Zoe Adjonyoh’s recipes for child goat ragu and mashed broccoli | Meals


The inspiration for this recipe got here from Josie, who was the legislation faculty secretary after I was at college. She shared with me the key of her Italian household’s slow-cooked steak ragu with mashed broccoli and garlic, and I haven’t made a ragu with minced meat ever since. The addition of guinea peppers provides the stew a sure elevate and a Ghanaian twist. This can be a low and gradual prepare dinner, however it’s nicely well worth the wait – an ideal winter hotter.

Goat ragu

Prep 20 min
Cook dinner 2 hr 45 min
Serves 4

1 tbsp sunflower or rapeseed oil
2 onions
, peeled and diced
3 garlic cloves, peeled and really finely chopped or grated
3 bay leaves
1 tbsp chopped rosemary
tbsp dried chilli flakes
tsp floor nutmeg
tsp dried oregano, or dried combined herbs
tsp sugar
450g boneless child goat leg, cubed
1 good pinch sea salt and 1 tsp coarsely floor black pepper, or extra to style
150ml purple wine
tbsp tomato puree
10 giant plum tomatoes
, diced (or 1 x 400g can plum tomatoes)
8 guinea peppers (AKA grains of selim), cracked open
1ooml good-quality beef inventory (or 175ml if utilizing tinned tomatoes)
2 carrots, peeled (if not natural) and grated
1 sprig basil, to garnish

Warmth the oil in a big, heavy-based saucepan over a medium-low warmth, add the onions and saute gently for six to seven minutes, till mushy and translucent. Stir within the garlic, bay leaves, rosemary, chilli flakes, nutmeg, oregano and sugar, and saute for 3 minutes extra.

Flip up the warmth to medium-high, add the child meat, depart to brown for a couple of minutes, then season with the ocean salt and black pepper. Pour within the wine, stir to deglaze the pan, scraping up all of the residue from the bottom, then add the tomato puree, tomatoes and guinea peppers, and prime up with the inventory. Convey to a boil, then cut back the warmth, cowl and simmer for 2 and a half hours.

About 20 minutes earlier than the top of the cooking time, stir within the grated carrots and examine the seasoning, including additional sea salt and black pepper as required.

Take away and discard the guinea peppers, then switch the ragu to a big serving bowl from which individuals might help themselves. Garnish with the basil and serve with some warmed, sliced baguette and the next mashed broccoli on the aspect.

Mashed broccoli with spiced baobab butter

This flavoured butter works rather well as a baste for nearly any grilled fish, or use it to marinate asparagus ideas or sliced courgette earlier than grilling or pan-frying.

Prep 20 min
Cook dinner 5 min
Serves 4

For the spiced baobab butter (makes 125g)
125g salted butter, at room temperature, minimize into chunks
Grated zest and juice of ½ lemon
1 tsp floor scorching pepper, or cayenne pepper
1 tbsp baobab powder
tsp floor cinnamon
1 pinch freshly floor black pepper

For the broccoli
2 heads broccoli, minimize into chunks, stems and all
Cooking salt
25g spiced baobab butter (see above and technique; save any extra for an additional use)
2 garlic cloves, peeled and really finely chopped

To make the spiced baobab butter, put every little thing in a bowl and mash with a fork. Verify the seasoning and modify to style. Spoon all of the spiced butter alongside one fringe of a sheet of greaseproof paper, then roll the whole thing up right into a mini log, twist the ends to seal and chill till agency, in order that it’s simple to slice and serve.

Drop the broccoli right into a pan of boiling salted water and prepare dinner for 4 to 5 minutes, till tender. Drain and use a fork to mash loosely with the butter and garlic, and serve whereas nonetheless scorching.

Leave a Reply

Your email address will not be published. Required fields are marked *