Name: Slow-roasted goat shoulder with breadfruit and plantain croquettes
Prep time: 30 min
Cook time: 2 h
Yield: Serves 4–6
Cuisine: Caribbean
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); 2 ripe plantains, unpeeled and each cut into 3 pieces; 1–2 ripe breadfruit, peeled, cored and roughly chopped

Slow-roasted goat shoulder with breadfruit and plantain croquettes

Prepare: less than 30 mins
Cook: over 2 hours
Serve: Serves 4–6
Dietary: Nut-free

A true celebration of Caribbean flavours, with rum soaked goat shoulder served with plantain and breadfruit croquettes.

By Andi Oliver & Avi Shashidhara

From Saturday Kitchen

Shopping list

Ingredients

For the green seasoning

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

For the goat shoulder

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

For the green seasoning mayonnaise

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

Method

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.

Slow-roasted goat shoulder with breadfruit and plantain croquettes

Ingredients

For the green seasoning

For the goat shoulder

For the green seasoning mayonnaise

For the croquettes

Method

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