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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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Rotolo of potato, salami and cavolo nero


You'll need

1 kg Desiree potatoes 80 ml (1/3 cup) extra-virgin olive oil 2 cloves garlic, finely chopped 250 gm baby cavolo nero ½ qty fresh pasta, rolled to 2mm thick 1 egg, lightly whisked 150 gm salami, thinly sliced 100 gm butter, coarsely chopped 1 tbsp rosemary leaves To serve: finely grated parmesan

Method

  • 01
  • Cook potatoes in boiling salted water until tender. Drain, cool slightly, peel and cut into 1.5cm pieces, drizzle with 2 tbsp olive oil and season to taste.
  • 02
  • Heat remaining olive oil in a large frying pan, add garlic and sauté for 2 minutes, add cavolo nero and cook until wilted.
  • 03
  • Cut fresh pasta into 42cm lengths, join 3 side by side by brushing long edges with egg and overlapping slightly, then press to join edges to form a single piece (approximately 38cm x 42cm).
  • 04
  • Place pasta sheet on a clean tea towel, then lay salami in a single layer leaving a 2cm border, top with potato, then cavolo nero. Starting at long edge, roll tea towel firmly to enclose pasta and filling. Secure both ends of tea towel with string, then tie at 5cm intervals.
  • 05
  • Bring a fish kettle or large, wide saucepan of salted water to the boil, place rotolo in pan and simmer gently for 20 minutes. Using tongs, remove rotolo from pan and stand on a chopping board for 5 minutes. Unwrap, trim ends, and, using a sharp knife, cut rotolo into 5cm-thick slices.
  • 06
  • Meanwhile, cook butter and rosemary in a frying pan over medium heat until dark golden, then season to taste. Place rotolo slices on plates, drizzle with butter, scatter with parmesan and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2007

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