ingredients Goat Fillets
Celeriac Potato Mash
4 goat fillets 2 tbsp olive oil Salt & ground black pepper
Cover whole potatoes in saucepan of cold water. Bring to boil, reduce heat to medium-high, cook uncovered 25 min. Add garlic, cook 5 min – or until soft when pierced. Drain & cool. Peel potato & garlic. Combine lemon juice & water in separate saucepan, add peeled & cut 4-5cm chunks celeriac, more water to cover. Cover, bring to boil, reduce heat to medium, simmer uncovered 15-20 min – or until soft when pierced. Drain. Place cream in small saucepan, simmer over medium heat. Remove from heat. Return drained celeriac, potato, garlic to one of saucepans. Add butter & mash until butter melted & vegetables roughly mashed. Add hot cream, cont. to mash until well combined & mash to thick, smooth consistency. Add parsley, season. With 2 tbsp, form 2 quenelles each per serve, place on warm plate.
Celeriac Potato Mash 4 medium potatoes washed & peeled 3 garlic cloves, unpeeled 1 lemon, juiced 1 L (4 cups) water 1 large (about 550g) celeriac 185mls (3/4 cup) thickened cream 50g unsalted butter 2 tbsp chopped fresh continental parsley Salt & ground black pepper, to taste
Sautéed Mushrooms 2 tsp olive oil 24 button mushrooms, stems trimmed Salt & pepper
Curried Blue Lentils 2 tsp olive oil 2 cups of blue lentils 1 tsp of curry powder 500ml stock or water 1 small onion, finely diced
Fig & Apricot Stew 24 dried figs / 24 dried apricots, roughly chopped 1 1/2 cups dessert wine (such as Traminer or Muscat) 1/4 tsp of ground cinnamon
method Goat Fillets
Heat oil in frypan, sear goat fillets, season. Heat oven to 220°C, place fillets on baking tray, bake 12 min (longer for well done). Cover, rest 5-7 min.
Sautéed Mushrooms Heat remaining oil in pan - medium-high heat. Add mushroom, cook, stir 2-3 min or until soft. Season.
Curried Blue Lentils Rinse lentils thoroughly. Heat oil in pan, add onions, cook over low-medium heat until soft. Add washed lentils, stir. Add 500ml stock or water. Bring to boil, simmer over low heat 15- 20 min until lentils tender.
Fig & Apricot Stew In small frying pan, bring wine to boil, add cinnamon & reduce by half. Add chopped figs and apricots. Sauté until soft.
to serve
Allow 2 quenelle per serve, place mushrooms next to potatoes, scoop lentils, slice goat fillets on an angle, set on lentils, divide fig and apricot stew amongst plates. Preparing the Harvest 13