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Wattleseed
and Dukkah Rubbed Chevon
From the kitchen of Kelly Simpson, Brooklands
Catering
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This recipe features tender
pieces of chevon sourced from the South Burnett
with a spicy coffee and vanilla flavoured sauce. This flavourful dish is
a good
way to heighten the character of almost any red wine, particularly those
that
have aged awhile. Vegetables have been sourced from the local area as well.
Note: although preparation time is only 30 minutes, you should allow
several
hours for marinading.
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Method:
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Prepare the marinade by combining
the garlic, mint, wattleseeds, oil and wine in a bowl.
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Using a mortar and pestle/or
electric coffee grinder, grind the pepper, dukkah, rosemary and salt add
to other ingredients for the marinade. Whisk.
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Place chevon in a glass dish,
pour on marinade and rub in.
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Refrigerate 3-4 hours.
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Remove from marinade and
wipe off most (but not all) of the wattleseed mix with a paper towel.
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In a saute pan or skillet
over medium heat, warm the oil and then add the mushrooms and shallots and
saute for 4-5 minutes.
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Add the cabernet sauvignon,
vanilla bean and mint and bring the mix to the boil.
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Reduce heat and simmer until
the mix is reduced by half.
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Remove the vanilla bean,
stir in the cornflour and water and thicken.
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Remove the mix from the heat,
swirl in the butter and season to taste.
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Keep warm.
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To cook the chevon, place
under a hot grill and cook until medium rare (about 5 to 8 minutes, depending
on cut thickness).
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Plate the chevon and pour
the sauce over them.
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Garnish and served with fresh
vegetables such as baby potatoes boiled in their jackets and tossed butter,
roasted capsicum strips, fresh steamed beans, steamed yellow squash and chopped
macadamia nuts tossed in macadamia oil.
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Serve with a full bodied
red wine (recommended wine: Stuart Range Estates Cabernet Sauvignon)
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Above: Wattleseed and
Dukkah Rubbed Chevon
by Kelly Simpson,
Brooklands Catering,
Kingaroy
Recommended wine:
Stuart Range Estates
Cabernet Sauvignon
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