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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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Barbecued pork and rice stick noodle soup


You'll need

150 gm rice stick noodles 2 litres chicken stock 1 tbsp finely grated ginger 2 tbsp light soy sauce 1 tbsp dark soy sauce 3 tsp lemon juice 10 dried shiitake mushrooms, soaked in boiling water for 20 minutes 1 bunch of baby bok choy, trimmed and quartered 300 gm barbecued pork (available from Chinese barbecue shops) 6 green onions, thinly sliced on the diagonal

Method

  • 01
  • Place noodles in a large bowl, cover with boiling water and stand for 10 minutes or until soft, using a chopstick to loosen, then drain.
  • 02
  • Meanwhile, combine stock, ginger, soy sauces and lemon juice in a large saucepan. Thinly slice drained mushrooms and add to stock mixture, then simmer over medium heat for 2 minutes. Add bok choy and simmer for another minute, then add pork and half the green onions and simmer for 1-2 minutes or until heated through. Divide noodles among bowls, ladle soup over, scatter with remaining green onions and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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