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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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Rabbit and pistachio terrine


A terrine may seem daunting but really is worth the effort. It can be made a week in advance.

You'll need

2 farmed white rabbits (about 1.2kg each), boned (see note) 200 gm pork belly, coarsely minced 200 gm veal shoulder, coarsely minced 100 gm pork fat, cut into 1cm dice and blanched 150 gm pistachios, blanched and peeled 1 tbsp olive oil 1 onion, finely chopped 1 clove garlic, crushed ½ bunch thyme, leaves picked 500 gm thinly sliced smoked streaky bacon To serve: gherkins and crusty bread

Method

  • 01
  • Set aside rabbit loins and cut leg meat into 1cm dice and combine with pork, veal, pork fat and pistachios in a large bowl and set aside.
  • 02
  • Heat olive oil in a saucepan over low-medium heat, add onion and garlic and cook for 5 minutes or until translucent. Add thyme and remove from heat. Cool slightly, add to meat mixture and mix to combine. Season with sea salt and freshly ground white pepper.
  • 03
  • Preheat oven to 150C. Line a 11cm x 30cm, 2-litre capacity terrine mould with bacon, overlapping each slice and allowing slices to overhang edge by about 4cm. Place one-third of the meat mixture in the terrine, then place two loins on top and repeat. Fill mould with remaining meat mixture and fold over bacon to enclose. Cover with foil and place in a paper towel-lined roasting tray. Pour in enough hot water to come halfway up sides of mould and cook for 1 hour 45 minutes. Cool at room temperature for 1 hour, then refrigerate overnight, using weights to press the terrine.
  • 04
  • To serve, dip terrine mould in hot water for 2-3 minutes, remove foil and invert onto a chopping board. Slice and serve at room temperature with gherkins and crusty bread.

Note Rabbit is available from most butchers but may need to be ordered in advance. Ask your butcher to bone the rabbit for you.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Jul 2007

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