The Whole Goat Handbook by Janet Hurst

Author:Janet Hurst
Language: eng
Format: epub
Publisher: MBI
Published: 2013-12-08T16:00:00+00:00

Pico de Gallo combines the best of summer’s flavors. Fresh cilantro, tomatoes, and onions blend together in perfect harmony. This bright and colorful relish goes well with eggs, meat, and of course, cheese. This is a Hurst family recipe.

Fried Plantain

Ingredients

2 ripe plantains

1/2 teaspoon powdered ginger

1/2 teaspoon cayenne pepper

Cooking oil

Makes 4 servings

1. Purchase two plantains and wait until the peel turns black. Peel and cut into 1/2-inch slices.

2. Heat oil in a sauté pan, and fry the plantain until brown.

3. Remove the plantain from the heat, then drain and sprinkle with ground ginger and cayenne pepper.

Serve with a dollop of sour cream and as a side dish to spicy food.

Jerked Goat

This recipe is best when grilled.

Ingredients

2 goat necks or 2 goat hind legs

Jerk Sauce

1 tablespoon ground allspice

1 teaspoon cayenne pepper

1 teaspoon black pepper

1 teaspoon pumpkin pie spice

4 cloves garlic, minced

1 to 3 habanero peppers, seeded and chopped (wear gloves)

1 cup finely chopped onion

1/2 cup brown sugar

1/4 cup apple cider vinegar

Juice of 2 limes

Serves 12

1. Combine spices. Add minced garlic, chopped pepper, and onions. Stir in brown sugar, vinegar, and lime juice. Make a paste.

2. Using a sharp knife, make holes in the goat meat (this is the jerking). Wear gloves to rub the paste over the meat. Place the meat in plastic bags, and marinate overnight.

3. Grill the meat for approximately 1 hour over a low flame. The juices should run clear when the meat is cooked through. Add salt to taste after grilling. Chop the meat into pieces and serve with Jamaican bread, grilled pineapple, and Fried Plantain (recipe above).

Goat with Apple

Ingredients

One 3 to 4 pound goat roast (very lean)

1 teaspoon salt

1 teaspoon ground ginger

10 peppercorns

10 whole cloves

1 cup red wine

1 cup apple cider vinegar

1/4 cup brown sugar

2 onions, sliced thin

1 bay leaf

2 tablespoons vegetable oil

3/4 cup crushed gingersnaps

Serves 4–6

1. Rub the roast with salt and ground ginger. Place the remaining ingredients in a saucepan, and cook over high heat to a boil. Cool.

2. Place the roast in a large bowl, then pour the marinade over the roast. Cover the roast with plastic wrap, and refrigerate for 2 to 3 days. After that time, remove the roast and reserve the marinade.

3. Pat the roast dry, and brown it in a Dutch oven with 2 tablespoons of vegetable oil. Brown thoroughly.

4. Pour the marinade over the roast, cover, and simmer 3 hours or until the meat is tender.

5. Remove the meat and strain the marinade, discarding the onions and other solids. Stir in 3/4 cup crushed gingersnaps, and simmer until the gravy is thickened.

Slice the roast and serve it with the gravy, Cooked Apples (recipe follows), and herbed new potatoes.

Cooked Apples

Ingredients

6 large Gala apples

2 tablespoons butter

1 teaspoon apple pie spice

2 tablespoons sugar (brown or white)

Serves 4

1. Slice and core the apples, leaving the skin on. Heat large skillet and add butter.

2. Stir in the apples, coating them with the butter. Cook until tender (15 to 20 minutes over medium heat). Turn apples throughout the cooking process to prevent overcooking.

3. Add 2 tablespoons of sugar just before serving.

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