PREPARATION TIME: 10mins.
COOKING TIME: 15mins.
SERVES: 4

INGREDIENTS: Vegan Chickpea Steaks

15 oz (425 g) cooked chickpeas
4 oz (120 g) carrot, finely chopped
2 oz (60 g) onion, finely chopped
2 oz (60 g) celery, finely chopped
1 oz (30 g) Antiguan thyme leaves
6 roasted garlic cloves, crushed
1 oz (30 g) seasoning pepper, chopped with seeds
2 oz (60 g) breadcrumbs (white or wheat)
Oil for frying
Salt and white pepper to taste

INGREDIENTS: Grilled Vegetables

4 oz (120 g) carrot, sliced
4 oz (120 g) eggplant (aubergine), sliced
4 oz (120 g) red bell pepper, sliced
4 oz (120 g) yellow bell pepper, sliced
4 oz (120 g) green bell pepper, sliced
Olive oil to grill
Salt and pepper to taste

Garnish:

4 leek leaves, blanched and refreshed in cold water
1 plantain, thinly sliced length ways and deep fried

METHOD: Vegan Chickpea Steaks

Pre-cook chickpeas or drain from can. In a saucepan sauté the chopped carrots, onion and celery. Combine the carrot mixture and chickpeas and purée together in a food processor. In a mixing bowl combine the chickpea mixture with the thyme, roasted garlic, seasoning pepper, breadcrumbs (or couscous) and knead until combined. Add salt and pepper to taste. Mold 4 chickpea steaks in a #60 size (4-4 1⁄2 inches) cutting ring and refrigerate to set for 2 hours. Remove from the fridge and fry in a lightly oiled skillet until evenly browned on both sides.

METHOD: Grilled Vegetables

Brush the sliced vegetables lightly with olive oil and grill on a medium grill until al dente. When cool enough to handle julienne all vegetables and season to taste. Set aside.

To Serve:

Spoon the grilled vegetables on to each serving plate. Top with a chickpea steak. Wrap a blanched leek leaf around it. Finally garnish each steak with 2 fried plantain strips.

Chef’s Note:

For this dish, steamed couscous maybe used as an alternative to the breadcrumbs

PREPARATION TIME: 24hrs including marinating and refrigeration time.
COOKING TIME: 2 hrs. 30mins. SERVES: 4-6

Oven temperature: 300ºF (149ºC)

INGREDIENTS:Goat and Marinade

6-8 lb (3-4 kg) goat leg bone-in
3-4 cloves garlic, crushed
1 tsp fresh rosemary
2 tsp ginger, grated
1 tbsp tamarind syrup
1 bunch green onions, chopped
½ bottle Wadadli Beer
1 tbsp green papaya, grated
2 tbsp soy sauce
1 tsp ground black peppercorns
1 tbsp hot jerk seasoning
2-3 tbsp olive oil
1 tbsp softened butter
Salt and pepper to taste

INGREDIENTS:Stuffing

1 tbsp salted butter
1 lb (500 g) mushrooms,
finely chopped
1 small onion, finely chopped
1 clove garlic, finely chopped
½ tsp mixed fresh herbs
½ cup (120 ml) white wine
Salt and pepper to taste
1 ½ tbsp white breadcrumbs

INGREDIENTS:Curried Plantain

2-3 ripe plantains
3 tbsp madras curry powder
Salt and pepper to taste
1 cup (240 ml) cooking oil

METHOD: Goat and Marinade

Lay the goat leg fat side down and carefully remove the bone. Combine all marinade ingredients in a large bowl; season meat and place flat in the bowl. Refrigerate for 24 hours, turning 2-3 times. Remove from the fridge, drain off liquid and roughly pat dry. Soften the butter; lay the meat flat and spread with butter. Season with salt and pepper.

METHOD: Stuffing

Melt butter in a heavy bottomed pan. Add the mushrooms, onions, garlic and herbs, sauté for 5 minutes on medium heat.Add the white wine, continue cooking to reduce. Season to taste with salt and pepper. Add the breadcrumbs and cook for a further 2-3 minutes until a stuffing consistency is formed. Set aside to cool. Spoon the stuffing on the first third of the goat. Starting from that end, roll the meat very tightly and tie in place with string. Season the outside of the roll with salt and pepper. Wrap in a large piece of oiled foil paper and twist the ends tight. This will ensure that the roll stays together during cooking. Place a thick-bottomed roasting pan on top of an open flame on the stovetop. Allow it to heat for 1-2 minutes, then place the foil-wrapped goat into the roasting pan and seal all the way round for 5 minutes in total. Place the pan in a preheated oven and cook for 1 ½-2 hours. Remove from the oven and allow to rest for 20 minutes.

METHOD: Curried Plantain

Slice the plantain at an angle approx ¼ inch thick and place in a bowl with the curry powder and salt and pepper, combine to coat all over, shake off surplus. Fry in 2 batches in a frying pan in the hot oil until golden brown, turning once. Place on a plate and keep warm.

To Serve

Carve the goat leg in slices and serve with tropical fruit salad, curried plantains and seasonal green salad.