Kickin’ Recipes

by Chef Brian Henry Culinary Editor www.thespiceco.ca www.chefbrianhenry.com Owner of Angle Iron Kitchens & The Spice Co.

GETTING ALL

FIRED UP!

Whenever the seasons change so do our eating habits and as summer shadows grow longer it won’t be long until everything smells and tastes like pumpkin pie spice. As the outdoors begin to cool down its time to heat things up in the kitchen with braises, roasts and stews. Now before you get too cozy in your plaid and flannels I’m going to take you out of your comfort zone by introducing you to my favourite braise – Curry Goat. Mere mention of goat meat can cause reflux in some while others succumb to images of He-Goats at the Witches’ Sabbath. A bit of useless knowledge to impress your dinner guests with is that goat meat is the most consumed red meat in the world and goats were domesticated over 12 000 years ago right after dogs. Goat meat has a reputation for being tough in texture with a strong, gamey flavour but breeding, feeding and harvesting practices have changed greatly over the years and today’s menus see goat meat being served in a variety of ways which include braising, stewing, grilling, roasting and consumed raw similar to beef in tartar and Carpaccio.

INGREDIENTS:

3 lb. Goat Meat cut into bite sized pieces

2 tbsp. cider vinegar

6 whole allspice berries

½ tsp. thyme leaves

1 ½ cups diced yellow onion

2 cloves Garlic minced

1 Scotch Bonnet pepper, seeded and minced (optional)

2-3 tbsp. Curry in a Hurry (from The Spice Co.)

2 tbsp. Canola oil

2 cups potato cut into bite size pieces

Salt and pepper to taste

CURRY GOAT

METHOD:

In a non-reactive metal bowl combine together the vinegar with the allspice, thyme, onion, garlic, and Scotch bonnet pepper.

Toss the goat meat in the vinegar mixture and let it marinate, covered in the refrigerator for 2-4 hours. In a deep saucepan or large cast iron skillet heat the oil with the Curry in a Hurry over med-high heat, stirring frequently until it becomes fragrant.

Add the goat meat to the pan.

Stir the meat while its cooking until it begins to brown. 3-5 minutes.

Reduce the heat to medium- low setting and stir in 3 cups of water.

Cover the pot and let it simmer for 30 minutes.

Add the potatoes and let the mixture simmer for another 20-30 minutes until both the meat and potatoes soften.

Serve immediately with fresh bread. Serves 6-8 people.

Chef Brian Henry is Owner of Angle Iron Kitchen in Lakefield, and also The Spice Co. spices. Best Damned Chef in The Kawarthas!