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.

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.

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.

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.

Stuffed ancho chillies


"The chilli used in this classic Mexican dish is an ancho, the sundried form of the poblano pepper," says Peter Kuruvita. "The dried chilli has a wonderful fruity, raisin-like flavour that's quite unique, with very little heat, if any. Here the pepper is stuffed with seasoned potato and sautéed zucchini, but fillings can vary from shredded pork to fresh curd cheese and many variations in between."

You'll need

1 (200gm) Desiree potato, chopped 2 tbsp olive oil 1 zucchini, diced into 5mm cubes 2 jalapeños, halved, seeded, cut into strips ½ small white onion, thinly sliced 4 large ancho chillies (see note) For shallow-frying: vegetable oil 2 eggs, separated 75 gm (½ cup) plain flour 80 gm queso fresco, grated (see note) To garnish: flat-leaf parsley   Red rice 200 gm (1 cup) long-grain rice 2 tbsp vegetable oil 1 garlic clove, crushed 1 small white onion, finely diced 2 Roma tomatoes, finely diced 2 thyme sprigs 1 fresh bay leaf 625 ml (2½ cups) chicken stock   Tomato sauce 2 Roma tomatoes, coarsely chopped ½ small white onion, coarsely chopped ½ garlic clove, coarsely chopped 250 ml (1 cup) chicken stock 2 thyme sprigs, leaves stripped from stalks

Method

  • 01
  • For red rice, soak rice for an hour in hot water, then drain and rinse, shaking off excess water. Heat oil over medium heat in a heavy-based frying pan, add rice and fry gently, stirring frequently, until the rice is just translucent (5 minutes). Add garlic, onion, tomatoes, herbs and a good pinch of salt, and continue frying for a further 3-4 minutes, stirring frequently. Add stock and bring to the boil. Check seasoning (it should be a touch salty), reduce heat to low, cover pan and do not stir or uncover for about 20 minutes. When liquid has been absorbed, remove pan from heat and let sit for a further 20 minutes. Gently fluff up the rice with a fork before serving at room temperature.
  • 02
  • For tomato sauce, purée ingredients in a blender until smooth. Pour sauce into a large frying pan and bring to the boil. Simmer for 10 minutes over low heat, then season and reserve in the pan.
  • 03
  • Place the potato in a large saucepan, cover with cold water and cook over medium heat until tender (20-25 minutes). Heat a frying pan over medium heat, add olive oil, then zucchini, jalapeños and onion and sauté for 5 minutes or until softened, but with only a little colour. Add potato and season. Transfer to a bowl and mash the mixture coarsely until the potato has bound it together loosely. Don’t mash too far as a rough texture is desirable. Reserve the mixture. Slit the ancho chillies down the side from stem to end and remove veins and seeds. Soak in a bowl of hot water until soft (10-15 minutes), then remove and pat dry. Gently fill the chillies with the mixture, being careful not to overstuff them to ensure they can be closed without any mixture escaping. Secure each chilli with 2 toothpicks to close over the slit and reserve at room temperature.
  • 04
  • Pour vegetable oil into a 20cm-diameter frying pan to a depth of 3cm and heat to 170C. Whisk the eggwhites to soft-peak stage, then add the yolks one at a time and fold to combine. Add a pinch of salt and reserve. Lightly dust the chillies with flour, then, holding them by the stem, dip each gently in the egg mixture and shallow-fry until golden on one side, then gently turn over and continue cooking until golden (4-6 minutes each side). Transfer to a tray lined with paper towels to drain.
  • 05
  • To serve, warm the tomato sauce, and add the chillies to soften the batter slightly for around 2 minutes, then remove toothpicks and serve scattered with queso fresco and parsley with the rice alongside.

Note Ancho chillies are available from Herbie's Spices and Mexican food stores (you can also use fresh poblano peppers or capsicums; roast and peel before using). If queso fresco is unavailable, use cow's milk feta and wrap in 4 layers of paper towels to draw out the excess brine for 2 hours before grating.


At A Glance

  • Serves 4 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 4 people

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.

×