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Roasted Kid Goat with Potatoes

  Ingredients for 4 people 4 kid goat shoulder cuts (whole or halved). 4 to 6 potatoes. 8 spring onions. 250 ml whisky. juice of 1/2 lemon. salt. freshly ground black pepper. pork lard. Preparation The day before, marinate the meat with the lemon juice and whisky. Keep it in the fridge overnight. The next day, preheat your oven to 190°C. Grease a baking dish that can go in the oven with the pork lard. Lay the potatoes, sliced thick, and the onions, cut into quarters, in the bottom of the dish... then arrange the shoulder pieces on top, leaving out the marinade for now. I've cut mine in half. Rub them with a bit more lard and season lightly with salt and pepper... Slide it into the oven uncovered. Turn the meat once or twice during cooking. After 40 to 45 minutes, pour the reserved marinade over the meat. Lower the heat to 180°C and keep roasting — the total time will be around 90 minutes. Every so often, baste the meat with the juices from the pan. When ...

Fideuà with Monkfish, Cuttlefish, and Prawns





Ingredients

for 4 people
  • 1 monkfish tail, about 500g, with the backbone separated from the flesh.
  • 16 prawns (peel 4 of them and save the heads and shells).
  • 2 cuttlefish (600g).
  • 600g fideuà noodles.
  • 100g leek (white part only).
  • 1 spring onion.
  • 2 cloves of garlic.
  • salt.
  • extra virgin olive oil.

for the fish stock

  • the shells and heads from 4 prawns.
  • the monkfish backbone.
  • 200g rockfish.
  • 1/2 leek.
  • 1 onion.
  • 1 carrot.
  • salt.
  • extra virgin olive oil.

Preparation

To make the stock: Pour some oil into a large pot, and when it's hot, sauté the onion, leek, and carrot for about 10 minutes. Add the fish, shells, and backbone, and fry everything together for another 5 minutes. Pour in 2.5 liters of water, add salt, and let it simmer for 30 minutes. Strain and set aside.

To make the fideuà: Cut the cuttlefish and monkfish tail into chunks — not too small, mind you.
Heat the stock so it's almost boiling when it's time to cook the noodles.
You'll need about 2 1/4 liters, give or take.
Pour a good glug of oil into your pan, and when it's hot, fry the cuttlefish for 8 to 10 minutes. Add the monkfish pieces, cook for another 3 minutes, then toss in the 4 peeled prawns. Stir everything around, season with salt, and take the seafood out of the pan. Set it aside for now.
In the same oil (add a bit more if you need to), sauté the garlic, spring onion, and white part of the leek, all chopped very fine. When they're soft and fragrant, add the seafood back in, cook for another 2 minutes, then stir in the noodles. Keep frying everything together for about 8 minutes, stirring regularly so nothing sticks to the bottom.
Pour in the stock — not all at once, hold some back in case you need to add more later. Cook over high heat for 7 to 9 minutes (check the packet instructions for your noodles). Take the pan off the heat and let it rest for 5 minutes with the lid on.
While the fideuà is cooking, heat up your griddle and cook the remaining prawns for about 3 minutes per side. Salt them and arrange them on top of the noodles when you're ready to serve.
Bring the whole pan to the table — that's how we've always done it.

Enjoy!

Notes

You can make the stock ahead of time — it even freezes well. If you want to keep the cost down, frozen fish works just fine.



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