Slow Roasted Goat Tacos with Nutty Hummus & Salsa Verde

WHAT YOU'LL NEED

• 1 x Wild Goat Boneless Roast

For the marinade

• tsp cayenne pepper
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tbsp garlic powder
• 1 tbsp dark brown sugar
• 1 tsp sea salt flakes, crushed
• 1 tsp ground black pepper
• 1 heaped tbsp tomato paste
• 1/4 cup olive oil

You will also need

• 3 small onions
• 500ml white wine
• Corn tortillas

For the pickled cucumbers

• 1 cup water
• 1/3 cup white vinegar
• 2 tbsp caster sugar
• 2 tsp salt
• 500g baby cucumber qukes

For the nutty hummus

• 250g good quality creamy hummus
• 1/2 cup pine nuts, toasted
• Juice 1 small lemon
• 1 tbsp olive oil
• Freshly ground black pepper

For the salsa verde

• Large handful fresh coriander
• Large handful fresh parsley
• 4 sprigs dill, leaved snipped
• 2 garlic cloves, peeled
• 1 long mild green chilli, deseeded
• 1 tbsp capers
• 1 tbsp white wine vinegar
• 3 tbsp olive oil
• Sea salt flakes, crushed
• Freshly ground black pepper

HOW TO COOK IT

To prepare and cook the goat

Combine all marinade ingredients in a large mixing bowl, large enough to hold the meat.

Cut the string bag away from the goat roast and discard.

Place the meat in a large mixing bowl or Tupperware box. Using clean hands or latex gloves, thoroughly massage the marinade into the meat. Cover the bowl with cling wrap and place it in the fridge overnight.

Preheat oven to 220°C.

Peel and cut onions into quarters length-ways. Scatter over the bottom of a roasting tray.

Place the marinaded goat meat on top and pour the wine into the bottom of the tray.

Cover the tray tightly with aluminum foil to prevent any steam from escaping when cooking, and place it in the preheated oven.

After 15 minutes, turn the heat down to 150°C fan-forced and slow roast for 5-6 hours. After 3 hours, ensure the beer has not evaporated; if it has, add a cup or two of water and reseal the foil.

If there is still some liquid in the bottom of the pan and you keep the temperature low, you can roast this for hours; the longer, the better. In addition, your kitchen and house will be filled with the most incredible aromas.

To prepare the pickled cucumbers

To prepare the pickled cucumbers

Finely dice cucumbers and place them in a medium- sized non-metallic bowl.

Combine water, vinegar, sugar, and salt in a small saucepan. Bring to a boil over high heat, then reduce to low-medium and simmer for 10-15 minutes, stirring occasionally until the sugar has completely dissolved.

Remove from heat and pour equally over diced cucumber; stir to combine.

Allow to cool thoroughly, then transfer to the fridge overnight. These can also be eaten as quickly as 2 hours after cooling.

To prepare the nutty hummus

Mix hummus, toasted pine nuts, lemon juice and olive oil in a bowl, then season to taste with freshly ground black pepper and salt if you think it requires it..

To prepare the salsa verde

Place all the herbs, garlic, chilli, and capers on a large chopping board. Using a large sharp knife, very finely chop all together. Add to a mixing bowl, then add the vinegar and olive oil.

Season to taste with salt and freshly ground black pepper. You can more oil if it needs to achieve smooth consistency.

Serve the goat meat with tortillas and suggested sides.