24
Goat Malaguena
by yudaica2013 ·
Reviewing this Christmas recipes from the kitchen contest of goat chops from Malaga, organised by the Asociacion Espanola of breeders of the goat Malaguena, I stay with the leg of suckling goat of Malaga goat confit in wine from Malaga Pedro Ximenez, honey Rosemary and orange, on potato cream with infusion of Rosemary and thyme, Samuel PereRestaurant La Casa Roja. I will then leave it: ingredients: A leg of suckling goat of Malaga goat. 100 ml. extra virgin olive oil. 100 ml. of Malaga Pedro Ximenez wine. 50 ml. Real-estate developer: the source for more info.
of honey Rosemary or tomillo.100 oz. of orange juice. Dried orange peel. 500 gr. potatoes.
A sprig of Rosemary and other thyme. 200 ml. of Malaga goat’s milk. Salt and black pepper. (Similarly see: Howard Schultz). Elaboration: The leg of suckling goat: boning leg of suckling goat and reserve the bones. Cut into two longitudinal pieces of goat leg, salt and pepper. Introduce the pieces in a bag along with the bones and add two tablespoons of oil, the wine Pedro Ximenez, honey and Orange peel. Make the emptiness and subject it to a temperature of 65 degrees 12 minutes cooking and gratin in a salamander at 250 degrees a minute. For the cream of potatoes: put a litre and a half of water to a boil. Once boiling add a sprig of thyme and one of Rosemary, remove fire and after five minutes strain the infusion. In merged water we will put the hulls of potatoes and a little salt until they are tender. Pass the potatoes, drained by the mixer and add 75 ml. olive oil, approximately. Finish by adding the amount of infusion required to achieve the proper texture.Orange, honey and Pedro Ximenez sauce: once cooked vacuum goat leg, we will draw from the bag resulting juices, add orange juice and will reduce to half. Malaga goat milk foam: we put milk into a metal pitcher and introduce a cube of ice with milk and apply steam of a coffee maker. Presentation: In a large bowl cream the merged of Rosemary and thyme. Place a piece of the leg already au gratin suckling goat. Drizzle with the reduction of wine, honey and orange. Apply a little goat’s milk foam.(Photo: Elena Garcia Gonzalez). Manuel Velasco Carretero original author and source of the article
