Jerk spiced shoulder of goat

Preparation time
less than 30 mins

Serves
Serves 2

By James Cochran
From Saturday Kitchen

  • 1 shoulder of goat
  • 200g/7oz ready-made jerk seasoning
  • oil, for frying
  • 100g/3½oz corn nuts (toasted corn)
  • 1.3 litres/2¼ pints stout
  • 100ml/3½fl oz coconut oil
  • 1 litre/1¾ pint full-fat milk
  • 250ml/9fl oz coconut milk
  • 500g/1lb 2oz polenta
  • 250g/9oz unsalted butter
  • 1 whole pineapple
  • 2 red chillies, sliced
  • 200ml/7fl oz white wine vinegar
  • 100g/3½oz caster sugar
  • salt and freshly ground black pepper
  • 2 tbsp coriander cress, to serve
  • 200g/7oz Scotch bonnet jam or any chilli jam, to serve