Goat Monk Recipes

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MOCK GOAT CHEESE



Mock Goat Cheese image

I got this recipe from my mother, not sure where she found it. This makes a cheese ball that is coated in black pepper, I don't care for the black pepper so I usually skip it.

Provided by Donna H

Categories     High In...

Time 10m

Yield 1 cheese ball

Number Of Ingredients 4

1 (8 ounce) package cream cheese
1 (6 ounce) package feta cheese (which ever size you can find)
2 teaspoons parsley
fresh coarse ground black pepper

Steps:

  • Mix cream cheese, feta cheese and parsley until blended.
  • Shape into a ball and coat in coarse ground black pepper.
  • Chill and serve with bagle chips, crackers, etc.
  • Can be made 1 or 2 days in advance.
  • If preparing in advance wrap in plastic wrap and refrigerate.
  • Coat in black pepper just before serving.

Nutrition Facts : Calories 1268.5, Fat 117.5, SaturatedFat 76.8, Cholesterol 409.9, Sodium 2685, Carbohydrate 13.6, Fiber 0.1, Sugar 7.8, Protein 42.8

GOAT STEW



Goat Stew image

This is based on a Filipino stew recipe called caldereta. It is usually served with rice. I suggest marinating the meat for at least 6 hours. The serving size for this recipe is 2 to 4 depending on how much bone the meat has. Serve over rice. Masarap!

Provided by Olivia Tuggle

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h40m

Yield 4

Number Of Ingredients 15

1 pound bone-in goat meat, cut into large chunks
¼ cup vinegar
¼ cup soy sauce
4 cloves garlic, crushed
1 tablespoon vegetable oil
1 onion, chopped
1 red bell pepper, cut into 1-inch squares
1 cup tomato sauce
2 cups beef stock
1 potato, peeled and cut into large chunks
2 carrots, peeled and cut into large chunks
½ cup green peas
½ teaspoon salt
¼ teaspoon pepper
1 pinch cayenne pepper

Steps:

  • Mix goat meat with vinegar, soy sauce, and garlic in a large bowl; cover and refrigerate from 1 to 8 hours. For best flavor, marinate at least 6 hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic cloves.
  • Heat vegetable oil in a large pot over medium-high heat and brown the goat meat, working in batches if necessary, 10 to 15 minutes. Set goat meat aside. Cook and stir onion, red bell pepper, and garlic cloves from the marinade over medium heat until onion is translucent, about 5 minutes; pour in tomato sauce and bring mixture to a simmer. Allow to cook down slightly, about 5 minutes.
  • Return goat meat to the sauce and pour in reserved marinade and beef stock. Bring to a boil, reduce heat to low, and simmer covered until goat meat is partially tender, 30 to 40 minutes. Stir in potato, carrots, and peas; season with salt, black pepper, and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through, 20 to 30 more minutes. Adjust seasonings before serving.

Nutrition Facts : Calories 271.8 calories, Carbohydrate 27 g, Cholesterol 53.1 mg, Fat 6.5 g, Fiber 5.4 g, Protein 26.2 g, SaturatedFat 1.4 g, Sodium 1670.3 mg, Sugar 9.7 g

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