Air Fryer
Slow-roasted goat shoulder with breadfruit and plantain croquettes
A true celebration of Caribbean flavours, with rum soaked goat shoulder served with plantain and breadfruit croquettes.
Ingredients:
- 2 fresh thyme sprigs
- 10g/⅓oz fresh bay leaves
- 10g/⅓oz fresh flatleaf parsley
- 10g/⅓oz fresh coriander
- 4 spring onions, trimmed and roughly chopped
- 10 garlic cloves, peeled
- 1 green chilli or 1 scotch bonnet, depending on heat preference, roughly chopped
- 6 small caribbean seasoning peppers (or a mixture red, yellow, and/or green mini sweet peppers), roughly chopped
- ½ onion, roughly chopped
- 400ml/14fl oz cold pressed rapeseed oil (or any neutral oil)
- salt and freshly ground black pepper
- 2kg/4lb 8oz goat shoulder
- 8 salted anchovies in oil
- 3 cinnamon sticks
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp dried red chilli flakes
- 1 tsp sea salt, plus extra to season
- 1 tsp black peppercorns, plus extra to season
- 2–3 tbsp green seasoning (see above)
- 250ml/9fl oz lamb stock
- 100ml/3½fl oz rum
- 2 free-range egg yolks
- 240ml/8¾fl oz cold pressed rapeseed oil
- 1 tsp dijon mustard
- large pinch salt
- ½ lemon, juice only
- 2 tbsp green seasoning (see above)
- for the croquettes
- 2 ripe plantains, unpeeled and each cut into 3 pieces
- 1–2 ripe breadfruit, peeled, cored and roughly chopped
- splash oil, plus extra for deep-frying
- 150g/5½oz fontina cheese (or mixture cheddar and mozzarella)
- 1 fresh chilli, chopped
- 2 tbsp fresh chopped coriander
- 100g/3½oz panko breadcrumbs
- salt and freshly ground black pepper
Directions:
- To make the green seasoning, place all of the ingredients in a food processor and season with salt and pepper. Blend to the consistency of a salsa verde and store in an airtight jar in the fridge for up to 2–3 weeks.
- To make the goat shoulder, preheat the oven to 200C/180C Fan/Gas 6.
- Score the shoulder and stuff with the anchovies.
- Bash the spices, chilli flakes, salt and peppercorns. Rub the spice mixture all over the shoulder and then add the green seasoning.
- Place the shoulder in a roasting tin. Add the stock and rum, cover with kitchen foil and roast for 1 hour. Turn the oven down to 140C/120C Fan/Gas 1 and cook for a further 2 hours or until the meat is tender and falling off the bone.
- Turn the oven back up to 220C/200C Fan/Gas 7 for a final 15 minute blast. Remove from the oven, carefully pour the juices into a saucepan and leave the meat to rest.
- Reduce the cooking juices over a medium–high heat and season with salt and pepper. Keep warm.
- To make the mayonnaise, place the egg yolks and mustard into a food processor and start blending on a medium speed, gradually add the oil, until you have a thick mayonnaise. Place into a bowl and stir in the salt, lemon juice and green seasoning. Set aside for later.
- To make the croquettes, preheat the oven to 220C/200C Fan/Gas 7. Place the plantain and breadfruit in a roasting tin and add the oil. Roast for 20 minutes or until tender when stabbed with a fork.
- Leave to cool slightly and then carefully peel the plantain. Blend the plantain and breadfruit in a food processor. Season with salt and pepper and leave to cool fully.
- The mixture should now behave like dough. Take 2 teaspoons of the mixture at a time and flatten them in the palm of your hand. Mix the cheese with the chilli and coriander. Push in a pinch of the cheese, pull up the sides and roll into a ball.
- Roll the croquettes in the breadcrumbs.
- Preheat a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the croquettes until golden then carefully transfer with a slotted spoon to kitchen paper to drain.
- Shred the cooked goat meat and place on a large serving platter. Along with the croquettes, green mayonnaise, parathas, hot sauce and chutney.