The Agrarian Kitchen’s Goat Curry

 

Goat Curry with Flaky Flat Bread (serves 8-10)

This curry was absolutely amazing, guys. The flavors are so savory and vibrant, but not overwhelming or overly spiced. The actual goat itself might be a little bit difficult to find, but some butchers may have it in your area, and if not you could always substitute it for another type of meat of a similar texture.This recipe is surprisingly simple, and probably won’t be too tough for those cooking along at home! Also, I apologize to my American readers for listing the measurements in metric terms, but thats how they’re written on my recipe and I think its most accurate to copy it verbatim from the sheet. Note: one tablespoon in this recipe (Australian) is slightly smaller than an American tablespoon, at 15 mls instead of 20.

Ingredients:

9 cloves garlic

2.2 kg goat leg or shoulder, cut into 3 cm pieces.

4 cups plain yogurt

1 tbsp cardamom pods

1 tbsp ground coriander

1 tbsp whole black peppercorns

2 tsp cumin seeds

2 tsp chili powder

1 tsp whole cloves

750 ml (c cups) sunflower oil

7 cm piece ginger, peeled and julienned

6 French shallots, peeled and thinly sliced

thick plain yogurt, to serve

coriander sprigs, to serve

Directions:

1. Place garlic cloves into a blender, add 60 ml water and blend until smooth. Pour garlic into a large, heavy-based pot, add venison, yogurt, spices, 160 ml sunflower oil, ginger, and 2 tsp salt.

2. Place pot over high heat and stir until mixture comes to a boil. Reduce heat to medium and simmer mixture, stirring occasionally to scrape up browned bits from the bottom of the pot, and cook until meat is tender, about two hours.

3. Heat remaining oil in a large saucepan or deep fryer to 170 degrees celsius. Add shallots and deep fry until golden brown, about two minutes. Remove with a slotted spoon and move to an absorbent paper-lined plate and let cool.

4. Place shallots into a mortar and coarsely grind with a pestle. Add shallots and two cups water to venison and cook over medium heat until sauce is reduced and thickened, about 45 mins.

5. To serve, spoon some goat into a bowl or onto a plate and top with a dollop of thick yogurt and coriander sprigs. Serve and enjoy!

 

Pink eye potato latkes with bresaola, quail eggs and parsley apple salad from the Agrarian Kitchen!

Pink eye potato latkes with bresaola, quail eggs and parsley apple salad:

Ingredients (for 8):

2.4 kg potatoes

250 ml (1 cup) clarified butter or ghee

18 slices bresaola

16 quail eggs

2 tbsp white vinegar

1 apple (preferably tart)

2 handfuls parsley leaves, washed and drained

1 tbsp tiny salted capers, rinsed

Ingredients for dressing:

2 cloves garlic

1 tbsp dijon mustard

juice from 1 lemon

3 tsp white wine vinegar

300 ml extra virgin olive oil

Directions:

1. Peel potatoes and coarsely grate into a large bowl. Have another clean tea towel ready. Working quickly, take a  handful of potato and firmly squeeze to extract as much liquid as possible, then transfer into the second bowl. Repeat until all potato is dry, then season with salt and pepper, mixing well.

2. Heat 2 tbsp butter in small frying pan, add enough potato to cover bottom by about 1-2 cm and cook for 6-7 minutes each side over low-medium heat until crisp and golden brown. Transfer to a baking tray and keep warm in an oven. Repeat with remaining butter and potato.

3. Bring a saucepan of water to boil over high heat, add quail eggs and cook for one minute, then remove and immediately refresh in iced water, add vinegar and set aside for 1-2 minutes. Peel and set aside.

4. For vinaigrette, place garlic cloves in a mortar and using a pestle, finely crush. Add mustard, lemon juice and vinegar and whisk to combine, then whisk in olive oil.

5. To serve place a latke on each plate, top with cured meat and halved eggs. Toss together parsley, apple and capers with a little of the vinaigrette. Serve immediately.

No-Cook Marinated Tomato Pasta Sauce with Linguine

This is a super simple recipe that takes almost no time to prepare. The most work-intensive part is peeling and seeding the tomatoes, which gets faster the more you do it. Perfect for a summer night, especially if you have some tomatoes to use up from the farmers market! Note: you’ll need 30 minutes to let the marinade sit beforehand.

Ingredients:

1 lb linguine

6-8 small tomatoes or 3 large ones

1 clove garlic, chopped

3-4 tbsp chopped basil

olive oil to cover

2-3 oz of goat cheese (or fresh mozzarella)

capers, 1-2 tsp

Directions:

1. Bring a small pot of water to boil and submerge the tomatoes for 30 seconds, then remove. Slit the skins with a knife and peel off.
2. Halve tomatoes and squeeze them gently to remove pulp and seeds. Chop tomato flesh. (For more help, see link in THIS post.) 
3. Chop the tomatoes and the basil. 
4. In a large serving bowl, add tomatoes, basil, garlic and olive oil. Salt and peper to taste. Add some sugar to cut the acidity of the tomatoes if you want to. Allow to marinate for 30 minutes or longer. 
   
5. Cook pasta until al dente in salty water. Drain, then add to tomato mixture.
6. Add cheese and toss. Serve immediately.

Roasted Tomato Caprese Salad

I know I’ve posted another Caprese salad recipe here before, but this was a great recipe and I had to add it. Each is an individual servings, and they would be great as appetizers for a party or as a nice, light lunch. I made 1/3 of the recipe, which was more than enough for three people. The whole recipe is listed below, and comes from Ina Garten’s “Back to Basics” cookbook.

Ingredients:

12 plum tomatoes, halved lengthwise.

1/4 c. good olive oil

1 1/2 tbsp balsamic vinegar

2 large garlic cloves, minced

2 tsp sugar

kosher salt and ground pepper

12 oz fresh salted mozzarella

12 fresh basil leaves, julienned.

Directions:

1. Preheat the oven to 275 degrees.
2. Prepare the tomatoes. Cut in half lengthwise, using a spoon to scoop out the seeds but not the cores. 
3. Drizzle with olive oil and balsamic vinegar. Sprinkle on garlic, sugar, salt, and pepper.  
4. Roast for two hours until the tomatoes are concentrated and begin to caramelize.
5. Allow the tomatoes to cool to room temperature.
6. Cut mozzarella into slices slightly less than 1/2 in thick. My cookbook suggests that you layer the cheese and tomatoes in alternating order, but I preferred to make each one its own little cup of  tastyness.
7. Scatter the basil on top, then add more salt and pepper.  Drizzle olive oil lightly over the dish.
8. A balsamic reduction like I used in the last caprese salad would go fabulously on top of this dish.

Serves: 12-24. Nutrition based on 12 servings.

Lemon Broccoli with Parmesan

Another great parmesan-veggie side dish, fairly similar to the asparagus dish that I published earlier. Really soaks up the lemon flavor– very easy, yummy, and fast!

Ingredients:

1 tbsp Olive oil

2 heads Broccoli, chopped

1 clove garlic, minced

4 tbsp parmesan

1/2 lemon, for zest and juice

2 tbsp water

8 basil leaves

2 tbsp pine nuts

salt and pepper to taste.

Directions:

1. Heat olive oil in a pan. Once hot, add broccoli. Saute for several minutes, then add water.
2. In a separate pan, heat pine nuts on low. Do not add oil. 
3. Once water has evaporated, add garlic and cook until garlic browns.
4. Add lemon zest, freshly squeezed lemon juice, salt and pepper.
5. Put into serving dish and top with parmesan. Enjoy hot!

Nutrition (serves 4)

Super Simple Summer ‘Sparagus

After having realized my love for asparagus (and its sudden abundance at the farmer’s markets!), I’ve been playing with a couple different asparagus recipes. This one is very simple and takes almost no time, and can be made with ingredients that tend to lie around the house in the summertime.

Ingredients:

Asparagus stalks, 1-2 large handfuls for each person eating, or one bundle

Olive oil: for the sake of nutrition info, we’ll say one tbsp. Adjustable by serving size.

Parmesan cheese, 1 tbsp

Salt, dash/to taste

Pepper, dash/to taste.

Lemon zest, 1 tsp or to taste.

Directions:

1)    Fill a saucepan 1/3 of the way full with water. Bring to a boil.

2)    Wash and dry asparagus stalks. Cut on an angle into thirds, keeping the heads.

3)    Using a sharp knife, scrape at the peel of a lemon until you have a desirable amount of lemon zest for your serving size.

4)    Once water is boiling, add the asparagus pieces. Turn the heat down to low, and allow to boil uncovered for two minutes.

5)    Take off heat and drain water.

6)    Move asparagus to a serving dish. Drizzle olive oil over the asparagus, then add the parmesan, salt, pepper and lemon zest.

7)    Toss and serve immediately. Super easy, healthy, and delicious!