August 2000

Baked Lemon Pudding  Ingredients: 1 1/2 cups sugar 1/2 cup flour 1/2 tsp. baking powder 1/4 tsp. salt 3 eggs 2 tsp. grated lemon rind 1/4 cup lemon juice 1 1/2 cup goat milk 2 Tbsp. melted butter   Directions:  Preheat the oven to 350 degrees F. Sift together 1 cup of the sugar, flour, baking powder and salt in a large mixing bowl. Set aside. Separate the eggs. Beat the whites until they are stiff. A spoonful at a time, add the remaining 1/2 cup of sugar while continuing to beat the whites. Set aside. Without washing the beaters, beat the yolks until they are light yellow. Add the lemon rind, lemon juice, milk and butter. Stir into the flour mixture and beat until smooth. Add the whites and fold gently until no whites show. Bake in a 2 quart baking dish, set in a pan of water, for 45 minutes. Allow to chill for one hour before serving.       St. Indian Camp Boomer Buck

Fried Goat Meat & Tomatoes Ingredients 3/4 lb thinly sliced goat meat 1 tsp sugar 1 tbsp soy sauce 2 tbsp dry sherry 1 tsp cornflour 3/4 lb tomatoes 1-2 Spring onions 1-2 thin slices fresh ginger root 4 tbsp oil 1 tsp salt Freshly ground pepper   Directions: Trim all the excess fat off the meat with a sharp knife, then cut it into as thin slices as possible across the grain. Mix it with sugar, soy sauce, sherry and cornflour and leave it to marinate for at least 30 minutes. Cut the tomatoes into ¼ in thick slices - do not peel off the skin, which has all the goodness init. Cut the spring onions and ginger root into small pieces. Then all is ready for the final operation. Heat a wok or frying pan over a high heat until very hot, add the oil, wait for it to smoke then add the goat meat and stir vigorously to prevent it from sticking to the pan and to make sure the pieces are not stuck together. As soon as the colour of the meat changes from dark to pale - this will take only about 30 seconds if you keep the heat high - quickly scoop it out with a perforated spoon. There should still be enough oil left in the pan (if not, add a little more) to fry the tomatoes with spring onions and ginger root; stir for a few seconds before adding the partly cooked goat meat to the pan. Cook together for about 20-30 seconds, stirring constantly. Now add salt and pepper, stir a few times more, and it is ready. Serve it while it is sizzling hot. The goat meat should taste so tender that it melts in the mouth, and the tomato, if you have managed to get some half-ripe hard ones, should be crisp and crunchy.