Skip to main content

Roasted Kid Goat with Potatoes

  Ingredients for 4 people 4 kid goat shoulder cuts (whole or halved). 4 to 6 potatoes. 8 spring onions. 250 ml whisky. juice of 1/2 lemon. salt. freshly ground black pepper. pork lard. Preparation The day before, marinate the meat with the lemon juice and whisky. Keep it in the fridge overnight. The next day, preheat your oven to 190°C. Grease a baking dish that can go in the oven with the pork lard. Lay the potatoes, sliced thick, and the onions, cut into quarters, in the bottom of the dish... then arrange the shoulder pieces on top, leaving out the marinade for now. I've cut mine in half. Rub them with a bit more lard and season lightly with salt and pepper... Slide it into the oven uncovered. Turn the meat once or twice during cooking. After 40 to 45 minutes, pour the reserved marinade over the meat. Lower the heat to 180°C and keep roasting — the total time will be around 90 minutes. Every so often, baste the meat with the juices from the pan. When ...

Chicken Thighs with Garlic and Mushrooms



Ingredients

for 3 people
  • six chicken thighs
  • 8 or 9 garlic cloves
  • flour for dusting the chicken
  • 150cc rancio wine
  • 100gr cognac
  • chicken stock
  • 600gr small mushrooms
  • a good handful of chopped parsley
  • salt
  • freshly ground black pepper
  • extra virgin olive oil


Preparation

- Clean the mushrooms and sauté them lightly, add a pinch of salt, then set them aside.
- Peel the garlic cloves, slice them thin, and put them in a casserole with a good glug of oil.
- Let them turn golden.
- Once they're nice and golden, take them out and set aside.
- In that same oil, brown the chicken thighs after you've seasoned them with salt and pepper and given them a light coating of flour.
- When the thighs are browned all over, pour in the rancio wine and cognac. Let the alcohol cook off.
- Add back those reserved mushrooms.
- Crush the golden garlic with a generous handful of fresh parsley.
- Mix this garlic-parsley paste with a splash of stock to loosen it up.
- Stir it into the casserole. When it starts to bubble gently, lower the heat and put the lid on.
- Let everything simmer together for about 30 minutes, or until the meat starts falling off the bone.


Enjoy!


Labels:

Popular posts from this blog

Cod with Hazelnut Crust and Roasted Vegetables

  ingredients 4 pieces of desalted cod. flour for dusting the cod. 100g roasted hazelnuts, chopped. a small piece of orange peel. 2 sprigs of fresh parsley, chopped. 1 egg. salt. extra virgin olive oil. for the vegetables: 1 small zucchini. 1/2 red bell pepper. two onions. 2 garlic cloves. 5 or 6 pitted prunes, halved. two tablespoons of currants. 100ml white wine. salt. freshly ground black pepper. extra virgin olive oil. preparation First, you'll want to make the coating for the cod. Grind the hazelnuts with the piece of orange peel and chopped parsley, then stir in the beaten egg. Dust the cod pieces lightly with flour, then coat them with the hazelnut mixture. Put the currants and prunes in a small bowl with a bit of water to soak while you prepare the vegetables. Rinse the vegetables well and drain them thoroughly. Slice the onions and zucchini into rounds, dice the bell pepper, and mince the garlic. In a deep skillet, heat 4 tablespoons of oil and sauté the onion, bell peppe...
Read more

Beet Salad with Zucchini, Asparagus, and Pear

ingredients for 4 people 1 bunch of green asparagus. 2 medium zucchini. 2 pears, unpeeled. 1 or 2 ripe tomatoes. cooked black beans (or white beans work too). small chunks of cheese (whatever you fancy). toasted sliced almonds. for the dressing: juice of 1/2 lemon. freshly ground black pepper. salt. 1 tsp honey. 6 tablespoons extra virgin olive oil. preparation Start by making your dressing. Whisk together all those ingredients until they're well blended and slightly thickened. Set it aside for now. Get your asparagus ready... and cook them in salted water once it comes to a boil. Let them cook for about 4 minutes, then pull them out and plunge them straight into plenty of cold water to stop the cooking. Set them aside. Now for the zucchini. Give them a good wash, then use a mandoline to slice them into thin ribbons like tagliatelle. If you don't have one, a vegetable peeler does the trick just fine... Drop those zucchini ribbons into boil...
Read more

Red Velvet Cream Cake with Currant Flavor

This is a cake that features a brilliant red sponge, and the contrast with the pure white cream makes it absolutely stunning! Ingredients for 8 to 10 servings 4 whole eggs 300g sugar 2 tablespoons cocoa powder 125g butter, at room temperature 280g all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 pinch of salt 2 tablespoons red food coloring 1 tablespoon white vinegar 1 teaspoon currant extract (optional) 240ml buttermilk for the buttermilk 240ml whole milk 1 tablespoon lemon juice to finish the cake 750g heavy cream (35% fat) 220g powdered sugar you'll also need a 22cm diameter cake pan butter for greasing the pan flour for dusting Preparation To make the buttermilk , pour the 240ml of milk into a saucepan over medium heat and bring it to a boil... add the lemon juice, stir well, and remove from the heat. The milk will look curdled — that's exactly what you want. Let it cool for about 5 minutes... mix i...
Read more