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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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Roast bream with orange and radicchio


You'll need

1 tbsp olive oil 8 (about 110 gm each) bream fillets   Orange and radicchio 1 orange, strained juice only 1 tbsp red wine vinegar 2 tbsp extra-virgin olive oil 2 heads of radicchio, tough outer leaves removed, inner heart cut into wedges 2 oranges, peeled and thinly sliced, widthways 75 gm (1/3 cup) large whole black olives, such as manzanilla

Method

  • 01
  • Preheat oven to 200C. Heat olive oil in a large frying pan over high heat, fry bream fillets skin-side down until golden (2-3 minutes), turn and place on an oven tray and roast until cooked through (about 2-4 minutes), remove, cover with foil, and keep warm.
  • 02
  • Meanwhile, for orange and radicchio, combine orange juice, red wine vinegar and half the olive oil in a bowl. Heat remaining olive oil in a frying pan, add radicchio and cook until it starts to wilt (2-3 minutes). Add orange juice mixture, orange slices and olives, and cook until warmed through. Season to taste with sea salt and freshly ground black pepper and serve immediately with fish.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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