Create a free account with Tastemade to save recipes and videos!
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
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!
To save this video and more, Download the Tastemade App