Goat Milk

This classic Italian recipe of veal slow-cooked in milk uses pork to make it easier, but just as delicious.

The recipe requires less than 30 minutes Preparation time and over 2 hours Cooking time, Serves 6-8

Ingredients:

For the Pork

• 4 tbsp olive oil
• 3–4 kg/6lb 8oz–8lb 13oz whole pork loin on the bone
• 2 onions, sliced
• 2 small or 1 large garlic bulb, cut horizontally through the middle
• 100g/3½oz butter
• 3–4 cloves
• pinch freshly grated nutmeg
• 2 cinnamon sticks
• 10 black or mixed peppercorns
• 4–5 bay leaves
• 2 litres/3½ pints goats milk
• 2 lemons, thick strips of zest and juice only
• salt and freshly ground black pepper

To serve

• 1 bunch Swiss chard, stems removed and roughly chopped, leaves shredded
• 2 tbsp olive oil

Directions:

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• Preheat the oven to 150C/130C Fan/Gas 2.
• For the pork, heat the olive oil in a large ovenproof dish over a high heat. Once hot, season the pork with salt and pepper and fry until browned on both sides. Add the onion, garlic and butter and fry for 2–3 minutes. Stir in the spices and pour in the milk. Add the lemon peel and juice. Transfer to the oven and cook for 1½–2 hours.
• Once the pork is cooked, strain the cooking liquor and simmer over a medium heat until the volume of liquid is reduced to a sauce consistency. It will have curdled, but that’s how it’s meant to be.
• To serve, bring a large saucepan of salted water to the boil. Cook the Swiss chard for 2 minutes, then drain well and set aside.
• Heat a frying pan and add the oil. Once hot, add the blanched Swiss chard and cook for a few minutes until tender.
• Slice the pork into portions and pour the sauce over the top. Serve the Swiss chard on the side.

You can make your next loaf of pumpkin bread stand out from all the rest with a French pastry technique. Browned butter, or beurre noisette, is a simple sauce that provides a nutty edge to baking, which strike a perfect sweet-and-savory balance.

This Pumpkin Bread with Brown Butter and Sage recipe keeps all the lush texture you expect from pumpkin bread while infusing delightful caramel notes. And the sage amplifies the earthy warmth. It’s everything you love about this seasonal treat, turned up times 10.

This recipe requires 20 minutes Preparation time and 60 minutes Cooking time, 24 Servings

Ingredients:

• 3 1/2 cups all-purpose flour
• 1/2 teaspoon allspice
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 4 large eggs
• 2 cups granulated sugar
• 1 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 1 cup light brown sugar
• 1/2 cup whole goats milk
• 16 ounces pumpkin puree
• 2 sprigs sage
• 1 cup unsalted butter

Directions:

• Preheat the oven to 350 degrees.
• Add the butter to a pan on medium heat. Work low and slow to let the butter melt, come to a slight fizz, and then brown slightly. This will take about 4-5 minutes. When you see the milk solids separate and start to brown at the bottom of the pan, turn off the heat and add the sage. The sage will sizzle for a few minutes. Let it infuse into the butter and then remove the sage leaves. Transfer the browned butter to a bowl.
• Add a splash of the milk to the brown butter to temper it, reserve the rest of the milk for later.
• In a large bowl, add the sugar, brown sugar, eggs and pumpkin. Add in the cooled brown butter and mix well.
• Combine the dry ingredients and add to the wet, alternating with splashes of the milk to help combine.
• Pour the batter into two parchment-lined 8-by-5-inch loaf pans.
• Bake for 60-70 minutes or until a toothpick comes out clean.
• Let them cool, then slice and serve!

*Notes – Breads can be stored, wrapped, at room temperature overnight or refrigerated for up to 5 days.

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Tomato toast is summer simplicity at its best! This recipe Heirloom Tomato Toasts with Feta is an easy summer sandwich. All you need ripe, juicy, flavorful tomatoes for this recipe, as well as real Greek feta made from sheep and goat milk. Given there are so few ingredients, make each one count!

This recipe requires 5 minutes Preparation time and 5 minutes Cooking time, Yield 2 tomato toast pieces, and Serves 2

Ingredients:

• 3 ounces feta cheese, sliced
• 2 slices crusty bread
• 1 clove garlic, halved
• 1 large heirloom tomato, sliced
• 1 teaspoon dried oregano
• flaky sea salt and freshly ground black pepper to taste
• 2 tablespoons extra-virgin olive oil

Directions:

• Toast the bread until golden brown. Remove from toaster and rub each slice with 1/2 a clove of garlic, rubbing cut-side down.

• Top each slice of toast evenly with the feta cheese, tomato, oregano, salt, and pepper. Drizzle with olive oil and serve.

Each serving provides 309 kcal; protein 9g, carbohydrates 16g, fat 24g.

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