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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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Hazelnut, fig and coffee syrup cake


Hazelnuts, figs and coffee are a union of flavours that work so well together. For best results, make this cake on the day of serving.

You'll need

250 gm (1 1/3 cups) hazelnuts 200 gm (1¼ cups) pure icing sugar 250 gm butter, at room temperature 6 eggs 110 gm self-raising flour, sifted   Fig and coffee syrup 200 gm dried figs 60 ml (¼ cup) amaretto 125 ml (½ cup) strong espresso coffee 110 gm (½ cup) caster sugar

Method

  • 01
  • For fig and coffee syrup, combine ingredients in a small saucepan, bring to the boil, then simmer over medium heat for 6-8 minutes or until syrupy. Cool and set aside.
  • 02
  • Preheat oven to 200C. In a food processor, process hazelnuts for 1 minute or until finely ground, add icing sugar and process for another 20 seconds. Using an electric mixer, beat butter for 2-3 minutes or until pale and creamy, add hazelnut mixture and beat for another minute. Add eggs, one at a time, beating between each addition to incorporate, then add flour and beat until combined. Spoon cake batter into a greased and baking paper-lined 19cm x 26cm oval cake pan and tap pan on bench to level. Bake in centre of oven for 30 minutes or until a skewer inserted withdraws clean, then cool cake in pan on a wire rack until room temperature.
  • 03
  • To serve, invert cake onto a wire rack, then invert again onto a platter. Remove half of the figs from syrup, arrange on top of cake and drizzle cake with half of the syrup. Serve with remaining figs and syrup to the side.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2007

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