Jurassic Park — Edible Amber and T-Rex Goat Ribs
We're making recipes inspired by one of the greatest summer blockbusters of all time - 1993's Jurassic Park. Journey back to Isla Nublar with Edible Amber and T-Rex Goat Ribs. Dino babies not included (unfortunately).
- 2 racks of goat
- Olive oil (100 milliliters + a few glugs)
- 4 cloves of garlic, peeled and crushed
- A few sprigs of thyme
- A few sprigs of rosemary
- A handful of maris piper potatoes
- 2 slices of stale bread
- 1 lemon, zested
- A handful of parsley
- 1 small savoy cabbage
- 1 glass of white wine
- Chicken stock (100 milliliters)
- A bunch of tenderstem broccoli
- A handful of spinach
- Preheat the oven to 200*C.
- Chuck the goat ribs into a bowl.
- Pour over the oil and throw in some of the thyme, rosemary and 2 of the garlic cloves.
- Marinate for 2 hours (optional).
- Peel and quarter the potatoes and chuck them into a pan of cold salted water. heat the water to a boil and cook for about 20 minutes until just soft then drain and leave to steam dry for a couple of minutes.
- Place the drained potatoes onto a roasting tray and toss with seasoned oil.
- Place the potatoes in the oven and roast for 30 minutes, turning until golden brown all over.
- Rip up the bread and add to a small food processor.
- Throw in the garlic, lemon zest, a few leaves of thyme and rosemary, plus all of the parsley.
- Season well and blitz to a fine crumb.
- Turn the oven down to 180*C.
- Tip the breadcrumbs out onto a baking tray, drizzle with oil and bake for 10 minutes, until crisp.
- Prepare the savoy cabbage by roughly slicing.
- Heat some oil in a pan and fry the cabbage for a minute then pour over the wine.
- Reduce the wine by half then add the stock to braise for 15 minutes before straining.
- Boil a pan of salted water and add the broccoli to cook for 10 minutes, until the stems are just soft.
- Sear the goat racks in a hot pan.
- Place onto a baking tray and roast in the oven for 10 minutes.
- Add the spinach to the pan used for the goat. Remove from the heat and let the spinach wilt a little.
- Scatter the breadcrumbs around each plate.
- Serve by arranging the greens and potatoes over the breadcrumbs and place 3 chops onto each plate.
- Dark rum (240 milliliters)
- Passion fruit juice (320 milliliters)
- Lime juice (160 milliliters)
- Orange juice (160 milliliters)
- Simple syrup (80 milliliters)
- 12 sheets of gelatin
- Fried crickets
- A handful of pistachios
- Knob of butter, melted (15g)
- Brown sugar (30g)
- 1 tablespoon of plain flour
- 4 shortbread biscuits (25g)
- Soak the gelatin sheets in cold water.
- Pour all of the ingredients into a pan, squeezing the orange and lime juices through a very fine sieve.
- Heat until the liquids come to a boil.
- Remove the pan from the heat and stir in the sheets of gelatin.
- Pour half of the liquid into a loaf tin lined with cling film and place in the fridge to set.
- When the jelly is half set, push a cricket into the jelly then return to the fridge to set completely.
- Pour the remaining liquid over the set jelly and return to the fridge to set completely.
- Preheat the oven to 180*C.
- Crush the shortbread biscuits into rough crumbs and chop up the pistachios.
- Combine the plain flour, brown sugar, salt, crushed biscuits and chopped nuts in a bowl with the butter.
- Scatter the crumble mix onto a baking tray and bake for 10 minutes.
- Cover a plate with the crumble.
- Boil a bowl of water and heat a few small knives.
- Cut the jelly around the insects to create rough cut amber pieces.
- Place the amber onto the crumble mix and serve.
- Enjoy the jelly and the insects if you dare!