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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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Grilled mahi mahi with baby vegetable escabeche


You'll need

¾ cup olive oil 1 tbsp mixed dried herbs such as fennel, thyme, dill and crumbled dry bay leaf 4 120gm pieces of mahi mahi or other firm white-fleshed fish fillets   Baby vegetable escabeche 8 baby artichokes 2 lemons 8 baby golden beetroot or beetroot, trimmed 4 cloves of garlic, lightly bruised 1 fresh green jalapeño chilli, seeded and cut into thin strips 2 fresh bay leaves 3 sprigs of dried oregano 3 sprigs of thyme ¼ tsp black peppercorns ¼ tsp coriander seeds 8 bulbs of baby fennel, trimmed 180 gm pearl onions 12 baby carrots (about 1 bunch), trimmed and peeled ½ cup red or white wine vinegar 250 ml dry white wine

Method

  • 01
  • Combine ¼ cup olive oil and dried herbs in a flat glass or ceramic dish, add mahi mahi and turn to coat, then cover and refrigerate for 20 minutes.
  • 02
  • For baby vegetable escabeche, snap off tough outer leaves from artichokes and trim one-third from tops. Peel and trim stems, then place in a bowl of water with juice of 1 lemon.
  • 03
  • Cook beetroot in a saucepan of simmering water for 10 minutes or until tender, drain, cool slightly, then peel.
  • 04
  • Place artichokes in a saucepan with enough water to cover, then bring to the boil and cook for 5 minutes or until tender when pierced with a knife.
  • 05
  • Heat ¼ cup olive oil in a frying pan, add garlic and cook over medium heat until fragrant. Add chilli, herbs, spices and 2 tsp salt, or to taste and stir for 1 minute or until fragrant. Add fennel, onions and carrots and cook for 3 minutes, then add cooked artichokes and beetroot, remaining olive oil, vinegar and wine and simmer for 5 minutes or until vegetables are tender.
  • 06
  • Season fish to taste with sea salt and freshly ground black pepper, then char-grill or barbecue for 4-5 minutes on each side or until just tender. Serve fish immediately with escabeche vegetables and broth.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

The explosion of slightly sour tastes in this dish call for an equally explosive young wine such as a Marlborough sauvignon blanc.

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