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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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Casarecce with sweet and sour broccoli rabe


You'll need

300 gm casarecce or orrechiette ¼ cup olive oil 2 onions, thinly sliced 3 cloves of garlic, thinly sliced 6 anchovies, coarsely chopped 1 tsp caster sugar 1 tbsp sultanas 2 tsp white wine vinegar 350 gm broccoli rabe, trimmed and coarsely chopped 40 gm (¼ cup) pinenuts, roasted To serve: grated pecorino, optional

Method

  • 01
  • Cook pasta in boiling salted water until al dente. Meanwhile, heat oil in a large frying pan, add onions and cook over medium heat for 3 minutes or until soft, then add garlic and anchovies and cook, stirring occasionally, for another 3 minutes or until anchovies dissolve. Sprinkle over sugar, add sultanas and vinegar, stir and cook for 2 minutes or until sultanas are plump. Add broccoli rabe and pinenuts, then cook for 3 minutes or until rabe wilts.
  • 02
  • Drain cooked pasta, then add to broccoli rabe in pan and cook, stirring, for 2 minutes or until well combined. Season to taste with salt and black pepper and serve immediately, with pecorino passed separately, if using.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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