We love our mom’s and nonna’s recipes, but now we are adult boys so we can create something ourselves, especially when we found new products that catch our attention like the new Nomad Salt&Pepper beer! Could you imagine that is not only good to drink but also perfect to marinate a Goat leg? Well, have a look!
SALT&PEPPER NOMAD BEER
The Craft beer world is in continuous evolution. New tastes. New styles. The new entry in the family is the: gose beer.
“A top fermented wheat beer brewed with salt water and coriander. First created in the German town of Goslar, gose is known for being slightly sour with a kick of salt.” (Dan Murphy’s Buyer’s Guide Winter 2016)
The taste of the Nomad Freshie Salt&Pepper beer immediately got our attention. It combines Freshwater Beach salt water, pale and wheat malts, Willamette hops, German ale yeast, coriander and Tasmanian mountain pepper. Wow! We had to use it for something.
SALT&PEPPER NOMAD GOAT
We love the flavour of meat like lamb and goat but because our trusted butcher Anthony at Nino’s & Joe’s told us that it’s not period for lamb we opted for goat. We like to follow the season. Like nomads we like to use for our recipes whatever the nature has to give us in every different season.
When you think like that it is easy to find all your ingredients for a perfect roasted goat leg. Some wintery spices like cinnamon and star anise, cloves and peppercorn; herbs like bay leaf and a sour beer with a salt&pepper taste to marinate the meat.
You may need also some vegetables. “Nonna, my friend is vegeterian” “Ok a nonna, we cook some vegetables, she can eat that on the side with goat”. Try to explain to Nonnas what a vegeterian is!
Our friend il viandante brought us some fresh seasonal vegetables: rainbow carrots, potatoes, onion, and brussel sprouts.
[Portions: 4 ppl][Preparation: 20 min][Cooking: Marinating over the night + 3 hours]
Ingredients:
For the Goat:
- 1 goat leg
- 1 star anise
- 1 cinnamon stick
- 4 cloves
- 5-6 peppercorn
- 2 onions, quarterd
- 2 bay leaf
- 1 lt of vegetables stock
- 500 ml of Nomad Salt&Pepper Beer
For the vegetables:
- 2 onions, quarterd
- 4 small potatoes
- 3 rainbow carrots (1 yellow, 1 purple, 1 orange)
- 12 brussel sprouts
- 2 beetroots, peeled
The night before start to marinate the goat. In a sealed bag put the goat leg chopped in pieces, add the beer, and all the spices. Close the bag and leave it in the fridge for the whole night.
Weak up early. Not at six in the morning! Let’s do seven! Too early, ok. Let’s do ten. You feel tired. Make zabaglione: 1 egg yolk, sugar, two drop of coffee and a nice liqueur. Beat everything till it become creamy and eat it. How do you feel? we called it: the champion’s breakfast!
Now, let’s go back to the goat. Preheat the oven at 150C. Keep the pieces of goat from the bag and brown the sides in a pan with two spoon of olive oil. Place the goat in a casserole add the marinade from the bag, the two onions quarterd and the vegetable stock. Lay on top of it a peace of baking paper and then seal everything with foil.
Cook in the oven at least for three hours checking that it does not become too dry. It has to be juicy.
Meanwhile, start to prepare the vegetables. Peel the carrots, chop them in four pieces. Peel and quarter the beetroot and the onions. Add all the vegetables in a casserole. Add four spoons of olive oil, salt&pepper to taste. It will need 40-45 min to cook in the oven at 150C.
When the goat and vegetables are ready, place them in a plate, pour to you and your guest a glass of beer and…enjoy!
