Seared goat chops with Cavolo nero, pears, chilli and peanut butter
Goat is a wonderful meat, tragically under used and appreciated in the UK. Whilst goat dairy products have flourished in popularity the meat has still remained something that graces few tables or restaurant menus. As a direct result of the popularity of goat dairy the dairies themselves produce lots of male goats which in their eyes have no use, traditionally the male kids have been killed at birth which is not only an extremely upsetting practice but also incredibly wasteful. If you’ve never tried it before give it a go, if you like hogget or mutton this will be right up your street.
- 4 good sized goat chops
- 1 bunch of cavollo nero de stalked and roughly chopped
- 1 mild red chilli (or whatever heat suits your preference) deseeded and sliced
- 1 large tblsp of organic crunchy peanut butter (or any nut butter of your choice)
- 1 firm English pear cored and diced
- 2 tblsp extra virgin rapeseed oil
- 1 knob of organic unsalted butter (goats butter if you can get it)
- A few splashes of pear cider
Bring a pan of lightly salted water to a rapid boil then add the kale and cook until just tender, remove from the water and strain well, meanwhile place a heavy bottomed skillet on a high heat until it starts to lightly smoke, season the goat chops, place in the skillet with a little light rapeseed oil cook until the first side has gained a good dark brown colour, turn and cook until the other side has the same colour, remove from the pan and allow to rest for a few minutes.
Once the pan has cooled slightly place the knob of butter into the pan and melt ready to poor over the chops. Goat chops are best served pink like lamb.
Once this is done get a large sauce pan hot, the olive oil and add the chilli, peanut butter, diced pear and pear cider cook briefly and add the kale, toss over heat until hot thoroughly mixed.
Season and serve with the rested goat chops and spoon over any liquid left in the kale pan and the butter left in the goat pan.