POTATO GNOCCHI, GOAT, STINGING NETTLES, GOAT CURD, GREMOLATA

OTTO Ristorante, Brisbane – Executive chef, Will Cowper

Gremolata
1 bunch parsley, finely chopped
2 lemons, zested
1clove garlic, finely chopped
100ml extra virgin olive oil

Place all ingredients into a bowl, mix well and place in the fridge

Gnocchi
500g Bintje or Dutch Cream potatoes, cooked
100g plain flour
50g corn flour
25g semolina flour
50g parmesan cheese
2 egg yolks
1g nutmeg
5g salt, to taste

Roast the potatoes in the oven at 160C until tender. Scoop out the flesh and push through a fine sieve into a bowl. Add the plain flour, corn flour, semolina, parmesan, egg yolk, nutmeg and salt. Combine well. Knead lightly until dough is manageable and not too sticky. Add little flour if the dough is too moist. Form into two rolls about 1cm in diameter then cut each roll into 2cm pieces. Blanch in salted boiling water then toss in oil and allow to cool.

Goat
100ml extra virgin olive oil
1kg goat shoulder
1 carrot, diced
1 brown onion, diced
1 stick celery, diced
1 leek, diced
½ bunch thyme
1/2 bunch rosemary
4 cloves garlic, smashed
5g black peppercorns
1 litre light red wine
1 litre chicken stock

Heat a large pot until smoking. Add a little oil and seal the goat shoulder on both sides. Remove the goat once golden. Reserve to the side. To the same pot, one at a time, add the carrots, onion, celery and leek in this order ensuring each is golden brown before adding the next. Add the thyme, rosemary, garlic, peppercorns and cook until you can smell the aromas of the herbs. Place the goat back in the pot and add the wine. Reduce by two thirds. Cover the goat with chicken stock and bring to the boil. Once boiling, turn down to a low simmer and cook for approx three hours. Every 15min, skim any fat from the top.
When the goat is tender, remove from the pot and remove the meat from the bone while it is still hot. Allow to cool. Strain the stock through a fine sieve and place back on the stove to keep warm.

To serve
100ml extra virgin olive oil
5 cloves garlic, confit
50ml Stone Jar Tempranillo, or light red wine
Goat meat stock
50g salted butter
50g parmesan cheese, grated
100g goat curd
200g stinging nettles, picked and fried
Sea salt, to taste
Black pepper, to taste

To Serve
Heat a large pan and add the olive oil, goat, confit garlic, and deglaze with wine. Add just enough goat stock to cover the meat and cook until the meat is hot.
Re-blanch the potato gnocchi in salted boiling water for 30 seconds and then add to the pan. Add butter and parmesan cheese and combine well. Plate the gnocchi evenly into bowls. Dollop a few spoons of goat curd on top and then spoon the gremolata evenly around. Finish with the fried stinging nettles and salt.

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