Jamaican Curried Goat – Serves 4-6
1kg TMF boneless diced goat
2 tbsp of Curried Goat Seasoning from North Devon Chillies
1 large onion
1 chilli (optional)
branch of fresh thyme
400ml lamb stock
300g floury potatoes, peeled and chopped (optional)
Sear the meat in a pan, sprinkling it with the Curried Goat Seasoning, and place it in a casserole dish. Clarify one large onion in a little oil and add to the dish, together with a chopped chilli, a branch of thyme and 2 chopped tomatoes. Cover the contents of the casserole with lamb stock and cook in a slow cooker (or conventional oven at 150°C/Fan 130°C) for two to two and a half hours until the meat is super soft. If you want the true authentic Caribbean experience add potatoes approximately half an hour before the end of cooking time to allow them to boil through. Before serving check seasoning, adding pepper, salt or more chillis according to taste, and serve with boiled rice and peas.
Pulled Pork – Serves 6
1.5kg TMF pork shoulder, skinned but with a small layer of fat.
1 Jar of Original BBQ spice mix from North Devon Chillies
400g tinned tomatoes
50g maple syrup
salt & pepper
Cover the pork shoulder with Original BBQ spice mix and leave the meat to absorb the flavours for an hour or so. Preheat the oven to 150°C/Fan 130°C. Place the spiced pork in a roasting tin. Mix the remaining ingredients in a jug and pour the mixture into the tin around the pork. Cover this with a double layer of foil and place in the centre of the oven for approximately 6hrs. Keep an eye on it to make sure it doesn’t dry out and check the pork falls apart with a fork when ready. Always remember to rest your meat after cooking for about 20 minutes. Then pull the pork apart with 2 forks and serve in brioche buns or with chips, coleslaw and salad.
Chimichurri Herb Steaks – Serves 4-6
4 x TMF Delmonico Steaks – 8oz/227g
2-3 tsp Chimichurri herb mix from North Devon Chillies
2-3 tsp olive oil
lemon juice, red wine vinegar or balsamic vinegar
To prepare the Chimichurri, simply mix 2-3tsp with olive oil and either lemon juice, red wine vinegar or a nice sweet balsamic vinegar and let it stand for an hour or two. After cooking your Delmonico Steaks to your own taste, liberally drizzle the herb mix over your steak for that authentic Argentinian flavour. Chimichurri can also be used as a rub for grills and is one of the best seasonings for any barbecue if you prefer to cook your steak that way. Easy!