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Jamaican goat curry

"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."

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Eugenio Maiale: Cicerchiata


You'll need

500 gm plain flour, plus extra for dusting 5 eggs 60 gm caster sugar 100 ml olive oil For deep-frying: sunflower oil   Honey syrup 350 gm honey, preferably wildflower 100 gm natural almonds, roasted and coarsely chopped 2 lemons, finely grated rind only 1 tsp finely ground cinnamon

Method

  • 01
  • Place flour on a work surface and make a well in the centre. Add eggs, sugar and olive oil and mix in flour from sides with a fork until a dough forms, then knead by hand until dough is elastic (4-5 minutes). Alternatively, mix dough in food processor. Place in a bowl, cover with plastic wrap, set aside at room temperature for 1 hour.
  • 02
  • Preheat sunflower oil in a deep-fryer or deep-sided saucepan to 175C. Divide dough into five pieces. Working with one piece at a time, and keeping remaining pieces covered with plastic wrap, roll out to 1cm thick, cut into 1cm-wide strips. Roll each strip by hand to form a 1cm-diameter log. Cut each log into 1cm pieces, transfer to a lightly floured tray. Sprinkle with extra flour, repeat with remaining dough.
  • 03
  • Deep-fry dough in batches until golden (3-5 minutes). Remove with a metal slotted spoon, drain on absorbent paper, repeat with remaining dough.
  • 04
  • Meanwhile, for honey syrup, bring honey to the boil in a large saucepan, simmer over low heat until fragrant (5 minutes; be careful not to burn honey). Remove from heat, add almonds, lemon rind and cinnamon, stir through dough balls, then spoon mixture into a lightly oiled 3-litre-capacity heatproof wreath mould (see note). Press down with a wet spoon. Set overnight in refrigerator, then turn cicerchiata out on a platter and serve. Cicerchiata will keep in an airtight container at room temperature for 4 days.
Note Alternatively, you can use an oiled stainless-steel bowl with an oiled upturned glass in the centre.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Low-alcohol and slightly fizzy Moscato d’Asti.

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