Posted by: acooksca | 07/06/2012

Citrus Marinated Goat Salad

Citrus Marinated Goat Salad

Citrus Marinated Goat Salad

In the hills of North Vietnam goats roam freely to browse on the verdant vegetation. Their meat is tough and gamey. To keep it tender, thin slices of meat are quickly poached in a ginger broth then marinated in lime juice. Poaching isn’t necessary with the mild flavored, tender market goats in theU.S.A quick stir fry is a better method to maintain the flavor and texture of the meat in this recipe.

The other ingredients balance brightness, richness, toastiness…all important to the whole so don’t leave anything out.

Yield: 4 appetizer portions
8-oz tender goat, such as rib chop or steak, sinews and fat removed
2 tablespoons peanut oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh ginger
3 tablespoons fresh lime juice (2 medium)
1 small shallot, thinly sliced
1 teaspoon salt
1 ½ tsp. sugar
½ cup cilantro leaves
½ cup Vietnamese mint leaves (or regular mint leaves)
2 tablespoons toasted sesame seeds
½ cup crushed roasted peanuts
4 large butter lettuce leaves, whole as a lettuce cup

Drizzle Sauce

¼ cup hoisin sauce
1 small fresh chili, finely sliced
1 tablespoon toasted sesame oil
Juice of one fresh lime

Slice the goat into thin strips (you can freeze the meat for 20-30 minutes to make it easier to slice). Heat a small non stick fry pan over medium high. When hot, swirl the oil to cover the bottom and add the garlic and ginger. Cook 1 minute. Lay the strips of meat in the pan and let cook without stirring for 1 minute, until lightly browned. Remove the pan from the heat, flip the meat strips over and let cool for a few minutes. Remove goat and browned bits to a medium bowl and toss with lime juice, shallot, salt and sugar to coat well.

Place a lettuce leaf on each of four salad plates. Make the drizzle sauce. Add the cilantro, mint, sesame seeds and peanuts to the goat and gently toss. Portion the salad onto the 4 lettuce leaves. Serve at once (so the herbs don’t wilt.) At the table drizzle with sauce and form a roll to eat by hand.


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