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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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Kung Pao chicken

"I'm a longtime GT subscriber and fan. My fiance is obsessed with the Kung Pao chicken from Mr Wong in Sydney. He keeps trying to replicate it every time he goes near the kitchen. The results haven't been too bad, but he isn't happy with them, which means further experimentation. Would you please ask for the recipe so we can move on to something else?" Jules Clancy, Cooma, NSW REQUEST A RECIPE To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

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Whipped brandy butter


The perfect partner for your Christmas pudding.

You'll need

750 gm softened butter 1 kg pure icing sugar, sieved 1 tbsp ground cinnamon 2 tsp ground nutmeg ½ tsp ground cloves 2 vanilla beans, scraped seeds only 100 ml brandy 1 eggwhite

Method

  • 01
  • Beat butter in an electric mixer until light and very fluffy (6-8 minutes). Add icing sugar in batches, beating well to combine (10-15 minutes), then add spices and vanilla seeds and beat to combine well (4-5 minutes), then, with motor running, drizzle in brandy, beating well to incorporate. Beat in eggwhite until light and very fluffy (4-5 minutes). Transfer to sterilised jars and refrigerate until required. Bring to room temperature before using. Whipped brandy butter will keep refrigerated for up to 2 weeks.

Note This recipe makes about 2kg.


At A Glance

  • Serves 25 people
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At A Glance

  • Serves 25 people

Featured in

Dec 2009

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