Rustica by Theo A. Michaels

Author:Theo A. Michaels
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2020-09-01T00:00:00+00:00

LEMON GOAT 'EN PAPILLOTE'

Something of a Trojan horse… en papillote, the French term for cooking food in a parcel of parchment or foil, is in this instance concealing Hellenic notes of lemon, oregano, sweet prunes and goat neck fillets, slow cooked for a meltingly delicious gift-wrapped meal. This recipe serves two, but simply double up if you need a meal for four people. If goat is not your thing, this recipe also works brilliantly with lamb neck fillets (but they must be fillets, not neck with the bone).

olive oil, to drizzle

60 g/⅓ cup dried yellow split peas

2 new potatoes, thinly sliced

4 small spring onions/scallions, whole

10 fine green/French beans, trimmed

3 soft, pitted prunes, halved

2 ripe tomatoes, thinly sliced

2 garlic cloves, chopped

125 ml/½ cup dry rosé or white wine

2 teaspoons Greek dried oregano

400 g/14 oz. goat neck fillet

60 ml/¼ cup passata (Italian sieved/strained tomatoes)

2 teaspoons butter

finely grated zest of 2 lemons, plus lemon wedges to serve

a few pinches of chopped flat-leaf parsley

salt and freshly ground black pepper, to season

chunks of rustic bread, to serve

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