Morels and Suckling Goat with Spring Vegetables

Entrée: Simple Morel Recipe

Serves 4

1 handful morels

120g butter

3T chicken stock

salt

dry sherry

chervil

Thoroughly wash the morels and pat dry. Heat the butter and stock with a pinch of salt.

Add the morels and simmer for five minutes.

Strain the morels, keeping the sauce. Whip the sauce into a foam, seasoning with salt and dry sherry.

Put the morels on the plate and add the sauce. Garnish with chervil.

Main Course: Suckling Goat with Spring Vegetables

Serves 4

2 suckling goats

salt

pepper

1/2 bunch of celery

1/2 celeriac

1 onion

3 shallots

2 garlic cloves

1 carrot

70ml white wine

200ml brown stock

5 basil leaves

3 bay leaves

1 rosemary sprig

1 thyme sprig

40g butter

olive oil

Spring Vegetables

10 spring onions

2 bunches green asparagus

10 cherry tomatoes

8 pearl onions

3 chioggia beetroots

1 handful broad beans

1 handful peas

basic sauce

olive oil

salt

Season the joint of suckling goat with salt and pepper.

Brown the leg joint with olive oil in an oven-proof dish. Add the rest of the goat pieces and put into 200 C degree oven for 20 minutes.

Roughly chop the vegetables and add to the meat. Reduce oven to 180 C degrees and cook for another 25 minutes, basting several times.

Take the goat meat from the dish and return to the stovetop. Add the white wine, brown stock and herbs. Simmer for five minute and strain.

Chop the spring vegetables into bite-sized pieces. Sauté in a pan with olive oil, adding the basic sauce at the end.

Arrange the leg joint and vegetables on a plate, serving the sauce separately.