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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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Apple and rosemary jelly


This recipe makes about 2 cups of jelly.

You'll need

7 (about 1.3 kg) Granny Smith apples, peeled, cored and sliced 2 lemons, juice only, seeds reserved 450 gm caster sugar 2 tbsp rosemary leaves

Method

  • 01
  • Combine apples, lemon juice and seeds in a large saucepan. Cover with 1 litre water, bring to boil over medium heat, then reduce heat to low and simmer for 1 hour.
  • 02
  • Transfer mixture to a muslin-lined fine sieve and strain into a bowl, discarding pulp. This should yield about 2 cups of liquid.
  • 03
  • Combine liquid and sugar in a large saucepan and bring to the boil, stirring to dissolve sugar and cook for 15-20 minutes. Test whether jelly is set. If not, return to heat and test after 5 minutes. Remove from heat, stand for 10 minutes, then skim scum from surface. Add rosemary and ladle into clean, dry jars. Seal lids, invert jars for 2 minutes, then turn upright and cool completely. Store in the refrigerator for up to 3 weeks.

Note Serve with roast suckling pig.


At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Featured in

Nov 2007

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