Goat Recipes
Ingredients
1 pound lean ground goat meat
1 pound lean ground pork
1 /2 cup bread crumbs
1 tsp freshly ground pepper
1 tsp cumin
1 tsp salt
2 cloves garlic, crushed
1/4 tsp cinnamon
1/4 cup water
1/2 cup butter
See below for sauce
Directions
Combine all ingredients, except butter, in a large work bowl. Mix thoroughly until well combined and the mixture looks homogeneous. Shape the meatballs into olbong pieces ( ideal size is 2.4 oz if you’re a detailed person) .
Melt butter in a skillet and brown the Soutzoukakia meatballs on all sides.
Pour sauce over meatballs and pan drippings.
Simmer for 25-30 min and serve with rice.
Directions:
After the meatballs are cooked, combine all sauce ingredients in a saucepan.
Bring to a boil.
Reduce heat and simmer about. 15-20 min. The sauce should thicken a little.
Add to cooked meatballs as above instructions.
Sauce -Ingredients
2 cups of tomato sauce
1/2 cup of water
1 large bay. leaf
2 cloves of garlic, minced
1/4 cup of dry red wine
Vietnamese Stuffed Pumpkin Flowers
Serves : 4 people, 5 flowers per person
Prep Time: 30 min
Cooking Time: 10 min
Ingredients:
Batter:
1 cup of all-purpose flower
1 tsp baking powder
1 tsp kosher salt
1/2 tsp black pepper
1 cup cold water.
Stuffing:
1 pound ground goat meat
4 cloves garlic, minced
1 tsp sugar
1/2 black pepper
2 tsp fish sauce
1 egg yolk
20 pumpkin or squash flowers
Instructions:
Prep the flowers by cutting off the stem end and removing the stamen or pistil.
Combine the stuffing ingredients, except for the flowers, in a mixing bowl.
Stuff the cut end of the flower with 1 tsp of the goat meat stuffing. Don’t overstuff or it won’t work. The petals will naturally seal at the end.
to make the batter, whisk the flour, baking powder, salt and pepper.
Add 3/4 cup of cold water and try to make the batter the consistency of heavy cream.
Add water as needed and whisk until smooth without lump.
Fill a frying pan with 3/4 inch of your favorite frying oil. Heat to 350F.
Dip the stuffed flower in the batter and fry for 2 min or until golden.
Serve hot and enjoy!