The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Mezzalune di maiale con guanciale brasato e asparagi (mezzalune ravioli with braised pork cheek and asparagus)


You'll need

1½ tbsp olive oil 6 pork cheeks, trimmed (about 220gm each) 1 litre (4 cups) chicken stock 330 gm firm ricotta, drained 120 gm parmesan, finely grated, plus extra to serve 50 gm prosciutto, finely chopped 6 thin slices round pancetta 12 asparagus spears, halved   Pasta dough 200 gm plain flour 2 eggs For dusting: fine semolina

Method

  • 01
  • Preheat oven to 150C. Heat oil in a frying pan, season pork cheeks to taste and fry in batches, turning occasionally, until golden (3-5 minutes). Transfer to a casserole, add stock, cover, bake until tender (1½-2 hours). Remove half the pork, shred with forks (discard excess fat). Combine shredded pork, ricotta, parmesan and prosciutto in a bowl, season, set aside. Set aside remaining pork and stock.
  • 02
  • For pasta dough, combine flour and a pinch of salt in a large bowl. Form a well, add eggs, stir to incorporate and form a dough, adding a little water if dough is too dry. Turn onto a lightly floured surface and knead until smooth (8-10 minutes). Cover in plastic wrap and set aside to rest (1 hour).
  • 03
  • Divide dough in half. Working with one piece at a time, feed dough through pasta machine, starting at widest setting and lightly flouring dough as you fold and feed it through, reducing settings notch by notch until pasta sheets are 2mm thick. Cut out 24 10cm-diameter rounds with a pastry cutter. Place 2 tsp pork mixture in the centre of each round, brush edges with water and fold to form a half-moon shape, pressing edges to seal. Set aside on a tray dusted with semolina.
  • 04
  • Meanwhile, preheat oven to 200C. Place pancetta on an oven tray, bake until crisp (4-5 minutes), set aside.
  • 05
  • Gently warm reserved stock and remaining pork cheeks in a saucepan over low heat.
  • 06
  • Meanwhile, cook mezzalune in a large saucepan of boiling salted water until al dente (4-5 minutes), adding asparagus during the last minute of cooking.
  • 07
  • Thinly slice warmed pork cheeks, arrange in serving bowls with mezzalune and asparagus, spoon over braising liquid, scatter with crisp pancetta and parmesan and serve hot.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×