Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Summer chicken cassoulet


"This is a summery, lighter version of cassoulet," says Sibley. "Usually a very rich dish made with confit duck or even goose, pork sausage and loads of breadcrumbs, it's a wonderful classic. But this version is for the warmer months, so I use chicken, ripe tomatoes and other seasonal vegetables, along with the traditional cannellini beans." Begin this recipe a day ahead to soak the beans.

You'll need

6 baby carrots, halved lengthways 4 banana shallots, thickly sliced 200 ml extra-virgin olive oil, or enough to cover the pan well 2 thyme sprigs 1 fresh bay leaf 2 garlic cloves, crushed 1 3cm thick slice of kaiserfleisch or good smoked bacon 300 gm cannellini beans, soaked overnight in cold water, drained 2 litres (8 cups) chicken stock 4-6 fragrant truss tomatoes, stalks left on 160 gm (2 cups) fresh white breadcrumbs 3 tarragon sprigs, leaves roughly chopped 100 gm butter, melted To serve: green salad   Boudin blanc 2 boneless, skinless chicken breasts 2 eggwhites 250 ml (1 cup) thickened cream 20 gm tarragon, chopped Pinch of cayenne pepper   Confit chicken 4 thyme sprigs 1 fresh bay leaf 6 garlic cloves 200 gm rock salt 4 chicken Marylands 2 kg duck fat (see note)

Method

  • 01
  • For boudin blanc, refrigerate the bowl of a food processor for 10 minutes. Cut the chicken fillets into about 6-8 chunks and blend in the chilled food processor with 1 tsp salt until smooth and shiny. Add the eggwhites and continue to process until glossy. Transfer the chicken mixture from the food processor to a large bowl and stir in the cream. Add the tarragon and cayenne pepper and white pepper to taste. Check the seasoning by wrapping a teaspoonful of the mousse in plastic wrap, like a little sausage, then tying off the ends and poaching it in a saucepan of boiling water for 2-3 minutes. Unwrap and taste the boudin, and then season if necessary. Put the chicken mixture into a piping bag with a wide nozzle. Place four 30cm sheets of plastic wrap on a work surface. Pipe a thick 15cm sausage down the centre of each piece of plastic wrap and roll up tightly. Make sure there are no air bubbles. Tie off each end. Bring a saucepan of water to a simmer over medium heat. Poach or steam the boudin gently (simmer only, if poaching) for 5-6 minutes, then remove and allow to cool. Refrigerate until ready to serve.
  • 02
  • For confit chicken, using a mortar and pestle, pound the herbs, garlic and a little of the salt, then mix with the rest of the salt. Toss the chicken in the salt and leave to disgorge for 4 hours at room temperature (this will draw moisture from the flesh while also imparting the flavours from the salt). Preheat the oven to 130C. Rinse all the salt mixture off and pat dry. Melt the duck fat in a deep baking dish, add the chicken leg quarters and cover with a piece of baking paper pressed onto the surface. Cover with foil and cook for 3 hours. Allow to cool in the fat. When cool, gently remove the chicken and drain on paper towels. Cut the thighs from the legs and set aside until serving.
  • 03
  • Sweat the carrots and shallots in the extra-virgin olive oil in a frying pan over low-medium heat until they start to colour. Add the herbs, garlic, kaiserfleisch and beans, then pour the stock over. Simmer for 20-30 minutes, topping up with extra stock or water if necessary, until the beans are tender. Remove the kaiserfleisch and cut into 2cm pieces.
  • 04
  • Increase the oven temperature to 190C. Put the chicken legs and thighs on an oven tray lined with baking paper and put in the oven while you prepare the rest of the ingredients.
  • 05
  • Slice the boudin diagonally and char-grill or pan-fry over medium-high heat on the cut surface until nicely coloured. Check the seasoning of the beans, remembering the confit chicken will be salty. Warm the beans with the kaiserfleisch, tomatoes and boudin pieces arranged nicely in a casserole dish or copper pan. Add the chicken legs and thighs.
  • 06
  • Mix the breadcrumbs with the tarragon and butter and season with salt and pepper. Scatter over the cassoulet and bake for 15-20 minutes or until bubbling and the crumbs are golden.
  • 07
  • Serve in the middle of the table along with a big green salad.

Note Duck fat is available at good butchers and food stores. 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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 - 8 people

Featured in

Dec 2013

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×