Credit to @joshcarpdining ?Barbecued Rack of Jerk-Inspired Goat / Mango & Corn Salsa / Corn Puree / Pineapple & Scotch Bonnet Gel
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The Ragged Supper Club.
Course 5 of 7: Main
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When I cut into these beautiful @cotswoldkidmeat racks, the word ‘YES!’ kept leaping out of my mouth, perhaps rather louder than intended! I was so pleased to have got the cook exactly as I wanted – blackened exterior and all pink edge-to-edge interior – especially having been finished on a pitch black barbecue outside.
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The punchy and fruity scotch bonnet gel and the cold salsa with hits of char from the blackened corn kernels were perfect accompaniments to the smoky jerk goat (which had been marinating and sous vide ahead as well).
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I really really enjoy the pairing of these classic flavours on this dish that I’ve done in various guises for a while, and that salsa and scotch bonnet gel is always a complete win in my book. (Ps… Big shout out to @brokedinner for always inspiring too with flavour and presentation too.)
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