with Vadouvan Spice Chick Pea Curry and Coriander Couscous
- 1 hind goat leg
- olive oil
- salt and pepper
- 1/2 bottle white wine
- chicken stock to cover the leg
- 3 cloves garlic
- 1 bunch coriander
- tsp coriander seeds
- 1 tsp cumin
- 3 tblsp vadouvan spice
- 4 tsp red onion compote*
- 0.25 bunch coriander roughly chopped.
- 1 medium white onion
- 1 tin chick peas
- 2 tsp curry powder
- 100 ml warm water
- 50 ml pineapple juice
- 3 tblsp mango chutney
- 200 g cous cous
- 50 g diced courgette
- 50 g diced peppers
- 1 clove garlic
- 20 g diced onion
- olive oil
- 100 g chicken stock
- 2 tsp chopped coriander
- Crush the garlic and blend into a paste with the cumin, coriander, 1 tbspn Vadouvan, 1/2 the fresh coriander and olive oil.
- Season the leg, sear then remove from the heat and rub in the paste. Now re-sear for a few minutes being careful not to burn.
- Add to a casserole dish, deglaze the pan with white wine, reduce and add to the casserole.
- Add the remaining coriander and chicken stock to almost cover.
- Cover with foil and slow cook over 2-3 hours at 130 C or until meat is falling from the bone.
- Remove from the dish when cooked, rest for 20 minutes, then pull all the meat from the bone.
- Mix in remaining Vadouvan, red onion compote and fold with a wooden spoon until you get a well binded bowl of meat. Adjust the seasoning and add more spices if needed.
- Now lay out a sheet of cling film and spoon the mixture onto it. Roll it up sausage like and tie it at either end.
- Now roll in tin foil, you should have a cylinder shape, when needed place into a pre heated oven at 165 C for 6 minutes. **
- Cut it out into portions, pull off the foil and cling wrap and serve. (Take cylinder out of oven)
- For the Chick Pea: Sweat the onion in some oil without adding colour.
- Add 1 small tin of chick peas and cook for 2 mins.
- Add 2 tsp of curry powder and then add 100mls of warm water and 50ml of pineapple juice and cook slowly until it thickens.
- When it has reached desired consistency add 3tbspn of mango chutney.
- Set aside and keep warm.
- For the Cous Cous: Sweat all the vegetables in a pot and season.
- When soft add the couscous, mix well then add the boiling chicken stock.
- Remove from the heat and cover the pot with cling film.
- Set aside for 5 minutes. Remove the cling film, mix the couscous until fluffy with a fork.
- Now add in some fresh coriander and taste.
- To serve spoon the couscous into a cup and de-mould onto a plate, add the piece of Goat confit and drizzle over the chick pea curry.
*make the onion compote ahead of time: 3 diced red onions, sweat, add 50 mls red wine vinegar, 50g sugar, 4 tsp redcurrant jelly, 50ml red wine, slow cook for 50 minutes until sticky, set aside and refrigerate.
More by Gary O'Hanlon:
- Chicken Quesadilla with Sour Cream and Tomato Salsa
- Chicken Scaloppini
- Chicken Picatta with Broccoli, Champ Potatoes and Flat Parsley