Jamaican Curried Goat Pies, Cucumber-Tomato-Pickled Banana Pepper Salad, and Green Onion Emulsion

Adapted by StarChefs.com
March 2011
Yield: 24 Servings


Curried Goat Meat
1 small goat or equivalent goat legs
3 gallons water
2 Scotch bonnet chilies
8 sprigs thyme
5 allspice berries
10 cloves garlic
2 tablespoons kosher salt
2 tablespoons black peppercorns, chopped
3 medium pieces fresh ginger
1 cinnamon stick
1 teaspoon ground nutmeg chopped
3 medium yellow onions peeled and chopped
3 carrots, chopped
1 head celery
32 ounces coconut milk chopped
1 cup tomatoes, cut julienne
1 cup onions
Suet Pastry
½ pound ground pork kidney fat
4 cups all-purpose flour, plus extra for rolling
2 teaspoons baking powder
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1⅓ cups water
Cucumber-Tomato-Pickled Banana Pepper Salad
½ cup pickled banana peppers
½ cup cherry tomatoes, halved
½ cup shaved cucumber
olive oil
Salt and freshly ground black pepper
Green Onion Emulsion
2 bunches green onions blanched and chopped
1 cup grapeseed oil
¼ cup rice wine vinegar
1 egg
Salt and freshly ground black pepper


For the Curried Goat Meat:

Preheat the oven to 300ºF. Put the goat, water, chilies, thyme, allspice, garlic, salt, pepper, ginger, cinnamon, nutmeg, yellow onions, carrots, and celery in a deep hotel pan. Cover with plastic and then cover with foil. Cook for 4 to 5 hours. Remove from the oven and let the goat rest for 1 hour. Remove the goat from the mixture and shred the meat, making sure not to leave any bones in the meat. Strain the braising liquid and reduce by three-quarters. Add the coconut milk, tomatoes, and onions to the reduced braising liquid. Add the goat meat. Reduce the mixture until almost dry and season. Remove the mixture from the pan and refrigerate until cold.

For the Suet Pastry:

Combine the pork kidney fat, flour, baking powder, salt, and pepper. Work the fat and flour together until the fat is incorporated. Slowly add the water and work into a stiff dough. Once the dough comes together, wrap in plastic and refrigerate for 1 hour. On a lightly floured surface, roll the dough out to a ¼-inch, and cut into 3-inch circles. Put the circles onto a sheet tray and cool in the refrigerator for 30 minutes. Once they are chilled, fill each circle with 2 ounces of the Curried Goat Meat. Fold the dough over the meat into semi-circles and crimp the edges.

For the Cucumber-Tomato-Pickled Banana Pepper Salad:

Combine the peppers, tomatoes, cucumber, and olive oil. Season with the salt and pepper, mix well, and reserve.

For the Green Onion Emulsion:

Combine the green onions, oil, vinegar, and egg in a Vitamix blender. Season with the salt and pepper, and purée until smooth.

To Assemble and Serve:

Preheat a deep fryer to 350ºF. Fry the meat pies 2 at a time until crisp, about 3 to 4 minutes. Drain the crisped pies on a paper towel. Spoon some of the Green Onion Emulsion onto a large plate and top with the goat pies. Plate a little of the Cucumber-Tomato-Pickled Banana Pepper Salad.