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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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Char-grilled wagyu tri-tip with Jerusalem artichokes and olive oil and soft-herb hollandaise


You'll need

  Wagyu 12 Jerusalem artichokes (about 800gm), scrubbed For drizzling: olive oil 1 wagyu tri-tip (about 800gm), trimmed and cut into 4 steaks To serve: steamed broccolini, optional   Olive oil and soft-herb hollandaise ¼ cup white wine vinegar 8 white peppercorns, crushed 1 cup light olive oil 2 egg yolks To taste: cayenne 1-2 tsp lemon juice, to taste 1 sprig of French tarragon, leaves picked, finely chopped 2 sprigs of flat-leaf parsley, leaves picked, finely chopped 6 sprigs of chervil, leaves picked, finely chopped ½ small bunch of chives, finely chopped

Method

  • 01
  • Place artichokes in a roasting pan, drizzle with oil, season to taste with sea salt and freshly ground white pepper and roast at 180C for 15-20 minutes or until golden and tender. Keep warm, then cut in half just before serving.
  • 02
  • Meanwhile, for olive oil and soft-herb hollandaise, place vinegar and peppercorns in a small saucepan and simmer over low heat until reduced, then strain and discard solids. Place oil in a saucepan and cook over low heat until just warm (do not overheat). Place egg yolks, strained vinegar mixture and 2 tbsp water in a heatproof bowl over a saucepan of simmering water and whisk over low heat until mixture has tripled in volume and holds a trail. Whisking continuously, slowly add warm oil to egg mixture and whisk until emulsified, then remove from heat and season to taste with sea salt and cayenne; keep warm. Just before serving, stir in lemon juice and herbs.
  • 03
  • Meanwhile, lightly brush beef with oil, season to taste, then char-grill or barbecue for 5 minutes, each side, for medium rare. Remove from heat and stand for 10 minutes in a warm place to rest.
  • 04
  • Cut each piece of beef, against the grain, into 3 thick slices, place on warm plates and sprinkle with a little sea salt, then divide artichokes among plates. Serve immediately, with olive oil and soft-herb hollandaise and steamed broccolini passed separately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2002 Russet Ridge Cabernet Shiraz Merlot.

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