Dexie Wharton’s recipe for Kilawen takes a traditional dish from the Philippines and reinvents it with a big hunk of ginger and a hint of wasabi.

Wharton also links to the traditional recipe, which calls for some incorporation of goat skin boiled soft, “then creamed with the goat’s brain or mayonnaise.”

Eds. Note: It’s good to know mayonnaise can be substituted when we’re short on brain.

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2. Glazed Goat Meat Pate
3. Lemon and Goat Cheese Ravioli
4. Chevron Meat Chili
5. Goat Stroganoff

This entry was posted on Wednesday, August 26th, 2009 at 1:47 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed.