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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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Kung Pao chicken

"I'm a longtime GT subscriber and fan. My fiance is obsessed with the Kung Pao chicken from Mr Wong in Sydney. He keeps trying to replicate it every time he goes near the kitchen. The results haven't been too bad, but he isn't happy with them, which means further experimentation. Would you please ask for the recipe so we can move on to something else?" Jules Clancy, Cooma, NSW REQUEST A RECIPE To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

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Cassata


You will need to begin this recipe 1-2 days ahead.

You'll need

5 eggs 100 gm caster sugar ½ tsp vanilla extract 100 gm plain flour For brushing: almond liqueur, such as amaretto 2 drops green food colouring 500 gm fondant icing (see note) For dusting: icing sugar To serve: cedro, shaved with a peeler (see note) To serve: candied oranges or clementines (see note)   Ricotta filling 450 gm (2¼ cups) ricotta 120 gm caster sugar 1 tsp vanilla extract 2 tsp almond liqueur, such as amaretto 150 gm candied fruit, such as orange, cedro and pear (see note) 50 gm good-quality dark chocolate, coarsely chopped

Method

  • 01
  • Place ricotta into a muslin-lined sieve over a bowl and refrigerate overnight to drain.
  • 02
  • Preheat oven to 180C. Using an electric mixer, whisk eggs for 2 minutes, add sugar and whisk for 10 minutes or until pale and thick enough to form ribbons of mixture. Stir in vanilla, then gently fold through sifted flour. Pour mixture into a 23cm-diameter lined and greased cake pan and bake for 25 minutes or until golden and centre springs back when lightly pressed. Cool on a wire rack.
  • 03
  • For ricotta filling, process drained ricotta, discarding liquid, in a food processor until smooth. Add sugar, vanilla and almond liqueur and blend to combine, then stir through candied fruit and chocolate. Refrigerate until required.
  • 04
  • Halve cake horizontally and brush cut sides with almond liqueur. Spread ricotta mixture evenly over base and sandwich with top. Refrigerate until required.
  • 05
  • Add food colouring to fondant icing and knead to combine colouring evenly. Roll out icing to 4mm thick on an icing sugar-dusted work surface, then cut out a 30cm-diameter circle, place over cake to cover and trim excess. Refrigerate for at least 3 hours or overnight. Decorate with cedro and candied orange and serve.

Note Fondant icing is available from supermarkets. Cedro is the candied fruit of a citron tree and is available, along with other candied fruit, from Simon Johnson and David Jones Foodhalls.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2007

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