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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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Hot and sour soup


"This is surely one of the most recognisable dishes in China and is known everywhere in the West. This classic probably had its roots in Beijing, though it is claimed by Sichuan and Hunan as well. It originally called for chicken's or duck's blood but I must confess that I'm quite happy to do without. The heat of the soup relies not so much on chilli but black pepper instead" - Tony Tan

You'll need

150 gm lean pork or chicken, julienned 1.5 litres chicken stock 1 clove of garlic, bruised 2 cm piece ginger, bruised 5 dried Chinese mushrooms, soaked in hot water for 10 minutes until soft, drained, stems removed and julienned 2 tbsp dried cloud ear mushrooms, soaked in hot water for 5 minutes until soft, drained, hard ends trimmed and torn into small pieces 30 gm lily buds (golden needles, see note), soaked in hot water for 20 minutes, drained, hard ends trimmed and halved, optional ¼ cup Sichuan preserved vegetable (see note), julienned ¾ tsp granulated sugar, to taste 1 tbsp light soy sauce 1 tbsp dark soy sauce 200 gm beancurd, cut into 1.5cm pieces 2 tbsp cornflour combined with 1/3 cup water 2 eggs, lightly beaten 1/3 cup Chinkiang vinegar (see note), or to taste 2 tsp sesame oil 1 green onion, finely sliced   Marinade 1 tsp dark soy sauce 1 tsp Shaoxing rice wine 1½ tsp cornflour combined with 1 tbsp water

Method

  • 01
  • Combine pork (or chicken), marinade ingredients, ½ tsp freshly ground black pepper and a pinch of salt in a bowl, stand for at least 10 minutes to absorb flavours.
  • 02
  • Place stock, garlic and ginger in a saucepan, cover, and bring to a boil over high heat, then add mushrooms, lily buds, preserved vegetable, sugar and soy sauces, and season to taste with sea salt and freshly ground black pepper. Bring to the boil and add pork, separating using a fork, then add beancurd, return to the boil and slowly stir in cornflour mixture. Slowly bring back to the boil, pour in eggs, stirring continuously using chopsticks or a fork, reduce heat to low and let eggs set for 30 seconds. Stir in vinegar and season with freshly ground black pepper, then add sesame oil and green onion and serve immediately.

Note Sichuan preserved vegetable (called zhacai in Mandarin or ja choy in Cantonese) is often sold in cans or plastic bags or in refrigerated counters in Chinese grocers. Made from the stems of a variety of mustard green, it is brined, then pickled in chilli powder. It is best to rinse off the excess chilli and salt before use. Chinkiang vinegar is a fragrant black vinegar made from glutinous rice, water and salt, from Jiangsu Province. Gold Plum Chinkiang vinegar is one of the best. Lily buds (golden needles) are dried unopened flowers of yellow and orange day lilies. The Chinese call them 'golden needles' because they are thin and yellow in colour. They are sold in plastic packets.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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