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| stonedinaustralia |
Goat's Head Soup
1 skinned and well-scrubbed goat head
1 gallon water
2 tablespoons white vinegar
Salt and black pepper, to taste
1 pound unsalted butter
4 medium onions, coarsely chopped
2 medium bell peppers, seeded and medium chopped
4 large carrots, peeled and large diced
1 head of garlic, peeled, smashed and minced
2 quarts water
6 Irish potatoes, peeled and large diced
6 fresh tomatoes, peeled, seeded and coarsely chopped
1 cup tomato sauce
1/2 cup chopped parsley
1 tablespoon Tabasco sauce
5 sprigs fresh thyme
6 whole cloves
1/2 cup flour
In a large pot, combine 1 gallon water, vinegar and 1 tablespoon salt. Bring to a boil, add goat's head and simmer 45 minutes. (As islanders says, this step "gets out the wild.") Remove head, set aside and discard liquid.
In the pot over medium heat, heat half of the butter. Saute onions, bell peppers, carrots and garlic 6 minutes or until lightly browned and onions are translucent.
To the pot, return goat's head and add 2 quarts water, potatoes, tomatoes, tomato sauce, parsley, Tabasco, thyme, cloves, salt and pepper to taste. Bring to boil, reduce heat and simmer 2 hours.
In a saucepan, melt remaining butter and add flour. Make a roux by cooking over low heat and browning. Add hot roux to soup to thicken, stirring constantly, over medium heat. Correct seasoning and add more water, if needed. Serve with goat's head in serving tureen. Or, remove head, take off meat with fork and add to soup. Garnish with chopped fresh parsley. Makes 10 (20-ounce) servings.
Approximate nutritional analysis per serving, based on 2 pounds of meat total from goat's head: 600 calories, 40 grams total fat, 24 grams saturated fat, 150 milligrams cholesterol, 690 milligrams sodium. Per serving, based on pig's head: 625 calories, 43 grams total fat, 24 grams saturated fat, 150 milligrams cholesterol, 660 milligrams sodium.*
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| parmeda |
...yum!
But I tell ya what, my dear friend...I'll let you experiment with this recipe first and wait for one of your *rave* reviews over it 
Deal? |
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| stonedinaustralia |
i'm almost tempted to try it pam!!
only thing is i'm not sure where to find the main ingredient - guess i could ask around at our local market
i PRESUME you get them without eyes and hair - 'tho the intial direction to boil 1 gallon water, vinegar and 1 tablespoon salt and add goat's head and simmer 45 minutes. (As islanders says, this step "gets out the wild.") makes me think that the authentic recipie uses a fairly raw head
not sure if my stomach could cope with that
the rest of the recipie sounds quite nice - perhaps there could be something you could use instead of a goats head - maybe if you just boiled in some lamb off-cuts you could make a kind of "white man's goats head soup"
in fact i might give that a go and if so i'll let you know how it is
all the best my dear |
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