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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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Moscato jelly and granita with grape salad


You'll need

110 gm (½ cup) white sugar 750 ml (3 cups) Moscato d’Asti (see note) 4 leaves gelatine (titanium strength), softened in cold water 200 gm each small white, red globe and muscat grapes, halved, seeds removed   Moscato granita 110 gm (½ cup) white sugar 750 ml (3 cups) Moscato d’Asti

Method

  • 01
  • For granita, combine sugar and ¼ cup water in a saucepan and stir over medium-high heat until sugar dissolves, then bring to the boil and boil for 1 minute. Combine sugar syrup and Moscato in a 1.5 litre-capacity container and freeze overnight. Using a fork, scrape into crystals, cover and freeze until required.
  • 02
  • Combine sugar and ¼ cup water in a small saucepan and stir over medium-high heat until sugar dissolves, bring to the boil and boil for 1 minute. Combine sugar syrup and Moscato in a bowl. Measure 1 cup Moscato mixture and warm in a saucepan over medium heat. Squeeze excess water from gelatine, add to pan and stir until dissolved. Add gelatine mixture to remaining Moscato mixture in bowl, then pour into a 1.5 litre-capacity bowl and refrigerate for 6 hours or until set.
  • 03
  • To serve, combine grapes in a bowl and serve with moscato jelly and granita.
Note Moscato d'Asti is a low alcohol, lightly sparkling wine made from muscat grapes.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Um, Moscato.

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