Gastronomixs

Goat rilette with za’atar jelly

Rilette is traditionally prepared with pork, but goat meat makes an excellent alternative. The rilette is flavoured with a jelly made from za’atar, a herb that tastes like thyme and oregano and which is incorporated in the Lebanese herb mixture of the same name.

Creation by Roy Kramer, ROC Friese Poort, the Netherlands.

Goat rilette with za’atar jelly

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

500

g

hind leg of goat

1

kg

goat bones

1

clove

garlic, crushed

1

 

onion, chopped

1

 

leek, chopped

50

g

tomato purée

30

g

za’atar

2

litres

cold water

As needed:

 

salt

5

g

agar agar

10

g

gelatin leaves

Preparation method

  • Fry the goat bones well in a large pan.
  • Add the onion, leek, and garlic and fry briefly. Heat the tomato purée with the mixture at the last minute.
  • In the meantime, clean the leg of goat and remove the bones and membrane.
  • Add the cold water, half of the za’atar mixture, and the meat from the hind leg and bring to the boil.
  • Skim off the froth regularly and leave to infuse just below boiling point for at least one hour.
  • Remove the hind leg meat from the stock, leave it to cool for a short while, and pull into fine shreds.
  • Fill a tray half of the ball moulds 80 percent full with the meat.
  • Strain the stock and measure off 500ml.
  • Mix this with the rest of the za’atar mixture and agar agar and bring to the boil.
  • In the meantime, soak the gelatin in cold water.
  • Squeeze the liquid from the gelatin and stir into the stock boiled together with agar agar.
  • Fill up the ball moulds with the stock and leave to firm up in the refrigerator.

Serving suggestions

  • As part of a cold starter with other preparations of goat.
  • As a component in a starter, e.g. with apple-celeriac salad and crunchy potato.

Previous page