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.

Smoked chicken wings


Start this recipe a day ahead to dry out the chicken wings in the refrigerator.

You'll need

12 extra large chicken wings (about 2kg) 45 gm sea salt 60 gm brown sugar For smoking: charcoal and hickory chips 300 gm potato starch For deep-frying: cottonseed oil To serve: Porteño hot sauce

Method

  • 01
  • Take a chicken wing and pull from tip to end to stretch it out. While stretching, slice through the wing tip joint bone, removing the tip. (Save these for making stock.) Slice through the connecting bone joint in the centre of the wing. The knife should slide straight through the cartilage and the ball of the bone. You will now have 2 pieces of wing prepared; repeat the process with the remaining wings, and evenly stack them in a non-reactive container.
  • 02
  • Whisk the salt, brown sugar and 1 litre (4 cups) water in a bowl until the salt and sugar have dissolved. The quality of your ingredients will give variations, but overall your brine should be sweet and salty to taste, but also evenly balanced – make adjustments as needed. Pour the brine over the wings and refrigerate for 4 hours.
  • 03
  • Remove the wings from the fridge and evenly space them out on wire racks over trays so none are touching each other, then put them in the fridge overnight to allow the brine to dry and become tacky; this will help the smoke to stick to the wings.
  • 04
  • Using a cold-smoker (see note at left), smoke the wings for 2 hours at medium–high smoke, replacing the coals and hickory chips halfway through with fresh ones.
  • 05
  • Preheat a combination oven with a steam function to 100°C. Leave the wings on the racks and place them in the oven to cook at full steam for 20 minutes. Alternatively, you could cook these in a large stovetop steamer for the same amount of time.
  • 06
  • Place the potato starch in a large bowl, add a few wings at a time and toss in the starch to coat, flicking in a little water to help the starch stick. Fill a deep heavy-based saucepan a third full (no more) with oil and heat to 180°C. Deep-fry the wings in batches for about 4 minutes (be careful, hot oil will spit), or until dark golden brown and crisp. Serve with Porteño hot sauce.

Note This recipe is from Recipes for a Good Time (RRP $59.95) by Elvis Abrahanowicz & Ben Milgate, published by Murdoch Books, and has been reproduced with minor Gourmet Traveller style changes.


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

Featured in

Nov 2013

You might also like...

New spring recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

Spring salad recipes

recipes

Kingfish and scallop ceviche with tomato oil

Party season recipes

recipes

Veal carpaccio with ruby grapefruit and celery salad

Spring picnic recipes

recipes

Pea and mint risotto

Charcuterie recipes

recipes

Lamb and artichoke fricassee

Recipes with asparagus

recipes

Patouda

Recipes with scallops

recipes

Xerotigana

Spring recipes

recipes

conversion tool

 
get the latest news

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

×