Under the knife by James Cochran

James Cochran

James Cochran

23rd August 2018
James Cochran

Under the knife by James Cochran

Under the knife by James Cochran is the third dish prepared by James on Great British Menu


  • 1.5kg kid goat shoulder x5
  • 1.5kg-2kg goat saddle x5
  • 6 goat shanks
  • 6 heads of garlic
  • 2 bunch thyme
  • Jerk spice (secret recipe)
  • Salt
  • Brown chix stock
  • Black eyed pea dahl
  • 500g black-eyed peas (soaked overnight for 4hrs)
  • 2 white onions (diced)
  • 6 cloves garlic (crushed)
  • 1 scotch bonnet
  • 2tsp cumin
  • 2tsp ground coriander
  • 1tsp paprika
  • 100g creme fraiche
  • 400g tomatoes
  • breadfruit bonbons
  • 500g bread fruit - ripe
  • 100g dedicated coconut
  • 200g s.r flour
  • 100g rice flour
  • 60g caster sugar
  • Pineapple, carrot, cucumber salad with burnt lemon/rum dressing
  • 300g pineapple (sliced on mandolin or peeler)
  • 1x cucumber (peeled to the core)
  • 2 carrots (peeled)
  • 4 limes (halved and burnt in pan)
  • 100mlwhite rum
  • 200ml veg oil
  • 300ml olive oil
  • Roti
  • 1016 plain flour
  • 8 teaspoons baking powder
  • 2 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoon oil
  • 320g lukewarm water (a little more or less may be needed)


Goat shoulder
1. Brine the kid shoulders for 6hrs and dry rub the shoulder with jerkspice and steam @ 85c for 8hrs.
2. Remove shoulder blade,press and chill.
3. Chargrill on the BBQ till black and charred
Goat shanks
1.10% salt for the weight of the meat and brine for 3 hrs.
1. Seal the shanks, add thyme, garlic, brown chicken stock and bring to the boil and cook at 160c for 2.5 hrs till tender soft.
2. All to cool in the stock
3. Remove and pick the meat down and reduce sauce till nice and sticky and add 1 teaspoon on scotch bonnet jam and 50ml of dark rum and add meat to sauce and reheat.
Goat saddle
1. Make sure your butcher has French trimmed it
2. Put a tray with a rack in the oven and set it to 220c
3. Make sure your frying pan is hot on the stove
4. Season the goat and seal in hot pan with a lovely caramelisation and place into the oven for 8-10 mins depending on size
5. Rest the goat for 5/7 mins then carve on.
Black eyed pea dahl
1.sweat down onions, garlic, ginger and spices for 30 mins until soft, fragrant and sweet
1. Drain off your soaked beans and add to the pan with your chopped fresh tomatoes, scotch bonnet
chilli and 600ml water and cook for 2.5hrs till soft
2. 3. Add your creme fraiche and check for seasoning and serve.
Breadfruit Bon Bons
1. Mix all the ingredients in a food processor or you can do by hand
2. Roll into 35g balls and place in the fridge for ideally 4hrs
3. Set fryer to 170c and fry for 4 mins until golden
Pineapple, carrot, cucumber salad with burnt lemon/rum dressing
1. Put your limes on a low heat in a pan till burnt, remove from pan and squeeze the juice through a sieve and set aside. Now add your rum, seasoning and oil
2 Add your peeled fruit and vegetables to a separate bowl and dress with your lime/rum mix
Place all the ingredients in a kitchen mixer using the dough hook
1. Roll your mix into 100g and refrigerate for 2hrs minimum
2. Heat a little oil in pan and roll out your rotis till thin and pan fry 30 seconds each side.
3. Serve hot or put under a damp cloth till ready to serve.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.