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Fruit from our neighbour and goat from a friend
Some of a big bag of pomegranates and quince hung on our front gate by our generous neighbour. I'm cleaning and pureeing the quince. Quite a job. Quince are so tough. I peel them with a peeler, cut them in half and boil them for 10 minutes. This softens them slightly so I can core and slice them. The puree goes into the freezer in small quantities and I use it in cakes, meat dishes and add it to my oatmeal. Other quinces I may slice finely and make into preserves. My husband enjoys a few spoons of the quince preserve sometimes after a meal.
I'm cleaning one pomegranate a day and eating that by the spoonful. Fresh cool pomegranate seeds are refreshing and full of flavour
For tea today. Boiled goat. But not for me
Vegetables, carrots, onions, celery, potatoes and zucchini, are boiled in the liquid left from the meat. Then the juice is topped up, rice added along with lots of lemon juice and turned into soup. K and his friends love boiled goat soup. They are gathering for a feast tonight.
Thank goodness we have a dishwasher for those fatty plates
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'Boiled Goat' doesn't sound too appetising; I would have thought you'd treat it like Lamb. Spit roasted, it's delicious.
ReplyDeleteIt's elderly goat, like mutton. Needs to be boiled for a few hours but it's a speciality.
DeleteI don’t think boiled goat would be something I’d eat.
ReplyDeleteBut I guess it’s like a lamb soup
I do like it on a spit roast
Enjoy the company don’t work too hard
Goat is preferred by many here. It's got less fat for a start. You just have to know where it's called Ming from. it can smell of old goat.
DeleteBut at Easter a roasted goat can be tastier than lamb
Called Ming....laughing out loud. Coming from, was what should have appeared
DeleteBoiled goat appeared on every menu we saw in north Greece. Even the name doesn't appeal, but in Papigo I had a veal version of the same thing (probably neck chops) and it wasn't half bad actually. With goat, its the ming that gets those who have not eaten it before.
ReplyDeleteThe ming gets you every time unless you're a dedicated Greek. I do sample the meat with lots of salt, pepper and lemon juice. Mostly I pretend I'm a vegan
DeleteMing was right first time! It certainly has an interesting aroma.
ReplyDeleteSometimes I try it, sometimes I like it. Mostly I avoid it. The ming thing can be very overpowering. Sometimes, as I told Tigger, it's better to be vegan. Though you get more flak for that than for not eating goat.
DeleteI’ll willingly take your pomegranates (as many as you can spare) but will leave the goat all for you….or your loved ones, I’m not fussy. Well I am and by the smell of it ‘you can keep your old goat’!
ReplyDeletePomegranate gives just the right amount of crunch and colour sprinkled on top of a green salad
Lol give me a pomegranate everytime
DeleteYou always take us on your Greek adventures with your food and drink posts LA.
ReplyDeleteLots of food adventures here that's for sure
ReplyDeleteI've only tried goat once and sadly it was tough as old boots, maybe it was the way it had been cooked.
ReplyDeleteI doubt I would ever enjoy goat. The only time I had lamb stew, I really felt sick after a few bites. My husband likes quince (a bit, on toast), and I love pomegranate. Our church brought some truly huge ones from a monastery in Arizona. They were so good!
ReplyDeleteHi, I really enjoyed reading your post, and hope to read more. thank you so much for sharing this informative blog.
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