I was recently invited to try the the latest from Hell Pizza. I make pizza at home and standard toppings are not my speciality. Smoked salmon, spiced lamb and fat prawns wind up on pizzas at our house. Hell Pizza are on that adventurous foodie journey too so I was interested to see what was on offer.
Enlisting the help of some Wellington food heroes, Hell Pizza have created the “El Cabra”. The Spanish word for goat, this Mexican-inspired dish was created by Chef Martin Bosley, Panhead Custom Ales and Mexican restaurant La Boca Loca.
Hell Pizza are infamous for their naughty marketing tactics and controversial pizzas (hide your rabbits and your kangaroos) but this time, I feel like they’ve gone for something pretty accessible. I’ve eaten goat recently and I’ve cooked with it before and it’s really nothing to be nervous about. The flavour of the goat meat is very similar lamb – one of our country’s most prized meats. It’s a wonder why we don’t see goat on the menu more often.
Did you know that all Hell Pizzas are all free range? Their chicken comes from certified free range farms and their pork which includes their ham, bacon, salami, chorizo and pepperoni come from Harmony.
Their goat meat is free range from Hawke’s Bay and sous vide (soo-veed) in a mole (mo-lay) for 15 hours to render it very tender. Sous vide is a cooking process using air tight plastic bags in a temperature controlled water bath or steam. It’s quite an undertaking.
Their Mexican goat pizza recipe is made with Panhead stout and chocolate mole sauce, then topped with chipotle mayo, coriander, crunchy tortillas, and fresh lime. A tiny kick but this one is family friendly.
The Koala and I had this for dinner tonight. The goat meat was very tender, tasty but not overpowering and I picked the chocolate in the sauce before I read the description. Beer, meat and chocolate sound like quite a party now that I think about it. The best part of this pizza were the blue and yellow tortillas which were still crispy after my mini photoshoot. This pizza is rich with the chipotle mayo and stout chocolate mole so the side salad I whipped up got along just fine. The fresh lime was a nice touch too.
If you’ve never tried goat before, this could well be the gateway dish.
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