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
Heat the bbq, with no deflector plates in (if using a ceramic) or set up for indirect on a regular bbq.
In a lidded pot, brown the cubed meat in the olive oil, then add the onion, bell pepper, garlic and fresh tomatoes
Cook until the onions are translucent, about 10 mins
Add the spices, salt oregano, chilli and wine and cook until the alchohol has evaporated a bit.
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
Cover and cook on the bbq for about an hour, until the meat is tender. Add more water if it starts to dry out
Serve in a bowl with the spring onions sprinkled over and some nice crusty bread
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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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