This recipe was borne out of necessity. I had accidentally invited nine people for dinner on a Thursday night and wouldn’t be back from work until 7pm. I had braised the kid shoulder the night before ready to go but still didn’t know what was going to go with it! Kid is a mild meat that […]
Coconut oil has numerous health benefits which you can read about here. It is a versatile ingredient, it can top your muesli, be used like butter or olive oil in cooking, it can also be used in baking to replace other fats. Apparently people also rub in on their skin for some reason too. I’ll stick to […]
I’ve been working with the Mango Girls recently, trying out some of their exciting exotic produce. They introduced me to a relatively unknown new super berry that is even more super than your classic super berries. Its called Aronia, and has the highest levels of antioxidants of any berry and very high levels of vitamin C. This is a great […]
A kid is a goat that is under a year old. But around 6 months is the best time to slaughter for kid meat. After this time the proteins in the meat change which affects the flavour and texture of the meat. Adult goat meat has a stronger flavour and aroma which is reminiscent of a […]
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 […]
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.
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 […]