image description February 21, 2014

Goat Tartare

Goat Tartare

Ingredient List Print Recipe

Goat Tartare

  • 1 pound of cleaned and SUPER fresh baby goat, minced by hand
  • 1/4 cup minced scallions
  • 1/4 cup chopped oven-dried tomatoes
  • Yuzu kosho to taste
  • Slices of brioche toast for serving

Rempah (per one pound of goat meat)

  • 3 tablespoons shallots
  • 2 tablespoons curry powder
  • 1 tablespoon sesame oil
  • 1 tablespoon peanut oil
  • 1 tablespoon minced ginger
  • 2 teaspoons minced garlic
  • 1 tablespoon minced lemon grass (white mass only)
  • 4 tablespoons sake
  • 2 tablespoons soy sauce
  • 1 teaspoon minced fresh hot chile

Asian-Style Tartare

By Andrew Zimmern

I’m preparing this delicious goat tartare for an intimate dinner at Khong River House during this year’s SOBE Wine & Food Festival, where I’ll be cooking with Jason Wang of Xi’an Famous Foods and Khong’s main chef Sudarat Loasupho. More info here.

Instructions

Make the Rempah

Place the oils in a sauté pan over medium heat. Add the shallots, ginger, curry powder, garlic, lemongrass and hot chiles.

Sweat for 4 to 5 minutes until glassy and aromatic.

Add the sake and soy sauce, and cook until nearly evaporated.

Cool.

Prepare the Goat Tartare

Stir rempah mixture into 1 pound of well minced goat, in thirds, tasting as you go. When seasoned properly, fold in the minced scallions, chopped oven dried tomatoes and yuzu-koshu to taste.

Serve it on crisped little toasts of cut brioche.

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