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.

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.

Decadent chocolate dessert recipes for Christmas

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

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.

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.

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.

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."

Gigantes


"Gigantes translates as 'giant beans'," explains Kathy Tsaples. "Satisfying and healthy, they can be eaten immediately with crusty bread, olives and cheese, or left for a day to allow the flavours to be absorbed. It's a favourite dish during Lent, but enjoyable year round."

You'll need

500 gm lima or butter beans (see note) 2 cups thinly sliced celery 1 carrot, thinly sliced 2 fresh bay leaves 2 onions, thinly sliced 2 garlic cloves, thinly sliced 400 gm canned crushed tomatoes 1 red capsicum, thinly sliced 1 tbsp tomato paste 1 tsp sweet paprika Pinch of chilli flakes (optional) 1 tsp white sugar 1 cup (loosely packed) coarsely chopped flat-leaf parsley

Method

  • 01
  • Wash beans. Fill a large saucepan with cold water and add beans. Bring to boil on a high heat, then reduce to medium and simmer for 10 minutes. Discard the water. Rinse the beans again.
  • 02
  • In the same saucepan, add the beans and fill with cold water to 6cm above the beans. Add the celery, carrot and bay leaves, then bring to boil. Once bubbling, turn down the heat to medium and simmer for 15-20 minutes.
  • 03
  • Meanwhile, sauté the onion and garlic in oil in a deep frying pan on a medium-high heat until tender (4-5 minutes). Add crushed tomatoes, capsicum, tomato paste, paprika and chilli flakes. Cook for 5 minutes.
  • 04
  • Preheat the oven to 180C. Pour beans into a baking dish, then add the tomato mixture and sugar. Season to taste. Mix thoroughly. The mixture should not be like a soup but it should not be dry either. Bake, stirring occasionally, until beans are tender (45-50 minutes).
  • 05
  • Sprinkle with parsley, and serve hot.

Note I try wherever possible to buy Australian beans. Look for unblemished white ones. If they have a tinge of yellow, they're stale. In the event that you can't find the dried variety, feel free to use canned lima beans. The recipe will be the same except that you don't have to bring the beans to a boil. Approximately five cans will give you the same quantity. This recipe is from Sweet Greek: Simple Food & Sumptuous Feasts ($39.95), published by Melbourne Books, and has been edited.


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

Jul 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.

×