Tuesday 30 December 2008

Ready Steady Cook Recioe

We hope you enjoy this recipe as much as we enjoyed our day in the TV studios!

Marinated goat with olive tapenade and green beans

by Gino D'Acampo
from Ready Steady Cook

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

For the goat
2 tbsp olive oil
½ tsp cayenne pepper
1 tbsp brown sugar
1 tbsp clear honey
½ orange, juice only
1 tbsp sesame seeds
salt and freshly ground black pepper
4 goat cutlets
For the olive tapenade
85g/3oz black olives, stones removed
3 tbsp extra virgin olive oil
For the green beans
1 tbsp olive oil
¼ onion, chopped
100g/3½oz green beans, trimmed
pinch cayenne pepper
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
To serve
2 dried apricots, chopped
sprig fresh mint

1. For the goat, in a bowl, mix together all of the ingredients except the goat cutlets until well combined.
2. Place the goat cutlets into the marinade and set aside for at least 15 minutes.
3. Heat a frying pan over a medium heat, add the marinated goat cutlets and fry for 4-5 minutes on each side, or until cooked through. Remove from the pan and set aside to rest.
4. For the olive tapenade, blend the olives and olive oil in a food processor until smooth.
5. For the green beans, heat the oil in a frying pan over a medium heat, add the onion and beans and fry for 5-6 minutes, or until softened.
6. Add the cayenne pepper and the chopped herbs and stir until the beans and onion are coated. Fry for another 2-3 minutes, or until the beans are tender.
7. To serve, spoon the green beans into the centre of a serving plate and place the marinated goat cutlets on top. Drizzle the olive tapenade around the edge of the plate. Sprinkle over the chopped apricots and garnish with the fresh mint.

No comments: