Sous Vide Goat Leg Recipe with Tomato Fondue - Great British Chefs

Ingredients

• 1 goat leg, about 800g
• 1 tsp five-spice powder
• 1 tsp ras el hanout
• 1 tsp ground turmeric
• 1 tsp cumin seeds
• 1 onion, cut into quarters
• 1 bay leaf
• 200ml of chicken stock
• 1 pinch of salt
• rapeseed oil
• 400g tin of chopped tomato
• 6 vine tomatoes, diced
• 4 onions, thinly sliced
• 1 pinch of ras el hanout
• 1 chilli, halved
• 4 garlic cloves, sliced
• 200ml of extra virgin olive oil
• 1 dash of Chardonnay vinegar
• 1 dash of rapeseed oil
• 2 large aubergines, halved lengthways
• 1 garlic clove, thinly sliced
• 1/2 tsp ground cumin
• 2 sprigs of fresh thyme, leaves picked and roughly chopped
• 1/2 banana shallot, finely diced
• 1/2 tsp chopped parsley
• 1/2 tsp chopped chives
• extra virgin olive oil
• 2 courgettes
• 1 pinch of ground cumin
• micro salad leaves, to garnish