Mondays are undoubtedly loathsome and so I set about to defeat the Monday blues by making one of my happiest dishes.  I had made a leg of kid over the weekend and I cunningly kept back some of the cooked meat which I hid at the back of the fridge out of my father-in-law’s sight.  My taste buds have suffered a bit of a blow recently due to the seasonal excesses and so I made some Zhug to go with the hash, a zesty hot sauce with cumin, caraway and cardamom.

(serves two)

Left over goat meat – a couple of handfuls
Kale – a couple of handfuls (cooked)
eggs
2 medium potatoes
Half a teaspoon of cumin seeds
Salt and pepper to taste
Olive oil

Directions

1. Peel and cut the potatoes into 1 inch pieces. Boil them in salted water. When cooked drain and place into a bowl.
2. Grind cumin and sprinkle on top of the still warm potatoes. Allow potatoes to cool.
3. Gently steam the kale for a couple of minutes by placing in a large covered pan with a few tablespoons of water. Remove from heat drain and rinse with plenty of cold water.  Pat the kale dry with kitchen towel.
4. Fry the potatoes in a big frying pan with plenty of olive oil and when golden add the goat and kale.  Continue to fry for a couple of minutes.
5. Place on to plates, fry the eggs and serve them on top.

Zhug recipe