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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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Classic Australian recipes

From barbecued prawns and party pies to lamingtons and Pavlova, these are ten Australian classics you can really sink your teeth into.

Garlic and rosemary prawns with white beans


You'll need

60 ml (¼ cup) extra-virgin olive oil 6 cloves garlic, thinly sliced 2 tbsp coarsely chopped rosemary 20 (about 1kg) medium green prawns, peeled, tails intact and veins removed 2 400gm cans butter beans, drained and rinsed 100 gm roasted red capsicum, cut into 1cm thick slices (see note) 2 lemons, finely grated rind only 1 lemon, juice only 50 gm (about 1 bunch) watercress sprigs To serve: lemon wedges

Method

  • 01
  • Heat olive oil in a frying pan over medium heat, add garlic and rosemary and cook gently for 2 minutes or until just starting to colour. Add prawns and cook, turning occasionally for 3 minutes or until they change colour and are just cooked, then add beans, capsicum and lemon rind, stir to combine and cook for 2 minutes or until heated through. Remove from heat, add lemon juice and watercress sprigs, toss to combine and season to taste with sea salt and freshly ground black pepper. Serve with lemon wedges.
Note You can use marinated roast capsicum for this recipe, available from supermarkets.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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