Seared Goat Chops with Cavolo Nero & Pears
Goat meat is a hidden gem, often overlooked in the UK despite its rich flavour. By enjoying goat meat, you help reduce waste from goat dairies. If you love mutton, give goat a try—it's delicious, sustainable, and worthy of your table!
serves 2
Method
Boil & Prep Kale: Boil lightly salted water and cook kale until tender. Drain well.
Sear Goat Chops: Heat a skillet on high. Season goat chops and sear in light rapeseed oil until dark brown on each side. Rest the chops.
Butter Drizzle: Melt a knob of butter in the pan and pour over chops.
Prepare Kale Mixture: Heat olive oil in a large saucepan. Add chilli, peanut butter, diced pear, and pear cider. Cook briefly, then add kale, tossing until hot.
Serve: Plate goat chops with kale mixture, drizzling any pan juices over. Enjoy goat chops cooked pink for best flavour!
Ingredients
- 4 good sized goat chops
- 1 bunch of cavollo nero de stalked and roughly chopped
- 1 mild red chilli (or whatever heat suits your preference) deseeded and sliced
- 1 large tblsp of organic crunchy peanut butter (or any nut butter of your choice)
- 1 firm English pear cored and diced
- 2 tblsp extra virgin rapeseed oil
- 1 knob of organic unsalted butter (goats butter if you can get it)
- A few splashes of pear cider
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