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.

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.

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.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Ancient grain salad, goat’s curd, pomegranate, crisp fried shallots


"The idea here is hardly original," says Sibley. "The combination of ingredients is age-old. Grains, pulses, pistachio nuts, pomegranate and goat's curd are all quite Middle Eastern in origin. This is a delicious and nutritious dish to serve as either a shared starter or a side dish."

You'll need

200 gm red or white quinoa 150 gm (¾ cup) freekeh 100 gm (½ cup) wild rice 100 ml olive oil 400 gm canned chickpeas 240 gm canned green lentils 1 pomegranate ½ bunch dill fronds, roughly chopped 15 mint leaves, torn 60 gm pistachios, crushed 100 gm goat’s curd   Pomegranate dressing 40 ml pomegranate molasses (see note) 1½ tbsp lime juice 1½ tbsp tarragon vinegar 30 gm ginger, roughly chopped 2 tsp Dijon mustard 185 ml extra-virgin olive oil   Crisp fried shallots 3 shallots, peeled To coat: cornflour 500 ml (2 cups) canola oil

Method

  • 01
  • Wash the quinoa, freekeh and rice separately under cold running water, then drain. Put the wild rice in a saucepan, cover with plenty of water, bring to the boil, reduce heat to medium and leave to simmer for 40 minutes or until cooked but firm. Drain and spread out on a tray to cool down.
  • 02
  • Heat olive oil in a large heavy-based saucepan over medium heat. Add the freekeh, mix to coat, and toast for several minutes. Pour in 400ml boiling water, ¾ tsp salt and some black pepper, bring to a gentle simmer, then cover and simmer over a low heat for 45 minutes to 1 hour. Make sure the freekeh is al dente, then remove the lid to allow any remaining liquid to evaporate. Remove from the heat and allow to cool.
  • 03
  • Combine the quinoa and 500ml cold water with salt and pepper in a saucepan, bring to the boil over high heat and boil for 5 minutes. Turn down to low-medium heat and, stirring occasionally, cook for 10 minutes until the water has absorbed and the quinoa is al dente. Evenly spread the quinoa across a tray and allow to cool. When cool, add rice and freekeh and lightly mix with your fingertips to separate the grains.
  • 04
  • Rinse the chickpeas and lentils thoroughly under cold running water. Drain well, combine with the grains and mix evenly. Refrigerate.
  • 05
  • Score through the skin of the pomegranate in half (base to head), just enough to twist the fruit apart into two chunks. Detach the seeds from the pith by holding each half seed-side down in the palm of your hand and tapping around the skin with your knuckles or a spoon, letting the seeds fall away through your fingers into a bowl. Remove any white membrane.
  • 06
  • For pomegranate dressing, combine ingredients in a food processor, except the extra-virgin olive oil. With the food processor running, slowly pour in the oil until smooth and emulsified. Drain in a fine sieve and set aside.
  • 07
  • For crisp fried shallots, very thinly slice the shallots into rounds and separate into individual rings. Coat the shallots well with cornflour, then put them in a sieve and shake off the excess cornflour. Put the oil in a saucepan and when the temperature is 150C, or when the oil bubbles vigorously when the handle of a wooden spoon is inserted, add the shallots and shallow-fry until golden and crisp (be careful, hot oil will spit). Drain on absorbent paper and season immediately with salt.
  • 08
  • To serve, add the herbs, pistachios and pomegranate seeds to the grains and legumes. Mix in the pomegranate dressing and season. Garnish with dollops of goat’s curds and some crisp fried shallots.

Note Pomegranate molasses is available from select Middle Eastern grocers and delicatessens. This recipe is from New Classics ($49.95, hbk) by Philippa Sibley, published by Hardie Grant Books. It has been reproduced with minor GT style changes.


At A Glance

  • Serves 6 - 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 6 - 8 people

Featured in

Dec 2013

You might also like...

Classic Australian recipes

recipes

Bar H: Rob Choy

Corn recipes

recipes

Pi Yi

Summer barbecue recipes

recipes

Canchanchara

Barbecue recipes

recipes

Scottish Eggnog

Mango recipes

recipes

Dulce de leche milkshake

Prawn recipes

recipes

Sparkling cherry crush

Steak recipes

recipes

Spirulina Rush

No cook recipes

recipes

conversion tool

 
get the latest news

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

×