Smokedfinefood.co.uk - the home of fine food cooked over charcoal and wood

Tag: Soffritto

Braised Goat Kid Shoulder and Chickpea Ragù

Braised Goat Kid Shoulder and Chickpea Ragù

We have been wanting to experiment with goat for some years and have simply never got round to it.  That changed when we came across Moat Goats on a UK cookery programme with the ‘Hairy Bikers’. They are based in Pembrokeshire in Wales and have Boer Goats bred for their meat rather than for milk.  Meg has been really helpful with the ordering and offering advice. Based on that, our first purchase has been a half Goat Kid, the plan being that it has both ‘quick cook’ pieces, such as a rack but also slow cook joints like the shoulder (more later).

Buying a half animal you do get just about everything.  This is great as (more…)

Goat, Italian Inspired Dishes, Pasta and Ragù recipes, Tomatoes
Beef Shin Ragù with red wine

Beef Shin Ragù with red wine

We are continuing to plan our way through the diversity and breadth of the history of ragù in Italy.  Some time ago we published our first ragù recipe from that master of Italian food;  Theo Randall (you can find that recipe here) – if you have not come across Theo – check him out here.

This dish has a lot of similarities to that recipe of Theo’s in that it is not Bolognese in style (more…)

All Italian Inspired, Beef, Italian Inspired Dishes, Pasta, Pasta and Ragù recipes, Slow cooked

- AWARDS 2021 AND 2002 -

Hi,

My name is Mark and these pages reflect some of the enjoyment my wife Jackie and I have with our outdoor cooking. The idea of cooking over wood, or charcoal has a certain primeval appeal and we have been through a whole series of outdoor cooking devices and different BBQs over the years to get to where we are now!

That change to “where we are now” came with discovery of the ‘Big Green Egg®” inspired by clay cooking vessel developed around 3000 years ago in China, it now embraces the Japanese name “Kamado” actually meaning oven or fireplace.

The Big Green Egg really transformed our outdoor cooking and indeed led us to move a lot of our “indoor cooking” to our “outside oven”.  So when warm enough in the UK we cook and eat outside – when cooler – we often cook outside and eat-in!

The versitility of the Big Green Egg will hopefully become apparent as you “flick though these pages”. This blog started as a simple repository for ideas and to record our cooking “experiments” but is beginning to expand to include some “tried and tested” recipes as well as those used in the cooking experiments which are included in the Blog pages!

As well as being versatile the Big Green Egg is a very “forgiving” cooking device but one which also encourages surprising consistency and opportunities for experiment.

We do hope you enjoy the site and enjoy experimenting with some of the recipes!

Best wishes

Mark

Recipes

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