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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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Peaches poached in prosecco with peach jelly


You'll need to begin this recipe the day before.

You'll need

750 ml prosecco 330 gm (1½ cups) white sugar 1 orange, juice and zested rind only 1 vanilla bean, split and seeds scraped 6 ripe peaches 4 leaves gelatine (titanium strength), softened in cold water

Method

  • 01
  • Combine prosecco, sugar, orange juice and rind, vanilla bean and seeds and ½ cup water in a saucepan and stir over medium heat until sugar dissolves. Add peaches, cover closely with a round of baking paper and weight using a small plate. Bring just to the boil, reduce heat to low and simmer for 10 minutes or until peaches are just tender. Remove from heat, remove plate and paper and cool peaches completely in syrup, then remove from syrup and peel. Strain syrup through a fine sieve over peaches, reserving 3 cups for jelly. Store peaches covered in the refrigerator until required.
  • 02
  • Place 1 cup reserved syrup in a small saucepan and warm over medium heat. Squeeze excess water from gelatine, add gelatine to pan and stir until gelatine dissolves. Stir gelatine mixture into remaining reserved peach syrup and pour into six ½ cup-capacity dariole moulds and refrigerate overnight or until set.
  • 03
  • To serve, unmould jellies and serve with poached peaches drizzled with a little of the remaining poaching syrup.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2007

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