Slow-roast goat shoulder with plantain croquettes recipe
To make the green seasoning, place all of the ingredients in a food processor and season with salt and pepper. Blend to the consistency of a salsa verde and store in an airtight jar in the fridge for up to 2–3 weeks.To make the goat shoulder, preheat the oven to 200C/180C Fan/Gas 6. Score the shoulder and stuff with the anchovies.Bash the spices, chilli flakes, salt and peppercorns. Rub the spice mixture all over the shoulder and then add the green seasoning.Place the shoulder in a roasting tin. Add the stock and rum, cover with kitchen foil and roast for 1 hour. Turn the oven down to 140C/120C Fan/Gas 1 and cook for a further 2 hours or until the meat is tender and falling off the bone.Turn the oven back up to 220C/200C Fan/Gas 7 for a final 15 minute blast. Remove from the oven, carefully pour the juices into a saucepan and leave the meat to rest.Reduce the cooking juices over a medium–high heat and season with salt and pepper. Keep warm. To make the mayonnaise, place the egg yolks and mustard into a food processor and start blending on a medium speed, gradually add the oil, until you have a thick mayonnaise. Place into a bowl and stir in the salt, lemon juice and green seasoning. Set aside for later. To make the croquettes, preheat the oven to 220C/200C Fan/Gas 7. Place the plantain and breadfruit in a roasting tin and add the oil. Roast for 20 minutes or until tender when stabbed with a fork. Leave to cool slightly and then carefully peel the plantain. Blend the plantain and breadfruit in a food processor. Season with salt and pepper and leave to cool fully. The mixture should now behave like dough. Take 2 teaspoons of the mixture at a time and flatten them in the palm of your hand. Mix the cheese with the chilli and coriander. Push in a pinch of the cheese, pull up the sides and roll into a ball.Roll the croquettes in the breadcrumbs. Preheat a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the croquettes until golden then carefully transfer with a slotted spoon to kitchen paper to drain. Shred the cooked goat meat and place on a large serving platter. Along with the croquettes, green mayonnaise, parathas, hot sauce and chutney. To make the green seasoning, place all of the ingredients in a food processor and season with salt and pepper. Blend to the consistency of a salsa verde and store in an airtight jar in the fridge for up to 2–3 weeks. To make the green seasoning, place all of the ingredients in a food processor and season with salt and pepper. Blend to the consistency of a salsa verde and store in an airtight jar in the fridge for up to 2–3 weeks. To make the goat shoulder, preheat the oven to 200C/180C Fan/Gas 6. To make the goat shoulder, preheat the oven to 200C/180C Fan/Gas 6. Score the shoulder and stuff with the anchovies. Score the shoulder and stuff with the anchovies. Bash the spices, chilli flakes, salt and peppercorns. Rub the spice mixture all over the shoulder and then add the green seasoning. Bash the spices, chilli flakes, salt and peppercorns. Rub the spice mixture all over the shoulder and then add the green seasoning. Place the shoulder in a roasting tin. Add the stock and rum, cover with kitchen foil and roast for 1 hour. Turn the oven down to 140C/120C Fan/Gas 1 and cook for a further 2 hours or until the meat is tender and falling off the bone. Place the shoulder in a roasting tin. Add the stock and rum, cover with kitchen foil and roast for 1 hour. Turn the oven down to 140C/120C Fan/Gas 1 and cook for a further 2 hours or until the meat is tender and falling off the bone. Turn the oven back up to 220C/200C Fan/Gas 7 for a final 15 minute blast. Remove from the oven, carefully pour the juices into a saucepan and leave the meat to rest. Turn the oven back up to 220C/200C Fan/Gas 7 for a final 15 minute blast. Remove from the oven, carefully pour the juices into a saucepan and leave the meat to rest. Reduce the cooking juices over a medium–high heat and season with salt and pepper. Keep warm. Reduce the cooking juices over a medium–high heat and season with salt and pepper. Keep warm. To make the mayonnaise, place the egg yolks and mustard into a food processor and start blending on a medium speed, gradually add the oil, until you have a thick mayonnaise. Place into a bowl and stir in the salt, lemon juice and green seasoning. Set aside for later. To make the mayonnaise, place the egg yolks and mustard into a food processor and start blending on a medium speed, gradually add the oil, until you have a thick mayonnaise. Place into a bowl and stir in the salt, lemon juice and green seasoning. Set aside for later. To make the croquettes, preheat the oven to 220C/200C Fan/Gas 7. Place the plantain and breadfruit in a roasting tin and add the oil. Roast for 20 minutes or until tender when stabbed with a fork. To make the croquettes, preheat the oven to 220C/200C Fan/Gas 7. Place the plantain and breadfruit in a roasting tin and add the oil. Roast for 20 minutes or until tender when stabbed with a fork. Leave to cool slightly and then carefully peel the plantain. Blend the plantain and breadfruit in a food processor. Season with salt and pepper and leave to cool fully. Leave to cool slightly and then carefully peel the plantain. Blend the plantain and breadfruit in a food processor. Season with salt and pepper and leave to cool fully. The mixture should now behave like dough. Take 2 teaspoons of the mixture at a time and flatten them in the palm of your hand. Mix the cheese with the chilli and coriander. Push in a pinch of the cheese, pull up the sides and roll into a ball. The mixture should now behave like dough. Take 2 teaspoons of the mixture at a time and flatten them in the palm of your hand. Mix the cheese with the chilli and coriander. Push in a pinch of the cheese, pull up the sides and roll into a ball. Roll the croquettes in the breadcrumbs. Roll the croquettes in the breadcrumbs. Preheat a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the croquettes until golden then carefully transfer with a slotted spoon to kitchen paper to drain. Preheat a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the croquettes until golden then carefully transfer with a slotted spoon to kitchen paper to drain. Shred the cooked goat meat and place on a large serving platter. Along with the croquettes, green mayonnaise, parathas, hot sauce and chutney. Shred the cooked goat meat and place on a large serving platter. Along with the croquettes, green mayonnaise, parathas, hot sauce and chutney.