Don’t be put off by the apparent oddness of this Zingy Smoked Goat with Ewe’s Milk Recipe created by Chef Chad Byrne at Danu at The Brehon in Killarney. This creative dish is sure to “smash your tastebuds” and leave you wanting more.
– 240g aged goat’s loin
– Pickled red onion x2, diced and marinated in lime juice overnight
– 1 knuckle of ginger, juiced
– Tamarind paste from 1 pod, crushed
– 2½ tbsp. olive oil
– 2½ tbsp. soya
– A few dashes of sriracha sauce
– Sea salt and freshly ground black pepper
– 25g coronations, finely chopped
– Small handful of flat leaf parsley, chopped
– Fennel, curry plant leaves
– Birch wood, cherry or blackthorn
– 120g cremed ewe’s milk cheese
– 200g radishes (preferably a mixture of round and breakfast radishes)
– 100g caster sugar
– 100ml white wine vinegar
– 125ml muscatel vinegar
– 1 star anise
– 3 brown cardamon
– 1 tsp mustard seeds
– Mini broccoli florets
– Red chard
– Asparagus, blanched and chilled and dressed for service with seasoning and olive oil
– Watercress oil (100g oil and 100g cress, blitzed up for 5 mins and strained keeping the oil, season afterwards)
– Deep fried Salsfy crisps, thinly sliced and deep fried at 160 until crispy
1. Put all the ingredients into a saucepan and slowly bring to the boil, stirring to dissolve the sugar. Let it boil for a few minutes before turning off the heat and allowing it to cool and the flavours infuse.
2. When cooled, strain into a bowl through a fine sieve and discard the spices.
3. Dice very small radishes. If you have breakfast radishes, place them all in the pickling liquid and leave to infuse while you prepare the goat. The radishes will add a really nice crunch to the goat dish.
4. Trim off any fat and sinew from the beef fillet, then finely slice the meat at an angle to get thin discs of meat.
5. Stack the discs and cut into a fine dice. In a large bowl, combine all the remaining ingredients to make the tartare dressing for the meat. Stir well, then add the diced beef and mix well. Tase a little and adjust the seasoning with a little more salt and pepper, if necessary.
6. Burn a log of birch wood and put in a tray whilst smoking. Add the goat in a bowl and cover for 3 minutes until the goat is gently infused.
7. Plate up, serve and let your tastebuds thank you.
Currently the Executive Head Chef at Danú Restaurant in The Brehon, Killarney, Chef Chad Byrne has extensive experience working in renowned establishments such as the Michelin Star restaurant Ristorante Semplice in London, the five star Heritage Golf & Spa Resort in Killenard, The Killarney Park Hotel and The Clarence and Merrion Hotel in Dublin.
Chad was awarded Irish Gastro Chef of the Year in 2012 along with a Gold Medal from Chef Ireland 2012 and has also represented Ireland in the culinary Olympics in Errfurt Germany. Danú Restaurant holds 2 AA Rosettes and Chad runs the kitchen with the ethos of food, focus and fun.