Goatober is in full swing, a wonderful month-long celebration of the dairy billy goat industry which, historically, have been killed at birth, as there is only a small market for the meat in the UK.
So, here'a a lovely recipe by Dan Doherty at Duck and Waffle for Goat meatballs, roasted plums, marmite broth. Happy Goatober!
200g minced goat meat
125g goat heart
100g goat liver
125g pork belly
1g ground cumin
1g ground coriander
1 handful parsley, finely chopped
2 sprigs thyme, picked and chopped
1 shallot, finely chopped
1 clove garlic, finely chopped
40mlpPort
50g oats
1 egg
Sea Salt
Black pepper
Mince the offal and pork belly, and mix all together with the goat mince.
In a pan on a medium heat, add a splash of oil and sweat the shallot and garlic.
Add the port, and reduce by 75%. Allow to cool.
Once cool, add to the goat mix along with all the other ingredients.
Roll into balls approximately 40g in size.
To serve
4 plums, stone removed and quartered
30g unsalted butter
2 tbsp marmite
300ml chicken stock
Heat a pan big enough for the meatballs, with a little room spare.
Add a splash of oil, and add the meatballs and colour all over and then add the plums and sauté all together for 3-4 minutes.
Add the butter, marmite and stock and turn the heat up high.
Within a couple of minutes all will have reduced to a thickened sauce.
Serve over some creamed potatoes and eat straight away.