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.

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.

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."

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.

Lamb skewers with chilli and cumin (Shou zhua yang rou chuan)


Dainty Sichuan calls this dish "spicy lamb kebabs" on its menu. Tina Li says they roast and grind the cumin and Sichuan pepper for their distinctive scent and taste. She adds a small quantity of water to the marinade and binds it with potato flour - this helps the lamb stay juicy. Begin this recipe a day ahead to marinate the lamb, although at a pinch 20 minutes will do the trick.

You'll need

For deep-frying: vegetable oil ¼ each small green capsicum and red capsicum, finely diced ¼ small Spanish onion, finely diced 1 tbsp finely chopped ginger 1 garlic clove, finely chopped 1 tbsp chilli oil (see note) Large pinch each of ground Sichuan pepper and ground cumin   Lamb skewers 400 gm trimmed lamb shoulder, cut into 2cm dice Pinch of caster sugar 2 tsp soy sauce 1 tbsp vegetable oil 2 tsp potato flour (see note) 2 tsp roasted chilli powder 1 tsp each ground cumin and 13-fragrance spice mix (see note)

Method

  • 01
  • For lamb skewers, combine lamb with sugar and ½ tsp salt in a bowl and mix well. Add soy sauce, mix again, then add 60ml water and mix well. Add oil, potato flour and spices, mix thoroughly, thread onto skewers, cover and refrigerate to marinate overnight, or marinate at room temperature for 20 minutes.
  • 02
  • Heat oil to 180C in a large wok over medium-high heat, add lamb in 2 batches and deep-fry, turning occasionally, until browned and cooked to your liking (3-5 minutes; be careful, hot oil will spit). Drain on absorbent paper and set aside. Ladle off most of the oil (transfer to a heatproof container, cool and discard), leaving 2 tbsp in wok, add capsicum, onion, ginger and garlic and stir-fry until fragrant (1 minute). Add chilli oil and spices, season to taste with salt, stir-fry until fragrant (30 seconds), add lamb skewers, turn to coat and serve hot.

Note Potato flour is available from select health food shops and supermarkets, and Asian grocers. Along with the requisite Sichuan pepper, Dainty Sichuan uses Maggi Seasoning (as soy sauce), Knorr chilli liquid seasoning, and shisanxiang, or 13-fragrance spice powder. The latter is used in Chinese-Islamic cooking, especially for marinating kebabs. They're all available from Chinese grocers.


At A Glance

  • Serves 6 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 people

Drink Suggestion

Spicy shiraz viognier

Featured in

Jun 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.

×