Goat Milk

 

It is still not too late to celebrate Diwali Festival.

 

This is a traditional Indian method of cooking ‘Besan Halwa’. If you like the flavour of besan (gram flour) in sweets, you will love this halwa. I often prefer to make this halwa instead of ‘Besan Ladoo’ or ‘Mysore Pak.’ Many kids gobble it up even before it has a chance to cool down.

 

This recipe requires 5 minutes Preparation time, 30 minutes Cooking time, and Serves 8

 

Ingredients:

 

• 1 cup goat milk
• ½ cup water
• ½ teaspoon ground cardamom
• ¾ cup ghee (clarified butter)
• 1 cup chickpea flour (besan)
• 1 cup sugar

 

Directions:

 

• Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside.

 

• Melt the ghee in a shallow skillet over medium heat; stir the chickpea flour into the melted ghee and cook until fragrant, about 10 minutes. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the skillet while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.

*Note: Chickpea flour, also known as gram flour or besan, available in Amazon, and Indian or Asian markets. Made from ground, dried chickpeas, the flour can be wrapped and stored in the refrigerator for up to 6 months.

 

Each serving provides 323 kcal; protein 3g, carbohydrates 33g, fat 21g.

Boned Pork Loin

This is a traditional Italian method of cooking pork that makes the meat wonderfully tender. Flavoring the goats milk with sage and lemon makes the dish extra special.

This recipe requires less than 30 minutes Preparation time, more than 2 hours Cooking time, and Serves 4-6

Ingredients:

• 5 litres/2½ pints full-fat goats milk
• 175g/6oz unsalted butter
• 2 tbsp olive oil
• 1 x 750g/1lb 10oz boned pork loin with rind still attached
• 4 garlic cloves, sliced
• 6 sage leaves
• 2 unwaxed lemons, zest removed in strips, cut in half
• 500g/1lb 2oz waxy potatoes, peeled and left whole
• 1 head cavolo nero, chopped
• salt and freshly ground black pepper

Direction:

• Preheat the oven to 160C/140C Fan/Gas 3.

 

• In a large ovenproof pan or casserole, heat 100g/3½oz butter and the oil. Add the pork fat-side down and cook until golden-brown and crisp.

 

• Remove the pork from the pan and set aside. Fry the garlic and sage for 1-2 minutes. Add the lemon zest, squeeze in the juice and drop in the rest of the lemon. Add the goats milk and bring to the boil.

 

• Season the pork shoulder with salt and freshly ground black pepper. Put it, fat-side up, into the hot milk. Add the potatoes and cook in the oven for 1½ -2 hours, or until the pork is very tender.

 

• To cook the cavolo nero, heat the remaining butter in a large frying pan. Once hot, add the cavolo nero and a few tablespoons water. Cook until wilted.

 

• Remove the pork from the sauce carefully and slice thickly. Place on serving plates, pour over the sauce and serve with the cavolo nero.

 

 

Try this delicious comfort food, Goat Milk Mac and Cheese. It will warm you from the inside out.

 

The recipe requires 15 minutes preparation time, 45 minutes cooking time, and serves 8.

 

Ingredients:

 

• 3 cups Goat Milk
• 7 Tablespoons butter
• ¼ cups all purpose flour
• 1 lb elbow macaroni
• 3 of your favorite goat cheeses
• 1 garlic clove, minced
• 1 ½ cups crushed Ritz Crackers
• Salt and pepper

 

 

 

Directions:

 

 

• Preheat the oven to 350 degrees F. Spray a 9×13 baking dish with cooking spray.

 

• In a large saucepan, melt 4 tablespoons of butter over medium heat.

 

• While waiting for butter to melt, start cooking the elbow macaroni according to package instructions.

 

• Once the butter is melted, whisk in flour. Reduce the heat to medium-low and cook for 1 minute, stirring once to avoid burning. It will bubble and become paste-like.

 

• Gradually whisk in the milk and it will start to thicken. Once it reaches a light boil remove the saucepan from heat. Stir in all of your cheeses until they fully melt.

 

• Add in the macaroni and stir until fully mixed in.

 

• Meanwhile, in a medium skillet, melt the remaining 3 Tablespoons of butter over medium- low heat. Add garlic and cook for 30 seconds, or until fragrant. Add the crushed crackers and toss to coat. Toast the crumbs until browned, stirring frequently to avoid burning, for 3 to 5 minutes. Remove the pan from the heat.

 

• Transfer the mac and cheese to the greased 9×13. Evenly sprinkle with the toasted cracker crumbs. Bake for 15- 20 minutes, or until the crumbs are golden brown and the sauce is bubbling.

 

• Remove from the oven and let it cool for 5 minutes. Enjoy!!

 

 

 

More Best Gourmet Recipes for you.

 

• Beef Wellington with Goats Cheese, Garlic and Chervil

 

• Kimchi Macaroni and Cheese