Goat Water Recipes

GOAT WATER

Steps:

• Mix the lemon juice into a large bowl of water. Rinse the goat meat in the lemon water, then drain. Pat the goat meat dry with kitchen paper. Set aside.
• Heat the oil in a large saucepan or casserole dish set over a medium-high heat, then stir in the sugar and cook for a few minutes until golden and caramelised. Add the goat meat and cook, turning, until browned all over. Add 1 litre water, the spices and thyme, and bring to a boil, skimming off any scum that rises to the surface. Meanwhile blend the garlic, scotch bonnet, celery, peppers and onions in a food processor to make a coarse paste. Add to the goat along with the gravy browning and bay leaves. Bring to the boil, then reduce the heat, cover and simmer for about 2-2½ hrs until the meat is very tender.
• Combine the cornflour with 50ml water, then add to the pan. Simmer for another 10 mins, uncovered, until the sauce has thickened slightly - it will be the consistency of single cream. Stir in the rum, then serve with more thyme scattered over and with bread on the side.

GOAT WATER

Steps:

• Coat the mutton in flour and salt/pepper mixture then brown Add browned meat and 2 quarts water to stock pot and bring to a boil, add diced vegetables and peppers, skim any foam, reduce to medium heat and add carrots, let cook for 30 minutes carrots, reduce heat to simmer and cook for additional hour. Add dumplings (flour/water) and let simmer for another 30 minutes. Serve with french bread or biscuits, scoop out into bowls, 1/3 mutton, 2/3 carrots and dumplings. Will be very spicy, sip gingerly till adjusted to heat, watch sweat pop out on forehead!

MANNISH WATER

Steps:

• Chop the meat into small pieces, rinse and place into a large stockpot. Add the water and bring to a boil. Reduce the heat and simmer 3 hours, until the meat is tender.
• Add the remaining ingredients and cook until the vegetables are tender. Season with salt and serve.

ALICE WATERS'S BAKED GOAT CHEESE WITH SALAD

Steps:

• Place the rounds of goat cheese in a flat dish and add onequarter cup of the oil. Add the thyme sprigs or sprinkle with one teaspoon dried thyme. Let stand eight hours or longer.
• Blend the remaining teaspoon dried thyme with the bread crumbs and set aside.
• Preheat oven to 400 degrees.
• Remove the cheese rounds and coat them all over with the breadcrumb-and-thyme mixture. Put them in an oiled baking dish and place in the oven. Bake six to 10 minutes or until cheese is lightly bubbling and golden.
• Meanwhile, blend the remaining half cup of oil with the vinegar, salt and pepper. Pour this over the salad greens and toss.
• Serve the cheese on warm plates surrounded by garlic toast slices. Serve with the salad.

GOAT STEW

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.