Saturday, August 23, 2014

slow cooker curry goat

1lb goat meat chunks
2 scallions (green onions)
2 garlic cloves or 1 big clove (grated) I used a microplane
1in knob of fresh ginger finely grated
2 sprigs thyme
3 bay leaves
1 1/2 cup water
1/4 tsp ground allspice (pimento)
2Tbs curry powder (Jamaican)
1Tbs garlic powder
1tsp Onion powder
1tsp salt 1tsp pepper
1 tsp smoked paprika
1/4 tsp ground ginger
1/4 teaspoon dried thyme
1/4 tsp red pepper flakes or 1 habenero pepper
1 tsp organic dark brown sugar
1Tbs ketchup
2 Tbs low sodium soy sauce
slurry (2Tbs cornstarch 4 TBS curry liquid) add liquid 1 Tbs at a time
1/4 cup coconut milk

wash your goat meat with vinegar and water or lemon and water then rinse and drain
mix all the dry ingredients together and then add to the meat. Then add scallions grated garlic and ginger. Transfer to crockpot and add 1 1/2 cups water. Add the thyme and bay leaves. Then mix in the ketchup and soy sauce cook for 3hrs on high and then add the slurry and the coconut milk and cook for another 30 mins on low taste to adjust seasonings if needed.

Friday, August 22, 2014

roasted baby potaotes with duck bacon and sage

1 pound baby Yukon gold potatoes or baby red potatoes
6 slices duck bacon
2 sage leaves
2TBS oil
salt and pepper to taste
2TBS dijon mustard
1tsp marsala wine

preheat oven to 375
clean potatoes and then cut them into halves then boil them till fork tender
drain them and set aside
roughly chop duck bacon and sage and add into a clean large oven safe pan or skillet
 cook on low till crispy
remove some duck fat and bacon place in a small bowl.
add potatoes in the pan and stir to coat them in the remaining duck fat. then place 2 table spoons of olive oil to the potatoes to crisp them up a little more. Salt and pepper to taste place the pan or cast iron skillet in the oven for 20-30 mins or cook to your desired crispness.
in the bowl with the duck fat and bacon add 2 Tbs Dijon mustard 1tsp marsala wine salt and pepper to taste then add to potatoes and broil on low for 3 mins keep an eye on them so they don't burn.