So "The Future is goat" and its already 23rd January and we are awaiting the goat first TV appearance, been selling goat at Totnes Good Food Sunday and we have just taken our first order for an exciting restaurant that wants to cook goat Spanish style.
So now is the time to catch up with goat recipes. In honour of Dora's recent 9th birthday we cooked Goat meatballs with spaghetti and plenty of sprinkly cheese. As usual chaos reigned and as I was making cakes at the time, Elsa made the meatballs. Slight mishearing (not paying attention) meant she tipped all the spice mixture in. After a bit of scraping the extra off they were delicious, spicy but delicious!
500g Prime kid goat mince
6 organic dried apricots - finely chopped
1tsp Ras-El-Hanout spice blend (or make your own mix with Cumin cinnamon, pepper, ginger coriander) adjust spice to suit families taste!
Salt to season
Mix all the above together then roll in meatballs using floured hands. Place in baking tin and roast in oven at 180 degreesC for about 15 minutes
Meanwhile Chop and Fry an onion until soft, Add tin of chopped tomatoes 1/2 tsp sugar and season to taste. Heat through then tip over the meat balls cook until meat is cooked through and sauce thickens.
Serve with pasta, couscous rice or mash potatoes.
I reckon with out the help and the cupcakes, an easy quick family meal. And if you can't get goat you could easily substitute lamb (we sell that to you know!
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