JAMAICAN CURRIED GOAT

Curried Goat! A Jamaican classic. I will cook my version today. For the ones that like goat. And talking about Jamaica, of course, it will always be tasty. Let’s start cooking.

Ingredients:

½ chopped onion

2 chopped green onions

2 cloves of chopped garlic

1 tablespoon chopped fresh ginger

2 tablespoons Jamaican Curry Powder

Some salt to taste

Some freshly ground black pepper

½ teaspoon thyme

1 tablespoon extra virgin olive oil, divided in two

2 pounds goat meat

2 potatoes

1 big carrot

Some water

Some cooked rice to serve

First thing we will prepare the vegetables for the marinade. Next, put the onions, the garlic, the ginger, the curry powder, half the oil and the thyme in a blender. Work on it and add a little water if is needed to get it blended. The next step will be to prepare the meat. Cut it in pieces if the butcher has not done it yet. Pieces with bones are perfect for this curry. Then put the meat in a plastic container and mix it with the marinade from the blender. Let it marinate for some hours in the fridge. If you can, it is better marinating overnight.

Once the meat is ready, go on with the vegetables. This time, the carrots and the potatoes. Peel them and cut them in pieces not too big.

Now we will start cooking in our wok. Heat the rest of the oil in the wok, just to grease it lightly. Try to remove the marinade from the goat but keep it. When the oil is hot, put the goat without the marinade in it and seal the meat. Cook it for a couple of minutes. Then add the potatoes and the carrots. Add the marinade and cover with water. Bring to a boil and then set the fire to simmer. Cook it for… long. One, two hours. It depends on the meat. But make sure it is simmering at low temperature.

When the meat is done, the curry is done. You can serve it with some cooked rice. A wonderful Jamaican curry. Enjoy!

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MARLIN PRESERVE

Let’s make a fish preserve. We will use marlin today. But you can do it with tuna. And with bonito, if you can find it. Marlin will do. Let’s make it.

Ingredients:

12 black peppercorns

12 ounce marlin

Some extra virgin olive oil

Some salt

Some red wine vinegar (optional)

First a warning. To make preserves it is very important to sterilize the jars and all the tools you will be using. Otherwise it could be even dangerous for your health. So make sure you boil the jars and the tools properly before using them to make the preserve. Wash your hands properly but, anyway, do not touch the jars with them. Use a pair of tongs to handle them.

This is a recipe for preserving marlin. Of course it will be good for other kind of fish. Tuna, bonito or similar fish will be also good. In fact, tuna and bonito preserves are really traditional in my country. And almost everywhere.

Once you have sterilized everything well, you can start with the preserving. First put the peppercorns in the glass jars. Next thing, prepare and clean the fish. Remove skin and bones. The marlin must be neat.

Try to cut the marlin in pieces that will fit the jars. If you can get a piece that will fit a jar, the better. That is better that putting several pieces of marlin in a jar.

Put a good piece of marlin in every jar. Fill the jars with olive oil seasoned with a bit of salt. You can add some vinegar if you want. I like it with vinegar but it is up to you. Besides, if you use some vinegar, the preserve will be safer. Fill the jars to the rim, making sure you do not leave any air inside the jar. Then close the jars with their lids.

Put the jars in a big pan and cover with water. Make sure the water covers the jars and then add more water. We want the jars to be covered by water through the whole process. Now you will have to sure you boil the jars for at least one hour.

Let the jars cool. You are not in a hurry to remove the jars from the water.

When they are cold enough, remove from the water and let them cool completely before storing them in a dark and dry place. That is if you are not tempted already to try them. You can, you should, store them for one month at least. The taste will be better then.

You can serve it as a side. It is also good as an ingredient for a salad. It is really good. Once you are comfortable making preserves, you will find it very rewarding. I have to admit that the preserves are so good that they do not last too long in my pantry. I should be more patient. It does not matter. Whenever you eat it, enjoy it!

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