John Myers
Contents
show
Goat Ragout with Potato Gratin and Mango Pointed Cabbage
The perfect goat ragout with potato gratin and mango pointed cabbage recipe with a picture and simple step-by-step instructions.
Goat ragout
- 1 piece Kid’S neck
- 2 piece Kid fillet piece
- 2 tbsp Oil
- 4 piece Shallots
- 2 tbsp Tomato paste
- 500 ml Red wine
- 500 ml Water
- 1 tbsp Turmeric
- 1 pinch Salt and pepper
Mango pointed cabbage
- 1 piece Cabbage
- 400 g Mango preserve
- 80 g Butter
- 1 pinch Salt and pepper
Potato gratin
- 1 tbsp Butter
- 1 piece Clove of garlic
- 1 kg Waxy potatoes
- 250 ml Milk
- 250 ml Cream
- 1 pinch Nutmeg
- 1 pinch Salt and pepper
Goat ragout
- For the kid ragout, cut the meat into small pieces and fry them in the heated oil. Add finely chopped shallots, salt, pepper and add turmeric and tomato paste. Deglaze with red wine.
- Pour some water and simmer for 1 hour on the lowest heat. Meat must be tender as butter. Taste and season as needed
Mango pointed cabbage
- For the mango pointed cabbage, halve the pointed cabbage and cut out the stalk – cut the cabbage into fine strips. Blanch the cabbage in salted water for 4 minutes – drain through a sieve.
- Drain the mango and cut into fine strips. Melt some butter in the pan and toss the cabbage with the mango strips, season with salt and pepper.
Potato gratin
- For the potato gratin, grease a baking dish with butter and rub it with garlic.
- Peel and wash the potatoes. Then slice into thin strips.
- Lay the potatoes in the pan in layers. Whisk together the milk and cream and season. Pour the mixture over the potatoes. The mold should be 2/3 full. Bake in the oven at 150 ° C for 70 minutes. Let it rest a little after taking it out.
Facebook Comments