Trecorras Kid Goat with Chilli and Peppers
A delicious way to serve kid goat shoulder or leg.
We spent a day with cook and food writer Lindy Wildsmith preparing a range of wonderful dishes using Trecorras Farm kid meat. The recipes demonstrate the versatility of this tasty, tender meat and why it is a hot food trend.
1kg of Trecorras Farm kid goat shoulder or leg, trimmed and cut into small pieces
1 large onion finely chopped
A glass of white wine
1kg tomatoes, peeled, deseeded, chopped
20 small shallots or onions
3 firm red peppers
A bunch of parsley finely chopped
Extra virgin olive oil
Salt and black pepper
A sheet of greaseproof paper
Cut the chilli in half, discard the seeds and chop finely. Chop the onion finely.
Put a heavy based pan on a low to medium heat and when hot, add enough extra virgin olive oil to cover the base and then add the prepared chilli and onion.
Cook until transparent, then increase the heat and add the meat and brown well all over.
When the meat is golden brown, add the wine and evaporate, stirring to deglaze the bottom of the pan.
Add enough water to come half way up the meat. Add salt to taste.
Crinkle the greaseproof paper and run it under the tap, shake off the excess water, then put the paper over the meat to fill the space between the meat and the top of the pan. This will prevent the meat drying out.
Put the lid on and cook on a low heat for 1 hour.
Prepare the tomatoes as above and add to the pan and stir. Stick the cloves in one of the onion bulbs and add this to the other onions in the pan. Put the lid on and cook for 40 minutes.
Cut the peppers into strips, discarding the seeds and the stalk and fry these in extra virgin olive oil and add to the pan before serving with plenty of chopped parsley.
Recipe Supplied by Lindy Wildmsith www.lindywildsmith.co.uk
© Trecorras Farm