The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Chicken stir-fried with holy basil and chilli

Redgate Farm quail with carrots and miso


You'll need

3 tsp brown sugar 3 Jurassic quails (about 300gm each; see note) 50 gm caster sugar 3½ tsp Sherry vinegar For deep-frying: vegetable oil   Heirloom carrots 100 gm butter 2 tsp red miso paste, dissolved in 2 tsp water 30 Dutch carrots (finger thick), peeled, trimmed and green tops reserved ¼ tsp instant dashi powder, crushed to a fine powder with a mortar and pestle   Carrot and miso sauce 500 gm chicken wings, sectioned 500 gm carrots 1/10 tsp xanthan gum (see note) 1 tsp red miso paste 10 gm butter 1 tsp verjuice

Method

  • 01
  • Mix brown sugar, 25gm salt and 2 litres water in a container. Set aside to dissolve (1 hour).
  • 02
  • Break down quail, separating legs (with thighs), crowns and wings. Place crowns and legs in brine and refrigerate for 3 hours (reserve wings). Drain, then steam quail pieces in a steam oven at 58C for 35 minutes, then take out crowns, increase temperature to 75C and cook legs for another 10 minutes. Place quail pieces on racks in a warm spot in the kitchen to dry.
  • 03
  • Sprinkle caster sugar evenly in a hot frying pan and cook without stirring, but swirling pan, until dark caramel (1½-2 minutes). Remove from heat and add the vinegar. Stir until sugar is fully dissolved, then pour into a bowl and set aside.
  • 04
  • For heirloom carrots, melt butter and add miso paste and ½ tsp sea salt and combine with a stick blender. Place carrots in a large sous-vide bag and add miso butter. Seal and cook in a 97C water-bath until tender (15-20 minutes). Cool carrots slightly, open the bag and drain. Smoke the carrots in a cold smoker (5-10 minutes; see note). Spread them out on cooling racks, sprinkle lightly with sea salt and bake in a ventilated oven or a dehydrator at 85C until starting to shrivel slightly (2-3 hours).
  • 05
  • For carrot miso sauce, preheat oven to 180C. Roast the chicken wings and reserved quail wings on an oven tray lined with baking paper until golden brown (50-60 minutes). Drain the fat off and transfer the wings to a pressure cooker, cover with 1 litre cold water and cook at 110C (low pressure; 1¾ hours). Let the pressure dissipate naturally and drain the stock. Skim off the fat and reduce the stock in a small saucepan over medium heat to a jus-like consistency, or around 25ml. Pass through a coffee filter to remove any sediment. Peel and juice the carrots, then strain the juice through a fine strainer into a saucepan and heat until the carotene starts to separate. Skim this off with a ladle into a bowl and continue skimming, removing sediment, until no liquid remains (8-10 minutes). Blend skimmings with xanthan gum. Heat chicken jus and add carrot skimmings, miso paste and butter and blend to combine, then season with verjuice and sea salt to taste.
  • 06
  • Heat oil in a deep-fryer to 210C. Brush caramel on the steamed and slightly dried quail with a pastry brush. Just before serving, deep-fry quail in small batches until golden brown (10-15 seconds), then carve the breasts off the bone. Reduce oil temperature to 180C. Deep-fry carrot tops in small batches until crisp (20-30 seconds; be careful, oil will spit). Drain, dust lightly with instant dashi powder and serve with quail, carrot and miso sauce and heirloom carrots.

Note Jurassic quail are available through Redgate Farm and selected farmers' markets and butchers. You can cold-smoke the quail in a Weber - place smoking chips in a disposable foil tray, heat over a high flame until smoking, then transfer to a Weber with carrots and close the lid. Instant dashi powder is available from Japanese grocers. Xanthan gum is a stabilising agent available from health-food shops.


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
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

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

×