Slow Roasted Goat Baguette Chevre Roti Sur Baguette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SLOW-ROASTED GOAT BAGUETTE (CHEVRE ROTI SUR BAGUETTE)



Slow-Roasted Goat Baguette (Chevre Roti Sur Baguette) image

Provided by Food Network

Categories     main-dish

Time 12h40m

Yield 10 servings

Number Of Ingredients 11

10 1/2 ounces preserved bean curd, liquid removed
1/2 cup fish sauce
2 tablespoons sugar
1 tablespoon pickled chiles
4 cloves garlic, crushed
2 lemongrass stems, white part only, finely diced
1 whole goat leg (about 4 1/2 pounds)
10 baguettes
5 bird's eye chiles, sliced
1 bunch coriander, leaves picked
Pickled carrots, for garnish

Steps:

  • For the marinade: Place the preserved bean curd in a large mixing bowl, and mash it with a fork until smooth. Add the fish sauce, sugar, chiles, garlic and lemongrass, and mix well. Place the leg in a deep roasting tray. Generously pour the marinade over the leg and rub the marinade into the meat to ensure you have an even coating. Cover with plastic wrap and refrigerate overnight.
  • Remove the goat from the refrigerator and bring to room temperature. Preheat the oven to 350 degrees F. Add 1/2 cup water to the pan, and roast the goat uncovered for 20 minutes.
  • Reduce the oven temperature to 285 degrees F and continue roasting the goat, basting occasionally, until the meat is tender, the juices run clear and the goat has a dark, crisp crust, 3 to 4 hours.
  • Allow the goat to cool slightly. While still warm, shred the goat meat. Add some meat to each baguette, then garnish with some chiles, coriander leaves and pickled carrots.

CLASSIC BAGUETTE



Classic Baguette image

Provided by Food Network

Categories     side-dish

Time 5h30m

Yield 4 baguettes, 12 to 14 inches l

Number Of Ingredients 7

1 cup spring water
1/2 teaspoon moist yeast or 1/4 teaspoon dry yeast
1 1/2 cups organic all-purpose white flour
1 cup spring water
1/2 teaspoon moist yeast or 1/4 teaspoon dry yeast
4 1/4 to 5 1/4 cups organic all-purpose white flour
Fine sea salt

Steps:

  • Make and ferment the poolish: Combine the water and yeast in a medium bowl. Let stand 1 minute, then stir with a wooden spoon until yeast is dissolved. Add the flour and stir until the consistency of a thick batter. Continue stirring for about 100 strokes or until the strands of gluten come off the spoon when you press the back of the spoon against the bowl. Scrape down the sides of the bowl with a rubber spatula. Cover with a clean damp towel or plastic wrap and put in a moderately warm, draft-free place until it doubles in volume.
  • Mix and knead the final dough: Measure the remaining ingredients. Measure and transfer 1 cup (9 ounces) of the poolish into a 6-quart bowl. (Discard remaining poolish) Add the water and yeast. Break the poolish up well with a wooden spoon and stir until it loosens and the mixture foams slightly. Add 1 cup of the flour and stir until well combined. Add the salt and only enough of the remaining flour to make a thick mass that is difficult to stir. Turn out onto a well-floured surface. Knead, adding more flour as needed, until the dough is soft and smooth, 15 to 17 minutes total. The dough is ready when a little dough pulled from the mass springs back quickly.
  • Ferment the dough: Shape the dough into a ball and let it rest on a lightly floured surface while you scrape, clean, and lightly oil the large bowl. Place the dough in the bowl and turn once to coat with oil. Take the dough's temperature: the ideal is 78 degrees. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degrees) draft-free place until doubled in volume, and a slight indentation remains after pressing a finger into the dough.
  • Divide the dough and rest: Deflate the dough by pushing down in the center and pulling up on the sides. Transfer the dough to a lightly floured work surface and knead briefly. Cut into 4 equal pieces. Flatten each with the heel of your hand and shape into a tight ball. Cover with a clean damp towel or plastic wrap and put in a moderately warm draft-free place for 30 minutes.
  • Shape the dough into loaves: Flatten each with the heel of your hand on an unfloured board. Shape each into a 14-inch loaf.
  • Proof the loaves: Place the loaves seam side up in a well-floured couche. Cover with a clean damp towel or plastic wrap and put in a moderately warm draft-free place until increased in volume about 1 1/2 times, or until a slight indentation remains when the dough is pressed with a fingertip.
  • Bake the loaves: 45 minutes to 1 hour before baking, preheat the oven and homemade hearth or baking stone on the center rack of the oven to 450 degrees. The oven rack must be in the center of the oven. Gently roll the loaf onto a lightly floured peel, seam side down. Score the loaf with a sharp razor blade or serrated knife making quick shallow cuts. Using the peel, slide the loaves onto the hearth. Quickly repeat with the next 2 loaves. Quickly spray the inner walls and floor of the oven with cold water until steam has filled the oven. Quickly close the door to trap the steam and bake 3 minutes. Spray again, closing the door quickly so that the steam doesn't escape. Bake until the loaves are a rich caramel color and the crusts are firm, 15 to 20 minutes.
  • To test the loaves for doneness, remove from the pans and hold them upside down. Strike the bottom firmly with your finger. If the sound is hollow, the breads are done. If not, bake 5 minutes longer. Cool completely on a wire rack.

THE BAGUETTE



The Baguette image

Provided by Food Network

Categories     side-dish

Time 7h10m

Yield 3 14 inch long loaves

Number Of Ingredients 6

1 1/4 teaspoons active dry yeast
1/4 cup, (2 ounces) very warm water ( 105 to 115 degrees F)
3 cups, (13 1/2 ounces) unbleached allpurpose flour
1 cup, (4 1/2 ounces) cake flour (see note)
2 1/4 teaspoons Kosher salt
1 1/4 cups plus 1 tablespoon, (10 1/2 ounces) cool water ( 75 degrees F)

Steps:

  • Combine the yeast and the warm water in a small bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes. Combine the flours and salt in a large bowl. Pour the cool water and the yeast mixture over the flour, and mix with your fingers to form a shaggy mass. Move the dough to a lightly floured work surface and knead for 4 minutes. It should be supple and resilient, but not too smooth at this point. Let the dough rest on the work surface for 20 minutes, covered with plastic wrap or a light towel. (This rest period is the autolyse.)
  • Knead the dough for 6 to 8 minutes. Don't overknead it: The dough should be smooth, stretchy, and resilient. Place the dough in a lightly oiled bowl, turn it in the bowl to coat with oil, and cover it with plastic wrap. Let rise at room temperature ( 75 to 77 degrees F) for 1 1/2 to 2 hours, or until nearly doubled in volume.
  • Gently deflate the dough and fold it over itself in the bowl. Reshape it into a ball and cover with plastic wrap. Let it rise for 1 1/4 hours or until it has nearly doubled again. Gently deflate the dough again, reshape into a round, cover, and let rise for about 1 hour. Place the dough on a very lightly floured surface and divide it into 3 equal pieces (about 10 ounces each). Gently stretch one piece into a rectangle, leaving some large bubbles in the dough. Fold the top third down and the bottom third up as if you were folding a business letter. Now form the loaf into a log by rolling the dough over from left to right and sealing the seam with the heel of your palm. Fold the dough over about 1/ 3 of the way each time, seal the length of the loaf, then repeat. You want to gently draw the skin tight over the surface of the baguette while leaving some air bubbles in the dough. Seal the seam, being careful not to tear the skin of the dough or deflate its airy structure. Set aside on the work surface to relax before elongating it, and repeat the shaping process with remaining pieces of dough.
  • Now elongate each baguette, starting with the first one you shaped, by rolling it back and forth on the work surface. Begin with both hands over the center of the loaf and work them out to the ends until the loaf reaches the desired length. (Don't get carried away, or the baguettes won't fit in your oven!) Place the finished loaves on a peel or upside down baking sheet lined with parchment paper and generously sprinkled with cornmeal or on a baguette pan. Cover the loaves with well oiled plastic or a floured cloth and let rise for 30 to 40 minutes until the loaves are slightly plump but still not doubled in volume. The final rise is short, because you want the baguettes to be slightly under proofed; this will give them a better oven spring, resulting in loaves with a light, airy crumb and more flared cuts.
  • Thirty minutes before baking, preheat the oven to 500 degrees F. Place a baking stone in the oven to preheat, and place an empty water pan directly under the stone. Use a very sharp razor blade or lame to make 3 to 5 slashes, depending on the length of your loaves, on the top of each baguette. The cuts should run from one end of the loaf to the other, rather than across it, and the blade should be held at a 30 degree angle to the loaf so that the cuts pop open in the oven. Be careful not to press down too hard, or you may deflate the loaves. Using a plant sprayer, mist the loaves.
  • Gently slide the loaves onto the preheated stone, or place the baguette mold in the oven. Pour 1 cup of very hot water into the water pan and quickly close the oven door. After 1 minute, mist the loaves and oven walls 6 to 8 times and close the door. After 2 more minutes, spray the loaves and the oven walls again.
  • Bake for 12 minutes, then lower the oven temperature to 400 degrees F and bake for 25 to 30 minutes longer until the loaves are golden brown and crisp. Move them to a rack to cool.
  • Enjoy your baguettes still slightly warm with some soft, ripe French cheese and a glass of wine.
  • Note: If cake flour is not available, you can use the same amount of unbleached allpurpose flour, but cake flour will give the baguette a lighter texture.

More about "slow roasted goat baguette chevre roti sur baguette recipes"

SLOW ROASTED GOAT BAGUETTE CHèVRE RôTI SUR BAGUETTE - YOUTUBE
slow-roasted-goat-baguette-chvre-rti-sur-baguette-youtube image
Jun 10, 2017 Luke Nguyen | Slow roasted goat baguette chèvre rôti sur baguetteSlow roasted goat baguette chèvre rôti sur baguette.....Tha...
From
Author Luke Nguyen
Views 764


GOAT'S CHEESE FOUGASSE BAGUETTES | RECIPEISH | GUSTUS VITAE
Feb 8, 2021 Yield: 3 Baguettes.Time Estimate: 2 Hours, including 1 and half unattended.Storage Notes: Best if enjoyed within 24 hours.Difficulty: Easy. Baguettes are great. Homemade …
From gustusvitae.com


BAKED GOAT CHEESE WITH ROASTED GARLIC AND PULL APART …
Oct 10, 2014 Mix the goat cheese with 1 tablespoon of the fresh thyme, the salt, pepper and garlic powder. Form it into an oval and place it in the center of a baking dish or oven-safe skillet. Surround the cheese with the roasted red …
From howsweeteats.com


SLOW-ROASTED GOAT SHOULDER | SBS FOOD
Apr 6, 2022 Place the goat in a deep roasting pan, pour stock into the pan and roast for 4 hours or until the meat falls off the bone easily. Serve with roasted vegetables. Cook's Notes
From sbs.com.au


SLOW ROAST SHOULDER OF GOAT - RECIPES - GRASSLAND GOATS
Place goat in the oven for 10 minutes to colour. Reduce heat to 160°C, 60% steam and 40% dry heat. Place potatoes in a clean gastronome, add stock, wine, season with salt and pepper. …
From grasslandgoats.com.au


SLOW-ROASTED GOAT SHOULDER WITH MIDDLE EASTERN SPICES
Use a small, sharp knife to lightly score the goat shoulder all over, then season it generously with salt and pepper. Combine the oil, garlic, lemon juice and rind, parsley and sumac in a blender ...
From sbs.com.au


DRY-RUBBED SLOW ROASTED GOAT SHOULDER RECIPE
May 30, 2021 This is one of my favorite preparations: a goat or lamb shoulder rubbed with a spicy, homemade blackening spice blend, roasted slow wrapped in parchment, then cooked in a wood fired oven or smoker. If you don’t have …
From shepherdsongfarm.com


SLOW ROASTED GOAT BAGUETTE CHEVRE ROTI SUR BAGUETTE RECIPES
1/4 cup pitted kalamata olives: 4 tablespoons unsalted butter: 1 teaspoon fresh thyme, plus more for topping: 1/2 teaspoon anchovy paste: 1/2 teaspoon grated lemon zest
From tfrecipes.com


SLOW-ROASTED GOAT BAGUETTE (CHèVRE RôTI SUR BAGUETTE) RECIPE | EAT …
Save this Slow-roasted goat baguette (Chèvre rôti sur baguette) recipe and more from Luke Nguyen's France: A Gastronomic Adventure to your own online collection at …
From eatyourbooks.com


SLOW ROASTED GOAT BAGUETTE CHèVRE RôTI SUR BAGUETTE - VIETNAMESE …
Remove goat from refrigerator and bring to room temperature. Preheat oven to 180°C. Add the water to the pan. Roast the goat, uncovered, for 20 minutes. Reduce oven to 140°C and …
From famouscuisine.blogspot.com


SLOW-ROASTED GOAT BAGUETTE (CHèVRE RôTI SUR BAGUETTE)
Apr 28, 2014 Roast the goat, uncovered, for 20 minutes. Reduce oven to 140°C and continue roasting the goat, basting occasionally, for 3–4 hours or until the meat is tender, juices run clear and goat has a ...
From sbs.com.au


10 BEST GOAT CHEESE CROSTINI BAGUETTE RECIPES - YUMMLY
The Best Goat Cheese Crostini Baguette Recipes on Yummly | Mediterranean Pork Tenderloin Crostini, Build-your-own Crostini Bar, Goat Cheese Mousse Crostini
From yummly.com


SLOW-ROASTED GOAT BAGUETTE (CHèVRE RôTI SUR BAGUETTE) | RECIPE ...
Does anything represent the kinship of food between France and Vietnam better than a crunchy baguette? This recipe incorporates tell-tale Vietnamese flavours in a delicious marinade for …
From uk.pinterest.com


10 BEST FRESH GOAT CHEESE BAGUETTE RECIPES - YUMMLY
The Best Fresh Goat Cheese Baguette Recipes on Yummly | Poached Eggs On Toasted Baguette With Goat Cheese, And Black Pepper Vinaigrette, Stuffed Baguette, Stuffed Baguette
From yummly.com


SAVORY SLOW-ROASTED GOAT SHOULDER ROAST - GOOD …
Sep 18, 2020 Prepare a mixture of beef broth and red wine and pour over the goat shoulder and vegetables; Place the goat shoulder on a wire rack above a roasting pan with a bit of water at the bottom. Roast the goat shoulder at 160 …
From goodlivingwithmae.com


ROASTED BRUSSELS SPROUTS WITH BACON RECIPE - CHEF'S RESOURCE
Roast in the oven for 20 minutes, or until tender. While the sprouts are roasting, toast the pine nuts on a separate baking sheet in the oven for 5 minutes, or until fragrant. In a small sauté …
From chefsresource.com


SLOW-ROASTED GOAT BAGUETTE (CHEVRE ROTI SUR BAGUETTE) RECIPE
Preheat the oven to 350 degrees F. Add 1/2 cup water to the pan and roast the goat uncovered for 20 minutes. Roasting: Reduce the oven temperature to 285 degrees F and continue …
From chefsresource.com


Related Search