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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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Steak sandwich with game chips


You'll need

  Game chips For deep-frying: vegetable oil 400g Sebago potatoes, peeled and thinly sliced   Steak sandwich 80 ml olive oil 2 red onions, peeled and sliced 75ml red wine vinegar 50ml red wine 50ml beef stock 2 tbsp horseradish 1 cup crème fraîche 400g sirloin steak, thinly sliced 8 slices of sourdough bread 3 tomatoes, sliced

Method

  • 01
  • For game chips, heat oil in a deep saucepan over high heat to 180C. Cook potato in batches for 3-4 minutes or until golden and crisp. Drain on absorbent paper and season with sea salt.
  • 02
  • Heat 2 tablespoons of olive oil in a large frying pan over medium heat, add onion and cook, turning, for 3-4 minutes each side or until golden. Add vinegar, wine and stock and cook for 4-5 minutes or until liquid is reduced to a glaze. Set aside and keep warm.
  • 03
  • Place horseradish and crème fraîche in a bowl and mix to combine. Set aside.
  • 04
  • Heat remaining olive oil in a large frying pan over high heat, add steaks and cook 1 minute each side or until browned and medium-rare. Toast sourdough until golden, spread four slices with horseradish cream, top with steaks, onions and tomato. Sandwich with remaining slices. Serve with game chips.

Wine to try

2007 Ferngrove King Malbec, Frankland River, A$27.50
A steak sandwich is a simple but satisfying lunch. The wine to serve should also be simple and satisfying - and this Great Southern malbec is just that: its dense, gutsy flavours equal those of the steak. Malbec is a lesser-known red variety - rubbing shoulders in Bordeaux with cabernet sauvignon, merlot, cabernet franc and petit verdot, but it has been around in Australia since the 1820s. It's more comfortable in a blend - typically cabernet sauvignon, as in its Bordeaux homeland or, historically, in this country, with shiraz - as the folk from Wendouree do so well. The Argentineans have made a specialty of malbec, as they have of beef - so pairing the two is a no-brainer. And the Ferngrove King Malbec is right on the money: rustic and earthy with flavours of mulberry, sun-dried sour cherry with sufficient chewy tannins to get your teeth into - just like a good steak sandwich.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug/Sep 2009

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