Goat for dinner

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Goat for dinner

Postby frank the troll » 18 Sep 2011, 11:20

Yep, thats right, Goat

Going to roast some for tonight, and then theres enough to make a batch of curry
Meat looks very lean, and a little darker than lamb, will let you know how it tastes later
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Re: Goat for dinner

Postby tweedy » 18 Sep 2011, 11:49

Goat curry is wonderful.
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Re: Goat for dinner

Postby nigel » 18 Sep 2011, 12:02

I love curry goat.
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Re: Goat for dinner

Postby debcat » 18 Sep 2011, 13:12

goats lovely :grin:
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Re: Goat for dinner

Postby mojo » 18 Sep 2011, 14:24

dont worry about curry thats for leftovers..................marinade overnight in wine with herbs and a single clove of garlic if liked ....................roast with lots of fresh veg.....reduce the wine by three quarters and make gravy ....................serve with roast spuds and those veg.............thats the ideal goat recipe
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Re: Goat for dinner

Postby frank the troll » 19 Sep 2011, 10:14

mojo wrote:dont worry about curry thats for leftovers..................marinade overnight in wine with herbs and a single clove of garlic if liked ....................roast with lots of fresh veg.....reduce the wine by three quarters and make gravy ....................serve with roast spuds and those veg.............thats the ideal goat recipe


:) :) granny and sucking eggs springs to mind, I used to be a chef many moons ago

When roasting, I usually add a little chopped oinion and garlic, a little olive oil, and a dash or two of wine, (home brewed) I smeard with goat with some whole grain mustard
It turned out really nice, and even better, was that all the veggies were freshly picked/dug home growned. yummy

Sorry, disagree, Curry is not for left-overs, I make brill curries, and mix and grind all the spices myself, and I oven cook rice with a little chopped oinion and crushed cardamon (the cardamon comes to the top when rice is cooked, so easy to take the seeds out before serving)
Try oven cooked rice, you will never want boiled again

We have a wood fired cooking range which is brill, and very cheap to use
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Re: Goat for dinner

Postby CP » 19 Sep 2011, 13:09

How do you oven cook rice, please? :scratch:
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Re: Goat for dinner

Postby lazaf » 19 Sep 2011, 13:52

Goat meat tends to be very lean and actually nicer than lamb when very fresh (lamb can often has a strong overtone to it). Good luck with whatever you decide to make :)
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Re: Goat for dinner

Postby frank the troll » 19 Sep 2011, 19:29

CP wrote:How do you oven cook rice, please? :scratch:


Real easy CP

In a cassarole dish, add handfull of rice per person (practice) a little chop onion (optional), a little garlic if you like, salt, and the crushed green caradmon (approx 6 to 8 seed pods, or too taste) these come to top when rice is cooked, so easy to remove before serving (the chooks lovethe left-overs)
cover with approx an inch of hot or boiling water, put on lid and into oven, depends on temp as to how long, (when water has gone) approx 45min, take off lid if for last 10 mins if you like a crispy top.
I use brown rice mixed 50/50 with french red rice (Camargue rice) as it give a nice nutty taste and a little extra texture (you can use white if you perfer)
Try, and Enjoy, I for one, will never cook or serve boiled rice ever again.
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Re: Goat for dinner

Postby frank the troll » 19 Sep 2011, 19:35

lazaf wrote: Good luck with whatever you decide to make :)


I did both lazaf - sunday roast, and a curry today, both very nice
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Re: Goat for dinner

Postby lazaf » 19 Sep 2011, 19:40

My mouth is watering as we speak. Mmmmmm
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Re: Goat for dinner

Postby frank the troll » 21 Sep 2011, 18:01

lazaf wrote:My mouth is watering as we speak. Mmmmmm


Can I tempt you with pudding: Home made cheesecake, yum yum
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