- 1 rack of kid goat (French trimmed)
- Scotch bonnet jam
- 200g corn nuts
- 500g polenta
- 1 litre of coconut milk
- 250g butter
- 100g coconut oil
- 1 pineapple
- 1 red chilli
- 500g white wine vinegar
- 250g caster sugar
- 1x coriander cress
- Olive oil
- Salt and pepper
Rack of kid goat, coconut polenta, burnt pineapple salsa, coriander, scotch bonnet sauce, corn nuts recipe by James Cochran
James Cochran
2nd January 2019
Rack of kid goat, coconut polenta, burnt pineapple salsa, coriander, scotch bonnet sauce, corn nuts recipe by James Cochran
Kid goat meat has a mild and tender flavour. It is often referred to as chevon and cabrito or capretto. James Cochran will be cooking this Rack of kid goat recipe with coconut polenta, burnt pineapple salsa, coriander, scotch bonnet sauce, corn nuts at The Staff Canteen Live at The Professional Kitchen Show at the NEC, Birmingham (22nd-23rd January 2019). Get your tickets now at: https://pks-fss-2019.reg.buzz
Ingredients
Method
1. Season the kid goat with salt and jerk spice and seal in a hot pan and cook at 200c for 12-15 mins.
2. Blitz the corn nuts and brush the rack of goat with scotch bonnet jam and press the corn nut onto the rack.
3. Heat up the sauce pan and add the coconut oil, add polenta, salt and coconut milk and cook out and blend in a food processor and add the butter and pass.
4. Burn the pineapple over the flames or with a blowtorch until black then peel and dice and add sliced chilli.
5. Heat the vinegar and sugar until dissolved and pour over the pineapple.
6. Add the wet polenta on the plate and carve the goat and dress with pineapple salsa and finish with coriander cress.
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