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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."

Soba noodles with Chinese cabbage, cucumber and young ginger


You'll need

180 gm soba noodles ½ Chinese cabbage, shredded 5 gm (1cm) piece of young ginger, finely grated 1 telegraph cucumber, cut into julienne   Ponzu and sesame dressing 60 ml (¼ cup) tamari soy sauce 3 tsp each mirin and rice wine vinegar 3 tsp bonito flakes 1 tbsp lemon juice, or to taste 2 tsp sesame oil 3 tsp tahini, or to taste

Method

  • 01
  • For ponzu and sesame dressing (see note), combine tamari, mirin, vinegar and bonito in a small saucepan. Bring to a simmer, remove from heat and set aside to cool (5-10 minutes). Strain through a fine sieve (discard solids), stir through remaining ingredients, set aside.
  • 02
  • Meanwhile, cook soba noodles in a saucepan of boiling salted water until just tender (3-5 minutes), drain and refresh under cold running water, then drain well.
  • 03
  • Arrange cabbage on a platter. Combine soba noodles, ginger and dressing in a bowl, toss well to combine and place on top of the cabbage, then scatter over cucumber, spring onion and sesame seeds and serve.
Note Ponzu sauce is available ready-made from Japanese grocers. Substitute 90ml of bottled ponzu if desired, combining it with the sesame oil and tahini to make the dressing.

This recipe is from the September 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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