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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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Baci di dama (ladies’ kisses)


You'll need

105 gm (¾ cup) hazelnuts, roasted and peeled 160 gm (1 cup) pure icing sugar 125 gm softened butter 1 orange, finely grated rind only 1 vanilla bean, scraped seeds only 150 gm (1 cup) plain flour   Chocolate filling 150 gm dark chocolate (60% cocoa solids), coarsely chopped 25 gm butter 25 ml pouring cream

Method

  • 01
  • Preheat oven to 180C. Using a food processor, process hazelnuts and icing sugar until nuts are finely ground.
  • 02
  • Using an electric mixer fitted with a paddle, beat butter, rind, vanilla seeds, hazelnut mixture and a large pinch of salt until creamy, then add flour, stirring until just combined (do not overmix).
  • 03
  • Roll half-teaspoon of dough into balls and arrange about 6cm apart on baking paper-lined oven trays. Bake one tray at a time in centre of oven until golden (12-15 minutes), then cool on trays over a wire rack. Repeat with remaining biscuits.
  • 04
  • For chocolate filling, combine chocolate, butter and cream in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until melted. Stir until glossy and smooth, then cool to room temperature.
  • 05
  • Spread half-teaspoon of chocolate filling onto the flat side of half the biscuits (you may have a little filling left over), then sandwich with remaining biscuits, pressing lightly together to seal. Biscuits will keep in refrigerator in an airtight container for up to 1 week. Bring to room temperature before serving.

At A Glance

  • Serves 24 people
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At A Glance

  • Serves 24 people

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