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"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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Chicken paillards with rosemary and capers


You'll need

4 chicken breast fillets (about 180gm each) 2 cloves of garlic, finely chopped 1 tbsp chopped rosemary 1 tbsp olive oil 2 tbsp salted capers, rinsed and drained 150 ml dry white wine 10 gm butter, optional To serve: roasted chat potatoes and steamed baby green beans

Method

  • 01
  • Cut each chicken breast in half horizontally, then cover with a sheet of plastic wrap and, using the flat side of a meat mallet, flatten until 5mm thick. Combine chicken, garlic, 3 tsp rosemary and 1 tbsp olive oil in a ceramic or glass bowl, season to taste, then cover and refrigerate for at least 15 minutes.
  • 02
  • Heat a heavy-based frying pan over high heat until hot, add oil to coat base and cook chicken for 2 minutes on each side, then remove and set aside. Add capers and remaining rosemary to pan and cook for 1 minute, then add wine, scraping bottom of pan to remove any cooked pieces, and simmer for 2-3 minutes or until slightly reduced and syrupy. Stir in butter, if using, and cook for another minute or until mixture thickens and is glossy. Return chicken to pan and cook for 1 minute or until warmed through.
  • 03
  • Serve chicken paillards drizzled with sauce, with roast chat potatoes and steamed baby beans to the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2005 Jacob’s Creek Reserve Chardonnay.

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