BAKED GOAT CHEESE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
- Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
- While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
- Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.
FESTIVE GOAT CHEESE
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 25m
Yield 2 goat cheese logs
Number Of Ingredients 5
Steps:
- Put the packages of goat cheese in the freezer to harden slightly, about 15 minutes.
- Spread the dill out on a cutting board to dry for a few minutes. Mix together the cranberries and pistachios on another part of the cutting board.
- Remove the cheese logs from the freezer and take them out of the package. Gently roll one log over the dill, coating it almost completely. Do the same with the second log, rolling it in the cranberries and pistachios. Wrap the logs in plastic wrap and chill until time to serve.
- Serve with crackers.
GOAT CURRY
Cheap cuts like goat and mutton require slow-cooking in strong spices to tenderise - this one-pot is a taste sensation
Provided by John Torode
Categories Dinner, Main course
Time 3h25m
Number Of Ingredients 15
Steps:
- Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant.
- Tip the mutton or goat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. Reduce heat, cover and leave to simmer gently for 2½ hrs - remove the lid for the final 30 mins of cooking.
- Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins more, remove from the heat. Add the lemon juice and coriander, and stir well. Serve with warmed roti and rice.
Nutrition Facts : Calories 574 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 48 grams protein, Sodium 3.5 milligram of sodium
CURRIED GOAT
Enjoy this Jamaican goat curry that's packed with flavour for a family feast. Bring the pot to the table and let everyone help themselves
Provided by Jo and Leisa Creed
Categories Dinner
Time 2h20m
Number Of Ingredients 14
Steps:
- Put the goat in a large mixing bowl and add all the ingredients except the oil, carrot, potato and chilli. Rub everything into the meat until well coated. Put in the fridge to marinate for at least 1 hr or overnight.
- Heat the oil in a large heavy-bottomed pan over a medium to high heat and add the meat. Stir until browned on all sides. Pour in enough hot water to just cover the meat (about 800ml). Put the lid on and allow to simmer over a low heat for 2 hrs, or until the meat is soft and tender. Keep checking and stirring every 30 mins and add a little more water if it reduces too much, to prevent the pan from drying out.
- For the last 30 mins of cooking, add the carrots, potatoes, and chilli. Remove the lid and simmer for a little longer to thicken, if you like. Stir and season to taste, then scatter over some extra spring onion.
Nutrition Facts : Calories 241 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.2 milligram of sodium
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