Goat Shoulder

1 shoulder of goat
200g/7oz ready-made jerk seasoning
oil, for frying
100g/3½oz corn nuts (toasted corn)
1.3 litres/2¼ pints stout
100ml/3½fl oz coconut oil
1 litre/1¾ pint full-fat milk
250ml/9fl oz coconut milk
500g/1lb 2oz polenta
250g/9oz unsalted butter
1 whole pineapple
2 red chillies, sliced
200ml/7fl oz white wine vinegar
100g/3½oz caster sugar
salt and freshly ground black pepper
2 tbsp coriander cress, to serve
200g/7oz Scotch bonnet jam or any chilli jam, to serve

Method

Preheat the oven to 200C/180C Fan/Gas 6.

Rub the goat with salt and jerk seasoning. Wrap in kitchen foil and put directly on the oven shelf, with a baking tray underneath. Cook for 4½ hours.

Blend the corn nuts in a blender into crumbs.

Pour the stout into a pan and simmer until reduced to a sticky sauce.

Meanwhile, heat the coconut oil in a saucepan. Pour in the milk and bring it to an almost boiling point. Pour in the polenta gradually, whisking constantly, until it is all incorporated and there are no lumps. Cook until it is thickened and cooked through – check the instructions on the packet for timings.

Transfer the polenta to a food processor, blend and add the butter. You can also pass it through a sieve into a clean pan to ensure it is super smooth.

Once the goat has been in the oven for 4.5 hours, take it out and brush it with the reduced stout. Turn the oven up to 240C/220C Fan/Gas 9 and put the goat back in for roughly 10–15 minutes.

Place the pineapple on a baking tray and use a blowtorch to blacken it all over. Once cool enough to handle, peel and dice the pineapple and place it in a bowl. Add the sliced chilli. (Alternatively, peel and core the pineapple, cut it into wedges, and blacken it on a preheated griddle pan, then cut it into chunks.)

Heat 300ml/10fl oz water, the vinegar and sugar in a pan until the sugar has dissolved. Pour over the pineapple.

To serve, carve the goat and serve the polenta with the pineapple salsa. Garnish with the coriander cress, crushed corn nuts and chilli jam.