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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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Wagyu tataki with mizuna salad


You'll need

500 gm piece of wagyu tri-tip (point of the rump), at room temperature 1½ tsp shichimi togarashi (Japanese seven-spice mixture) 1 tsp grapeseed oil or olive oil 1 small (about 400gm) daikon (white radish) 2 Lebanese cucumbers 50 gm (4 cups) mixed Asian greens and herbs, including mizuna, tatsoi and coriander 1½ tbsp sesame seeds, toasted 2 tbsp lemon juice 1 tbsp rice vinegar 1 tbsp shoyu (Japanese soy sauce) ¾ tsp caster sugar ¼ tsp finely grated ginger ½ tsp sesame oil

Method

  • 01
  • Place steak on a plate, sprinkle all over with shichimi togarashi, then rub with 1 tsp grapeseed oil. Heat a large, heavy-based frying pan over medium heat and cook steak for 10 minutes, turning about 4 times or until well browned but rare in the middle, or until cooked to your liking. Remove from pan, wrap in foil and leave for 20 minutes.
  • 02
  • Meanwhile, using a vegetable peeler, peel wide ribbons from daikon and cucumbers and combine in a bowl with mixed Asian greens and sesame seeds. Place remaining ingredients and 2 tsp grapeseed oil in a small jug and whisk to combine. Pour over salad, toss to combine, then divide among 4 bowls.
  • 03
  • Cut steak into thin slices and divide among salads, then serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Young, full-flavoured New Zealand pinot noir with spicy complexity.

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