Tension It’s a biting cold winter afternoon. I’m parked up in the car park of a West Dublin pub. She is late. The deal may not go down the way I had hoped. My mind is racing. “Is that the Garda (Irish police) in the blue
Until recently, getting goat meat in Ireland was near impossible. There are plenty of farmers producing excellent goat’s milk and cheese. But, goat meat, no. Thankfully, that is no longer the case with some more adventurous farmers now producing top quality goat. Some of our
“Is it not a bit tough?”, “I wouldn’t like the taste”, “The flavour might be a bit strong for me.” So were the comments when I announced I was planning to roast a leg of goat. I hate to have my cooking prejudged. It’s difficult enough to bear the postmortems. However, I am not impervious to the general mood, particularly when it tends towards the doom laden. I needed to make this goat tasty. I needed to demonstrate that I knew what I was at. I needed some inspiration. I settled on Roast Spiced Leg of Goat with Winter Vegetables. That would get them back on my side.
I’d like to be a totally trusting sort of guy. I wish, when you promise to be here at 7:30, I could believe you, even if the last time you showed up at 8:15. I wish I could believe the Nigerian prince who emails me offering me 40% of his family fortune. Sadly, life has made me a little wary. I don’t take much on faith. This Goat Rendang is a case in point. I have no faith that it “tastes better the next day”. There is no proof and I doubt there ever will be.
