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You are here: Home / Archives for Preserving

Muscat Braised Goat

June 28, 2021 by admin Leave a Comment

It all started with Swedes. Not Abba. Tonight’s dinner is based on a James Kidman recipe from his wonderful book Renaissance. It’s out of print. I bought a kilo of goat offcuts for $10 reduced from $20. I used to buy half a goat at the Adelaide Markets for $9 a kilo. Then the price jumped to $22! This was just offcuts, but I love goat. And it is lean and it is the most consumed meat in the world, apparently.

James’ recipe seems to be missing some ingredients, as you’ll see from my description below.

He had a shoulder of goat. I had a kilo of goat bits. My recipe is a bit of him and a bit of me.

You’ll need
Goat – you decide how much
1.5 – 2 litres chicken stock – heated (recipe said 3 litres for shoulder)
1 carrot, diced
1/2 leek, diced (recipe says 1)
1 medium brown onion, diced
2 sticks celery, diced
200ml muscat (the recipe said 300ml. I had no muscat so I used 200ml good sherry and 100 ml good tawny port. It really needed muscat. Adjust the overall amount to suit the meat.)
50g dried porcini mishrooms (we were out of porcinis! So I used several sliced swiss browns and a tsp of porcini powder)
olive oil

See about the veg below…. 

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Filed Under: Meat, Preserving

Fermenting Gear

May 18, 2021 by admin Leave a Comment

I though I’d post about my two fermenting tools. You can spend a lot of money buying ceramic crocks for hundreds of dollars. And yes, I’d love to! However you can get started more easily with some cheaper gear. The Masontops Fermentation Kit is an excellent way to get started. You get 4 plastic breathing lids (pickle pipes) that fit on the top of a large Mason Jar – the kind that you can buy in Spotlight and other places. The lids have cross-cut that acts as a valve to release gas as the food ferments. The kit also contains four glass weights (pickle pebbles) to hold the fermenting food beneath the liquid, and a wooden tamper for crushing your vegetables before you pickle them.

The best thing about this is that you can buy standard Mason jars. I’ve used this kit to pickle all kinds of foods. And you can buy additional pickle pipes and pickle pebbles to pickle your peppers! Or get just a single pipe/valve and glass weight. Amazon sells it too. The kit comes with some recipes to get you going…. 

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Filed Under: Preserving

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THE COOK

I now cook on Mornington Peninsula in Victoria, Australia, having moved recently from the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Meanwhile our Adelaide Hills garden has cherry, peach, almond, citrus, olive, pomegranate and fig trees which are suffering neglect! Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

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