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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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Coconut ice-cream, black glutinous rice and pumpkin sauce


You'll need to begin this recipe a day ahead.

You'll need

100 gm black glutinous rice, soaked overnight in cold water, drained (see note) 1 piece dried mandarin peel (see note) 50 gm white sugar, or to taste   Coconut ice-cream 50 gm desiccated coconut 300 ml pouring cream 300 ml milk 100 gm dark palm sugar, finely chopped 6 egg yolks 20 ml dark rum   Pumpkin sauce 500 gm butternut pumpkin (about ½), seeds removed, coarsely chopped 70 gm caster sugar 50 ml coconut milk 50 ml pouring cream 20 ml Malibu 1 tsp vanilla extract Pinch of ground cinnamon

Method

  • 01
  • For coconut ice-cream, preheat oven to 180C. Spread coconut on an oven tray and roast, stirring occasionally, until golden (4-5 minutes). Transfer to a saucepan, add cream, milk and palm sugar, then bring to the simmer over low heat. Simmer for 1 minute, remove from heat, cover and stand for 10 minutes to infuse. Meanwhile, whisk yolks in a heatproof bowl to combine, then add cream mixture, whisking continuously to combine. Return to pan and stir continuously until mixture coats the back of a wooden spoon thickly (5-6 minutes). Strain through a fine sieve into a bowl placed over ice, pressing solids to extract all liquid (discard solids), stir in rum and cool completely. Freeze in an ice-cream machine according to manufacturer’s instructions and freeze until required. Makes about 1 litre.
  • 02
  • For pumpkin sauce, steam pumpkin until very tender (15-20 minutes), transfer to a food processor, add remaining ingredients and 100ml water and process until very smooth. Stand at room temperature until required. Makes about 750ml.
  • 03
  • Combine rice in a large saucepan with mandarin peel and 1 litre water, bring to the boil over medium heat. Reduce heat to low-medium, stir occasionally until rice is tender and water is completely evaporated (20-30 minutes). Discard mandarin peel, stir in sugar, then serve warm or at room temperature with coconut ice-cream and pumpkin sauce.

Note Black glutinous rice and dried mandarin peel are available from Asian supermarkets.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jan 2010

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