Goat Milk

 

Main dish at it’s best. Baked chops top sliced potatoes for this substantial dish.

 

This recipe requires total 2 hours 20 minutes time, and Serves 6.

 

Ingredients:

 

• 1/2 cup goats milk
• 2 cups cheddar cheese (shredded)
• 6 New York (top loin) pork chops (3/4-inch thick)
• 2 Tbsp. vegetable oil
• 6 medium potatoes (sliced)
• 1 onions (large, halved and thinly sliced)
• salt (to taste)
• black pepper (to taste)
• 75 oz. cream of mushroom soup
• 8 oz. sour cream (carton)

Directions:

 

• Pre-heat oven to 325 degrees F. Cook chops, half at a time, in hot oil in large skillet until lightly brown, turning once. Spray 9×13-inch baking dish with non-stick spray. Arrange sliced potatoes and onion evenly in baking dish. Sprinkle with salt and pepper.
• Stir together cream of mushroom soup, sour cream and milk in medium bowl. Stir in 1 cup of the Cheddar cheese. Spoon soup mixture evenly over potatoes and onion in baking dish. Arrange chops on top.
• Cover chops and potatoes with foil. Place baking dish on baking sheet. Bake about 2 hours or until potatoes are tender and chops have internal temperature on a thermometer reads 150 degrees F. Uncover. Sprinkle with remaining 1 cup Cheddar cheese. Bake about 10 minutes more or until cheese melts and internal temperature on a thermometer reads 160 degrees F. Let stand for 10 minutes before serving.

• SHORTCUT SUNDAY PORK & POTATOES: Brown chops as above. Meanwhile, cook sliced potatoes and onion in heavy large covered pot in enough boiling water to cover for 5 minutes. Drain well. Continue as above, except cover and bake until internal temperature of chops is 160 degrees F., about 1 hour. Uncover. Sprinkle with remaining 1 cup Cheddar cheese. Bake about 10 minutes more or until cheese melts. Let stand for 10 minutes before serving.

 

Serving Suggestions

A shortcut is also given at the end of the recipe (above) for those weeknights you need a hearty dinner. Serve with green beans, apple salad and a tall glass of milk.

 

Each serving provides 758 kcal; protein 47g, carbohydrates 39g, fat 46g, cholesterol 156mg, fibre 3g, and salt 888mg.

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:

• 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.

 

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.