GOAT MEAT BRIOCHE
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Narubet ChaoPanich
Warud Wacharapunyanoon
Discover the treasures of Khao Lak at one of Marriott Thailand’s flagship properties, the JW Marriott Khao Lak Resort and Spa, recipient of the 2010 Condé Nast World’s Top New Hotels award. Represented by Warud Wacharapunyanoon & Narubet ChaoPanich.
- Sub Category Name
Combo
Main Courses
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Teas Used
Ingredients
Slow Cooked Goat Meat- 500g goat meat
- 100g onion
- 150g carrot
- 30g celery
- 20g tomato paste
- 1 tsp balsamic
- 1 tsp brown sugar
- Water
- 25g avocado
- 3ml lemon juice
- 25g mayonnaise
- Black truffle paste
- 50g fresh Chanterelle mushrooms
- 50g black olives
- 50g goat cheese
- 10g fresh mint leaves (finely chopped)
- 15g fresh black truffles as garnish
- 500g bread flour
- 50ml milk
- 4 eggs
- 15g dry yeast
- 10g salt
- 60g sugar
- 150g butter
- 50ml fresh milk
- 100ml Dilmah Ceylon Cinnamon Spice Tea
Methods and Directions
Slow Cooked Goat Meat- Heat the goat meat in a casserole dish over medium heat until you smell the cooked meat.
- Add onion, carrot and celery to the casserole and cook until the vegetables have softened. Add water till it covers the meat and cook in an oven at 120°C for 6 hours.
- Mix the two ingredients into a purée.
- Mix both ingredients together.
- Dry the mushrooms in an oven on low temperature and grind to a fine powder.
- Dry olives in an oven at low temperature and grind to a fine powder
- Mix both ingredients together.
- Mix all the ingredients to a soft moist dough.
- Cover and leave it to prove till the dough has doubled in size.
- Punch holes in the dough, knead very lightly for just a few minutes.
- Cover and store in a fridge and prove till it has doubled in size once more.
- Preheat the oven to about 200°C.
- Place the dough in a lined or grease baking tin and glaze with egg wash.
- Bake till golden and cooked through.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024
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