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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."

Pea and mint risotto


You'll need

60 ml (¼ cup) olive oil 1 onion, finely chopped 2 cloves of garlic, thinly sliced 200 gm (1 cup) unrefined vialone nano rice (see note) 1 litre (4 cups) warm chicken stock 120 gm (1 cup) frozen baby peas ¼ cup mint leaves (loosely packed) To serve: finely grated parmesan

Method

  • 01
  • Heat olive oil in a large saucepan, add onion and garlic and sauté over low heat for 8 minutes or until onion is soft and translucent.
  • 02
  • Add rice and sauté over medium heat for 5 minutes, then add a little chicken stock and stir until absorbed, continuing to add stock and stirring until rice is al dente, then add peas and mint and cook for 2 minutes or until peas are tender. Season to taste with sea salt and freshly ground black pepper. Scatter risotto with parmesan and serve immediately.

Note Unrefined rice is risotto rice that has not been completely polished. This gives the risotto a lovely nutty flavour and prevents it becoming too creamy. It is available from select delicatessens. If unavailable, standard risotto rices make a fine substitute.


At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

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