-MacLean Fraser, Executive Chef Artisan at Bolton Hotel
Ingredients: (Serves 4-6)
Goat mix
2Tbs cooking oil
1kg goat mince
2 onions
5cl garlic
1tsp ground ginger
3Tbs curry powder
1tsp ground turmeric
1tsp ground mixed spice
2 slices bread
1/2C milk
3 bay leaves
1/4C raisins
1Tbs brown sugar
1Tbs red wine vinegar
2Tbs Rocket fuel (or another chutney)
2Tbs butter
Salt and pepper
Egg topping
3 eggs
1/2C cream
1tsp turmeric
Salt
Method:
For the goat mix:
In a bowl combine the bread and the milk and leave to soak and go soft while preparing the rest of the dish. Finely dice the onion and garlic and sweat off in a pot with the cooking oil until translucent. Increase the heat to medium-high and add the goat mince along with the dried spices and cook until nicely browned. Add all the other goat mix ingredients except the butter, including the soaked bread, and cook out for about 20minsuntil the goat is cooked and the bread broken up and incorporated into the mix. Make sure to stir occasionally so that the mix doesn’t stick to the bottom. Add salt and pepper to taste.
For the egg topping:
Combine all ingredients together in a bowl and whisk until well mixed.
To finish:
Spread out the goat mix into a baking dish evenly and then top with the egg mix. Bake at 165C for about 12 minutes until the egg is cooked and a nice golden brown. Serve hot out of the oven with a side of rice or cous cous and a salad or you serve it on toast for breakfast.
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