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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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Paris mash


You'll need

1 kg even-sized Dutch cream, nicola or desiree potatoes, washed and unpeeled 125 ml (½ cup) milk 200 ml pouring cream 150 gm butter, at room temperature

Method

  • 01
  • Cook potatoes in a large saucepan of simmering salted water until tender, then drain. Using a tea towel to hold potatoes, peel while still warm, then pass, in batches, through a mouli or potato ricer into a large non-stick sauté pan.
  • 02
  • Meanwhile, place milk and cream in a saucepan and bring almost to the boil, then remove from heat.
  • 03
  • Stir potato over low heat, for 1 minute, add cream mixture and butter, in batches, beating with a wooden spoon until mash is smooth and fluffy, then season to taste with sea salt and freshly ground white pepper.
  • 04
  • Serve Paris mash immediately or cover closely with a round of baking paper to prevent a skin from forming and keep warm. To re-heat mash, add a little hot milk while beating constantly with a wooden spoon until heated through.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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