Marinaded Goat

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Description:

Jemas Jolt (this is the marinade)

Chillies - several

Garlic - some cloves

White Wine Vinegar - to make the mix sloppy

Olive oil - half and half with the vinegar

Tomatoes - several, skinned

Coriander - nice handful

Sugar - dessert spoonful roughly

Salt - pinch

Herbs - whatever you have growing fresh

Bourbon - hmm, leave this bit to you

Celery Salt - a generous pinch

Goat, I used chops but other cuts would also work.



Ingredients: Jemas Jolt (this is the marinade) Chillies - several Garlic - some cloves White Wine Vinegar - to make the mix sloppy Olive oil - half and half with the vinegar Tomatoes - several, skinned Coriander - nice handful Sugar - dessert spoonful roughly Salt - pinch Herbs - whatever you have growing fresh Bourbon - hmm, leave this bit to you Celery Salt - a generous pinch Goat, I used chops but other cuts would also work.

Preparation: 1. Heat and simmer gently all the ingredients in Jemas Jolt until tey are cooked through and the flavours have concentrated. 2. Allow to cool and then whizz through a liquidiser or food processor. 3. Pour generously over the goat meat 4. Leave to marinade for at least an hour. 5. Place in a moderate oven, around 160 C for more than an hour,two if you can. Goat meat unless very young suits slow gentle cooking. 6. Baste the meat regularly, making sure it stays nice and moist. Serve with sweated down wild garlic and chopped beetroot leaves stirred into couscous. A crisp, dry nettle wine works well with this.

Notes: