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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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Pennone with broccoli, anchovy and saffron


You'll need

300 gm pennone giganti or other short pasta 200 gm broccoli florets 2 tsp olive oil 1 onion, finely chopped 2 cloves of garlic, finely sliced 300 ml pouring cream 1 tsp firmly packed saffron, dry roasted 5 anchovy fillets To serve: finely grated parmesan

Method

  • 01
  • Cook pennone in boiling salted water for 8 minutes, or until al dente, then drain. Cook broccoli in boiling salted water for 3 minutes, drain, refresh in cold water and drain again.
  • 02
  • Heat olive oil in a large frying pan, add onion and garlic and cook over low-medium heat for 5 minutes or until soft. Add cream and saffron and simmer until reduced by half, then add anchovies, broccoli and pennone, stir to combine and cook until warmed through and sauce is slightly thickened. Season to taste with sea salt and freshly ground black pepper. Serve immediately, sprinkled with parmesan.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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