130/18 – Sichuan and Jerk Goat:
Following on from the goat burgers I wanted to cook some of the diced goat and the recipe that stood out in the book was the skewers five ways. Struggling to pick a single recipe I decided on Sichuan and Jerk Goat.
The recipe is from Goat – Cooking and Eating by James Whetlor:
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These were the last two goat cooks:
GOAT MEAT:
Some folk get a bit funny when you mention goat meat, maybe because it’s not something a lot of us have grown up eating but it has gotten more popular in the UK over the past couple of years mainly due to James and his work. If you like lamb then goat is similar, a bit sweeter but a great quality bit of meat.
In a previous cook I went into more detail on goat meat, rather than repeat it all here have a read of that post:
THE MEAT:
800g of diced goat meat. I split down a 2KG bag into 1x800g and 2x600g.
You can buy goat meat direct from Cabrito – 1KG of diced goat is £15. Free delivery when you spend £60 so add in a few different cuts to go over £60.
Otherwise, Turner and George sell Cabrito goat meat they don’t have diced goat on the site but I bet they can sort some for you as part of a larger order.
James was kind enough to send me a box of Goat meat to cook which is exciting as I had bought his book a little while ago and had been meaning to start cooking recipes from it.
If you wanted to cook a variety of cuts I would recommend the half goat at £120 from Cabrito it arrives in 3 parts: Shoulder, middle and leg. I bought one last year and used it as an opportunity to practice a bit of home butchery.
The Prep:
The Sichuan rub was made with toasted then ground cumin seeds, chilli flakes, ground Sichuan peppercorns, ground fennel seeds, Shaoxing wine and rapeseed oil. This was mixed well and 400g of diced goat was put into a foodsaver bag along with the rub, sealed and thoroughly mixed.
The Jerk rub was made with allspice, ginger, black pepper, cinnamon, nutmeg, thyme, bay leaves, spring onions, scotch bonnet chilli, brown sugar, dark soy sauce and some Nicaraguan rum. Again, 400g of diced goat into a foodsaver bag along with the rub, sealed and thoroughly mixed together.
Both bags went into the fridge for 24 hours.
On the day of the cook I threaded the meat onto the Thuros skewers. Sichuan first:
Then the Jerk:
The Thuros T1 grill was fired up with two fistfuls of Oxford Charcoal Birch (sweet, minerally profile and good with lamb so guessed it would also be good for goat). Two flamers underneath and left for 10 minutes.
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The Cook:
Three Jerk skewers at the top, three Sichuan skewers at the bottom.
Rotated after a few minutes.
Nearly finished, the Thermapen was reading close to 70C.
Time to Eat:
Just served with some basmati rice and a mix of both types of kebab on each side of the bowl.
SUMMARY:
Such a simple dish to prepare and cook. The Thuros T1 made this cook so simple. Shockingly I discovered the skewers twist round on the grill and lock in place which makes things a lot easier, not sure how I didn’t work this out previously!
I love Sichuan pepper and the taste of those kebabs was really nice. I also like a bit of spice and the Jerk kebabs had a good bit of kick to them from the scotch bonnet chilli. Really simple dish to cook and ready in no time. A good way to cook with diced goat too, the cubes were the right size for the skewers.
The Birch charcoal smelt great and added a nice, light smoke to the meat.
| Cook Difficulty: | 1/5 |
| Cook Duration: | Quick: 1/5 |
| Cook Equipment: | Thuros T1 |
| Cook Method: | Direct / Skewers |
| Charcoal: | Oxford Charcoal Birch |
| Smoking Wood: | N/A |
| Cook temperature: | Hot |
| Cook time: | Around 8 minutes |
| Internal temperature: | 70C Thermapen |
| Notes: | 1: Remember the skewers rotate! |
The recipe is from Goat – Cooking and Eating by James Whetlor:
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If you don’t have a Thuros T1 yet you can buy one here with the skewer kit:
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