600g kid or goat
Tabasco Original Red Sauce
200ml full fat coconut milk
4 tbsp Kecap Manis (or use soy sauce with ½ tsp sugar per Tbsp soy)
150g peanut butter (without added sugar, if it has sugar omit the sugar from the sauce)
1 or 2 cucumbers peeled, deseeded and cut into batons.
Metal or bamboo skewers (if bamboo soak in water for 30 minutes)
Sriracha to serve (optional)
The simple answer as to why eating kid goat meat is sustainable is that it stops them being euthanised at birth. The dairies have no use for lots male offspring, in theory they only need one. Until we came a long, in the overwhelming majority of cases, the males were disposed of. Eating these animals, putting them into the food chain, not only increases the sustainability of the farm in an environmental sense, but also in an economic sense. But does it really need explaining? Surely we can all see how bonkers it is to take a perfectly healthy animal and essentially chuck it in the bin. If you were looking for an illustration of a wasteful food system, this would make an excellent one.
Mix the 2 tsp Tabasco Sriracha and ½ the kecap Manis together with the goat and leave to marinade for as long as possible; throughout the day, overnight or for a couple of hours.
Whisk the remaining kecap manis and Tabasco with the coconut milk in a small saucepan over a light heat. While on the heat add the peanut butter and remove from the heat.
Blend the mix in a food processor or using a stick blender together with the juice from ½ the lime. Check the seasoning and adjust adding salt and Tabasco if necessary, adding a bit more water if required. Put the sauce in a bowl and set aside somewhere to keep warm. Thread the meat onto skewers and BBQ, grill or pan-fry until the surface is nicely caramelised and the meat is cooked through; anywhere between 4 – 8 minutes.
Serve the skewers and cucumber batons alongside the satay sauce to dip with the remaining lime to squeeze.