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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."

Croque-monsieur


This French classic is traditionally made with béchamel sauce; our method is simpler and uses crème fraîche. Top it with a fried egg and you have a croque-madame.

You'll need

200 gm coarsely grated Gruyère 200 gm crème fraîche 3 tsp Dijon mustard 8 thick sourdough bread slices 8 thick slices of leg ham, off the bone 40 gm butter, coarsely chopped

Method

  • 01
  • Preheat oven to 180C. Combine Gruyère, crème fraîche and mustard in a bowl, season to taste, mix well. Spread thickly over bread slices, then top half the bread slices with ham. Top with remaining bread slices, cheese-side up, and set aside.
  • 02
  • Melt half the butter in a frying pan over medium heat until foaming, add half the sandwiches, cheese-side up, cook until base is golden (1-2 minutes), transfer to a baking-paper-lined oven tray. Wipe out pan with absorbent paper, repeat with remaining butter and sandwiches. Bake until bubbling and golden (5-10 minutes), serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Rustic red, such as Minervois.

Featured in

Jul 2009

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