Recipe of the kid goat and its surroundings

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The kid goat and its surroundings

Author Joaquín Moreno Mur


For the kid goat:

  • Kid goat ribs
  • Phyllo pastry pack
  • Butter
  • Ruby Port wine

For the mountains Airy sponge cake:

  • 3 Eggs
  • 30g Flour
  • 80g Chopped almonds
  • 20 sugar,
  • 60 Wild mushrooms confit

For the earth:

  • Bread crumbs
  • Belly pork
  • Lamb suet
  • Garlic
  • Raisins
  • Parsley

For the window box:

  • 200g Baby carrots
  • 3g Kappa carrageenan
  • Lettuce sprouts
  • Edible flowers

For the trees:

  • Canned white asparagus tips
  • Green asparagus

For the bushes:

  • Rosemary
  • Thyme
  • Dandelions


  • Debone the ribs. Make a roll, tie with kitchen cord and place in the oven at 100 Cº for 8 hours. Set aside to glaze with sauce made with meat drippings and Ruby Port wine. With phyllo pastry cut some circles and spread butter between pieces to make a layer with 3 or more circles. Place on baking paper and bake for 6 minutes. Set aside.
  • For the mountains: Blend the ingredients, strain and pour into a siphon with 2 cartridges. Chill for 2 hours in refrigerator. Later, place in a mold and cook in microwave for 30 seconds.
  • For the earth: Lightly fry the bread crumbs with the belly pork, lamb suet, garlic. Dry in the oven at 100 Cº for 1 hour. Crumble into flakes and mix together with the raisins and parsley.
  • For the window box: Cook the baby carrots, blend with mixer, strain and leave to chill. Mix with kappa and bring to boil. Once boil spread on a baking tray covered with cooking paper and allow it to chill for 2 hours. Cut into 2 inch strips and build a window box and fill with the lettuce sprouts and season with vinaigrette.
  • For the trees: Cook the green asparagus with equal amounts of sugar and salt. Chill in ice water bath. Cut the tips.


To assembly: place the “earth” on the plate creating goat footprints. Place the window box with the sprouts and place the asparagus tips. Place the kid goat on the phyllo paste circles. Glaze with Ruby Port wine sauce.

Joaquín Moreno Mur

Joaquín Moreno Mur

Joaquín Moreno always wanted to have his own place, since he was very young, and he made this dream true with a sandwich bar in his hometown of Barbastro. From there he started an odyssey of twenty years that saw him journey through several kitchens, predominantly in the province of Huesca. Some were owned by him and others, not. Since 2015 he has been running the kitchen in the restaurant Santa Juliana in Jaca, in the Pyrenees. He tries to meet the needs of as wide a clientele as possible. His new dream is to open a charming restaurant in the middle of scenic natural surroundings as a means of expressing himself through his cooking.

The recipe of the kid goat and its surroundings as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.

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