Goat Milk

This is a traditional Indian style of making ‘Kulfi’. Kulfi is best described as Indian-style ice cream as kulfi unlike ice cream, is not churned.

However, this is a fantastic summer dessert. This is a quick and easy version of kulfi.

This recipe requires 5 minutes Preparation time, 20 minutes Cooking time, 1 hour Additional time, Yield 3 cups, and Serves 6

Ingredients:

• 2 cups whole goat milk
• ½ cup condensed goat milk
• ¼ cup dry goats milk powder
• 2 teaspoons white sugar, or to taste (Optional)
• ½ teaspoon ground cardamom
• 1 pinch saffron threads
• ¼ cup chopped pistachio nuts

Directions:

• Stir the goat milk, condensed milk, and dry milk powder together in a heavy-bottomed pan and bring to a boil. Add the sugar, cardamom, and saffron to the boiling milk; reduce heat to low and simmer, stirring frequently, for 10 minutes. Remove from heat and allow to cool to room temperature; fold the pistachio nuts into the mixture.
• Pour the mixture into popsicle molds and freeze until solid, approximately 1 hour

Each serving provides 194 kcal; protein 7g, carbohydrates 23g, fat 9g.

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.