featured recipes - november

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

Extremely versatile and packed full of flavour, Goat chops are a great meat alternative.  In this recipe James Whetlor, our featured supplier, draws flavour inspiration from Southern Italian cuisine, honouring the goat in all its unadulterated glory.

Fresh, vibrant and made in under 15 minutes, within a flash in the pan, your chops are served!

panfriendgoatchops

INGREDIENTS
(Serves 2)

4 Goat chops
Salt & Pepper
1 tbsp Oil
Fennel (reserve the tops)
Olives
1 garlic clove
1 Lemon
Chilli flakes (optional)

METHOD

Season the chops well with sea salt and cracked black pepper.  Warm the oil in a pan before browning the chops for 4 minutes either side.  Remove the chops from the pan and allow to rest.

Using the same pan, add roughly chopped fennel, olives and garlic.  Sweat the ingredients in the pan just for a couple of minutes just until the fennel has softened ever so slightly.

Dice the fennel top and add to the pan along with a squeeze of lemon and a little grating zest.  Season to taste, and prepare to serve.

Spoon the fennel onto a plate and top with the rested chops.  Top with a little more sautéed fennel.  Finish with a sprinkling of chilli flakes (optional), some more fennel top and a twist of lemon.

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