Slow Roast kid goat

Slow roast kid goat with butternut squash and spinach in yogurt

Slow Roast kid goat

Kid is actually softer on the palate than people may think. Yes it is earthy and flavourful but it can be a little more bashful than lamb . Fresh oregano, thyme and lemon are the perfect companions to the meat and result in more subtle flavour combinations.

The amount of sesame seeds with the squash may seem disproportionate but have faith, it is positively delightful. The black raisins give it a sweet richness which balances well with the lemon tang of the sumac and yogurt.

The recipe below is enough for a hungry 4 with enough leftover goat meat. The cooking time is 3 hours but the preparation is quick. Serve with roast potatoes or flat breads.

slow roast kid goat Step one—Slow roast kid goat

Ingredients

2kg shoulder of kid goat
8 bushy sprigs of fresh oregano
A handful of fresh thyme
Peel of an un-waxed lemon
5 garlic cloves
300ml of white wine
300ml of water
100ml of olive oil
Salt and pepper

Directions

  1. Preheat the oven to 150C / 300F / Gas 2
  2. Lightly crush the garlic (leaving the skin on).
  3. Place the herbs, lemon peel , garlic, water, wine and olive oil in a deep roasting tray large enough to hold the shoulder of goat.
  4. Put the tray on top of a long sheet of silver foil before you put the goat in. Season the goat with salt and pepper and place it in the tray meat side down. Wrap it up and place in a pre-heated oven for 3 hours. Remove foil after two hours.
  5. You will end up with a lot of stock but this is necessary as kid is a lot leaner than lamb and additional moisture is necessary. You should end up with meat that falls off the bone at a touch.

 

Step two—Squash and raisins

This dish will take approximately 15 minutes to prepare and 20 minutes to cook.

If you can’t buy Turkish raisins buy whatever raisins you can.

Ingredients

1kg of squash cleaned of its seeds and pulp
40g of sesame seeds
75g of Turkish black raisins
1 tablespoon of olive oil
Salt and pepper to taste

Directions

  1. Cut the pumpkin into one inch pieces.
  2. Place on a baking tray and mix well with the olive oil.
  3. Sprinkle the sesame seeds and scatter the raisins on top.
  4. Place in oven for 20 minutes serve warm.

Step three—Spinach in yogurt

Ingredients

250g of spinach
Two heaped tablespoons of full fat Greek Yogurt (anything other than full fat will curdle)
Tablespoon of olive oil
Tablespoon of sumac
Salt and white pepper

Directions

  1. Put the olive oil in a large deep frying pan and bring to a moderate heat. Add the spinach and gently cook for no more than a couple of minutes.
  2. When you are ready to serve the entire dish and with the spinach still warm gradually stir in the yogurt, salt white pepper and sumac.

 

Anatolian style kid goat loin with aubergine mash

Hünkar Beğendi - Anatolian style cabrito kid goat meat loin with aubergine mash recipeA royal dish worthy of a special occasion. This East Mediterranean time honoured dish is made with the finest meat and spices.  The aubergine mash is delightfully rich and creamy and the meat is vibrant with bold flavours and spices.  The two together make up a dish fit for a Sultan.

Ingredients

Marinade:
600g of loin of kid goat
8 juniper berries
6 cloves
1 droplet of gum mastic
½  teaspoon of sweet paprika
½ teaspoon of chilli

600g of aubergines (or 3 medium sized ones)

120g of green peppers, diced
120g of onion, finely diced
2 cloves of garlic, crushed
1 cinnamon stick
150ml of white wine
700g of beefsteak tomatoes, roughly chopped
1 tablespoon of tomato paste
100ml of water

120g of Kashkaval cheese, grated (or use Gouda or mild cheddar)
250ml of milk
70g of butter
30g of plain flour
¼ teaspoon of freshly grated nutmeg

100ml of olive oil
Half a lemon
Salt and pepper
10 walnut pieces
1 tablespoon of parsley

Directions

  1. In a pestle and mortar pound the juniper berries, cloves and gum mastic and empty into a big bowl along with the chilli and paprika.
  2. Cut the meat into chunks about 3 cm. Place in the bowl with the spices. Pour 100ml of olive oil, stir, cover and place in the fridge overnight or for 8 hours.
  3. Preheat oven to 220◦C / 425F / Gas 7
  4. Wash the aubergines and pierce skin all over. Place on a foil covered oven tray and cook in the oven for 45 minutes or until very soft.
  5. Take the meat out of the fridge and bring to room temperature.
  6. In a heavy bottom pan heat 20g of butter and a couple of tablespoons of the olive oil from the marinade. Fry and seal the meat in batches, allow to rest on some kitchen towel.
  7. Remove most of the fat from the pan
  8. Fry the onions, peppers, garlic with the cinnamon on a low flame until they are soft but not coloured.
  9. Pour the wine into the onion mixture and reduce the liquid volume by a third.  Stir in the tomato paste, water and tomatoes. Cook for 20 minutes with the lid on stirring occasionally.
  10. Place the meat in with the tomato mixture, season with salt and pepper, cook with the lid on for 50 minutes and then the lid off for 10 minutes.
  11. While the meat is cooking make a béchamel sauce by cooking the flour in 50g of butter. Pour the milk in while stirring continuously until it thickens. Stir in the cheese and nutmeg.
  12. Spoon the flesh of the cooked aubergines on to a board and roughly chop. Place into the béchamel and stir well. Squeeze some lemon juice in and adjust seasoning to taste.
  13. Serve warm with the kid, a sprinkling of parsley and some walnuts.

Kid goat meat ravioli

Kid goat meat ravioli

A sophisticated dish and an ideal starter to a dinner party or enjoy as a weekend treat.  The pasta is light and easy to make, and the perfect envelope to this surpisingly delicate tasting meat.  The dish is completed with the unmistakable flavours of the East Mediterranean: grated haloumi, tomatoes, capers, fresh parsley and mint with a light but deeply flavourful broth.  This recipe is enough for 4 as a starter.

Ingredients
200g of roughly chopped cooked kid goat meat
200g of tomatoes, deseeded and finely chopped
30g of capers
10g of fresh mint
grated haloumi
salt to taste

For the pasta:
150g of flour ’00’
4 tablespoons of lukewarm water
2 tablespoons of olive oil
a pinch of salt

Directions

  1. Cook the meat by slow roasting the ribs in 600ml of water for 3 hours at 150C. When cool pick the meat off and retain the stock and place in the fridge.
  2. Make the pasta by placing flour, salt, oil and water in a processor for a couple of minutes. The mixture should have formed a soft ball.
  3. Kneed on a floured surface for 5 minutes and then wrap in cling film and place in the fridge to cool and rest for 30 minutes.
  4. Prepare the broth by scrapping off the fat formed at the top of the chilled stocked. Spoon the remaining jellied stock into a big pan avoiding the bottom part of the jelly with sediment.
  5. Gently heat, add water if too strong. Add a pinch of salt. Set aside.
  6. Prepare the pasta by cutting the ball into 4 pieces. Roll out each piece with a rolling pin on a floured surface, keep the other pieces moist by covering them with a clean tea towel.
  7. Pass through a pasta machine starting at the widest setting and then reduce the gap until you achieve as thin a sheet of pasta as possible.
  8. Cut the pasta with an 8cm round cutter or cut into approximately 8cm squares.
  9. Place a heaped teaspoon of meat on one half of shaped pasta.
  10. Use a pastry brush dipped in water and circle around the filling, this will ensure a tight seal is formed.
  11. Fold the pasta over to cover the meat. The key is to try and exclude as much of the air as possible by using your thumb and index finger to tightly pack the filling.
  12. Place the tomatoes, capers and mint in individual serving bowls with a pinch of salt.
  13. When ready to serve bring the broth to boil, there should be enough to cover the ravioli, top up with water if necessary.
  14. Place the ravioli in the broth for two minutes then place in the serving bowls and spoon some of the broth on top.
  15. Sprinkle some haloumi in each bowl and serve immediately.

Mansaf with shoulder of kid goat

Mansaf with shoulder of kid goat meatThe perfect dish for a celebration or to share with friends and family.  Place in a large dish in the middle of the table and let everyone dive in, it will soon disappear.  The kid goat is beautifully sweet and soft, the cardamom and carob imparting just the right amount of perfume, woodiness and a hint of treacle. The flavours from the stock are used to flavour the sauce and each bite is a taste of the East Mediterranean.  The rice is cooked with a base of slow cooked onions and cinnamon and topped with a yogurt sauce with fresh herbs.

Ingredients

Shoulder of goat (kid)
600ml of water
4 carobs
1 tablespoon of green cardamom pods
1 tablespoon of cumin seeds
1 tablespoon of black peppercorns
Salt

Directions 

  1. Pre-heat the oven to 150C / 300F / Gas 2
  2. Put the carobs, cardamom, cumin and peppercorns in a large deep oven tray and place the shoulder of goat on top.
  3. Add the water and salt.
  4. Wrap the whole tray in foil to create a good seal.
  5. Place in the oven 4 hours but check half way through and again after 3.5 hours. The meat should fall off the bone.

The rest of the dish will take about an hour to prepare and cook

Toppings, Garnish and Yogurt Sauce
Post 14 Goat Mansaf
80g of blanched almonds
2 tablespoons of olive oil
1 tablespoon of sumac
1 pinch of sea salt

2 large tomatoes
100g of chopped parsley

450g of full fat plain yogurt (Cypriot if possible) yogurt
1 egg white
2 teaspoons of corn flour
1 teaspoon of salt

Directions

  1. Mix the almonds, sumac and salt and olive oil in a small oven proof dish.
  2. Place in the oven, with the goat, for 20 minutes.  Stir half way through and set aside when done.
  3. Deseed the tomatoes and finely dice. Mix with the parsley and set aside.
  4. Separate an egg and beat the egg white with the corn flour.
  5. In a heavy bottomed pan place the yogurt and stir while gently heating.  Add the egg mixture to the heating yogurt.
  6. Gently stir for 3-4 minutes add salt and turn heat off. Cover and keep on the stove top so that it is kept warm.

Post 14 Goat MansafRice pilaf
250g basmati rice
400ml of organic chicken stock
80g of butter
1 tablespoon of turmeric
1 large white onion sliced
1 large cinnamon stick
Pinch of salt

Directions

  1. In a large heavy bottom pot heat the butter and add the sliced onions and cinnamon.
  2. Gently fry on a low heat until the onions are very soft but not coloured, this should take around 20 minutes.
  3. Add rice and stir to ensure rice is coated then add the turmeric and stock.
  4. Gently stir to ensure turmeric is dissolved and cover the pot.
  5. Once all the water is absorbed turn the heat off, give the rice a quick stir and cover tightly. The rice at this stage will not be cooked and the residual steam will cook the rice perfectly but allow it to sit well covered for 40 minutes.

Base of Mansaf
One large lavash bread or 4 pitta breads.
Olive oil

Directions

  1. Brush the lavash bread with olive oil or if using pitta cut the pitta bread open up lengthways and brush with olive oil.
  2. Put the bread flat on a baking tray and place in the oven with the goat, the bread needs to be golden and should take no more than 5 – 10 minutes. 

Final Assembly

  1. After the goat has been removed from the oven add 5 ladles of the stock to the yogurt sauce and stir. Gently heat the sauce for a couple of minutes.
  2. Break up the lavash or pitta and place at the bottom of a large deep serving dish.
  3. On top of the bread spoon a generous layer of rice and then top with plenty of goat meat.
  4. Ladle some of the yogurt sauce on top (save some of the sauce for the table too).
  5. Sprinkle the almonds on top and the garnish around the side.
  6. You can serve this with a side salad of tomatoes and parsley and pickled turnips.

I had some leftover garnish so I dressed it with some olive oil and lemon juice and ate it as a small side salad with the Mansaf.