Monday, 30 May 2016

BBQ Goat Chops

Having The Goat Company at Jesmond Food Market regularly means I've been able to get hold of goat meat much more easily; and hearing James Whetlot of Cabrito speak the other week about his endeavours to make it available more widely, has also encouraged me to try it out more. It's a really tasty yet subtle meat, which I would like to cook with more often. I tried out a goat ragu a couple of months ago; browned then slow cooked with onions, carrots and celery, some red wine and chopped tomatoes, served with polenta, it was simple and delicious, but not particularly photogenic. This time round I went for some chops...

I am without a kitchen at home at the moment and am really missing cooking for myself, friends and family. It has been knocked down to be rebuilt and will be wonderful once it is finished but washing up in the minuscule bathroom sink just isn't feasible so we're surviving on salad, Cook House leftovers and accepting every dinner invitation thrown our way! Subsequently a holiday in the Lake District, for a few days, with a working kitchen, bbq and smoker sent me into a bit of a frenzy... Menu planning, shopping lists, orders placed; this was not going to be time wasted! A little simple bbq to kick things of when we arrived was actually one of the highlights.

I began by marinating the goat chops in a mix of chopped rosemary, a clove of grated garlic, the juice of half a lemon, olive oil and salt and pepper. I thought simple was best, to appreciate the flavour of the meat and I like a BBQ that is a bit Greek in style; home made flat breads, choppy salads and dips... lots of things to pick at on the table, it's the best way and delicious.

Leaving the goat to sit for an hour or so, we lit the bbq... and I set about some simple side dishes. Some asparagus, spring onions and sliced courgettes, with just a bit of olive oil and salt are delicious on a bbq. More often than not people pile a ton of meat on, every type at once, with a token corn on the cob, but I like a vegetable on the bbq just as much as a chop!

BBQ pea pods were a good discovery over the weekend, just put fresh pea pods onto the bbq, turn until they are charred, then open them up and you have tasty steamed peas, sprinkle with a bit of salt. They can go on while the bbq is still too hot for everything else so are a good pre dinner snack, as they only take a couple of minutes...

I made some homemade flatbreads, which sounds like a lot of effort but is the opposite. 250g plain flour mixed with 150ml of warm water, a teaspoon of salt and a table spoon of olive oil, mix it into a dough and knead for 2 minutes then let it sit under a bowl until you need it. It will make 4 large flatbreads. Just divide it into 4 and flatten out into a thin disc when you need it and chuck on the bbq at the end, it will puff up and char a bit. The dough takes 2 minutes as does the rolling out and you will be rewarded ten fold by the delight of your own fresh bread!

I also made a sweet cumin yoghurt, a smoky aubergine yoghurt and a spicy tomato sauce; my favourite trio of dips, you can see how here...

Time to BBQ. Make sure you have left it calm down a bit, all the coals white but not volcanic, you don't want everything burnt to a crisp within a minute of being on the grill. We put the veg on first and a bit of sliced halloumi... lush... Then the goat chops, about 3 minutes on each side, I put a sprig of rosemary on at the same time as the chops which caught fire coating them in a lovely rosemary char... Then take it all off into a nice hot bowl and put the flatbreads on, roll them quite thin and they will only take a minute while everyone tucks into the rest of the offerings... It was a lovely evening.


  1. Where were you staying in the Lakes? The view looks almost as fab as the food!

    1. Just near Ullswater, it's very peaceful and beautiful!


Happy cooking! Let me know if you make any of my recipes, send a picture, and let me know any of your own recipes and tips! Anna x