Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Flemington Farmers' Market
Every Sunday 9am - 1pmMount Alexander CollegeNext Market: Sunday 16 December

Gnocchi with braised goat, tomato and green olive ragout

Gnocchi con ha brasato il Capretto, il pomodoro ed il ragù di oliva verde Gnocchi

ingredients

• 2kg Desiree Potato

• 4 Whole Eggs

• 1kg Plain flour

• 100g Parmesan cheese

• Salt to taste

method

1. Place unpeeled potatoes’ in a pot and cover with cold water.

2. Boil till tender and drain.

3. Peel while still hot and mash through potato ricer.

4. Place mashed potato on a floured surface and make a well.

5. Crack 4 eggs into well and whisk.

6. Season, add flour and cheese and mix quickly folding to form a dough ball. (Dough ball should spring back when depressed with a finger)

7. Form dough ball into a log using flour.

8. Cut pasta into approx 200 g dough balls.

9. Roll dough into long logs approx 3cm in diameter.

10. Cut with a pastry scraper to form small dumplings.

11. Dust with flour as required to keep gnocchi separate.

12. In small batches, cook gnocchi in boiling, salted water till pasta floats to surface and remove using a slotted spoon.

13. Place in a oiled bowl and stir. Alternatively, place cooked gnocchi into ice water to chill down for later use.

 

Braised Goat, Tomato and Green olive ragout

ingredients

• 1 kg Goat shoulder or belly

• 3 diced Onions

• 5 Garlic cloves minced

• 4 Celery sticks diced

• 50g Olive oil /butter

• 2 Bay leaf fresh

• Sage /rosemary/thyme/parsley sprig of each tied together (bouquet garni)

• 200mls White wine

• 2 lt Napoli sauce

• 200mls Chicken stock

• 100g Green olives pitted & sliced Garnish for Gnocchi dish

• Fetta cheese

• Chopped parsley

• Baby herbs

• Extra virgin olive oil

• Parmesan cheese shaved

method

1. Season Goat with herbs, salt ,pepper and olive oil and marinate for 4 hours

2. Seal goat till browned in large fry pan with olive oil and remove

3. In same pan, Sauté onion, garlic, celery and herbs in butter till tender.

4. Return goat to pan and Deglaze with white wine.

5. Add chicken stock and olives and boil.

6. Add tomato sauce and braise till goat is tender .1 ½ hours.

7. Remove meat, dice and return to sauce.

8. Correct seasoning and finish with butter.

The Goat for this recipe was supplied by Seven Hills Tallrook one of our regular producers at the MSFM.

The MSFM Stadium Kitchen is supplied by KitchenAid, Profiline and Gladiator proud partners of the MSFM supporting producers, farmers and agriculture in Victora.