 |
Recipes |
|
|
Capretto
Roast
|
Ingredients:
500gms kid leg or shoulder
25gms flour
1 tblspn olive oil
2 onions
250gms tomatoes
1 tblspn tomato puree or paste
1or 2 cloves of garlic
1 teaspn sugar
salt and pepper to taste
white vinegar
|
|
|
Place the meat in a dish and cover with a mixture of 1 part
vinegar to 16 parts water. Refrigerate. Leave overnight if
possible or for at least 2 hours. Remove, wash well and
flavour with salt and pepper. Leave for about 1/2 an hour.
Cut the meat into small pieces and flour lightly on both
sides. Brown gently in a pan with oil. Remove meat and fry the
onions, sliced, until golden brown. Add the tomatoes, peeled
and chopped, and fry until cooked. Add the garlic, finely
chopped and fry until soft. Stir the tomato puree or paste
into the mixture, adding a little water to create a smooth
liquid sauce. Add sugar and salt and pepper to taste. Place
the meat in the sauce and simmer for 1/2 hour. Add a glass of
red wine, if desired and continue to cook until tender.
Serve
with pasta and parmesan cheese or a mixture of roast
vegetables.
|
|
|
|
|
MEAT CHART
|
3 oz. cooked
(roasted)
|
calories
|
Fat
(g)
|
Saturated
Fat
(g)
|
Protein
(g)
|
Iron
(g)
|
|
GOAT
|
122
|
2.58
|
0.79
|
23
|
3.2
|
|
BEEF
|
245
|
16.00
|
6.80
|
23
|
2.9
|
|
PORK
|
310
|
24.00
|
8.70
|
21
|
2.7
|
|
LAMB
|
235
|
16.00
|
7.30
|
22
|
1.4
|
|
CHICKEN
|
120
|
3.50
|
1.10
|
21
|
1.5
|
|
|
|
|
| GOAT
Meat - Rissoles
|
|
Ingredients:
500gms minced goat meat
125gms bacon( minced)
1 finely chopped onion
½ teaspn ground cloves
½ teaspn ground coriander
½ teaspn ground nutmeg
2 tblspns soy sauce
1 beaten egg
a little flour or breadcrumbs
Salt
and pepper to taste
|
 |
Add
seasonings, sauce and egg to mince, bacon and onion. Mix well.
Shape into
Rissoles and roll in flour or breadcrumbs. Fry in a pan
with hot oil until cooked as you like them and Serve with
selected
vegetables or salad.
|
|
|
|
|
|
|
|
| Capretto
Medallions
30 X 70g
TOPSIDE MEDALLIONS
SALT AND PEPPER TO TASTE
90ml OLIVE OIL
GROUND PAPRIKA
200ml WHITE WINE
12 TARRAGON SPRIGS
900ml REDUCED BROWN STOCK
OR JUS
300g OYSTER AND BUTTON MUSHROOMS
300g TOMATO CONCASSEE
CHOPPED PARSLEY TO GARNISH
30 NEW POTATOES, STEAMED
|
 |
METHOD
Prepare CAPRETTO: Season medallions with a little
salt, pepper, oil and paprika.
Seal CAPRETTO in a hot pan or char grill for I
minute until pink.
Prepare sauce: Deglaze pan with white wine, fresh
tarragon and reduce by half,
then add reduced brown stock.
To
serve: Arrange mushrooms, saute tomato concassee,
CAPRETTO and tarragon jus.
Garnish with chopped parsley and new potatoes.
|
|
|
|
|
|
|
|
Goat
Meat
Orange
CHEVON CHOPS
Ingredients:
1kg forequarter chops
1 tblspn butter
125mls orange juice
1 teaspn dried mustard
Salt and pepper to taste
Grated rind of 1 orange
1 tblspn honey
1 teaspn fresh chopped mint
2 teaspns cornflour
Heat
butter in a pan and brown the chops on each side over a
high heat, then reduce the heat. Combine rind, juice,
mustard, honey and mint and pour over the chops. Add
salt and pepper, cover and simmer gently for 11/2 hours
until tender. More juice or water may need to be added
during cooking. When cooked, thicken if desired with the
cornflour mixed to a paste with a little water. Meat
must not be allowed to dry out. |
|
|
|
|
|
|
|
