The Green Goat Cafe

07/02/2025

After a blustery start to my day, I headed back to Goaty HQ & whipped up a batch of the Orange Blossom & Chocolate Mousse from next week's ❤️ menu, so I can give you a sneak peek into what's in store.

Made with 100% dark chocolate, this plant based dessert is both decadently rich in cacao and delicately flavoured with orange blossom, will you be treating yourself or sharing a spoon?

❤️

04/02/2025

04/02/2025

Next up using the Hibiscus & Rose Lemonade from the Valentines Menu is our Nasreen's Rose Cocktail.

A floral riff on the marg with lemons in place of the usual lime.The lemonade already has a good 🍋 citrus kick, so this is as simple as it gets!

Prep the glass: drizzle honey or agave to the outside of the glass, gently roll this part of the glass into the garnish, I have used rose petals and pink salt.

** Recommended Honey: I am using ivy honey for its distinct floral notes.

Cocktail: To a cocktail shaker, add a cup of crushed ice, a shot, or two of your favourite tequila & the H&R lemonade. Give it a good shake & double strain into an iced filled tumbler.

**Recommended Tequila: blue agave tequila.

** garnish: citrus leaves & lemon zest.

03/02/2025

As part of our Goaty Valentines Dine-In Menu, I am featuring my homemade Hibiscus & Rose Lemonade. This tart and sweet drink is an ideal base for , so here is the first recipe (of 2 ) for our Love Potion No 9.

**
Goaty Hibiscus & Rose Lemonade
Vodka 25ml
Elderflower Liqueur 15ml
Ice
Add ice and liquid to a Boston shaker, shake vigorously for a good whole minute & double strain into a martini glass.

Garnish with some mint (give it a good s***k before you add it to the glass) .

I have also added some of our homemade Rose & Lemon VG Turkish Delight .

29/01/2025

Booking Is Open!
A Taste of Persia: 3 Course Valentines Menu.
Cook like a Goat for your nearest and dearest from the comfort of your home, with our pre prepared 3 course set menu & delicious homemade libation.

Booking Closes Tuesday 11th Feb

29/01/2025

Today is the start of Chinese New Year, entering the year of the 🐍 So to mark the occasion I am sharing my super simple recipe for Chinese steamed eggs with an amazing silky texture its one of my ultimate comfort foods. Find the recipe below✌🏽

Equipment
Steamer Basket
Wok
Sieve
Measuring Cup or Jug
Bowl ( I have used a small cereal bowl alternatively you can split the mix between 2 ramekins)
Cling Film.

Ingredients
x2 Med Eggs
Hot water (2 parts to 1 part egg)
Flaked Sea Salt
Sichaun Pepper
Soy Sauce
Chives or Spring Onions
Optional Sesame Seeds
Goaty Crispy Peanut Chilli Oil 🤌🏽

Method
Sieving Eggs: Carefully break the eggs into a fine sieve, positioned over a measuring jug, to filter out any shells and create a smooth mixture.

Adding Boiling Water: Pour 2 parts boiling water into the measuring jug. For 50ml of eggs, add 100ml of boiling water. Mix well.

Seasoning: Add a pinch of sea salt and a dash of pepper to the mixture, then stir until well combined.

Steaming Preparation: Transfer the egg mixture to a bowl and cover it with cling film. Pierce the cling film with a few small holes to allow air to escape while steaming.

Steaming: Place the bowl into a bamboo steamer over a wok of boiling water. Steam for 15 minutes.

Finishing Touches: After steaming, the eggs will be beautifully wobbly and glossy. Slice the eggs into small squares. Add finely chopped chives or spring onion greens, a teaspoon of soy sauce, and a good dollop of crispy chili & peanut oil (I recommend Goaty brand). Finish with a pinch of toasted sesame seeds.

24/01/2025

Love language comes in its many forms, but here at Goaty HQ we like to say it with food.

So say it with Goaty this Valentines Day with a pre prepared 3 course meal inspired by the rich and colourful food of Persia, to heat & serve from the comfort of your own home
Menu coming next week!
Claire 💚

18/12/2024

BAM!
GOATY Crispy Chilli & Peanut Oil. Made with my own Kashmiri chillies and organic roasted red skin peanuts. No nasty additives 100% au naturel, Vegan and Gluten Free.

Perfect for adding that umami boost to your dishes available Hermit Crab Coffee hermitcrabcoffee, Medina Aberystwyth and direct from to place your order email [email protected] to arrange pick up or postage.
Serving suggestion: I have used Goaty C&P Oil to spice up my Poached Egg & Avo on Sourdough this morning , nom!🫰

15/12/2024

A night of festive feasting at Idris stores.
I cooked up a tasty seasonal main for the guys with Pete on logistics and service with a smile; the Goats were on form! Thanks to for hosting in their cosy space and for inviting us to take over their kitchen. My chefs roll is now officially in hibernation until 2025! Have a Merry Christmas, folks!
C & P x

27/11/2024

So this is the finished product!
The result of a years worth of nurturing, growing, production and design. Goaty hot sauce and chilli oil are made with 100% homegrown Habanero & Kashmiri chillies grown by my good-self here in the Dyfi Valley. These exotic condiments would make a great stocking filler for all those spice lovers & also come with the added bonus of supporting a small local business through the winter months. Perfect!

19/11/2024

And with that, we see the end of our Goaty growing journey on . It has been emotional, but we got there in the end! The course has been a great opportunity to introduce E into the world of growing, Pathways also offered the hands-on learning I needed to road test the feasibility of growing our own produce. So watch this space there are some exciting things to come from the fruits of our labour, very soon!

17/11/2024

Bao Haus Saturday 30th November.
Meet the menu..
Bulgogi Short Rib Bao. Slow cooked locally sourced beef short rib with our in-house bulgogi bbq sauce made with Nashi & Herefordshire pears & toasted sesame.

15/11/2024

Bao House Take Away Saturday 30th November.
Meet the menu..
Sticky Pork & Peanut Bao.
Slow cooked locally sourced pork in our secret sticky marinade with pan roasted crushed peanut and green onions.

14/11/2024

What a fine pear!
I am in the process of canning my homemade Bulgogi for our pop up Saturday 30th Nov. As some of you might know here at Goaty HQ I strive to recreate flavours from afar using locally sourced, homegrown & UK grown produce.
🍐🍐
Here we have a meeting of Japanese Nashi pears and Black Worcester cooking pears; a cultivar that originated in Europe and was possibly brought to the British Isles by the Romans ( these were grown on the Herefordshire border).

The Nashi lends it's fresh and floral notes to the sauce, where the Worcester brings on more sweet and tangy flavours. Making for a delicious depth of flavour, this sauce will be paired with our Bulgogi beef bao 🤌

13/11/2024