Dukkah is an Egyptian spice mix that varies in its make up but usually includes cumin, coriander, sesame seeds and black pepper. This recipe is adapted for use with kid goat chops which are delicate in flavour and therefore shouldn’t be overpowered by strong spices. The fresh vegetables and citrus in the light cous-cous salad complement the kid […]
I found a recipe for microwave jerky while reading Modernist Cuisine, the six volume bible for anyone interested in science-informed cookery. Their recipe is for beef jerky marinated in soy sauce, fish sauce, sugar and salt and then dried in a microwave in just five minutes. I’m always looking for interesting things to try with […]
This is a simple but delicious recipe using ingredients that complement the delicate kid chops. The meat is marinated overnight in light mediterranean flavours of olive oil, garlic, thyme and lemon, then cooked quickly at a high temperature. Kid chops are naturally tender so they’re excellent cooked medium – well done.
Christmas day was deep-fried turkey day this year. I was taking a bit of a risk deep-frying our christmas dinner as I’d never tried it before and it was a huge 8kg which would take four hours in the oven if anything went wrong. But luckily my family were supportive and encouraging and let me do it […]
What is the best way to cook your christmas turkey? There’s the classic oven roast. This method is relatively stress-free and can produce juicy meat, however it involves a fairly long cooking time of 3-4 hours and its easy to dry the meat out or not cook it all the way through. Then there is the sous-vide method […]
This is a lovely recipe that utilises the beautifully tender kid-goat rack and smoky Gran Luchito honey. The herb crust gives a nice crispy texture, and I used a water-bath to cook the rack sous-vide, but you could cook it in the oven as an alternative. If using the oven, seal the rack in a hot […]