ISSUE Nº10: GOAT



ISSUE N°10

In Issue Nº10 we celebrate the versatile GOAT, ‘kid’ goat to be specific. We meet James Whetlor, the man adding value to this previously wasted resource, and we find out what the rest of the world has known for a long time; Goat’s meat is delicious. We meet goat farmers and cheese makers, Will and Caroline Atkinson, the lovely folk working alongside James to end this senseless waste. We have a chat with Gelf Alderson, the Head Chef at River Cottage HQ and find out more about River Cottage’s SLOW food philosophy. Gelf also shares a couple of his favourite autumn dishes. We shine a spotlight on glorious goat’s cheese and discover how six ‘hairy conservationists’ are helping restore the famous rare and endangered plants around the Avon Gorge in Bristol. Add the usual bounty of seasonal ingredients, a ton of tasty, seasonal recipes, and if we do say so ourselves, it’s a pretty good read.


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MEET THE ETHICAL SUPPLIER: JAMES WHETLOR FROM CABRITO

Meet James Whetlor – the man putting up an impressive fight to add value to a previously wasted resource. This chef turned ethical ‘kid’ goat meat supplier has made it his life’s work to educate people about the senseless waste of billy goats in the UK dairy industry, and get this delicious meat on our plates. We caught up with James and had a chat about what inspired him to start Cabrito, the plight of the billy goats, and why he thinks Britain doesn’t have much of a goat-eating culture (more…)


MEET THE GOAT FARMERS & CHEESE MAKERS: WILL & CAROLINE ATKINSON FROM HILL FARM DAIRY

Packing up their reasonably normal existences in London, Caroline and Will moved to a sixteenth-century farm in Somerset only five years ago. With no farming experience but a smattering of confidence, this duo has built a thriving dairy and cheese making business from an initial herd of just 33 goats. (more…)



FEATURED RECIPES

 

RAW GOAT’S MEAT KIBBEH

The next time you think of making a beef tartare, consider this instead. Kibbeh Nayyeh (raw kibbeh) is a much-loved classic Lebanese mezze. Only the freshest raw goat (or lamb) meat is used, hand-chopped and then mixed with earthy bulgur wheat and spices. In this recipe, James Whetlor, our featured ethical supplier, walks us through his version of this delicious raw goat’s meat revelation. (more…)


TANDOORI ‘KID’ GOAT MEAT SKEWERS

With a fresh tandoori masala spice mix & yoghurt marinade, these goat meat skewers are a perfect dish to brighten up a dark wintry day. (more…)

PAN-FRIED ‘KID’ GOAT CHOPS WITH FENNEL & OLIVES

Extremely versatile and packed full of flavour, Goat chops are a great meat alternative. (more…)

 


FEATURED CHEF
MEET GELF ALDERSON: HEAD CHEF AT RIVER COTTAGE HQ

Having been Head Chef at River Cottage now for over three years, Gelf sure knows a thing or two about field to fork cooking. Realising his passion for the kitchen at a very young age, Gelf has worked behind many stoves over the years, but none more inspiring than the one at River Cottage. (more…) 


RIVER COTTAGE: SQUASH, APPLE & CHILLI SOUP

Spicy chilli oil deliciously balances the delicate sweetness of an autumnal squash and apple soup. (more…)

RIVER COTTAGE: PEARS POACHED IN PERRY, FROZEN YOGHURT & OAT BISCUIT

All the different elements of this dessert can be prepared in advance making the final assembly really easy. (more…)


IN SEASON

PEARS

Perfect in pastry, salads, cakes and puddings, pear is best enjoyed right about now as it comes to the height of its season. Many varieties are grown globally, but only a handful of varieties are readily available in the UK. (more…)


PARSNIPS

Although traditionally reserved for the festive table, this tuberous root is ready for picking throughout the autumn and winter season. (more…)

CABBAGE

From a large family of brassicas, cabbage comes in many varieties; from smooth-leafed, mild tasting green and white cabbages (more…)


SPOTLIGHT ON

GOAT’S CHEESE

Widely bred and easily reared, goats have long been a nomadic animal that carries great worth all around the globe. As one of the first dairy products known to man, goat’s milk, and more recently cheese, has been produced for thousands of years, although falling out of popularity as the greater yielding cow’s milk became increasingly more financially profitable. Goats milk products, and particularly cheese, has seen a recent surge in demand as people have come to realise its digestive benefits over cow’s milk. (more…)

 


EAT YOUR BREAKFAST

GOATS CHEESE & HERB FRITTATA

The humble egg is the perfect breakfast food! It’s packed with an incredible amount of nutritious goodness, it cooks up in minutes, and it can match up perfectly with a wide range of flavours. (more…)


WILD FOOD

ROSEHIPS (ROSA SPP.)

Rosehips are the fruit of the wild rose shrub and while the summer flowers are edible, the true foraging jewel is the hips which are an abundant sight from autumn (more…)

CHOCOLATE ROSEHIP TRUFFLES

Irresistibly delicious and simple to make, these tiny French-born treats have been delighting the masses for thousands of years. (more…)


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GOAT CONSERVATIONISTS

Goat Power – an unconventional method being used to help restore the famous rare and endangered plants around the Avon Gorge in Bristol, one of the UK’s most important botanical sites. Since June 2011 and with active management from the Avon Gorge & Downs Wildlife Project, a herd of six feral male goats have been chomping away at all the invasive woody plants around the gorge. (more…)