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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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Kung Pao chicken

"I'm a longtime GT subscriber and fan. My fiance is obsessed with the Kung Pao chicken from Mr Wong in Sydney. He keeps trying to replicate it every time he goes near the kitchen. The results haven't been too bad, but he isn't happy with them, which means further experimentation. Would you please ask for the recipe so we can move on to something else?" Jules Clancy, Cooma, NSW REQUEST A RECIPE To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

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Angelhair pasta with herbs and lemon


You'll need

300 gm angelhair pasta (capellini) ¼ cup extra-virgin olive oil 140 gm (2 cups) fresh breadcrumbs 4 cloves of garlic, finely chopped ½ cup each (firmly packed) basil, flat-leaf parsley and chervil, coarsely chopped ¼ cup mint, coarsely chopped 2 lemon rind, cut into julienne To serve: grated Parmigiano Reggiano and baby herb salad

Method

  • 01
  • Cook pasta in boiling salted water until al dente, then drain and set aside.
  • 02
  • Meanwhile, heat olive oil in a large frying pan, add breadcrumbs and garlic and cook, stirring continuously, over medium heat for 8 minutes or until golden.
  • 03
  • Add chopped herbs and grated lemon rind to pan, stir to combine, then add pasta and toss until well combined.
  • 04
  • Serve pasta, divided among 4 shallow bowls, and topped with grated Parmigiano Reggiano.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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