INGREDIENTS

INSTRUCTIONS

RED WINE SAUCE
DAUPHINOISE POTATOES
Pan fry the trimmed noisettes until browned and place with four blanched
shallots in a roasting tray. Roast at 200C for 6 minutes. Remove the goat
and rest under foil for 5 minutes. Return the shallots to the oven.
In the frying pan, saut. the onions until coloured, deglaze with the red
wine and reduce by half. Add the redcurrant jelly and melt into the wine.
Add the cream and again reduce by half. Strain and keep warm. Slice the
rested goat and serve with the beurre battu sauce, shallots and dressed
beans.
Beurre Battu: Add the juice of 1/2 lemon to the same volume of water and
the saffron. Bring to the boil slowly and whisk in the chilled butter. Do
not allow to boil.
Red wine sauce: Sweat the vegetables in a little oil until caramelised and
add the tomato puree and cook out for two minutes and deglaze with Madeira.
Boil to nothing and add the red wine. Reduce by 2/3 and add the stock. Boil
for an hour, skimming all the time. Pass through a sieve and reduce until
syrupy.
Dauphinoise potatoes: Butter an oven proof dish and layer the potatoes,
seasoning all the while and douse each layer with cream. Intersperse with
tarragon. Bake for 60-70 minutes and allow to cool slightly.
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