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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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Torn tomato salad with goat’s cheese


You'll need

8 vine-ripened tomatoes 400 gm cherry tomatoes 2 golden shallots, thinly sliced 2 tbsp sherry vinegar 80 ml (1/3 cup) extra virgin olive oil 1 tsp white sugar 160 gm mature goat’s cheese

Method

  • 01
  • Place a sieve over a large bowl to catch juices and, using your hands, coarsely tear vine-ripened tomatoes into large pieces. Squash cherry tomatoes between your fingers and add to sieve. Scatter with 2 tsp sea salt and stand for 20 minutes, then pour juices into a small saucepan, add shallot and simmer over medium heat for 5 minutes or until reduced to 2 tbsp. Add sherry vinegar, olive oil and sugar and season to taste with sea salt and freshly ground black pepper.
  • 02
  • Transfer tomatoes to a serving bowl or platter and drizzle with dressing. Thinly slice mature goat’s cheese, scatter over tomatoes and serve immediately.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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