Goat (or Mushroom) Stew with Stout, Red Miso & Honey, by Elainea Emmott #LeithsTakeovers

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Goat (or Mushroom) Stew with Stout, Red Miso & Honey, by Elainea Emmott #LeithsTakeovers

Photography by Elainea Emmott

Elainea, alumna of our online Essential Cooking Certificate, shares with us her own, inventive take on goat stew.

Ingredients – The Sauce

300 ml of chicken stock/ Vegetable or seaweed Dashi Stock (Vegan/Vegetarian)

250 ml of dark ale Stout (beer), such as Guinness

1 large onion

3 cloves of garlic

2 tbsp of ground Cinnamon

2 tbsp of Ground All Spice

Large handful/Bunch Fresh Thyme

2 tbsp Red Miso Paste

3 tbsp dark honey

3 small Sage Leaves

3 Bay Leaf

Olive Oil 2 tbsp

Vegetable Oil 2 tbsp

Freshly ground Salt & Pepper

Porchini powder (optional) for the Vegan Sauce

1 large and 1 small cabbage leaf per plate.


Ingredients – The Meat

1 kg of goat meat

(or 500g of goat meat on the bone/ 500g of goat meat off the bone)

(4 additional small/medium sized cutlets)

Can use mutton with lamb cutlets


Ingredients – The Mushrooms (Vegan/Vegetarian Option)

4 large flat mushrooms – Chestnut or Portobello


Ingredients – The Yam Mash

250g Gruyere or Emmenthal Cheese

1 yam (substitute 2 large sweet peeled white potatoes or celeriac)

50g Butter – substitute vegan butter – Vegan/Vegetarian)

100ml Double cream – substitute nut milk – Vegan/Vegetarian

Freshly grated Nutmeg


Equipment:

Hand Blender

Cast Iron Grill /can use a frying pan to sear the meat & mushrooms

Hand Grater

Hibachi Grill (put fresh Thyme on the grill or base and the mushrooms/goat meat on top. These will be cooked but will get a lovely char and smoke from the Hibachi, done at home with necessary safety measures). Follow the manufacturer’s instructions for using the Hibachi.

Serves 4 hungry people

Cooking the Goat Meat (Meat sourced from Chestnut Meats)

Wash and season the meat with Cinnamon, black pepper, sea salt and ground spices. Season the goat cutlets and put aside. Rub a tbsp of olive oil and let the meat infuse with the spices.

Chop the onion and garlic into small pieces.

Heat up 1 tbsp of olive oil and 2 tbsp of vegetable oil in a large pan on a high heat.

Brown off the meat. This can be done in batches so that the meat browns properly.

Add the onion and garlic into the pot turning down the heat to medium. When the onions caramelize, add the chicken stock, dark stout (beer or ale) and 3 tbsp of dark honey. Add the Thyme and bay leaves. Add 2 tbsp of red miso paste and stir. Keep the heat on a gentle simmer for 2 hours. (At this point you can leave overnight if you prefer to eat the day afterwards as the flavours will infuse).

Remove the goat meat and blend the remaining liquid but remember to remove the Thyme sprigs and Bay leaves. Reduce the sauce by half until it is a nice thick consistency and adjust seasoning to taste.

Return the meat to the sauce and chop up a few sage leaves to garnish.

Fry the goat cutlets on a cast iron grill, frying pan for 7 – 10 minutes. Finish the cutlets off on the Hibachi.

Fry the cabbage leaves on the cast iron grill or frying pan until nicely charred and spray lightly with oil ensuring the leaves are turned over. Set aside.

To plate, put a large cabbage leaf on the plate, the yam mash. Add the goat meat and cutlet. Spoon over the sauce.


Cooking the Mushrooms

Gently clean the mushrooms. Add the spices to the mushrooms and let it sit for 10 minutes.

Add the garlic and onion to the sauce mixture. When caramelized add 1 tbsp of porchini powder and salt and pepper and stir and cook until the onions are coated for 1 minute. Add 300ml of vegetable stock and 250ml of the dark stout (ale/beer/Guinness). Add 3 tbsp of dark honey and the fresh thyme. Reduce the sauce on a steady simmer and add the Red Miso Paste until it is a thick consistency for 30 minutes and then lower the heat. Roast or fry the mushrooms in a 1 tbsp of olive oil in a separate pan ensuring they are turned over to get some charring until the flesh is soft.

Chargrill a large cabbage leaf on a cast iron grill or frying pan until it is nicely charred.

To plate the chargrilled cabbage leaf, the Yam mixture and the mushrooms on top. (You can additionally smoke one of the mushrooms for intense flavour on the Hibachi)


Yam Mash

Wash the outer skin of the yam. Cut the Yam in half, trimming the ends. Add bay leaves and peppercorns and put into a big pot and ensure the yam is covered with water. Bring to a boil and then a steady simmer for 30mins. When ready and cooled, peel the outer skin of the yam. Grate the yam. Grate the cheese.

Put back into a saucepan with the butter. Stir and then add the double cream/milk. Blend until you have a fine consistency. When serving sprinkle fresh nutmeg over the yam mash.

If you'd like to learn the foundations of cooking and discover your creative, culinary self, check out our range of online cookery courses here.

Elainea Emmott

Author: Elainea Emmott

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