This exceptional recipe from Chris Horridge originally featured lamb but is just as tasty with kid goat fillet. It features a wonderful combination of elements, with blushing fillet served on a bed of creamy Parmesan risotto and wilted spinach, finished off with roast shallots, wild mushrooms and olives.

Ingredients:

Goat Fillet:

  1. 4 goat fillets
  2. 1 tbsp of olive oil
  3. 10g of butter
  4. 2 garlic cloves, peeled and chopped
  5. 1 sprig of rosemary, leaves stripped and chopped

Parmesan Rissotto:

  1. 20g of butter
  2. 20g of shallots, diced
  3. 100g of risotto rice
  4. 375ml of water
  5. 100g of Parmesan, grated
  6. 1 tbsp of truffle oil
  7. salt
  8. black pepper

Spinach:

  1. 400g of spinach
  2. 10g of butter

Roasted shallots:

  1. 4 banana shallots, peeled
  2. olive oil
  3. salt

Wild mushrooms:

  1. 50g of wild mushrooms
  2. 20g of butter

To plate:

  1. 1 handful of micro parsley
  2. 10 black olives

 

Method:
  1. Remove the meat from the fridge and leave to sit at room temperature for one hour. Melt the butter over a medium heat and sweat the shallots without browning for 2 minutes. Add the rice to the shallots and cook for a further 2 mintues
  2. Pour over half the water and bring to a simmer. Season with salt and pepper. Lower the heat and cook slowly for 14 minutes, adding the water gradually and seasoning as required
  3. Remove from the heat, add the parmesan cheese and truffle oil. Stir gently with a plastic spatula. Pour onto a tray and cover until required
  4. Heat the oven to 180˚C/gas mark 4. Coat the shallots in a little olive oil and salt and roast in the oven for 45 minutes until tender. Remove from the oven and leave to cool before slicing in half length ways
  5. Heat the oven to 180°C/Gas mark 4 so that it is ready for the kid. In an ovenproof frying pan, cook the kdi loins on a high heat in 1 tablespoon of oil, colouring them evenly all over
  6. Add a knob of butter and continue to cook until nicely caramelised, which should take approximately 3-4 minutes
  7. Season. Cook in the oven for 5 minutes. Add the garlic and rosemary and coat the Kid. Rest on a plate with all the roasting juices. Place the roasted shallots in the oven to gently warm through for a few minutes
  8. Sweat the spinach in the butter. Drain well, pressing it between two cloths to soak up the excess water
  9. Warm the risotto in a pan, adding a little water if needed, then cook until hot and has the consistency of rice pudding
  10. In a small pan, melt the butter on a medium to high heat. Once it begins to foam, add the wild mushrooms and saute until golden and remove from the heat. Slice the cheeks of flesh off the olives and add to the pan to warm through
  11. Spoon the risotto onto the plate and place a line of spinach on top. Slice the Kid and season each slice, then place on top of the spinach. Place the shallots, mushrooms and olives around, spoon over some pan juices. Finish with the micro-parsley