Preparing honey glazed goat Mchomo
Sep 27, 2007
ENJOYING fancy food should not only be in a fancy restaurant. You can enjoy these dishes in the comfort of your home.
ENJOYING fancy food should not only be in a fancy restaurant. You can enjoy these dishes in the comfort of your home.
Today Chef Exxon Kamya of Hotel Diplomate in Muyenga shows us how to prepare the Honey glazed goat mchomo served with mashed potatoes and a Russian dressing.
Below is what you need to try it out in your kitchen:
Spices:
Curry powder
Sambhar masala
White pepper
Rosemary leaves
Soy sauce
Beef masala
Royco
Nutmeg powder
Ingredients:
Vinegar
Honey
Mustard
Vinegar
Sliced onions
Carrots
Green pepper
Cucumber
Tomatoes
Sliced goat portions
How to cook
Goat mchomo
Begin by marinating the portions of goat in a curry powder, white pepper, beef masala, Royco, salt and little oil mixture with which the mixture will be smeared all over the goat.
When all your portions have been marinated, leave to settle for at least five minutes before placing in a pan, so that the marinade mixes with the goat completely.
This meal is cooked over an open grill (sigiri) with a mesh over it.
When the goat is ready, it is placed on a pan with no oil and spin about until ready.
When the goat is almost ready, add carrots and onion rings. When it is ready, gently sprinkle some honey into the goat, spin about and it is ready to serve.
Mashed potatoes
Wash, peel and boil irish potatoes. After they are boiled, mash them with a pestle as you add some milk, butter or margarine and an egg. The trick here is to make sure it sticks together leaving no trace of the butter or the egg.
Russian dressing
It is sprinkled onto an assortment of vegetables (creatively designed cucumber, onions, tomatoes, green pepper).
It comprises of finely chopped onions, tomatoes, green pepper, vinegar, mustard and some vegetable oil.
Final presentation
For a more artistic presentation, when placing the mashed potatoes on the plate, form a hole in the middle and pour some gravy all over, as if to seem like an overflowing volcano.
Then arrange the vegetables on the remaining section of the plate aside to the goat mchomo and sprinkle the Russian dressing on. Bon A petit!
Compiled by Roger Mugisha
Today Chef Exxon Kamya of Hotel Diplomate in Muyenga shows us how to prepare the Honey glazed goat mchomo served with mashed potatoes and a Russian dressing.
Below is what you need to try it out in your kitchen:
Spices:
Curry powder
Sambhar masala
White pepper
Rosemary leaves
Soy sauce
Beef masala
Royco
Nutmeg powder
Ingredients:
Vinegar
Honey
Mustard
Vinegar
Sliced onions
Carrots
Green pepper
Cucumber
Tomatoes
Sliced goat portions
How to cook
Goat mchomo
Begin by marinating the portions of goat in a curry powder, white pepper, beef masala, Royco, salt and little oil mixture with which the mixture will be smeared all over the goat.
When all your portions have been marinated, leave to settle for at least five minutes before placing in a pan, so that the marinade mixes with the goat completely.
This meal is cooked over an open grill (sigiri) with a mesh over it.
When the goat is ready, it is placed on a pan with no oil and spin about until ready.
When the goat is almost ready, add carrots and onion rings. When it is ready, gently sprinkle some honey into the goat, spin about and it is ready to serve.
Mashed potatoes
Wash, peel and boil irish potatoes. After they are boiled, mash them with a pestle as you add some milk, butter or margarine and an egg. The trick here is to make sure it sticks together leaving no trace of the butter or the egg.
Russian dressing
It is sprinkled onto an assortment of vegetables (creatively designed cucumber, onions, tomatoes, green pepper).
It comprises of finely chopped onions, tomatoes, green pepper, vinegar, mustard and some vegetable oil.
Final presentation
For a more artistic presentation, when placing the mashed potatoes on the plate, form a hole in the middle and pour some gravy all over, as if to seem like an overflowing volcano.
Then arrange the vegetables on the remaining section of the plate aside to the goat mchomo and sprinkle the Russian dressing on. Bon A petit!
Compiled by Roger Mugisha