Easy
6
RacionesBy Frank Camorra and Richard Cornish
Published 2009
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.
Season the goat to taste. Heat
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
Add the browned goat pieces and 2 litres (
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.