Confit Hogget shoulder

Jonathan MacDonald

Jonathan MacDonald

5th January 2017
Jonathan MacDonald

Confit Hogget shoulder

Confit Hogget shoulder, ptitim, tahini yoghurt, pomegranate and rose harissa


  • • 4 Hogget Shoulders
  • • Brining liquor
  • • 1kg of Ptitim (Israeli Couscous)
  • • 1kg of Greek Yoghurt
  • • 200g of Tahini
  • • 2 lemons
  • • Rose Harissa
  • • Preserved Lemons
  • • Mint
  • • Coriander
  • • Pomegranate


• Brine the hogget shoulder for 4 hours. Remove from the brine and rinse well under cold water.
• Place the hogget shoulder in a vacuum pac bag and cook sous vide for 12 hours at 90c. Once cooked pick the meat down into nice chunks, removing any sinew that remains. Make sure to reserve all the cooking juices.
• Cook the ptitim in salted water for approximately 7 minutes until cooked. Drain well and dress with extra virgin olive oil. Set aside.
• To make the tahini yoghurt, mix the yoghurt with the tahini and season with salt and lemon juice. Set aside.
• Roll the pomegranate on a hard surface to loosen up the seeds, half and then using the back of a wooden spoon bash the skin to release the seeds. Set aside.
• To begin cooking, warm the ptitim with a little bit of the hogget cooking liquor. Add in a spoonful of rose harissa, the pomegranate seeds, the chopped herbs, lemon juice and zest. Season with salt.
• Put a pan on the heat until very hot, add a tablespoon of oil and then add in the hogget, sear till crisp and golden on most sides and then deglaze with a ladle of the hogget liquor and reduce until a shiny coating of the meat is obtained.
• To plate up, place a good spoonful of the tahini yogurt on the plate and spread out over the plate. Then place the ptitim on top and the hogget on top of the ptitim.
• Put a few dots of the remaining rose harissa on the hogget, a few slices of preserved lemon, torn mint and coriander.

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