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….
