The Deck
Devonport
ROASTED CAPRETTO ON POTATO PURÉE WITH FOREST MUSHROOMS AND RED WINE JUS
Capretto is milk fed goat but if you are unable to get this product you can substitute with lamb. Forest mushrooms are only available at certain times of the year but feel free to substitute with other types of mushrooms such as Swiss Browns.
To Serve 4
For the Capretto/Lamb
1 leg of Capretto or Small Leg of Lamb
1 Sprig of Rosemary
2 Garlic Cloves (Sliced into quarters)
Salt and Cracked Black Pepper
60ml Extra Virgin Olive Oil
Lay the leg of Capretto/Lamb on a roasting tray and insert your knife into the flesh ½ a dozen times and push the garlic and rosemary into the holes. Lather with the oil and season with salt and pepper. Pre heat the oven to 190˚c and roasted for 1 hour.
For the Potato Purée
300g Potatoes
30g Butter
30ml Thickened Cream
30ml Milk
Salt and Pepper
Peel the potatoes and cut into pieces. Boil in salted water until soft. Drain and push through a mouli or mash by hand with a masher. Put back into pot and add milk, cream and butter, season to taste and stir.
The Jus
Pour off the meat juices from the Capretto and skim off natural fats from the top. Put into a small pot, add equal quantities of dry red wine, reduce slightly and strain.
The Mushrooms
Take 4 Forrest mushrooms or large flat Swiss Brown mushrooms, leave the stem on and drizzle with extra virgin olive oil and roast for 10 minutes
To Serve
Place equal amounts of the Potato purée onto 4 plates. Slice the Capretto/Lamb and arrange on top. Place 1 mushroom on top and pour the jus around.
The Chef: Troy Baggett
Posted by allan at 02:11 PM. Filed under: The Chefs • The Recipes • The Restaurants •
