Tuesday, 2 September 2008
My dear friend Short and Sweet and Sour (who, like all the best sweet things, has the right touch of acidity) has suggested a new section for the blog - Ask Foodycat - where people can email me with their culinary dilemmas. Well. I can do that!
And she has set me my first dilemma - goat, but not curry, easy to moderate degree of difficulty.
Well, SSS, to my mind it has to be Greek-style roast goat. I am assuming that you are talking about quite a young animal (sometimes marketed as capretto), not a stringy old billygoat that you accidentally hit while hooning around Toy Town.
If it is a leg or shoulder, you'd put it in a baking dish with halved potatoes, a slosh of olive oil, the juice of a couple of lemons, a few cloves of garlic and a sprinkling of oregano. You'd season with salt and pepper. You'd cover the tin with foil and make quite a good seal, then you would bake it on quite a low heat - 130-150C for 2 hours or until the meat shreds with a fork and the potatoes are soft and delicious.
If it isn't a joint - cubed leg or shoulder or something - I would make souvlaki. Again lemon and olive oil and garlic, a sliced onion, oregano, salt and pepper, marinade the cubed meat over night, thread onto skewers and grill - preferably over charcoal - until cooked to your taste. Serve with a squeeze of lemon juice and a big salad.
Hope that helps! Now I need to go and devise an Ask Foodycat logo...
If anyone has a dilemma for Ask Foodycat, email me at foodycat AT fourie HYPHEN online DOT eu but please don't ask me about baking because I really haven't a clue.