| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | European | Goat, Hot/spicy, Meats, Lamb | 10 | Servings |
INGREDIENTS
| Goat saddle trimmed 180gm per serve | ||
| Honey | ||
| Mustard seed crushed | ||
| Fennel seed crushed | ||
| Coriander seed crushed | ||
| Red wine | ||
| Kataifi pastry (fresh greek spaghetti) | ||
| Zucchini | ||
| Cherry tomatoes | ||
| Button mushrooms | ||
| Spring onions | ||
| Oil | ||
| Herbs (seasonal) | ||
| 1 13/16 | Kg | |
| 80 | Ml | |
| 20 | Gm | |
| 30 | Gm | |
| 30 | Gm | |
| 750 | Ml | |
| 250 | Gm | |
| 10 | No | |
| 10 | No | |
| 10 | No | |
| 10 | No | |
| 30 | Ml |
INSTRUCTIONS
SOURCE: EUROPEAN COUNTRY CUI MARINADE KATAIFI PASTRY BASKET Marinate goat for 12 hours. Seal goat with hot oil in roast pan, then place in oven at 200c for 15-20 mins. Keep in warm area and rest. Sauce: de glaze roasting tray with marinade, reduce, strain, adjust seasoning. Pastry basket: brush a little olive oil on kataifi pastry, then place onto dariole mould to form a basket and bake at 180c till brown. Place steamed or blanched vegs in kataifi basket and serve with goat and sauce. Submitted By SHERREE JOHANSSON On 04-19-95 (1117)
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