Rafael Arroyo, sous chef at the El Claustro restaurant and brand-new winner of the latest edition of the Novice Chef Competition, presents us with a new recipe. On this occasion, the star ingredient is the goat, mixing it with tradition and avant-gardism, as it seeks to emulate a barbeque style feast of goat in the countryside done in a full day but with a very avant-garde touch. It’s worth trying it…

Ingredients:
For 5 guests.

For the small Goat cut:
- 1 Malaga suckling goat cut
.
- ½l beer
- 250ml white wine.
- 250ml de Pedro Ximenez Malaga Virgin.
- 200ml red wine
.
- 150g salted Iberian bacon.
- tsp thyme.
- tsp rosemary
.
- 5 pepper granules
.
- tsp salt

For the fake grapes made of goat cheese, Malaga raisins and Pedro Ximenez:
- 200g goat cheese log.
- 200ml Pedro Ximenez
.
- 125g Malaga raisins
.
- 2g agar-agar (marine vegetable gelatine).
- ½g gelatine gum.
- tsp liquid nitrogen.
- 5 grape branches

For the Extra Virgin Olive Oil Snow:
- 255g Extra Virgin Olive Oil
.
- 225g cream
.
- 80g water
.
- 3g salt
.
- 2 sheets of gelatine
.
- 2g agar-agar (marine vegetable gelatine).
- a siphon and two charges of N2O.
- tsp liquid nitrogen

Elaboration:
For the elaboration of the goat cut, we spice and de-bone the cut into two and stuff it with thinly sliced bacon, making a sandwich. We then toast the bones for the sauce.

We then vacuum pack the cut with the thyme, rosemary, beer, white wine, red wine, Pedro Ximenez, salt and pepper and steam it at 70ºc for two hours. When it’s finished cooking, we mix the resulting juice with the toasted bones to make the sauce. We mark the goat on the grill with pressed weight and later cut it into five portions and thus have the small-cut goat.

With the goat cheese, we make small balls simulating grapes.

We make a sauce with the Pedro Ximenez and the Malaga raisins, grind everything, strain and add the agar-agar and the gelatine gum. When we have the small balls of cheese and Pedro Ximenez sauce, we prick with a toothpick the balls of goat cheese and coat them with liquid nitrogen and bathe them in the Pedro Ximenez jelly and Malaga raisins. Once this process is finished, we attach them to a grape branch, simulating real grapes by doing this.

Finally, we only have to make a mixture of the ingredients for the Extra Virgin Olive Oil snow by warming the cream and mixing it with the gelatine and the agar-agar with the other ingredients. We put everything into a siphon and cast it over the liquid nitrogen. Thus obtaining the olive oil snow.

Presentation:
For the presentation we have used a sanded, polished and burned wood table.

We bring together on one side the goat cut and on the other side the bunch of fake grapes over the Extra Virgin Olive Oil snow. We put some roasted salt flakes, sprouts and flowers.

Finally, we smoke a little bit of the goat with a little smoke pipe and. . . . it’s ready to eat!