Another Tasting Australia recipe and easy to fill in the local Flinders Ranges.

Holy Goat

Accompanying Wine or Beverage:
Dalwhinnie Pinot Noir 2001

Ingredients
2 Goat racks ( whole )
Kidney, Lung and Heart 75 grams of each
40 gms oats
1/2 clove garlic
12 Discs Castlemaine Black Pudding
4 6 inch squares of crepinette
8 slices Istra proscuitto
3 egg whites
100 mls cream
100 gms carrot
100 gms onion
100 gms celery
salt and pepper
1/8 bunch thyme
50 mls white wine
50 mls port
200 mls chicken stock
120 mls veal jus
50 gms sugar
100 mls sherry vinegar
15 cardamon pods
250 mls espresso coffee
300 gms strong flour
1.5 whole eggs
2 egg yolks
salt
15 mls olive oil
70 gms Holy Goat silk cheese

LENTILS
1 tbsp brunoise carrot
1 tbsp brunoise celery
1 tbsp brunoise onion
120 gms Mt. zero lentils
150 mls chicken stock
75 mls veal jus
1/4 clove crushed garlic
Proscuitto skin
1 tbsp Sherry vinegar

Method

* Break down the racks
* Remove every second point
* Bone out the loin from the tail end
* Sautee diced heart, lungs and kidney season add herbs then blown oats. Noisette with brown butter and cool.
* Make a mousseline from discard flesh from racks, season well.
* Lay out crepinette and lay proscuitto on it, smear with mousseline place haggis in the centre and roll into a sausage shape. Shape it in glad wrap and tie ends to form a tight parcel.
* Make pasta dough and rest covered in fridge for 25 mins
* Mix chevre with chopped thyme and season.
* Form ravs and use mousseline to encase the chevre.
* Make a tapenade from the olives, anchovies and garlic, season and moisten with EVOO.
Chop up goat bones and mirepoix, caramelise and when golden add cardamon pods to crackle.
* Deglaze with white wine and reduce to a syrup and repeat with port then chicken stock. Add veal jus and perfume with thyme. Reduce and adjust with gastric, pass and monte with butter and reduced coffee.
* Pan fry the black pudding discs.
* Sear the loin, roast the rack and encrepinette of haggis . Baste in pan with beurre noisette and thyme, poach the raviolo and slice the crepinette into medallions.
* Plate up