Ingredients
Serves 4Plain flour
Salt and white pepper to taste
1 leg of goat, boned and cut into even pieces (approx 250g each)
4 large potatoes, turned
8 baby carrots, turned
8 baby leeks cut into 6cm pieces
1 cup haricot beans raw (soak overnight in 4 times the amount of water)
1 cup red kidney beans raw (soak overnight in 4 times the amount of water)
1 large onion, diced
4 cloves garlic, roughly smashed
400 ml white balsamic
2 litre white stock
2 bay leaves
4 sprigs thyme
200 ml white wine
Olive oil
2 tbsp cracked white pepper corns
½ bunch tarragon picked
4 stalks of young celery cut into 2 inch pieces
2 fresh gbeniet or mozzarella if unavailable
Chervil and shi so shoots and extra virgin olive oil to garnish
Method
Season the flour and dust the goat in it. Heat a heavy based pot and seal off the goat until it is golden brown.
Remove from pan and add the onions and garlic. Do not colour, when the onion is broken down add the goat back to the pan along with the thyme, bay leaves and the white pepper corns.
Deglaze with vinegar and reduce to glaze. Add wine and do the same.
Add the soaked beans and the stock and bring to the boil.
Cover with lid and cook in a slow oven (approx 180°C) for 2 - 3 hours or until the goat is tender.
While the goat is cooking, blanch the potatoes in cold salted water until a quarter cooked.
Add to the goat 1 hour into the cooking process.
Once the goat is cooked remove from the oven, add the tarragon and celery, adjust seasoning if needed and check vinegar levels.
Place a portion in a serving dish, sprinkle gbeniet over the top and place under grill to melt.
Drizzle with olive oil and serve with crusty bread.