Spicy Pulled Goat Shank with Curried Coleslaw

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This was simply amazing, I got the goat shank from Harris Farm Meats,  https://harrisfarmmeats.scot/ , their meat is second to none. I decided to slow cook the shank and have a wrap like dinner. Wondering what to put in the wrap with the pulled goat, I decided to try a curried coleslaw….absolutely amazing!

Makes 8 wraps

For the Goat:-

650g Goat Shank

1 tbsp Rainbow pepper (or cayenne pepper)

1 tbsp paprika

1 tbsp cumin

1 garlic clove or tsp powdered garlic

Olive Oil – (good stuff, I use Bertolli)

For the Coleslaw:-

1/2 Red cabbage

1/2 White cabbage

2 carrots

150g natural yoghurt

2 tbsp mayonnaise

1 tbsp curry powder

1 tsp cumin

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1 packet of wholemeal wraps

 

  1. Mix all of the goat seasoning together and run into shank, leave to marinade overnight, or at least 12 hrs.  20160726_114220
  2. Preheat your oven to 120 deg. Flash fry your shank on all sides to seal the meat. Place in ovenproof dish and cover with foil, slow cook for at least 7 hrs. 1 hr before finishing remove the tin foil.                                    20160726_114417
  3. Meanwhile, chop the cabbages and carrot into fine strips and put into a large bowl, mix in the yoghurt, mayo, curry powder and cumin. Store in fridge until required.                             20160726_192837
  4. Remove the goat from the oven and rest for 5 mins. Slowly pull the meat away from the bone, it should fall off easily.                                                                                                                     20160726_183443   20160726_192901  20160726_192925
  5. Start to assemble your wrap, coleslaw, meat and wrap. I didn’t used any sauce as the coleslaw gave it moisture.
  6. Enjoy!!

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Marinated Chicken with Homemade coleslaw

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Serves 2

Chicken Marinade:

3 garlic cloves, peeled and crushed

3 tbsp of soy sauce

2 tbsp of honey

2 tbsp of tomato ketchup

1 tsp of ground ginger

2 Chicken Breasts

Coleslaw:

1/4 red cabbage

4 carrots, peeled and grated

2 spring onions, washed

3 tsp of sweet chilli sauce

1/2 lime, juiced

3 tbsp of mayonnaise (light to save on those calories)

1 pinch of salt

1 pinch of pepper

 

1. Combine the garlic, tomato ketchup, soy sauce, honey and ground ginger to make a paste. Flatten the chicken breasts using a mallet or rolling pin, coat the 2 chicken breasts with the paste and marinade in the fridge for a least an hour.

2. Meanwhile, for the coleslaw, finely shred the cabbage and carrots, then finely slice the spring onions.

3. Combine the sweet chilli sauce, lime juice, seasoning and mayonnaise in a large bowl and stir to combine. Mix through the cabbage, grated carrot and spring onion until coated in the dressing and set aside in fridge until required.

4. Heat some oil in a griddle and cook chicken breasts until cooked through, approx 25 mins. Or heat oven to 200 deg and cook on a baking tray for approx 30-40 mins.

5. Serve on chicken on a plate and side with the coleslaw….yummy!