20'
6

Σχετικά με τη συνταγή

Calories ~850kcal
Protein ~65g
Carbohydrates ~35g
Fat ~50g
Greek
Preparation 20'
Cooking 2h. 30m.
Servings 6

Διατροφική αξία ανά μερίδα

Calories ~850kcal
Protein ~65g
Carbohydrates ~35g
Fat ~50g
The recipe

GOAT IN PARCHMENT PAPER

Greek
20' Preparation
2h. 30m. Cooking
6 Servings
Nutrition per serving
~850 kcal Calories
~65 g Protein
~35 g Carbohydrates
~50 g Fat

Ingredients

  • 2kg goat shoulder, cut into 4–5 pieces
  • 800 g potatoes, peeled and roughly chopped
  • 1 yellow onion, peeled and quartered
  • 4–5 garlic cloves, peeled
  • 1 lemon
  • 1 tbsp mustard
  • 1 sprig rosemary
  • 5-6 sprigs thyme
  • 80 ml white wine
  • 80 ml olive oil
  • 100 gr kefalotyri cheese, cut into cubes
  • 1 tsp Greek mountain oregano
  • Fleur de sel
  • 1 tsp coarse salt
  • Freshly ground black pepper
  • 4 sheets parchment paper
  • Kitchen twine, suitable for oven use
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METHOD

First, prepare the parchment paper for wrapping the dish.

 

In a large baking pan, place the kitchen twine and lay 3 sheets of parchment paper on top, crosswise, so that you can properly seal the dish.

 

Place the onion, garlic, and potatoes on the parchment paper. Add fleur de sel, freshly ground black pepper, a little lemon zest, the rosemary, and thyme.

 

Brush the goat with the mustard and season well with salt and pepper on all sides. Add the coarse salt and oregano.

 

Place the pieces of goat on top of the remaining ingredients.

 

Squeeze the lemon over the meat and potatoes. Add the white wine, olive oil, and kefalotyri cheese.

 

Cover with the fourth sheet of parchment paper and seal tightly by folding the edges of the bottom sheets inward to create a pouch. Tie securely with the kitchen twine.

 

Bake in a preheated oven at 180°C for 2½ hours.

 

Once the cooking is complete, remove the pan from the oven and let the dish rest for 5’.

 

Then, cut the twine and carefully open the parchment paper.

 

Serve hot.

TIPS

The kefalotyri cheese adds a spicy flavor, saltiness, and deep savory richness to the dish.

 

It is important to seal the dish well with the parchment paper so that the juices remain inside. This allows the meat and potatoes to cook in their own aromas and juices, resulting in a more tender and flavorful dish.

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