 carrot, sliced in half lengthways
- 2 sticks celery
- 1 medium brown onion, peeled and sliced in 1 cm rings
- 2 cups chicken stock, plus extra if needed
- Pickled shallots
- 2 tablespoons rice wine vinegar
- 1 teaspoon caster sugar
- ½ teaspoon salt flakes
- 2 golden shallots, peeled and sliced thinly
- Flat bread
- 2 cups plain flour, plus extra for kneading
- ½ teaspoon fine salt
- 2 teaspoons baking powder
- 1 ½ cups Meredith natural goat milk yoghurt
- Yoghurt dressing
- 1 cup Meredith natural goat milk yoghurt
- 1 tablespoon honey
- 1 teaspoon ground cumin
- Salt flakes, to season
- Freshly ground black pepper, to season
- 1 Pomegranate, deseeded
- 3 baby cucumbers, fine sliced
- ¼ bunch coriander, washed and dried
Marinade
- Prep time: 15 minutes
- Cook time: 3 hours 15 mins
Preparation
- Step 1 Preheat oven to 160°C fan.
- Step 2 To make the spice paste, place all the ingredients in a small food processor and blitz until smooth. Scape the paste out from the food processor and spread evenly over the dairy capretto goat shoulder, massaging it well to get in all the crevasses.
- Step 3 To cook the goat shoulder, place a large fry pan over a medium to high heat. When hot, add the goat shoulder and sear each side until golden and crispy. Meanwhile, In a large baking dish, place the carrot, celery and onion slices in the base, then add in the seared dairy capretto goat shoulder nestling it into the vegetables. Pour the chicken stock around the goat shoulder then cover with foil securely. Place in a preheated oven and slowly roast for 2 hours.
- Step 4 At the 2-hour mark, take the baking dish from the oven and remove the foil. Return the uncovered shoulder to the oven and continue to cook for a further 1 hour, making sure the liquid doesn’t dry up too much by adding a bit more stock if needed.
- Step 5 To make the pickled shallots, in a small bowl, place the rice wine vinegar, caster sugar and salt flakes and stir well. Add in the sliced shallots then using a spoon, stir well to incorporate all the ingredients and set aside for serving.
- Step 6 To make the flat bread, place the flour, salt and baking powder in a large bowl and mix. Add in the yoghurt and bring it all together until it forms a dough. Turn out onto a floured bench and knead for a few minutes until it starts to become smooth. You can add a little more flour if needed. Roll and shape the dough into a log and cut into 16 even sized pieces.
- Step 7 Roll each piece into a ball and using your fingers, pat it out flat into a circle, measuring about 10 cm in diameter. Place a large frypan on a medium heat. Place a 2-3 flatbread rounds at a time into the frypan to cook for approximately 3 minutes on each side. When each flat bread is cooked, remove it from the pan into a clean tea towel, wrap and keep warm until ready to serve.
- Step 8 To make the yoghurt dressing, place the yoghurt in a medium bowl, along with the honey, ground cumin, salt flakes and freshly ground black pepper. Whisk the ingredients well and adjust seasoning.
- Step 9 When the dairy capretto shoulder is cooked and the meat starts to fall away from the bone, remove it from the oven and onto a clean board. With 2 forks, gently shred the meat away from the bone and spoon any juices from the pan over the shredded meat.
- Step 10 To serve, place the shredded dairy capretto shoulder on a serving plater, along with the pickled shallots, flatbread, yoghurt dressing, cucumbers and scatter with pomegranate seeds and coriander leaves.
Recipe by Allison Kekovski
For all Dairy Capretto enquiries and wholesale orders call: Tania on 0434 480 261 | Meredith Farm Store enquiries and bookings call: Julie on 0422 299 392