CAPRETTO OR KID UP TO 3 MONTHS

BRAISED KID

Ingredients:
500gms capretto, cut into small pieces
25gms butter
1 large onion
250gms mushrooms
25gms flour
500mls stock or water
4 rashers bacon
1 teaspn peppercorns
1 teaspn Allspice powder

Fry the meat in butter until slightly brown. Remove from pan. Dice bacon rashers and fry with the sliced onion and mushrooms, adding a little more butter if necessary.Add the flour and cook until brown. Add stock or water and bring to the boil stirring constantly.Place the meat in a casserole dish and add the sauce. Put the peppercorns and Allspice into a muslin bag and place in casserole. Cook slowly in a pre-heated oven at 160C for 2 hours.Remove spice bag and serve.

Optional: a glass of red wine can be added to the stock before cooking if desired.
 

ITALIAN KID
 

Ingredients:
500gms capretto from 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.

ROAST KID

Rub the meat with olive oil. Sprinkle with herbs, marjoram, rosemary and thyme. Wrap in foil and put in an oven on a medium heat [165C]. Cook for 30 minutes per 500gms of meat, plus 30 minutes.

Make a sauce by chopping onions, celery, parsley, thyme and a bay leaf. Place them in a pan with 750mls of stock or water and simmer for 20 minutes. Heat 25gms butter in a pan, add 25gms and stir until brown. Strain the stock and add to the browned flour. Stir until stock thickens, then simmer for 10 minutes.

GOAT MINCE RISSOLES

Ingredients:
500gms goat meat, minced
125gms bacon, minced
1 onion, finely chopped
½ teaspn ground cloves
½ teaspn ground coriander
½ teaspn ground nutmeg
2 tblspns soy or Worcester sauce
salt and pepper to taste
1 beaten egg
a little flour or breadcrumbs

Add seasonings, sauce and egg to mince, bacon and onion. Mix well. Shape into round rissoles and roll in flour or breadcrumbs. Fry in a pan with hot oil until well cooked. Serve with vegetables or salad.

GOAT MEAT CURRY

Ingredients:
2kg lean goat meat [shoulder]
Oil for frying
1 sliced onion
3 teaspns cummin seeds
1½ teaspns fenugreek seeds
3cm piece cinnamon
8 whole cloves
1 tablspn crushed green ginger
4 cloves garlic [crushed]
3 desrtspns curry powder
1 tablspn paprika
½ teaspn chilli powder
500gms tomatoes
1 teaspn cardamon

Cut meat into small pieces. Pour enough oil into a pan to cover the base and heat well. Add the sliced onion and cook until half browned. Add the cummin, fenugreek, cinnamon and cloves. Cook gently until the onions are browned. Add ginger and crushed garlic, fry for 30 seconds. Add meat and cook until well browned. Reduce heat and cook gently for 10 minutes. Add curry powder, paprika and chilli powder. Add peeled, chopped tomatoes and stir well to combine with other ingredients. Place in an oven-proof dish. Stir in 500mls water and sprinkle cardamon over the top. Cover and simmer for 11/2 to 2 hours. Add more water if necessary during cooking time. Serve with boiled jasmine rice, mango chutney, cucumber mixed with natural yoghurt and puppodums.

GOAT MEAT KEBABS

Ingredients:
1½kg chevon leg steak
1 clove crushed garlic
Large can pineapple pieces
2 large red capsicums
2 tblspns soy sauce
2 tblspns lemon juice

Cut the steak into 5 cm cubes, drain the pineapple and put aside the juice for the marinade. Remove seeds from the capsicums and cut the flesh into 5cm pieces. Combine 250mls of pineapple juice with the soy sauce, lemon juice and garlic. Add the meat and stir well. Allow to marinate for at least 2 hours. Thread meat on skewers, alternating it with the pineapple and capsicum. Grill or barbecue for 10 minutes or until tender, basting frequently with the marinade.

CITRUS 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 high heat, then reduce 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.

MANGO CHEVON

Ingredients:
8 kid butterfly chops
125 mls lemon juice
2 teaspns curry powder
2 teaspns brown sugar
2 teaspns butter
1 tblespn cornflour
425 gm can sliced mangoes, drained,reserve juice
1 chicken stock cube, crumbled

Marinate chops in a combination of lemon juice, curry powder and brown sugar for at least 10 minutes. Drain and reserve marinade. Heat butter in a frying pan. Fry chops for 4-5 minutes on each side. Remove from pan and keep warm. Blend cornflour with mango juice and add to pan with reserved marinade and crumbled stock cube. Bring to the boil, stirring constantly until thickened. Add mango slices and allow to heat through. Serve chops with mango sauce accompanied by seasonal vegetables and steamed Basmati or Jasmine rice.

HONEYED CHEVON WITH SATAY SAUCE

Ingredients:
600 gms cubed kid meat
1 small red capsicum, cut into 5cm pieces
1 small green capsicum, cut into 5cm pieces
24 button mushrooms

Marinade:
2 tblespns honey
2 tblespns light soy sauce
1 tblespn lemon juice
1 tblespn sherry [optional]

Combine marinade ingredients. Marinade cubed kid meat for at least an hour. Drain and reserve marinade. Thread meat onto 8 oiled bamboo skewers alternately with the red and green capsicum and mushrooms. Cook under a pre-heated grill or barbecue grill on high for 5 minutes. Brush with reserved marinade.Reduce heat to medium high and cook for a further 10 minutes, turning occasionally and brushing with marinade until cooked. Serve with satay sauce [see below], accompanied by salad or seasonal vegetables and boiled/steamed Basmati or Jasmine rice.

Satay Sauce:
30 gms butter
1 onion, finely chopped
2 cloves garlic, crushed
2 tblespns crunchy peanut butter
1 teaspn curry powder
1 teaspn light soy sauce
1 teaspn chilli sauce [sweet, mild or hot to taste]
125 mls water
1 tblespn lemon juice

Heat butter in a pan. Fry onion and garlic for 2 minutes. Add curry powder and cook for 1 minute. Add remaining ingredients and simmer uncovered until thickened as desired.