| 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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