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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.

Sopa de flor de calabaza


You'll need

40 gm butter, coarsely chopped 80 gm mild pancetta, finely diced 1 onion, finely chopped 5 garlic cloves, finely chopped 1½ litres (6 cups) chicken stock 20 zucchini flowers, stamens removed, zucchini and flower separated, zucchini thinly sliced, 16 flowers torn, 4 flowers reserved, to serve 2 corn cobs, kernels removed 2 vine-ripened tomatoes, coarsely chopped 1 cup (loosely packed) coriander, finely chopped For drizzling: olive oil To serve: pickled jalapeños

Method

  • 01
  • Melt butter in a large saucepan over medium-high heat, add pancetta, onion and garlic and stir until tender (3-5 minutes). Add stock, zucchini, torn flowers, corn and tomato, simmer until vegetables are tender (5-7 minutes), add coriander and season liberally to taste. Divide soup among bowls, drizzle with a little oil, scatter with reserved flowers and serve hot with pickled jalapeños to the side.

Squash and pumpkin flowers are a popular ingredient in many Mexican cuisines. This soup is traditionally made with pumpkin flowers and cream, but we've tweaked the recipe to make it more like a broth, and used zucchini flowers, which are more readily available here in Australia.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A light Mexican lager.

Featured in

Sep 2011

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