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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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Bombe Alaska with Neapolitan ice-cream


When assembling the bombe, you need to make sure the ice-creams are soft enough to work with but not melted. You'll need to begin this recipe a day ahead.

You'll need

1 litre (4 cups) pouring cream 2 vanilla beans, split and seeds scraped 16 egg yolks 400 gm caster sugar 250 gm dark chocolate (70% cocoa solids), coarsely chopped 375 gm raspberries (about 3 punnets)   Meringue 4 eggwhites 220 gm (1 cup) caster sugar 2 tbsp cornflour, sifted 2 tsp white vinegar

Method

  • 01
  • Combine half the cream, vanilla beans and vanilla seeds in a large saucepan, bring to the boil over medium-high heat. Meanwhile, whisk yolks and sugar in a large heatproof bowl until thick and pale (4-5 minutes). Pour cream mixture over yolk mixture, whisking continuously to combine, then return to a clean pan and stir continuously over low heat until mixture coats the back of a spoon thickly (10-15 minutes). Strain through a fine sieve into a bowl placed over ice, cool completely.
  • 02
  • Whisk remaining cream until soft peaks form, fold through cooled custard. Divide into thirds, freeze one-third in an ice-cream machine according to manufacturer’s instructions and freeze until required.
  • 03
  • Process raspberries in a food processor until smooth, then pass through a fine sieve to yield 250ml purée. Stir into one portion of the remaining custard, freeze in an ice-cream machine according to manufacturer’s instructions and freeze until required.
  • 04
  • Melt chocolate in a heatproof bowl over simmering water, add to remaining custard, stir to combine. Freeze in an ice-cream machine according to manufacturer’s instructions. Meanwhile, remove vanilla and raspberry ice-creams from freezer to soften slightly.
  • 05
  • Place a 2.5 litre tiffin mould (see note) in freezer until cold. Spoon large dollops of each ice-cream randomly into mould to create marbled pattern, tapping mould as you go to remove air bubbles. Smooth top, cover with plastic wrap and freeze for at least 8 hours.
  • 06
  • For meringue, whisk eggwhites in electric mixer on high speed until stiff peaks form (1-2 minutes). Gradually add sugar, whisk continuously until stiff and shiny (4-5 minutes), add cornflour and vinegar, whisk to combine.
  • 07
  • Dip mould in hot water and unmould onto a serving platter. Cover bombe with meringue using abstract stokes, ensuring there are no holes. Toast all over with a kitchen blowtorch set on medium until golden (1-2 minutes), cut into wedges, serve immediately.

Note Tiffin moulds are available from speciality cake shops such as Iced Affair.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Nov 2009

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