Slow cooked spicy goat curry

We love buying direct from growers and producers (food tastes better when I know there's no middle-man fingerprints on it), and it's even better when it's local.  We recently discovered there's a purveyor of fine goat meat at our local farmers market, and bought a frozen shoulder (2.5kg was about $35). After defrosting in the fridge for about 3 days (yes, really, it was a huge piece of meat), I vaguely followed Matt Moran's recipe below, and made a huge curry! http://www.dailytelegraph.com.au/entertainment/matt-morans-spicy-slow-cooked-goat-curry/news-story/f7c0d9e816484f85208cddb25dc9eb61 Last time I made this, I only had half the amount of goat the recipe called for, but kept all other ingredients as per recipe. It was the right amount of sauce, so I decided this time I would triple all ingredients to go with my 2.5kg goat. It was a good choice.  Mr Moran's recipe suggests chopping the goat into small pieces, this wasn't possible with the bony cut I had, I hacked off a couple of large bits, but mostly left it whole. This obviously makes the cooking time longer, adapt to suit the cut of meat you have.  The other major change I made was instead of cooking on stovetop as per step 6, I transferred to a slow oven (150degcelcius) and left it there for about 5-6 hours. Check, turn, stir regularly. It's ready when it's falling off the bones.  I cooked mine in a cast iron pot like this http://www.everten.com.au/chasseur-riviera-blue-round-french-oven-24cm-3-8l.html - great for stove to oven dishes.  Hubby had his with rice, I ate mine with steamed greens. Choose your own adventure! 

Pesto Zoodles

Our garden is overflowing with zucchini and pattypan squash at the moment. Mid week dinner success. Simple food and oh so awesome! Had to share.

Handfuls of fresh basil, flat parsley, rocquette, almonds and walnuts, garlic clove - blitz in food processor til well chopped.  Add grated parmesan, lemon juice (about half lemon), olive oil, fresh chilli, pepper and salt to taste. Blitz again. Using a vegetable peeler, cut ribbons of zucchini and/or pattypan squash (I used about half/half). Into hot wok add olive oil, then zucc/squash, followed by pesto. Stir fry for 1-2 minutes... serve with olive oil or butter. Enjoy xx