BY VICKY BROWN
Nov. 22, 2013
Tis the season… for warm one-pot local meals!
Ingredients for one pot goat roast:
- Approx. 1 lb of goat meat (less is fine!)
- 2 cloves garlic
- 3-4 slices ginger
- 1 lime
- ¼ tsp thyme
- ¼ tsp coriander
- 3 sage leaves
- 1 bayleaf
- ½ tsp salt
- 4 to 6 ounces plain yogurt
- 2-3 large potatoes
- 1 medium turnip
- 2 small parsnips
- 3-4 carrots
- 1 ½ cups white wine
- Small bunch swiss chard
- optional cheese
The shoulder roast is a nice meaty roast, and for the super lean goat meat it is a cut that boasts enough fat to be able to cook without adding additional oils/fats. In the absence of a shoulder roast, you could use a shank for this recipe.
I am lucky enough to be the proud owner of a Cook on Clay 4 quart pot. Because of this heirloom quality pot in my kitchen, I only have to make one pot dirty to prepare this delicious and gorgeous meal. You could pull this off with a heavy frying pan and a crock pot (ignore the oven directions if you’re using a crock pot).
To start preheat your oven to 350 F.
I start this roast on the stove top, but move it to the oven so it can cook while I’m out doing chores.
The first items to put in your pot are 3-4 thin slices of fresh ginger, garlic, sage, coriander, bayleaf and thyme.
Then squeeze in a full lime.
Once the lime and ginger is in the pot, turn the heat on medium-high. As the lime juice starts to bubble put in the roast to sear it. Turn the roast frequently, so it sears and doesn’t burn.
You know recipes that call for leftover wine? We never have such a thing in our house, so instead I use the top part of the bottle to be served with dinner. About a glass and a half of sweet, fruity white wine should stop the meat from burning and cooked down nicely.
As the wine cooks down add a healthy pinch of local flake salt.
Once the wine is reduced by about half add a small container of yogurt. The yogurt makes a nice creamy broth and helps to keep the meat juicy. If you’re lucky enough to have access to goat yogurt, that is what I use. Plain cow milk yogurt works just fine. Once the yogurt is mixed in with the reduced wine and herbs, add enough water to create a nice broth and cover the meat. Just as the water starts to steam cover the pot and put it in your preheated oven (350 F). You can finish the roast on the range also, but in the oven it is easier to walk away and still leave your kitchen heating nicely.
In about a half hour add your root vegetables, cut into similar sized large chunks (2” is a great size). I like to use carrots, parsnips, potatoes and turnips.
The time you cook from this point depends on how big your roast is and how large your veggie chunks are. Tonight ours took about another hour for the meat to start falling off the bone. Once it did I added some roughly cut chard and put the lid back on for about 3-4 minutes. The chard added a beautiful bright green to the stew.
If you love cheese like me, you can add some to the bowl when you serve it. I recommend a sharp aged cheese, like Parmesan or some of Little Brown Farm’s aged La Cotte de St. Brelade. This meal is actually perfectly delicious without the cheese too.
The beautiful thing about this meal is that everything can be found locally. If you don’t know where to find it, send me a message and I’ll help you find the sources. (Locally grown goat meat is available at our pop-up shop Handcrafted on Whidbey).
You can also track me down at the Bayview Holiday Market at Bayview Community Hall, which will be every Saturday from Nov. 30 to Dec. 21.
Whatever holidays you celebrate, I hope you get to celebrate them with local food, local gifts and lots and lots of love and good cheer.
Stay warm and safe this winter season.
Vicky Brown, Chief Milkmaid at the Little Brown Farm, puts her passions on the page writing about food, agriculture, and the tender web of community.
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