Ottolenghi’s Pistachio Soup with Rose Petal Jam

I’m a huge fan of Yottam Ottolenghi and Sammi Tamimi’s Jerusalem cookbook. Full of stories from their hometown, it is brimming with delicious recipes using fresh ingredients from the whole of the East Mediterranean. Working at Gourmet Goat and learning about the food of the area from Nadia who grew up in Cyprus, it was great to […]

Kid Goat Jus

A jus is a stock that is reduced until a gelatinous thickness is achieved. The process of reducing the stock simply removes water which intensifies the flavours and thickens the liquid. I am using my kid-goat stock enriched with some red wine and aromatics. Jus is precious and you will not get a huge yield. It should be […]