Lately my supermarket has started stocking goat meat which I am super excited about! I’m always on the look out for new and interesting proteins to add to my diet and goat is a fabulous meat to cook with. I read recently that around 80% of meat consumed in the world is goat which means that there must be some fabulous recipes out there! It is also low in cholesterol and saturated fat and high in Iron and B vitamins, all the more reason to add it to your diet.
Goat tastes similar to lamb or mutton but slightly more gamey and best paired with other strong flavors. Because of its low-fat content it is best cooked on a low heat for a long time with plenty of moisture. I personally like to put it in my slow cooker as it means I can leave it to do its thing while I get on with my day. My favorite recipe is to add some rendang paste, a cinnamon stick, some star anise, potatoes and peanuts to a leg of goat and pop it in the slow cooker for at least 12 hours. Super easy, super tasty and super cheap!
So if you have access to some fabulous goat meat I urge you to give it a try!
Being gluten free is relatively easy in Thailand if you stick to traditional food but every once in a while I crave something naughty which is why I squealed with delight when I found Veganerie. No eggs, milk, cholesterol, preservatives or gluten. This place is a haven for sensitive tummies like mine. They have a range of cookies, muffins and cakes and is easily located in the paragon food hall. Be sure to get in quick as this place is incredibly popular. I tried the strawberry shortcake which was delish considering such a limited range of ingredients they have to work with.
Wagu beef dinner plus money in your bank account? Yes it’s possible! My Partner and I love a good steak but usually a nice cut of beef is just out of our price range. That was until I came across First Light Wagu Beef at Farros.
Wagu beef has beautiful marbled fat and a rich nutty taste that makes it a pleasure to eat. At Farros you can buy skirt steak or tri-tip (bottom of the sirloin) which both make excellent steaks. I bought 1.3kg for NZD48 and portioned it into five meals which means I can feed the two of us for just under NZD10 per meal which is pretty affordable. We usually slice it up and add it to stir-frys, make philly steak sammies or pan fry it and have it with salad. To make the most of your wagu I suggest leaving it uncovered in the fridge to age for a few days.
If you would like to try some of this amazing beef I suggest going onto the first light website and checking out where your nearest store is. After all, is there anything more fabulous than Wagu?