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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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Jacket baby potatoes with mustard and garlic creme fraiche


You'll need

2 tbsp duck fat or butter 2 kg baby Nicola potatoes ½ bunch of thyme To garnish: mustard cress   Mustard and garlic crème fraîche 1 head of garlic, cloves separated 200 ml crème fraîche 1 tbsp hot English mustard

Method

  • 01
  • Preheat oven to 190C. Heat fat in a roasting pan, add potatoes, season with sea salt and freshly ground black pepper, scatter with thyme and roast for 40 minutes or until tender.
  • 02
  • For mustard and garlic crème fraîche, place garlic on an oven tray. Roast for 30 minutes or until soft. Squeeze garlic from skins, combine with crème fraîche and mustard, season to taste and stir to combine. Store in an airtight jar in the refrigerator until needed.
  • 03
  • Cut a cross at the top of each potato, squeeze base to open, top with a dollop of crème fraîche mixture and some mustard cress, and serve immediately.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2006

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