Friday, July 8, 2011
Goat and pork are like hand and glove...
See that? It is Goat meat and Pork meat. I am joining the Goaterie bandwagon and cooking with goat. What? You never tasted goat? You are missing out. Goat is good. It is lean. It is...it is....Goat!
My brain was working overtime trying to think of something to do with the goat meat I bought at a local farm. I thought about all kinds of things but the first thing I wanted to try was a Goat Rillette.
I know this is a little unconventional for a Rillette but I was going to make it anyhow. I decided to blend Indian spices for the flavoring and for the fat I used Ghee. Goat and Indian food go together. So, I started off by melting ghee and toasting the spices.
I sauteed some onions in the spices and ghee.
I then (with the help of my little Gnome "Goober") pureed all of it up to add to the meat.
Then (ugh, forgot a picture of this part because it took like 4 hours and I might have been on Twitter tweeting about stuff and forgot to take a picture of the cooking process) cooking cooking cooking.
After it was cooked and falling off the bones (the pork fell faster than the goat) I picked out the bones and stuff that didn't belong there (I put the cinnamon and cloves and whole cardamom in a little tea bag it didn't work so well, hence the picking out the "other stuff".
I then whirred it up in the Cusinart.
and there you have it. Goatie goodness in a jar. It is amazing and I even wowed myself (pat on back).
Oh, and look! My cactus bloomed. I thought it was dead after the nasty snow and I didn't think it would grow because I am not in California anymore, but it did! Just like the man who sold it to me said it would.
#Goaterie Goat Rillette
4 to 5 tbsp ghee (purified butter)
2 lbs goat stew meat (mine still had bones in it)
1 lb pork belly or scraps with fat, cut in 1 1/2 inch cubes
1 tbsp cumin seeds
1 large onions, chopped
3 large cloves garlic, chopped (about 1 oz)
1 tbsp finely chopped or lightly crushed ginger
2 tbsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1 tsp ground cayenne pepper
2 tbsp salt
1 cup water
1/4 cup lard
make sachet with:
1 cinnamon stick, 2 inches long
2 Black cardamom pods
3 Green cardamom pods
Melt Ghee on medium heat in a large, heavy stockpot. Add cumin seeds and sauté until they sizzle, about 45 seconds. Add onions and sauté until golden brown, about 8 to 10 minutes. Add garlic and sauté 2 to 3 minutes, or until golden brown. Stir in ginger. After 1 minute, add ground cumin, coriander, turmeric, cloves, cinnamon, cayenne, and salt. Cook on medium heat, stirring regularly, for 5 to 10 minutes or until ghee (or oil) separates from the spices. Add another tablespoon of ghee or oil if spices are sticking to the bottom of the pot. Let cool down and puree all together in cuisinart. Put aside.
Melt Ghee on medium heat in the same pot. Add pork and goat meat to pot. Mix in the pureed spices and onion. Bring to a simmer. Add sachet, salt and water. Let cook until meat is falling off the bone (about 3 - 4 hours). Add liquid (water, wine, whatever as needed so that the meat doesn't completely dry out but not too much). When done let cool enough so that you can handle. Remove sachet and any bones. Put meat into Cusinart and pulse until the meat is a course texture. Remove meat into sterilized jars. Let cool overnight. Keeps about 2 weeks. Longer if you add lard to the chilled jars to seal.