Seared Goat chops with Cavil Nero, Pear and crunchy peanut butter
First time cooking goat, WILL NOT BE MY LAST. This recipe was inspired by Hugh from River Cottage, give it a go
- 1 nice fresh Goat chop per person, I made 2 with this recipe
- A bag of Cavollo Nero I got this from Waitrose
- couple red chillis deseeded and sliced
- couple tbsp crunchy peanut butter
- Couple nice firm pears
- Olive oli
- Unsalted butter
- Bottle pear cider
I seasoned the goat chops then popped in a bowl with half a bottle of pear cider.
Boil or steam the cabbage and cook until just tender, remove from the water and strain then set aside, meanwhile place a heavy bottomed skillet on a high heat until it starts to smoke, place the goat chops in the skillet with a little light spray or splash of olive oil cook until the first side has gained a good dark brown colour, turn and cook until the other side has the same colour and internal temp is about 60c, 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, This mixed with the Goat fat is bloody amazing.
Once this is done get a large skillet hot, pop in the olive oil and add the chilli, peanut butter, diced pear and the remaining pear cider cook for 5 minutes to combine and warm the pear and add the cabbage, toss over heat until hot thoroughly mixed, again probably 5 minutes.
Season and serve with the rested goat chops and spoon over any liquid left in the cabbage pan and the butter left in the goat pan. BEST EVER
None this was perfection 🙂
Goat from this FARM, absolutely amazing
If you cooked this or any of my recipes then please do let me know how it went, I would love some feedback.