| CATEGORY |
CUISINE |
TAG |
YIELD |
|
British |
Sainsbury’s, Sainsbury12 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
|
|
Salt and freshly ground pepper |
| 2 |
tb |
Mint jelly |
|
|
Finely grated rind and juice of 1 lime |
| 1 |
|
200 gram can mango slices in syrup |
| 1 |
|
200 gram can chopped tomatoes |
| 4 |
|
Basil leaves; torn into pieces |
| 1 |
tb |
Brown sugar |
| 1 |
ts |
Tabasco sauce |
| 1/2 |
ts |
Salt |
|
|
Fresh mango slices to garnish; (Optional) |
INSTRUCTIONS
FOR THE GOAT
FOR THE GLAZE
FOR THE MANGO SAUCE
Preheat the oven to 190 C, 375 F, Gas Mark 5.
Place the goat in a roasting tin, brush with olive oil and season. Roast
for 25 minutes per 500g (1lb) plus an extra 25 minutes.
Meanwhile, to make the glaze stir all the ingredients together and heat
until the mint jelly has dissolved.
30 minutes before the end of the cooking time spoon over the glaze and
continue to cook.
To make the mango sauce; place the mango slices with their juices in a
blender and process until smooth. Add to the saucepan along with the
tomatoes, basil, sugar, Tabasco sauce and salt. Bring slowly to the boil,
stirring occasionally, then cover and simmer for 3 minutes.
Serve the warmed sauce with the sliced goat and mango garnish.
Converted by MC_Buster.
NOTES : A more traditional British dish with a touch of the Caribbean with
a spicy mango sauce.
Converted by MM_Buster v2.0l.
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