We’ve had one of the wettest winters in decades! Entire days of non-stop downpours.
It’s been wonderful for filling up all our water tanks and the pond, and now we have little waterfalls running through paddocks and down to the dam. Love it.
I’m not the only one loving this chance to muck around through puddles in my wellies, our dog Luna is in puppy heaven!!
I took her for a walk the other day and kept bursting out laughing as she ran in circles like a mad thing, attacking rivulets of water as if they were dangerous enemies, splashing through pond and creek as if she was the happiest creature on earth.
How I love her joyous abandon.
Although the sun is back, the weather is still chilly, so I’m relying on hearty dishes to keep us warm.
This is one of my favorite goat meat recipes, mostly because it’s so savory yet easy to make. It’s an especially good way to use up left over roast goat.
Simply fry up onions and garlic until the onion is caramelized. Add shredded goat meat, salt and pepper, and fry until meat is heated through and starting to brown. We like it by itself or served with boiled potatoes, or piled on toasted bread for a nice open-faced sandwich.
What’s the weather been like in your neck of the woods?
Shredded Goat Fry Up
2 medium onions, halved, sliced and quartered
2 Tbsp minced garlic
salt and pepper to taste (I like lots of pepper!!)
1 cup cooked, shredded goat (I use slow-roasted or slow-cooked goat)
- Heat olive oil in large saucepan over medium high heat.
- Add onions and garlic.
- Sprinkle with salt and pepper, stir to combine.
- Cook, stirring regularly, until onions are caramelized. About 10-15 minutes.
- Add goat meat and cook, stirring occasionally, until heated through and meat browns a bit. About 10 minutes.
- Serve alone or with bread as an open-faced sandwich.