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 […]
I’ve been using kid goat stock in loads of recipes to finish sauces or to add flavour to stews and soups. Basically, I’ve been using it like a stock cube and its worked really well. So when I went to college and suddenly had access to a £6000 freeze-dryer I set myself the challenge to make 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 […]
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.
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 […]
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 […]
Working at Gourmet Goat and cooking nine goats every week means that we have a lot of leftover bones. I wanted to use them so I decided to try a kid-goat stock based on the classic french veal stock. This is the base for several of the classic french soups, sauces and jus and I thought […]