Cabrito al Disco

Cabrito al Disco

  • Prep Time30 min
  • Cook Time1 hr 30 min
  • Total Time2 hr
  • Yield4 Servings

Ingredients

  • 750gms Kid Goat Meat
  • 30ml extra virgin olive oil
  • 1/2 onion
  • 1/2 red pepper
  • 1 garlic clove
  • 2 tomatoes quartered
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 2 tsp salt
  • 1 tsp dried oregano
  • 1/2 tsp chilli flakes (or to taste)
  • 1 glass white wine
  • 1 can chopped tomatoes
  • 2 spring onions
  • (we also added some bite sized chunks of peeled new potatoes in after adding the tomatoes)

Method

Preparing the BBQ Jerk Chicken

1

Heat the bbq, with no deflector plates in (if using a ceramic) or set up for indirect on a regular bbq.

2

In a lidded pot, brown the cubed meat in the olive oil, then add the onion, bell pepper, garlic and fresh tomatoes

3

Cook until the onions are translucent, about 10 mins

4

Add the spices, salt oregano, chilli and wine and cook until the alchohol has evaporated a bit.

5

Put the deflector plates in if using a ceramic or just move pot to indirect heat on a BBQ and add the canned tomatoes and the potatoes to the pot

6

Cover and cook on the bbq for about an hour, until the meat is tender. Add more water if it starts to dry out

7

Serve in a bowl with the spring onions sprinkled over and some nice crusty bread

This is another recipe from our friend James Whetlor's book Goat. It is by Martin Anderson formerly of Mosimanns & Temper Soho. James worked as a chef in London for 12 years before returning to his home county of Devon and working at River Cottage After buying and keeping goats to clear an area of scrubland, he became interested in the plight of the British Billy Goat

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Cabrito al Disco

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James Whetlor’s book ‘Goat is available from all good book shops.
Winner of the James Beard Foundation Cookbook Award for the single subject book 2019.
Winner of The Guild of Food Writers Best Specialist/Single Subject Book Award 2019

Publisher: Quadrille Publishing Ltd (5 April 2018)

ISBN-10: 1787131181
ISBN-13: 978-1787131187

Moussaka

This recipe is from our friend James Whetlor’s book Goat. He knows an awful lot about goat. He worked for Riverside Cottage for a few years before launching Cabrito Goat. A by-product of the goats cheese and milk industry is billy goats, which in the industry are often euthanised at birth. James was given a few goats which he kept for the summer and planned to eat himself. He put one on the menu at Riverside and that night the goat outsold the beef. Within a year he quit Riverside and started selling goat to London restaurants full time. This is his sisters recipe and its a really good one. If you can’t get goat it could be cooked with beef or lamb.

Moussaka

  • Prep Time1 hr 45 min
  • Cook Time45 min
  • Total Time2 hr 30 min
  • Yield4 Servings
  • Cuisine
    • Mediterranean
  • Course
  • Cooking Method
    • In-Direct

Ingredients

  • 1 large aubergine
  • 4 tbs olive oil
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 tsp cinnamon
  • 1/2 tsp ground cumin
  • 450 gms minced goat
  • 1 can chopped tomatoes
  • 2tsp oregano
  • salt and pepper

For the Topping

  • 250gms greek yogurt
  • 1 egg
  • 1 tbs cornflour
  • 120gms feta
  • 30gms parmesan
  • freshly grated nutmeg
  • salt and pepper

Method

1

Preheat the bbq to 180°C  and put the deflector plates in for a ceramic or prepare for indirect cooking on a kettle bbq.

2

Cut the aubergine into rounds toss with 2 tbs oil and season with some salt

3

Place on a baking sheet and bake for 20 mins until softened and slightly coloured. Remove and set aside

4

Heat the remaining oil in a pan, add onion and fry for about 10 mins until softened. Add the garlic and spice and cook for 1 minute

5

Add the minced goat and cook until it is dry and starting to colour. Add the tomatoes and most of the oregano.

6

Bring to the boil, season then put on bbq for 30 mins unitl the sauce is concentrated and thick.

7

While the sauce is cooking whisk the yoghurt with the eggs and cornflour, crumble in the feta with plenty of pepper and nutmeg to taste

8

Oil the bottom of a baking dish, place a third of the aubergine on the base, to with half the meat and tomato sauce. Repeat finishing with a layer of aubergine

9

Top with the yogurt sauce and sprinkle the Parmesan and remaining oregano

10

Bake in the bbq for about 45 mins until the top is golden and its bubbling at the edges with brown patches.

11

Remove from oven and rest for 10 mins before service. Serve with garlic bread, salad or wedges

James Whetlor’s book Goat is available from all good book shops Winner of the James Beard Foundation Cookbook Award for the single subject book 2019. Winner of The Guild of Food Writers Best Specialist/Single Subject Book Award 2019 Publisher: Quadrille Publishing Ltd (5 April 2018) ISBN-10: 1787131181 ISBN-13: 978-1787131187

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Moussaka

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James Whetlor (Cabrito Goat) BBQ Goat Sharwarma

Goat Sharwarma

James Whetlor (Cabrito Goat) BBQ Goat Sharwarma

  • Prep Time25 min
  • Cook Time2 hr
  • Total Time2 hr 25 min
  • Yield4 Servings

Ingredients

For the Goat

  • 1 x each kid shoulder, kid leg, kid saddle
  • (including breast) – boned and sliced into
  • 1cm thick pieces roughly 10-15cm

For the Spice Mixture

  • ½ tsp ground black pepper
  • ½ tsp ground cardamom
  • ½ tsp ground fennel
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • ½ tsp ground ginger
  • ½ tsp sweet paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp Turkish chilli flakes
  • 2 tsp sea salt
  • 150ml olive oil

For the Wet Marinade

  • 8 cloves garlic, peeled & crushed
  • 3 lemons, zest & juice
  • 250g Yoghurt
  • 3 tsp maldon sea salt

For the Baste

  • Suet fat from 1 kid
  • Juice 1 lemon
  • Sea Salt
  • 4 cloves garlic, whole
  • 1 tbsp Turkish chilli flakes

Method

Preparing the BBQ Goat Sharwarma

1

Up to 48 hours before cooking shawarma mix all spice ingredients and rub into kid meat slices.

2

Mix all wet marinade ingredients and rub into kid meat slices.

3

Thread the meat onto a rotisserie skewer and cook the shawarma over indirect heat for 2 hours.

4

To baste: melt the fat and add rest of ingredients. Use a basting mop to baste while shawarma is cooking.

5

Serve with: Flatbread, Sweet cabbage, Onion, Parsley, Seasoning, Cooking juice/lemon dressing, Pickled chilli (optional)

Recipe from James Whetlor at Cabrito Find out more on Cabrito.co.uk, Twitter: @CabritoGoatMeat, Facebook: @cabritogoatmeat and Instagram: @cabritogoatmeatnk

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BBQ Goat Sharwarma

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