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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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Triple chocolate praline tart


You'll need

160 ml pouring cream 40 ml milk 200 gm dark chocolate (61% cocoa solids), finely chopped   Chocolate pastry 200 gm plain flour 60 gm pure icing sugar, sifted 30 gm Dutch-process cocoa 100 gm cold butter, coarsely chopped 2 egg yolks   Milk chocolate praline filling 150 gm hazelnuts, roasted and skins removed 175 gm raw caster sugar 300 ml pouring cream 400 gm milk chocolate, finely chopped

Method

  • 01
  • For chocolate pastry, process flour, icing sugar and cocoa in a food processor until combined. Add butter, process until mixture resembles fine crumbs, then add egg yolks, process to combine. Turn onto a lightly floured work surface and bring pastry together with the heel of your hand. Wrap in plastic wrap, refrigerate for 1 hour to rest.
  • 02
  • Preheat oven to 180C. Roll out pastry on a lightly floured surface to 3mm thick and linea 28cm-diameter loose-bottomed tart tin, trimming edges. Refrigerate for 1 hour, then blind bake for 8-10 minutes, remove paper and weights and bake until dry and crisp (8-10 minutes).
  • 03
  • Meanwhile, for praline filling, spread hazelnuts on an oiled baking tray, set aside. Combine sugar and 60ml water in a small saucepan, stir over medium-high heat until sugar dissolves. Bring to the boil, cook until dark caramel in colour (4-5 minutes), pour over nuts. Stand until cool and set (8-10 minutes), process in a food processor until finely ground, set aside. Bring cream to the simmer in a small saucepan over medium heat, add chocolate, stir until smooth, remove from heat, stir in two-thirds of praline mixture (reserve remaining to serve). Spoon into pastry case, smooth top, refrigerate until just set (1½-2 hours).
  • 04
  • Combine cream and milk in a small saucepan, bring to the simmer over medium-high heat. Add dark chocolate, remove from heat, stir until smooth. Spread over tart, refrigerate until just set (45 minutes-1 hour). Cut into wedges with a hot knife and serve immediately scattered with reserved praline.

At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Featured in

Jun 2009

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