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GOAT BIRYANI
 Ingredients
 500g goat meat
1 small green pawpaw
8 cloves
10 cardamon
6 sticks of cinnamon
2 tsp garlic, crushed
2 tbsp cumin seeds
8 peppercorns
1 bunch dhania, chopped
1 tsp ginger, crushed
2 tsp chilli powder
1 tbsp paprika
250ml
maziwa lala
250g tomatoes, chopped
3 tbsp tomato puree
Salt
to taste
250g
onions, thinly sliced
1
tbsp turmeric
Vegetable
oil for shallow frying
500g
rice
  Method: Grate the pawpaw and cut the meat into pieces. Set aside. Pound the cloves, cardamom, cinnamon, garlic, cumin, dhania, ginger, peppercorns and chilli together. Mix these spices together with the meat, pawpaw, lala, tomatoes, paprika, tomato puree and salt. Marinate for a few hours. Heat the oil and fry the onions until they are brown and crisp. Remove them from the oil and set aside. In the same pot, fry the meat mixture, simmering it until the meat is done. In the meantime cook the rice as usual. Place the meat mixture in an oven proof dish and spread the fried onions over the meat. Place the rice over the onion and meat and spread evenly. Sprinkle some water into the dish and place in an oven at 200 degrees centigrade for 10 minutes. Serves 4. KK Tip The pawpaw and lala here act as tenderisers making the meat soft and succulent. If you have made lots, make several layers of the rice and meat mixture and place in a clear glass oven dish. Looks great. |
ROASTING FOR BEGINNERS In the beginning, roasting was done on a turning spit over an open fire and the juices ran over the surface of the meat basting it continuously. Nowadays a lot of roasting takes place in the oven and offers a fast method of cooking tender portions of meat, poultry, and fish. You want to start with an oven that's preheated at a high temperature to seal the meat thus preventing a loss of juices while at the same time caramelising the surface. After 10-20 minutes, lower the temperature and continue roasting until done. Some meats will require basting to keep from drying out while some cuts of meat like pork are fatty enough and will require no basting. Sometimes it is necessary to bard (tie pieces of fat to the surface of) what you are cooking to help with basting. Birds should be cooked breast down to start and then finished on the other side to allow the juices and fat to flow into the breast meat. Make sure you have a roasting pan that is the correct size for what you are cooking. Too big.... and the food may burn, too small and your roast may stick to the sides of the pan. Too shallow... and your oven will be a mess, too deep.....your food will steam, not roast. COOKING WITH CHEESE  To keep cheese
from becoming tough and stringy, cook it at low temperatures
and always add the cheese at the end of the cooking time.
Cheese melts and blends better if you shred it or cut it into small pieces.
To shred cheese with soft texture, use a grater with large holes, or finely chop it.
Lower-fat cheeses don't melt well.
When grilling/baking cheese-topped dishes, keep a close eye on them, because the cheese melts fast.
Cheese microwaves well, but use lower power settings.
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