Kid’s shoulder with beans, haute cuisine recipe that you can make at home
Last Updated on
Total: 3 h 30 min Diners: 4
Christmas Eve dinner is just around the corner and, if you’re the one cooking, you’ve probably already started looking for the perfect recipe to surprise the whole family with. To save you work and guarantee success, the Sevillian chef Camila Ferraro, owner of the restaurant Sobretablas, has told us how we can prepare at home this recipe for kid shoulder with beans.
Contrary to what many of you may be thinking now, to prepare this recipe at home you won’t need ingredients with unpronounceable names or sophisticated kitchen appliances. Nor will you need to have a postgraduate degree in avant-garde cooking because the most complicated technique you will have to use is to mix some ingredients with a blender to make a sauce.
The main ingredient, the kid, is a tasty, healthy and sustainable meat whose producers treasure more than 3,000 years of tradition. Shepherding has proven over many centuries that the consumption of suckling lamb, lamb and kid meat is sustainable and helps to preserve the environment. Thanks to their natural way of production, today these meats are a perfect choice for those looking for a healthy and great tasting product.
For these reasons, different Michelin Green Star award-winning chefs (Marc Segarra and Eduardo Quintana) and revelation chefs of the last editions of Madrid Fusion (Javier Sanz, Juan Sahuquillo and Camila Ferraro), have united under the campaign “Green and with a lot of future: recipes for a more sustainable Christmas with lamb” to prepare creative, innovative and sustainable #recipesforthefuture.
And the fact is that lamb and kid, besides being very versatile meats from a gastronomic point of view, serve both to prepare festive recipes with which to surprise and to prepare simpler recipes that solve the meals of the day without much effort and that the lack of time is not the excuse for not eating wonderfully.
The recipe proposed by Camila Ferraro is obviously one of the first, a recipe to show off to the most demanding guests and that requires spending a little time, because it takes different preparations, but all of them are extremely simple and, if we organize ourselves, preparing the recipe will be child’s play.
The garnish chosen, along with the sauce, is what makes the difference with a traditional roast. In this recipe the kid is served with a mixture of beans and some candied chantarelles, taking advantage of the fact that it is the season for these mushrooms.
How to make Camila Ferraro’s roast shoulder of kid with beans
This is a recipe that requires planning, as the legumes need to be soaked for a while and some dishes need to be cooked over low heat.
Ingredients
For the roasted kid shoulder:
1.5 kg shoulder of recental kid, 1 pc Extra virgin olive oil, 3 tablespoons Rosemary, 4 sprigs Salt
For the kid demiglacè:
Kid bones, 2 kg Onion, 1 pc Leek, 1 pc Carrot, 1 pc Water, 4 liters Salt
For the roasted garlic and kid aioli sauce:
Large roasted garlic, 2 heads Egg, 1 pc Extra virgin olive oil, 200 g Demiglacè de cabrito, 200 g Salt
For the cooked beans in the garnish:
Alubia verdina, 20 g Alubia carilla, 50 g Alubia negrilla, 50 g Salt Bicarbonate, 3 teaspoons
For the candied chantarelles:
Chanterelles, 200 g Garlic head, 1 pc Rosemary sprig, 1 pc Thyme sprig, 1 pc Bay leaves, 2 pc Salt Sunflower oil, quantity needed
For the fried spinach:
Spinach leaves that are not broken Mild olive oil
Step 1
We soak each type of beans in different containers with a teaspoon of baking soda. We must take into account that the legumes must be in water for about 15 hours to calculate how far in advance we must get down to work.
Step 2
To prepare the demiglacè, we preheat the oven to 180 ºC. Clean and chop the kid bones, put them in a baking tray along with the onion, leek and carrot peeled and cut into large pieces and roast everything for 35 minutes.
Then, place the bones and Vegetable Recipes already roasted in a pot and cover everything with the four liters of water and a little salt. Put it on the fire and bring it to a boil. Once it has boiled, we lower the heat to the minimum and cook everything for 2 hours, strain and let it reduce slowly until we obtain a sauce texture that we will reserve to prepare the roasted garlic aioli and demiglacè.
Step 3
We put the shoulder of kid in a baking tray, salt it and add the extra virgin olive oil smearing it well and put on top a few sprigs of rosemary, cover with foil and bake at 170 ºC for 2 hours, boned and let cool.
We can take advantage of the fact that the lamb is roasting in the oven to roast the garlic, for this all we have to do is cut the top of the head of garlic, so that we can see the inside of the cloves, salt lightly, sprinkle with a few threads of extra virgin olive oil, wrap the heads thus seasoned in aluminum foil and bake between 45 minutes and an hour until completely tender. Then let them cool and, when they are cold, just squeeze the head to release the roasted garlic, which will be like a cream.
Step 4
We put each variety of beans in a cooking mesh, this allows us to cook them all at the same time in the same pot and take out each variety when the time they need for cooking has passed, which is not the same for all of them. Once in the mesh, we put them to cook in a pot with slightly salted cold water and we take them out in the following order: the verdinas and the carillas after 30 minutes and the negrillas after 45 minutes.
Step 5
Make a mayonnaise with the egg and extra virgin olive oil. Add the roasted garlic and the demiglacè of kid. Salt to taste.
Step 6
Clean the chantarelles of dirt and impurities with the help of a damp cloth and put them in a pot together with the head of garlic cut in half, the salt and the aromatic herbs and cover with sunflower oil. We cover the pot with film or baking paper well pressed on the oil surface. Cook over low heat for 40 minutes. Leave to cool in the same pan unopened for a further 30 minutes.
Step 7
Wash the spinach leaves and dry them well.
To fry them, heat the oil until it reaches 140 ºC, remove from heat and add the spinach leaves and leave for two minutes, drain and salt.
Step 8
Cut the reserved boneless meat and sear it on the skin side in a frying pan with a little extra virgin olive oil. Mix the beans with the drained chantarelles and the aioli sauce, place the marked shoulder on them and some fried spinach leaves.
