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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 ...

Mushrooms Stuffed with Zucchini


ingredients

makes 16 to 18 stuffed mushrooms
  • 18 fresh button mushrooms.
  • 1 medium zucchini.
  • 1 small onion.
  • 3 ripe, firm tomatoes.
  • salt.
  • 1/2 teaspoon sugar.
  • extra virgin olive oil.
  • freshly ground black pepper.
  • dried oregano.

preparation

Start by removing the stems from the mushrooms (save them for another use), along with the thin skin covering the caps. This gives you more room to pack in the filling.
Cook the mushroom caps on a hot griddle, turning them once, with a bit of salt, pepper, and a drizzle of oil.
Dice the zucchini into small cubes.
Peel the tomatoes, scoop out the seeds, and chop them into small pieces.
Finely chop the onion and sauté it in 3 tablespoons of oil until it turns translucent.
Add the diced zucchini and cook for a few more minutes, then toss in the chopped tomatoes along with a pinch of sugar, salt, and pepper.
Let everything simmer gently over low heat for 5 to 6 minutes.
Spoon this mixture into the mushroom caps and dust them with oregano.


Hope you enjoy them as much as we do!
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