Susan Stoneman – Drop Crumpets

Susan Stoneman – Drop Crumpets

  • Prep Time24 min
  • Cook Time6 min
  • Total Time30 min
  • YieldMakes around 24 (depending on size)
  • Course
  • Cooking Method
    • Direct grill on plancha or griddle

Ingredients

  • 115g plain flour
  • 115g strong flour
  • Half teaspoon cream of tartar
  • 4g dried yeast
  • 250ml lukewarm water
  • Half teaspoon salt
  • 1/4 teaspoon bicarbonate of soda
  • 140ml lukewarm milk
  • Vegetable oil for frying

Method

1

Sift the flours and cream of tartar into a bowl and add in the yeast. Stir in the lukewarm water with a wooden spoon and leave covered for about an hour.

2

The dough will be full of little air bubbles. Add the salt and stir. The dough will fall at this point but will rise back up. Leave for 30 minutes

3

Stir in the bicarbonate of soda and the lukewarm milk. The batter should be a thick pouring consistency. Pour into a measuring jug as this makes it easier for pouring your drop crumpets

4

Heat your griddle to a high temperature. Put on a little vegetable oil to prevent sticking and pour little circles of mixture onto the griddle.

5

Cook for about 3 minutes on the first side. You should see lots of little bubbles form then pop – this gives the crumpet look.

6

Turn over and cook the other side.

7

Keep warm and eat with the topping of your choice. Lovely with just butter and honey.

Recipe from Susan Stoneman

Drop Crumpets

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Pulled Thai Beef Tacos with Crunchy Asian Slaw

Pulled Thai Beef Tacos with Crunchy Asian Slaw

  • Prep Time30 min
  • Cook Time12 hr
  • Total Time12 hr 30 min
  • Yield16 Servings

Ingredients

For the marinade

  • 2 Tbsp Soy Sauce
  • 1 Tbsp Fish Sauce
  • 2 Tbsp Rice Wine
  • 1 Tbsp Sesame Oil
  • Juice and zest of 2 limes
  • 2 Cloves of garlic, minced
  • 2cm root ginger, minced
  • 1 Tbsp Brown Sugar
  • 1 Tbsp Palm Sugar

For the beef

  • 2kgs of Chuck
  • 2 gm Sea Salt
  • 1 gm Black Pepper
  • 1 gm Sechuan Pepper

For the slaw

  • ½ a red cabbage, shredded
  • ½ a green cabbage, shredded
  • 2 Carrots, grated
  • ½ a medium red onion
  • 1 red chilli, finely diced

For the slaw dressing

  • 1 Tbsp Olive Oil
  • 2 cloves of garlic, minced
  • 2cm root ginger, minced
  • 2 Tbsp Palm Sugar
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Fish Sauce
  • 1 Tsp Sesame Oil
  • 2 Tbsp Rice Wine Vinegar
  • Juice of 1 Lime
  • Salt and Black Pepper to taste
  • 1 Tsp Seasame Seeds, toasted
  • A bunch of Coriander, roughly torn.

Optional

  • Satay Sauce
  • Hoisin Sauce

Method

1

Combine all the ingredients of the marinade in a zip lock bag with the beef for a minimum of 3 hours, but preferably overnight

2

Remove the beef, reserving the marinade liquid. Pat dry and coat with the salt and peppers. Leave the meet to come to room temp for 30 minutes.

3

Prepare your barbecue for indirect cooking at 110c/225f – 120c/250f until the beef hits approximately 70c/160f. Should take 6/7 hours

4

As your beef comes to temp bring the reserved marinade to the boil. You then place the beef in a casserole or Dutch Oven and braise the beef turning every hour until the beef starts to fall apart.

5

Combine all the ingredients for the slaw dressing and all the ingredients for the slaw, reserving the sesame seeds and coriander to sprinkle on top. Pour the dressing on at least 30 minutes before serving to allow all the flavours to infuse

6

You will need a minimum of two tacos per person for a main course. Warm the tacos and assemble by putting beef on and a splash with the braising liquid, dress with crunchy Asian Slaw and sprinkle sesame seeds and coriander on top. I served these with Satya Sauce and Hoisin. Enjoy

Recipe by Tim Donald t: Tim@silverbackgrill Insta: tim.donald1

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Spicy Thai Prawns with Mango Salad

Spicy Thai Prawns with Mango Salad

  • Prep Time15 min
  • Cook Time3 min
  • Total Time18 min
  • Yield4 Servings
  • Course
    • Appetizer
  • Cooking Method

Ingredients

For the Prawns

  • 24 raw king prawns
  • 2 Cloves of garlic crushed
  • 2cm of fresh ginger, peeled and finely chopped/crushed
  • 1 fresh red chilli , deseeded and finely chopped
  • 1 tbls of Thai fish sauce
  • 1 tbls of Soya sauce
  • 1 tbls of ground nut oil (or olive oil)
  • chopped coriander to serve
  • 1 lime cut into 4 wedges.
  • 6 mini skewers (15cm)

For the Mango Salad

  • 1 chopped up fresh mango
  • 1 chopped up red onion
  • Half red chilli (optional)
  • 1 Tomato chopped
  • 1 Tbls of fresh chopped coriander
  • 1 Tbls Olive oil (optional)

Method

1

Firstly if using wooden skewers the soak in water for at least 30 minutes so they don’t burn on the bbq.

2

Mix the garlic, ginger, chilli, fish sauce, soy sauce & oil to make the marinade

3

Put the prawns onto the skewers, I use mini 15cm skewers that hold 3 prawns to each skewer, you could use large skewers if you prefer.

4

Marinate the prawns for 30 minutes

5

Make sure your bbq is really hot, then add the prawn skewers to the bqq, directly over the heat.

6

After 1 minute turn over the prawn skewers and continue to cook for about 1 more minute until the prawns have completey changed from grey colour to pink.

7

Serve with fresh chopped coriander and lime wedges.

8

I also added a mango salad, simply chop up a fresh mango, red onion, red chilli, tomato, some coriander and serve.

Recipe from @FourSeasonsBBQ

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Spicy Thai Prawns

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Lennox Hastie Rhubarb Vanilla Marshmallows

Lennox Hastie Rhubarb Vanilla Marshmallows

  • Prep Time30 min
  • Cook Time10 min
  • Total Time40 min
  • Yield24 Marshmallows

Ingredients

  • ½ vanilla pod
  • 200 g (7 oz) rhubarb stalks, roughly chopped
  • 500 g (1 lb 2 oz) caster (superfine) sugar
  • 7 sheets gold gelatine
  • 125 ml (4 fl oz/½ cup) filtered water
  • 4 large egg whites
  • pinch of salt
  • 3 tablespoons icing (confectioners’) sugar
  • 2 tablespoons cornflour (cornstarch)
  • For the sherbet mixture
  • 100 g (3½ oz) icing (confectioners’) sugar
  • 1 teaspoon citric acid
  • 1 teaspoon baking powder

Method

1

NOTE –  The marshmallow mixture needs time to firm, so begin this recipe at least 8 hours ahead of time.

Split the vanilla pod, scrape the seeds and place the pod and the seeds in a small saucepan with the rhubarb and 100 g (31/2 oz) of the caster sugar. Cover with a lid and cook over a low heat, stirring occasionally until the rhubarb is really soft. Blend to a smooth purée and pass through a fine mesh sieve.

2

Soak the gelatine in a bowl of cold filtered water for 5 minutes until soft.

3

Pour half of the rhubarb purée into a clean saucepan and bring to the boil. Remove the pan from the heat, drain the softened gelatine leaves and add to the pan. Stir until dissolved, then stir in the remaining rhubarb purée.

4

Place the filtered water and the remaining caster sugar in a saucepan and heat to 120°C (250°F).

5

Remove the pan from the heat, wait 1 minute and then add the rhubarb purée.

6

Whisk the egg whites with a pinch of salt until firm peaks form.

7

Mix together the icing sugar and the cornflour. Use this mixture to dust a baking tray lined with baking paper.

8

Spread the marshmallow mixture to a thickness of 3 cm (1¼ in) onto the baking tray and then sprinkle the icing sugar and cornflour mixture over the top (reserving a little). Place in the refrigerator to firm for at least 8 hours or overnight.

9

Add the rhubarb syrup mixture to the egg whites a little at a time, whisking continuously until all of the fruit is incorporated and the mixture is thick enough to hold its shape.

10

Combine the ingredients for the sherbet mixture. Dust a cook’s knife with the remaining icing sugar/cornstarch mixture and cut the marshmallows into cubes. Roll the cubes in the sherbet mixture, and toast over a fire.

Recipe kindly supplied by Lennox Hastie from Finding Fire: Cooking at its most elemental (Hardie and Grant £30)

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Jackie Weight Stuffed Double Pork Chop

Jackie Weight Stuffed Double Pork Chop

  • Prep Time15 min
  • Yield2 Servings
  • Cuisine
    • Mediterranean
  • Course
  • Cooking Method
    • Indirect & Direct

Ingredients

  • 1 x 2 bone Pork Loin ‘Tomapork’ Chop
  • 100g Chestnut Mushrooms
  • ½ a leek (white part only)
  • 50g Smoked Streaky Bacon
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon fennel seeds
  • 2 tablespoons JW Chicken Rub (or rub of your choice)

Method

Method

1

Finely chop the mushrooms, leek and bacon and fry until cooked through and most of the moisture has evaporated.

2

Add the salt, pepper and fennel seeds, mix through. Leave mixture to chill.

3

Using a sharp knife, make a pocket in the pork loin chop from the bone side (between the bones), be careful not to go through or make holes.

4

Push the chilled filling into the pocket in the pork chop and using some butchers twine tie the bones together, wrapping around the bottom ends of the bones to seal the pocket. Score the fat in a crisscross pattern.

5

Sprinkle the outside of the meat on all sides, with JW Chicken Rub, or a rub of your choice.

6

Cook over indirect heat (Coals to one side) at 225F until the pork internal temperature measures 60C (ensure you probe the pork meat, not the filling).

Jackie Weight was the first and to date only non-American to win the coveted overall Grand Champion Title at the Jack Daniels Invitational BBQ Competition (2004) in Lynchburg, Tennessee

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Stuffed Tomapork Chop

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Genevieve Taylor Korean-Style chicken skewers with sticky ginger and garlic rice

Genevieve Taylor Korean-Style chicken skewers with sticky ginger and garlic rice

  • Cook Time30 min
  • Yield4 Servings

Ingredients

For the Kebabs

  • MAKES 8 KEBABS, SERVING 4–6
  • Ingredients
  • 650–700g (1lb 7oz–1lb 9oz) chicken thigh fillets, diced into 2cm/1¼in cubes
  • a bunch of spring onions (scallions), cut into 2cm (¾in) lengths
  • For the marinade
  • 3 tbsp soy sauce
  • 3 tbsp rice wine vinegar
  • 2 cloves of garlic, crushed
  • a thumb-size piece of ginger, grated
  • 1–2 tsp gochugaru chilli flakes, to taste

For the Rice

  • 1 large onion, finely chopped
  • 3 tbsp toasted sesame oil
  • 3 cloves of garlic, crushed
  • a thumb-size piece of ginger, grated
  • 500g (2½ cups) sushi rice
  • 750ml (3¼ cups) cold water

Method

Preparing the Kebabs

1

I love gochugaru chilli, a Korean spice found in Asian shops or online, as it adds a citrusy warmth but not masses of heat, making it a good chilli for introducing kids to a bit of spice. The sticky rice is made with sushi rice, which is pretty easy to find in large supermarkets or Asian shops. If you can’t get it, you can substitute Arborio risotto rice or even short-grain pudding rice, but rinse them well under cold water first – these types of rice have a higher starch content, which is perfect for risotto or rice pudding but less so for this dish.

Method

2

Begin by marinating the chicken – do this a few hours or even the day before you want to eat. Put the chicken into a bowl and stir through the soy sauce, rice wine vinegar, garlic, ginger and gochugaru chilli. Alternatively, put everything into a food bag and squish about well to mix. Marinate in the fridge until you are ready to cook.

3

Thread the meat on to kebab skewers, adding a few pieces of spring onion widthways as you go. Set aside while you begin the rice.

4

Set up a charcoal chimney starter 3/4 full with lumpwood charcoal, and start it going with a sheet of lit crumpled newspaper underneath (or use parrafin-free fire lighters). Wait 10-15 minutes until the BBQ is fired up to a hot grilling temperature of about 280-300c with a deep bed of glowing embers.

5

Take a large deep frying pan, or an even a heavy-bottomed small roasting tin, add the onion, sesame oil, garlic and ginger and season with salt and pepper

6

Fry over the coals for about 10 minutes, stirring often to prevent catching, until the mixture is softened and starting to caramelize. Add the rice and water to the pan, stirring well. Cover with a tight-fitting lid or a piece of foil. Continue to cook indirect for 20 minutes.

7

Grill the kebabs directly for about 15-20 minutes, the grill should be hot 280–300°C (535–570°F). Turn the kebabs frequently.

8

Serve the kebabs on top of the rice.

The Ultimate Wood-Fired Oven Cookbook by Genevieve Taylor (Quadrille, £15) Photography ©Jason Ingram

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Korean-Style Chicken Skewers

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Genevieve Taylor Chicken, Chorizo & Halloumi Kebabs with Buttered Spinach Couscous

Genevieve Taylor Chicken, Chorizo & Halloumi Kebabs with Buttered Spinach Couscous

  • Cook Time30 min
  • Yield4 Servings

Ingredients

For the Kebabs

  • MAKES 8 KEBABS, SERVING 4–6
  • Ingredients
  • 400g (14oz) chicken thigh fillets, cut into bite-sized pieces
  • 2 x 250g (9oz) packs of halloumi, each chopped into 8 cubes
  • 1 x 225g (8oz) spicy chorizo ring, sliced into thin (5–7mm/¼–in) rings
  • For the marinade
  • a bunch of fresh mint, finely chopped
  • zest and juice of 1 lemon
  • 2 cloves of garlic, crushed
  • 2 tbsp olive oil
  • salt and freshly ground black pepper

For the Cous Cous

  • 200g (1¼ cup) couscous
  • 300ml (1¼ cups) hot chicken or vegetable stock
  • 3 handfuls of baby spinach leaves, roughly chopped
  • 25g (2 tbsp) butter, diced
  • salt and freshly ground black pepper

Method

Preparing the Kebabs

1

Chicken, chorizo and halloumi, all my kids’ favourite barbecued foods stuffed on to one skewer – this recipe was always going to be a winner in our house. The buttery couscous is given a good hit of healthy green with leafy spinach

Method

2

Mix the marinade in a small bowl by stirring together the mint, lemon zest and juice, garlic and olive oil in a bowl. Season well with black pepper.

3

Put the chicken into one bowl and the halloumi into another, then divide the marinade between them, tossing together to coat well. Cover with clingfilm and leave to marinate in the fridge for a few hours or overnight.

4

Set up a charcoal chimney starter 3/4 full with lumpwood charcoal, and start it going with a sheet of lit crumpled newspaper underneath (or use parrafin-free fire lighters). Wait 10-15 minutes until the BBQ is fired up to a hot grilling temperature of about 280-300c with a deep bed of glowing embers.

5

Thread the halloumi and chicken on to skewers along with the chorizo slices. For structural integrity (very important with kebabs!), start with a slice of chorizo, then follow each piece of meat or cheese with more chorizo – its nice solid texture helps keep everything snugly and firmly together. Also, halloumi tends to have a rather irritating crack running through the centre of each block, which means that when cubed it can fall off skewers easily – the best thing is to work out which way the crack runs and make sure you thread the pieces with any cracks at right angles to the skewer, giving them the most chance of staying intact on the stick. Keep chilled until you are ready to cook.

6

Grill the kebabs directly for about 15-20 minutes, the grill should be hot 280–300°C (535–570°F). Turn the kebabs frequently.

7

Once the kebabs begin cooking, get the couscous ready for baking. Take a deep terracotta dish, or an ovenproof deep frying pan, and sprinkle the couscous over the base. Pour in the hot stock and season with a little salt and pepper. Top with the chopped spinach and dot with the butter. Top with a lid or a snug-fitting piece of foil and slide into a cooler corner of the bbq, away from the fire and embers..

8

The couscous will take around 15 minutes to steam to perfection, but the exact time will depend on the temperature of the BBQ

9

Check after 10 minutes – it is done when the couscous has absorbed all the stock, the spinach has wilted and the butter has melted on top. If it’s not ready, re-cover and slide back in. If it is, fork through lightly, re-cover and leave to keep warm. If your BBQ isn’t big enough to cook both kebabs and couscous at the same time, begin with the couscous, and keep warm while you cook the kebabs. Serve the kebabs on top of the couscous.

The Ultimate Wood-Fired Oven Cookbook by Genevieve Taylor (Quadrille, £15) Photography ©Jason Ingram

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Genevieve Taylor Tikka-Style Lamb and Aubergine Kebabs

Genevieve Taylor Tikka-Style Lamb and Aubergine Kebabs

  • Cook Time30 min
  • Yield4 Servings

Ingredients

For the Lamb Tikka

  • MAKES 8 KEBABS,
  • 700g (1lb 9oz) lamb leg steaks, cut into 2cm (¾in) cubes
  • 2 medium aubergines (eggplants), cut into 1cm (½in) thick slices
  • For the marinade
  • 4 tbsp natural yoghurt
  • 3cm (1¼in) piece of fresh ginger, roughly chopped
  • 3 cloves of garlic, roughly chopped
  • 1–2 green chillies, roughly chopped, to taste
  • 25g (½ cup) fresh coriander (cilantro), roughly chopped
  • 2 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp ground turmeric
  • salt and freshly ground black pepper

Method

Preparing the Lamb Tikka

1

The marinade for these gently spiced kebabs couldn’t be easier – you just bung it all in a jug and whizz it up. Do try to leave the meat marinating for a good few hours if you can, so that the yoghurt can perform its tenderizing magic. The aloo parathas, spiced potato stuffed flatbreads, also in Genevieve’s book, are th

Method

2

Put the yoghurt, ginger, garlic, chillies, coriander, cumin seeds, fennel seeds and turmeric into a deep jug. Season with a little salt and pepper and blitz to a smooth purée with a stick blender. Alternatively, whizz in a food processor.

3

Put the lamb and aubergines into a bowl and pour the marinade over
them, turning them to mix thoroughly. Cover with clingfilm and put into the fridge for a few hours, ideally overnight.

4

Set up a charcoal chimney starter 3/4 full with lumpwood charcoal, and start it going with a sheet of lit crumpled newspaper underneath (or use parrafin-free fire lighters). Wait 10-15 minutes until the BBQ is fired up to a hot grilling temperature of about 280-300c with a deep bed of glowing embers.

5

When you are ready to cook, thread the lamb and aubergine pieces
alternately on to skewers.

6

Grill the kebabs directly for about 20–25 minutes, the grill should be hot 280–300°C (535–570°F). Turn the kebabs frequently, until the meat is cooked and the aubergine is lightly charred at the edges and tender within.

The Ultimate Wood-Fired Oven Cookbook by Genevieve Taylor (Quadrille, £15) Photography ©Jason Ingram

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Ben Tish’s Chargrilled Duck Breast

Chargrilled Duck Breast

Ben Tish’s Chargrilled Duck Breast

  • Prep Time1 hr
  • Cook Time20 min
  • Total Time1 hr 20 min
  • Yield2 Servings
  • Cooking Method
    • Indirect/Direct

Ingredients

For the Chargrilled Duck Breast

  • 2 x 200g gressingham or barbary duck
  • breasts
  • 70g fresh or thawed frozen peas
  • 70g fresh or thawed frozen broad beans,
  • outer skins removed
  • Sea salt
  • Black pepper

For the Hot Mint Sauce

  • 75ml extra virgin olive oil
  • 1 large garlic clove, thinly sliced
  • 1 bunch mint, stalks and leaves separated
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds, lightly crushed
  • 50ml cabernet sauvignon vinegar or other
  • red wine vinegar

Method

Preparing the Chargrilled Duck Breast

1

Trim the duck breasts of any excess fat and sinew, then use a very sharp knife to lightly score the skin in a criss-cross pattern, without cutting into the flesh. Put in a nonreactive bowl, pour over the brine and refrigerate to cure for 1 hour.

2

For the hot mint sauce, place the extra virgin olive oil, garlic, mint stalks and the cumin and coriander seeds in a small, non-reactive saucepan and place over medium heat on the stovetop. When the garlic starts to turn golden, remove the pan from the heat and carefully pour in the vinegar. Season well, then set aside for an hour or so to infuse.

3

If you are using fresh peas and beans, cook them in boiling salted water for 2 minutes. Refresh in iced water, then drain.

4

Light the barbecue and set for direct/indirect cooking.

5

Remove the duck breasts from the brine and pat dry with a paper towel. Place the duck, skin-side down, on the grill in the indirect heat zone and throw a small handful of cherry wood chips onto the charcoal. Close the lid of the barbecue and cook the duck for 4 minutes to render some of the fat and lightly caramelize the skin. Open the lid, transfer the duck to the direct cooking zone, throw another small handful of wood chips onto the charcoal and close the lid. Cook for 5–6 minutes, still skin-side down, then turn the duck breasts onto the flesh side and cook for 2 minutes or until cooked to medium (if you press your finger into the meat, it should bounce back); give it another 3–4 minutes if you want it well done. Move the duck to a warm spot to rest for 5 minutes.

6

Strain the infused mint sauce into a clean saucepan, then add the peas and broad beans and bring to the boil in the direct heat zone. Season the sauce well, throw in the mint leaves and remove from the heat as soon as the mint has wilted.

7

Spoon some of the peas and beans onto the plate, then thickly slice the duck breasts and place on top. Spoon over the rest of the peas and beans, drizzle over the hot mint sauce and serve.

Recipe kindly supplied by Ben Tish from Grill Smoke BBQ.

Photographer Kris Kirkham

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Chargrilled Duck Breast

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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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