Recipe of the Month - Archive
Missed a recipe? No problem, each month when a new recipe is added, the existing one can be found here
January 08
Spiced Goat Casserole
Now the festive time is over and you want to loose those extra pounds gained from relaxing at home but the weather outside is still a little chilly then why not try our Spiced Goat Casserole healthy but warm and cosy. The whole process takes time ensuring all the flavours cook into the meat so prepare it put it onto coo and sit back and relax knowing what delight awaits you. An ideal accompaniment is the perfect Mashed Potato or my favourite Wild Nettle and Herb Hedgerow Dumplings, washed down with a glass of left over Mulled Wine
Enjoy your Goat ®, Richard
SPICED GOAT CASSEROLE (serves 4)
Ingredients:2kg Diced Hindquarter Goat
2 table spoon ground coriander
2tblsp ground cumin
1 table spoon ground cardamon
1 tsp ground ginger
1 tsp hot paprika
1 cinnamon quill
1 table spoon minced garlic
1 bay leaf
100gm diced carrot
100gm diced celery
300gm diced onion
100gm diced leek
200gm diced pancetta
200ml white wine
1 tin chopped tomatoes, large
Veal stock
Salt and pepper Vegetable oil.
Guidelines:
Coat the goat meat with the spices. In a frying pan heat some oil over a medium heat. Add the garlic, onions, carrots, celery and leek and sweat for a few minutes until softened. Add any left over spices and fry for a few more minutes. Transfer to your casserole dish. Turn up the heat under the (now empty) frying pan and brown the goat meat quickly in it, in small batches and add to the vegetables. Pour the wine into the frying pan and bring to the boil, stirring to de-glaze, then add it to the meat, together with the chopped tomatoes and enough veal stock to just cover the meat. Bring to the boil, then reduce to a very slow simmer, place in a pre heated oven (160 degrees centigrade) with a lid on and gently braise for one and a halve hours or until tender. Check the seasoning and serve with creamy mash potato and wild nettle and herb hedgerow dumplings.
The Perfect Mashed Potato:
Meanwhile while the Goat is cooking start on the potatoes. Use a good potato such as Maris Piper. Cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly. Pass them through a potato ricer then beat in the egg yolks. Check for seasoning.
Wild Nettle and Herb Hedgerow Dumplings: makes 12
125g self-raising flour / 125g fresh breadcrumbs / 125g suet / a small bunch each of wild chives and wild chervil (or use parsley), finely chopped / 12 finely chopped young nettle crowns (top few leaves) a little salt and pepper / two lightly beaten eggs
Mix together the self-raising flour, fresh breadcrumbs, suet, wild chives and wild chervil nettle crowns salt and pepper.
December 07
‘WASDALE ROAST’
So the festive time is upon us and down on the farm there is no rest, so you want something different this year and I think we have the ideal Christmas fare. And yes the title does sounds ordinary, but this is no ordinary roast dinner. This is my Cumbrian-Goat-Experience ‘Wasdale Roast’. Using both our premium breeds of animals on the farm our Herdwick Lamb rolled with Prime Boer Goat meat giving a unique flavour. The whole process takes a little longer than previous recipes but it is the festive time and a little more effort is needed. The usual accompaniments will be ok but try fresh vegetable roughly chopped and roasted with herbs olive oil and crushed black pepper corns and rock salt for that different feel, and to drink well a nice Rose so click on the information box for the Goats du Roam wines.
Enjoy your Goat ®, Richard
‘WASDALE ROAST’ (serves 4)
Ingredients:
1 of each medium boneless leg of Goat and Lamb (both supplied boned by us)
Salt and Pepper to taste
Optional Garlic cloves or Redcurrants for a fruity flavour (but not both)
5 tbsp. Olive Oil
2 tbsp. chopped fresh Parsley
2 tbsp. chopped fresh Rosemary
Juice of 1 Lemon
1 tbsp. Chopped fresh Oregano
½ tsp Cumin
½lb Parma Ham,
Parchment paper, and cling film
String
Guidelines:
Un-role both the Goat and Lamb removing the string, rinse and pat dry. Lay the Goat, skin side down and sprinkle with the parsley, oregano, cumin, rosemary, salt and pepper. Mix the oil and the lemon juice together and drizzle over. Then lay the Lamb on top of the Goat and repeat the seasoning process to the Lamb, .If desired, make small slits in the thickest parts of the leg and insert the garlic cloves, or sprinkle the Redcurrants over (but remember only one choice not both)
Roll both meats together like a sausage in cling film tie both ends and place in the refrigerator for 3 hours or overnight if possible. (This process is to enhance the flavour and form a tight shape)
Preheat oven to 160oC.
Spread out a sheet of parchment paper and rub it with oil and layer with the Parma ham. Un-role the meat from the cling film keeping the sausage shape it has formed overnight and place on the Parma ham on the paper. Re-roll the meat, and wrap tightly in the paper, tying both ends. Place in a shallow pan and bake for 2 hours.
Note - The meat is wrapped so that the juices steam the meat as it cooks.
November 07
GOAT HERDERS PIE SERVED WITH PAN-ROASTED CARROTS
Here is how a traditional dish can be changed with the times, our fabulous Herdwick Sheep flock we also have on the farm is also worth sampling but try this dish with our Minced Goat.
To accompany this dish I would serve pan-roasted carrots (recipe below) and to drink, well what better than a good glass of Goats milk, fabulous!
Enjoy your Goat ®, Richard
Ingredients:
2 tbsp olive oil
Sea salt and freshly ground black pepper
500g minced lean Woodhow Goat or Woodhow Herdwick Lamb
1 large onion, finely grated
1 large carrot, finely grated
2 cloves garlic
1-2 tbsp Worcestershire sauce
1 tbsp tomato puree
Handful of thyme sprigs, leaves picked
1 sprig of rosemary, needles chopped
250ml red wine
300ml chicken stock
Guidelines:
Preheat the oven to 180˚C/gas 4.
Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes. Stir the onions and carrot into the mince then grate the garlic in as well. Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly. Pour in the red wine and reduce until almost completely evaporated. Add the chicken stock, bring to the boil and simmer until the sauce has thickened. (Make the potato topping.)
Spoon the mince into the bottom of a large ovenproof dish. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle. Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks. Bake in the oven for approximately 20 minutes, until bubbling and golden brown.
Pan-roasted carrots
2 sprigs of rosemary
Small handful of thyme sprigs
1 clove of garlic
500g medium sized carrots, peeled and trimmed
2 tbsp olive oil
Sea salt and freshly ground black pepper
Few knobs of butter
Bring a pan of water to the boil with the rosemary, thyme and garlic. Boil the carrots in the water for 3 minutes to soften slightly, then drain and pat dry. Heat the oil in a large non-stick sauté pan then add the carrots and some seasoning. Brown the carrots all over until just tender, adding the butter towards the end of cooking.
Cream Potato Topping
1kg Desiree potatoes, peeled and cut into chunks
50g butter
2 egg yolks
Parmesan, for grating
Olive oil
Sea salt & freshly ground black pepper
Cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly. Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated Parmesan and a little Olive Oil. Check for seasoning.
October 07
LAKESIDE GOAT SADDLE STUFFED WITH SPINACH
I wanted an idea for a dish that represented our Herd in the Lake District, the flavours, colours and aroma represent what you see, feel and smell whilst walking around this beautiful valley of Wasdale, now voted Britain’s Best View what a better time to eat Goat.
To accompany this dish I would serve homegrown potatoes roasted or boiled onions and a seasonal leaf vegetables (I chose more spinach) and to drink, well what better than a good Wasdale brewed ale!
Enjoy your Goat ®, Richard
Ingredients:
6 - 8 Servings
1 saddle of Goat, about 2.4kg, boned out
1 garlic bulb
Sea salt and pepper
Splash of olive oil
Few sage sprigs
Knob of butter
Stuffing
3-4 tbsp olive oil
250g mixed mushrooms (shiitake, oyster, button), cleaned
Knob of butter
250g of young spinach (stalks removed)
2-3 tbsp mascarpone
1 egg yolk
Freshly grated nutmeg
6-8 sage leaves
Pan Jus
1 tbsp sherry vinegar
2 glasses red wine
125ml light stock
Guidelines:
Heat the oven to 200C/Gas Mark 6. Open out the saddle of Goat; set aside the eye fillets. Halve the garlic, season and leave for a few minutes to draw out the juices.
For the stuffing, heat a splash of olive oil in a non-stick frying pan and sauté the mushrooms until softened and browned; drain in a colander. Heat a little more oil and a knob of butter in the pan, add the spinach, season lightly and cook until just wilted. Tip the mushrooms into a bowl; mix in the spinach, mascarpone and egg yolk, and season with nutmeg, salt and pepper.
Oil several sage leaves and place down the middle of the Goat. Rub the meat with the garlic bulb. Spoon the stuffing on top of the sage leaves. Cut the eye fillets horizontally (but not right through), open out and place over the stuffing. Fold one flap of the saddle over, then the other, wrapping firmly to make a neat roll. Secure with string at intervals and tuck the remaining sage leaves in at the ends.
Heat a splash of oil in a roasting pan, add the garlic bulb and a few sage sprigs and sauté briefly, then add the butter and allow to foam. Put the meat on top.
Roast for 30 minutes, then lower setting to 180C/Gas Mark 5 and roast for a further 30 minutes. Lift meat onto a warm platter and rest in a warm place for 20 minutes. Deglaze pan juices with sherry vinegar, add the wine and stock and reduce by half. Strain and adjust seasoning. Serve the Goat thickly sliced with the jus.
HONEYED GOAT SKEWERS WITH SATAY SAUCE
This dish is ideal for BBQ’s on those long summer nights, or, alternatively, for a quick impromptu meal for those with little time to spare. The whole process takes no longer than 30 minutes from start to finish.
An ideal accompaniment is a citrus or chilli flavoured cous cous (depending on your individual tastes), washed down with a bottle of South African Red, ‘Goats du Rome’.
(serves 4)
Ingredients:
600 grams diced goat meat
1 small red capsicum, cut into 5cm pieces
1 small green capsicum, cut into 5cm pieces
24 cherry plum tomatoes
24 button mushrooms
Marinade:
2 tablespoons honey
2 tablespoons light soy sauce
1 tablespoon lemon juice
1 tablespoon sherry [optional]
Guidelines:
Combine all ingredients for the marinade. Cover the diced Goat in the marinade for at least an hour (This can be done the previous night). Drain and reserve marinade. Thread meat onto 8 oiled bamboo skewers alternately with the red and green capsicum and mushrooms. Cook under a pre-heated grill or barbecue grill on high for 5 minutes. Brush with reserved marinade. Reduce heat to medium high and cook for a further 10 minutes, turning occasionally and brushing with marinade until cooked. Serve with satay sauce (see to your right).
Satay Sauce:
30 grams butter
1 onion, finely chopped
2 cloves garlic, crushed
2 tablespoons crunchy peanut butter
1 teaspoon curry powder
1 teaspoon light soy sauce
1 teaspoon chilli sauce [sweet, mild or hot to taste]
125 ml water
1 tablespoon lemon juice
Heat butter in a pan. Fry onion and garlic for 2 minutes. Add curry powder and cook for 1 minute. Add remaining ingredients and simmer uncovered until thickened as desired.
