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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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Salade Lyonnaise


You'll need

4 eggs (see note) 80 ml (1/3 cup) olive oil 300 gm piece of bacon, cut into lardons 1 clove of garlic, bruised 2 tbsp white wine vinegar 2 cups loosely packed frisèe 1 cup loosely packed chervil sprigs 1 witlof, leaves separated ¼ cup thinly sliced chives   Croûtons To taste: clarified butter 12 1cm-thick slices of baguette

Method

  • 01
  • For croûtons, heat clarified butter in a frying pan over medium-high heat and cook bread in batches for 1-2 minutes each side or until golden, then drain on absorbent paper and, when cool enough to handle, break into rough pieces and place in large bowl.
  • 02
  • Poach eggs in a saucepan of simmering salted water for 3-4 minutes for soft (or until cooked to your liking), drain and keep warm.
  • 03
  • Heat 1 tbsp olive oil in a frying pan over medium high heat, add bacon and garlic and cook for 3-4 minutes or until bacon is crisp, then, using a slotted spoon, remove bacon and add to croûtons, discarding garlic.
  • 04
  • Add remaining oil and vinegar to the pan, mix to combine and season to taste with sea salt and freshly ground white pepper, then remove from heat.
  • 05
  • Add frisèe, chervil, witlof and 2 tbsp chives to croûtons and bacon, drizzle with a little warm vinaigrette and toss to combine. Divide among plates, top each with a poached egg, scatter with remaining chives and drizzle with remaining dressing. Serve immediately.

Note For poaching, eggs should be as fresh as possible. Fresh eggs will lie on their sides, not float, when placed in a bowl of cold water.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Cru Beaujolais from near Lyon – light, fruity red gamay.

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