Richard Cornish, Frank Camorra

Caldereta de Cabrito

Milk-Fed Kid Hot Pot

Preparation info

  • Difficulty

    Easy

  • 6

    Raciones

Appears in

top 1000MoVida Rustica: Spanish Traditions and Recipes

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

THE MARKET HAD FINISHED FOR THE DAY IN THE MAIN SQUARE IN PLASENCIA AND SOME OF THE STORE-HOLDERS WERE DOWNING A FEW DRINKS IN THE CAFÉ ESPANA. CALDERETA DE CABRITO — KID HOT POT — WAS ON THE SPECIALS MENU AND THE STORE-HOLDERS WERE ORDERING AN EARLY LUNCH. I COULD SMELL SOMETHING WONDERFUL COMING FROM THE KITCHEN, AND THE GRUNTS OF APPROVAL UTTERED BY THE DINERS WERE A GOOD INDICATION THAT IT SHOULD BE TRIED. WOW! IT WAS A WONDERFUL SLOW-COOKED WET DISH THAT HAD BEEN THICKENED WITH FINELY CHOPPED LIVER, PROBABLY FROM THE BABY GOAT. IT REALLY ADDED ANOTHER DIMENSION OF FLAVOUR AND A LOVELY TEXTURAL ELEMENT THAT PARTICULARLY LENT ITSELF TO RED WINE. I’VE USED CHICKEN LIVER IN THIS VERSION AS IT IS EASIER TO OBTAIN — BUT IT IS JUST AS GOOD. KID IS AVAILABLE IN SPECIALTY MARKETS; IF YOU KNOW A MEDITERRANEAN OR VIETNAMESE BUTCHER, TELL THEM WHAT YOU ARE COOKING AND THEY SHOULD KNOW HOW TO PREPARE THE MEAT FOR YOU.

Ingredients

  • 4 kg (9 lb) kid forequarter, cut into 5–6 cm (2–2½ inch) chunks
  • 125 ml (4 fl oz/½ cup) extra virgin olive oil
  • 300 g (10½ oz) chicken livers, trimmed
  • 1 large brown onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 800 ml (28 fl oz) dry white wine
  • 3 tablespoons smoked sweet paprika

Method

Season the goat to taste. Heat 80 ml (2½ fl oz/⅓ cup) of the olive oil in a perol or very large heavy-based saucepan over high heat. Cook the meat in batches for at least 5 minutes on each side, or until very well browned. Remove and set aside, then add the livers to the pan and cook for 3 minutes, or until browned and cooked through. Remove and set aside.

Add the remaining olive oil to the pan and sauté the onion over medium heat for 8–10 minutes, or until caramelised. Add the garlic and a pinch of salt and sauté for another 5 minutes. Stir in 125 ml (4 fl oz/½ cup) of the wine using a wooden spoon, scraping up any cooked-on bits from the bottom of the pan. Stir in the remaining wine, increase the heat to high and bring to the boil.

Add the browned goat pieces and 2 litres (70 fl oz/8 cups) water. Bring to the boil, then add the paprika and season to taste. Reduce the heat to low-medium and simmer for 3 hours, or until the meat is nearly tender.

Finely chop the browned livers, add to the pan and cook for another 20 minutes, or until the goat is very tender.

© 2009 All rights reserved. Published by Murdoch Books.