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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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Chestnut mushroom and prawn noodle soup


You'll need

375 gm fresh thin egg noodles 300 gm medium green prawns, peeled, veins removed, tails intact 2 bunches baby bok choy, bases trimmed and leaves separated 1.2 litres chicken stock 100 gm chestnut mushrooms To serve: sesame oil

Method

  • 01
  • Cook noodles in a large saucepan of boiling water for 2 minutes, drain and refresh under cold running water.
  • 02
  • Blanch prawns in a separate saucepan of boiling water for 10 seconds, then transfer to an absorbent paper-lined plate to drain. Add bok choy to water and blanch for 20 seconds, then drain and refresh under cold running water.
  • 03
  • Bring chicken stock to the boil in a large saucepan, add noodles to warm through, then divide noodles between bowls. Add prawns and mushrooms to chicken stock and cook for 2 minutes, then add bok choy and stir. Arrange prawns, mushrooms and bok choy over noodles, then ladle over chicken stock and serve immediately with a few drops of sesame oil.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2007

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