A Year In Redwood

We like goat meat in this house.  So when Lorna over at Irish Farmerette said she was sending some goats off to goat heaven a couple of weeks back, and wondered if anyone was interested in taking the meat….. well, we jumped at the chance.

A deal was struck….. a swap of pork/bacon for some goat meat.  What’s not to love about bartering?

Mona and The Chef at Wise Words took the third goat… and it is Mona that has now created the brand 🙂 ‘Garrendenny Goat’…. love the name!

Lorna was having difficulty locating a butcher to do the ‘deed’.  We asked our friendly butcher who stepped into the breach.  Clive butchered up the 3 goats according to everyone’s specification = happy goat meat eaters!  As Clive is close to use we acted as the central distribution centre for Garrendenny Goat.  One goat was delivered over to Galway.  Lorna and the lovely Kate and Will, called to collect theirs and to take away some pork.

There was lots of messaging back and forth about how and when we would all be cooking up our goat.

We waited for St. Patrick’s Day.  A lovely loin of goat was cooked up on the Big Green Egg and served quite traditionally really.

However…..

There were leftovers……

I had told Lorna that I had cooked the Hugh Fernely Wittingstall goat curry before and it is delicious, but that one requires marinating the meat from raw for 24 hours.

So leftovers need a little bit more imagination….

I decided Thai influence would be nice.

So here’s what I did, it is kind of adapted from Neven Maguire’s Thai Red Duck Curry.

Serves 2

Ingredients:

• Good bunch of coriander
• 1 small onion
• 1 clove of garlic
• 1 tbsp oil
• 1 tbsp Thai Red Curry paste
• 1 can (400 ml) coconut milk
• 225 ml chicken stock
• 1 tbsp fish sauce
• 1 tbsp caster sugar
• Grated rind and juice of half lemon
• Salt and pepper
• Leftover goat (it would be good with lamb too!), chopped into bite size pieces.

Method:

Save a bit of the coriander for garnish.

Place rest of coriander – stalks and all, chopped onion and garlic in blender and blitz down.

Heat the oil in a pan.  Add in the curry paste and cook for a minute.  Add in the coriander, onion and garlic paste with half the coconut milk.  Stir well to mix.  Add the chicken stock.  Bring to boil and cook for about 10 minutes.

Add in your leftover meat, the remaining coconut milk, fish sauce, lemon rind and juice and sugar.  Simmer for 5 to 10 minutes to heat the meat through.

Serve with some rice.

Enjoy!