How To Make Goat Curry & Sweet Potato Gnocchi with Nina Compton
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Date: 2020-05-17
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Comments and reviews: 10
Sam
She's great I love her. Can you guys organise to get her on again, but with a simpler recipe. I live in a small studio with only a tiny induction stove/oven bench top gizmo, so as good as this looks its a bit tough for me to achieve. However, i like the way she teaches and am wondering what she would suggest for people without a big kitted up kitchen.
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She's great I love her. Can you guys organise to get her on again, but with a simpler recipe. I live in a small studio with only a tiny induction stove/oven bench top gizmo, so as good as this looks its a bit tough for me to achieve. However, i like the way she teaches and am wondering what she would suggest for people without a big kitted up kitchen.
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Racquel
My mother is Jamaican and my Father is Puerto Rican. I grew up eating this and other curried proteins in my home. My mother is KNOWN for making that same -tea- when we were sick and even now, for our kids. I love my Caribbean culture. -
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My mother is Jamaican and my Father is Puerto Rican. I grew up eating this and other curried proteins in my home. My mother is KNOWN for making that same -tea- when we were sick and even now, for our kids. I love my Caribbean culture. -
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Bill
I've been lucky enough to have this at Compere Lapin in NOLA and it is truly incredible. They also make a fried brussel sprout caesar that is probably the best vegetable dish I've ever had. Highly recommend the place if you're in town.
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I've been lucky enough to have this at Compere Lapin in NOLA and it is truly incredible. They also make a fried brussel sprout caesar that is probably the best vegetable dish I've ever had. Highly recommend the place if you're in town.
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Syrstudios
I am a Jamaican and Chef Nina is an amazing chef from the West Indies and I am sure the dish is delicious. It's curry goat but a different recipe than what we Jamaicans are used, I can't wait to try it.
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I am a Jamaican and Chef Nina is an amazing chef from the West Indies and I am sure the dish is delicious. It's curry goat but a different recipe than what we Jamaicans are used, I can't wait to try it.
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Jamal
I tried this, I skipped poaching the gnocchi and just put it straight into the boiling curry. It worked really well, the gnocchi sucked up so much flavour and really thickened the curry broth up a bit.
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I tried this, I skipped poaching the gnocchi and just put it straight into the boiling curry. It worked really well, the gnocchi sucked up so much flavour and really thickened the curry broth up a bit.
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ThatgirlJo
Calm down Caribbean folk ( Trini here). some OTHER CARIBBEAN ISLANDS MAY ACTUALLY DO CURRY DIFFERENTLY or someone may actually steer away from TRADITION. shh. don't tell anyone. ok? Ok.
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Calm down Caribbean folk ( Trini here). some OTHER CARIBBEAN ISLANDS MAY ACTUALLY DO CURRY DIFFERENTLY or someone may actually steer away from TRADITION. shh. don't tell anyone. ok? Ok.
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Bernice
I love everything that was done here and the gnocchi. wow what a pairing. Only thing, I have never loved a -Lang curry- but the levels of flavour in this dish may just make it my 1st.
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I love everything that was done here and the gnocchi. wow what a pairing. Only thing, I have never loved a -Lang curry- but the levels of flavour in this dish may just make it my 1st.
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pdotb
I like the idea of adding sweet potato gnocchi. --I would of preferred it if the gravy wasn-t sieved. There-s something hearty about chunks of carrot, picking out rosemary etc
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I like the idea of adding sweet potato gnocchi. --I would of preferred it if the gravy wasn-t sieved. There-s something hearty about chunks of carrot, picking out rosemary etc
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Mo
Omg. my mouth is watering. this looks so good and is so well explained that I might be able to reproduce it! She's really awesome and has such a calming voice!
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Omg. my mouth is watering. this looks so good and is so well explained that I might be able to reproduce it! She's really awesome and has such a calming voice!
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Taylor
I don-t know enough about gnocchi but could you not cook it directly into the soup rather than in water and transfer it? Would this have an adverse effect?
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I don-t know enough about gnocchi but could you not cook it directly into the soup rather than in water and transfer it? Would this have an adverse effect?
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