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Chevon Sausage Rolls

Chevon Sausage Rolls

Last week I took to baking some goat meat sausage rolls for my family for lunch- the results being quite scrumptious!

I mixed 1 kg of goat mince with 8 tablespoons of mustard and 4 tablespoons of honey and chose to add some chopped red onions to half of the meat.

Seasoned with salt and pepper, I rolled out some lightly floured puff pastry and shaped the mince meat into 4 sausage shapes on top. I then rolled the pastry around each sausage and cut the pastry at the seams creating a perfect parcel.

A mixture of egg and milk was then washed over the pastry, acting as a glue to hold the seam, and adding a tempting glaze to the hot pastry as it came out of the oven.

A dashed poppy seeds over the red onion sausage rolls to recognise them, and popped them all in the oven at 200 degrees C For about 25 minutes.

The results were brilliant- all the sausage rolls got eaten and I’ve already had requests to make more.

Hopefully we’ll be at Dulverton Farmers market selling a variety of these flavours next month, so keep an eye out.

Sweet Chilli Burgers

Easter weekend saw the arrival of family and friends here on the farm, and what better way to welcome them all than to taste some new burger flavours. We experimented with three types of burger; Cumin & Sultana, Caramelised Onion, and Sweet Chilli. Here we share the recipe for the latter burger, with more recipes to follow.

Ingredients to make 12 good sized burgers:

1kg Quality Goat Mince

Chopped Chilli

2 tsp chilli flakes

3 tsp brown sugar

1 crushed garlic clove

2 tsp salt

1tsp Pepper

1 egg yolk

1 lemon

1 tbsp flour

 

Fry off the chilli, garlic, chilli flakes and sugar in a frying pan, and leave to cool.

 

Add to goat mince, along with the salt, pepper, juice of a lemon, and egg yolk and mix well. The mince can now be left on the side for a few hours to marinade, but if you’re pushed for time, you can go ahead and make the burgers now.

We used a burger size of about 80g, but its completely up to you and how hungry your guests are. Mould the mince into a round ball, and press onto a grill pan.

 

You can now dust the burgers lightly in to add extra crispiness, and cook under the grill or in the oven at 180C for 15-20 minutes until cooked through.

 

We served these burgers with a mint yoghurt side sauce, chunky thrice cooked chips and a side salad, but these burgers hold their own, so a traditional burger bun and a dollop of ketchup goes a long long way.

 

Happy cooking!