Yes, I've tried goat in Greece, somewhere in the mountains above Volos. And I recall it as being very tasty but a tad tough.View attachment 20571
Goat Madras last night, using up the last of a batch of Madras paste that my wife had made last week. The taste was great, but the goat, even after cooking for five hours was as tough as boots.
Tagliatelle with white ragù and cinnamon
View attachment 20586
Got a friend who's been a bit down, he gets a wee bit depressed at times, anyhow he rang me yesterday and wants to see me and have a talk. So I asked him round for dinner tonight. At this stage the weather looks good so I'm doing a BBQ, sausys, meat patties and kebabs with a salad, lettuce from our garden, spring onions and radishes also. No alcohol tonight as he doesn't drink. Try to get some pics later.
Russ
Sounds good. I hope that can cheer him up.
Homemade dolmades stuffed with a lamb mix from the freezer, fresh pita and saganaki. I ended up just eating my cheese and pita wedges plus the 3 stuffed grape leaves. Did some work outside today since we are in our growing season and body is not happy about that.
View attachment 20591
Homemade dolmades stuffed with a lamb mix from the freezer, fresh pita and saganaki. I ended up just eating my cheese and pita wedges plus the 3 stuffed grape leaves. Did some work outside today since we are in our growing season and body is not happy about that.