reassurred…

Not particularly assured when seeing a small slug casually amble out of the kitchen sink after washing spinach for dinner and then using it all in the cooking… Did you have a friend oh slug, did you?…did you?

Reassured to find there wasn’t a whole lot of guilt at all about opening up a friends packet of marzipan chocolate she had given me, propping it up on my chest, while laying down to read awhile, before the afternoon rush… Was rather lovely actually.

Feeling far from assured when listening to someone make comments to you that feel less than polite, to smile awkwardly, walk away and wonder how people can be so rude and thoughtless…

Reassured, when Little Monkey rides his much anticipated first horse and then falls off after it bolts when a kid behind it waves a huge stick, has one minute of a cuddle and then gets back on…. Heart. In. Mouth. (Double. Hip. Spica. Cast!)

Not at all assured the first time I cut into a blood orange when I was a teenager. There was obviously something really wrong with it… Thank I goodness I learnt the ways of the blood orange…Happy blood orange season.

Reassured to find that the Goat Curry I had made was a really big pot full and would feed us for several days, and it was delicious…now, if only The Monkeys thought so.

*******

What have you been reassured by lately?

Goat Curry

In a large pot add

a good slurp of vegetable oil and your spices

2 tsp turmeric

2 tsp cumin

2 tsp coriander

2 tsp brown mustard seeds

1 tsp cardamom

1 large knob of fresh diced ginger

1 large diced onion

Fry until fragrant for a few minutes and then add your goat meat, (I used 2 shanks, as I didn’t want it particularly meaty). Fry until meat is well coated.

Then add 800mls canned tomatoes, and rinse then can out with another 400mls of water. Then add a large diced eggplant, ( or other vegetables). A small handful of kaffir lime leaves. Cover and simmer for about an hour.

Then add 400mls of coconut milk, season to taste and simmer for a further hour or so. Or until meat comes away from the bone, (or if using regular diced meat, until it becomes soft and tender.)

Serve with basmati rice and a dollop of natural yogurt.

Free range Goat

Goat meat. What to make of it? What to do with it?…

I have been curious about this meat for quite some time now. Even though it’s the most widely eaten meat in the world it’s not much eaten here in Australia. I think I may have eaten it once about 10 years ago in a Nepalese restaurant but that has been it.

So why the curiosity? I have been playing around with different meats. Organic, free range, locally produced, environmentally best options etc etc. Even though I couldn’t care less whether I ate meat ever again, everyone else in our family thoroughly enjoys it. So to keep meal times flowing, I cook the beasts.

In different circumstances I like to think that I would be able to rear my own animals and then either butcher them my self or take them to an abattoir to be slaughtered. However I’m not in that position at the moment so who knows how that would go down when it came to crunch time. (I think I could walk my talk though).

Free range chicken and organic beef sausages are staples with us here. They are easy and it keeps the monkeys happy. I tried to do kangaroo sausages once and am still traumatised by the whole ordeal. It’s a lean meat, with high levels of protein, and is also a natural wild meat- so not the environmental problems that can be associated with domestically bred animals…. it’s just not for this city hippy farm girl.

I tried so hard to like it. All I can liken it to is…

um…… lets just say it has a very unique taste, that may not be for everyone. If you can eat the stuff- good on you.

However I digress. It was goat I was talking about.

So. I was at some farmers markets and saw a stall for some locally produced free range goat meat. It was the first time they had run the stall, so it would be good see how they do down the track. The stall was certainly getting some attention and a lot of people were trying the different goat dishes that they had for samples. I bought some and away we went.

One Goat Curry later served with Basmati rice and steamed vegetables. The verdict….

Delicious! Everyone really enjoyed it. The meat was soft and tender. There wasn’t an over powering meaty taste. The older monkey said ” I like the chicken, but not the curry”. After I had explained it was goat. (He’s 4 though, if it doesn’t involve pizza, or hommus and capsicum then dinner needs some encouragement.)

Two things to remember when cooking goat.

1/ Cook it at a low temperature- as there is not much fat in the meat it can loose moisture and toughen up quickly if cooked at high temperatures.

2/ Cook the meat with moisture- enhances flavours and increases tenderness.

Will I cook it again?

Sure will.