What's your favourite meat?

[winterinmoscow]

Mmmm making me hungry now So cooking it takes a long time then, similar to lamb? Does it have an earthy or gamey flavour?

Fucking St Helens, it's shit. I don't know anywhere in Liverpool where I can get it either. Perhaps a thread about goat availability is in order!

I'd be well surprised if you couldn't get it somewhere in Liverpool.

It's not got the same texture as chicken, more like lamb or beef but it's quite distinct. Do try it, it's wonderful stuff and doesn't break the bank either.

 

[sojourner]

I'd be well surprised if you couldn't get it somewhere in Liverpool.

It's not got the same texture as chicken, more like lamb or beef but it's quite distinct. Do try it, it's wonderful stuff and doesn't break the bank either.

Oh I will try it, if I can get some. I love rabbit, and that's a dense texture too, gotta be cooked just right. Hehe, just started a thread about it. It'll probably sink without a trace

 

[roxyfoxy]

Recipe for curried goat

Here goes:

31b goat leg and ribs (muton if you cant find goat)
2 garlic cloves
1 lemon juiced
1 onion sliced
2oz west indian curry powder or the paste you can get
1 beef tomato chopped
half t/sp scotch bonnet pepper sauce
chopped fresh thyme
1 tsp ground black pepper and salt
half tsp ground allspice
2 spring onions (use stalks) chopped
2 tbls veg oil

Wash all of your meat and dry it (kitchen roll will do), mix together all the above except for the oil. Leave to marinate best over night.
Remove all the large bits of seasoning from the meat (onions etc) and put aside
In a large pot brown of the meat in oil then lower the temp and add reserved seasoning.
Then add about 2 cups of water and cover and simmer for around 1 hr 30 mins
Add more water if needed to make it into a gravy and then simmer for say another 30 mins.

Serve with Rice n peas or fried plantain if you can get it

 

[Cid]

Mint? Bugger. I hate mint with lamb. I thought it might just be in the marinade, but it's in the cooking too. Mint and saffron? Nah...

Oh god, sorry for slaggin it after I'd requested you post it!! Scuse my bad manners

Weirdo - mint complements the flavour of lamb perfectly... Needs to be good fresh mint of course.

Think my favourite is probably lamb too, although good duck is just lush... Bit too rich (and bloody expensive) for regular eating though.

 

[Tank Girl]

lamb - though until about five years ago I hated it.

 

[guinnessdrinker]

another vote for lamb, although I am quite fond of beef with bearnaise or horseradish sauce with green beans.

 

[marty21]

steak, rare

closely followed by venison, then lamb, pork and chicken...

 

[winterinmoscow]

another vote for lamb, although I am quite fond of beef with bearnaise or horseradish sauce with green beans.

Anyone else feeling hungry?!

 

[Johnny Canuck3]

Mine has to be chicken.

I sometimes eat it every day for weeks on end.

So what's yours?

Tuna

 

[marty21]

tried ostrich once, that was nice, and kangaroo was pretty tasty too

 

[winterinmoscow]

Tuna

Tuna is good but my favourite fish would have to be trout. Baked whole, with onions and herbs inside it and salt on the skin to make it crispy.

Lovely!!

 

[Johnny Canuck3]

Tuna is good but my favourite fish would have to be trout. Baked whole, with onions and herbs inside it and salt on the skin to make it crispy.

Lovely!!

Trout is very nice, but tuna is good in sushi.

 

[Badgers]

Kind of torn between beef, venison and chicken.........

Beef will probably just clinch it

 

[Skim]

Beef Has to be decent beef, though. A nice piece of melt-in-the-mouth sirloin with bearnaise sauce can't be beaten.

 

[Cid]

Beef is good, but supermarket beef tends to be far too light in colour... You want your beef hung for a good 24 days so that it's a nice dark red.

 

[sojourner]

Weirdo - mint complements the flavour of lamb perfectly... Needs to be good fresh mint of course.

Nah, just doesn't do it for me. I think it just ruins the taste of lamb. Now rosemary - that complements lamb perfectly. With garlic, of course.

 

[Cid]

Nah, just doesn't do it for me. I think it just ruins the taste of lamb. Now rosemary - that complements lamb perfectly. With garlic, of course.

Well ok you're only half weird then...

Got a lamb shoulder marinading in garlic and rosemary stuck in the frdige for tomorrow... Gonna be served with roast potatoes and fresh asparagus I bought yesterday from a farm in suffolk

 

[sojourner]

Well ok you're only half weird then...

Got a lamb shoulder marinading in garlic and rosemary stuck in the frdige for tomorrow... Gonna be served with roast potatoes and fresh asparagus I bought yesterday from a farm in suffolk

Erm...I have a lovely bottle of barolo here that would go great with that...room for one more?