The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Ham, smoked eel and chicken wing soup

Start this recipe a day ahead to prepare the confit chicken wingettes.

You'll need

100 gm pearl barley ½ smoked eel (180gm total; see note), skin and fillet removed from the bone, cut into 12 pieces 6 thin slices jamón serrano, torn into small pieces To serve: baby chard leaves (see note)   Ham hock stock 1 medium ham hock (about 1.2kg), halved crossways ½ carrot, coarsely chopped ½ onion, coarsely chopped 1 small celery stalk, coarsely chopped 1 small fresh bay leaf 1 thyme sprig ¼ tsp black peppercorns 5 gm (½ cup) shaved bonito flakes   Confit chicken wings 12 chicken wingettes (middle section of the wing) 2 garlic cloves, crushed 1 tsp thyme 1 litre vegetable oil, plus 2 tbsp extra for frying 1 tbsp plain flour


  • 01
  • For confit chicken wings, place the wingettes in a large dish, add garlic and thyme, and turn to coat well. Cover and refrigerate for 12 hours.
  • 02
  • For ham hock stock, place the hock in a medium saucepan, add vegetables, herbs and peppercorns, and enough water (about 1.6 litres) to just cover the hock. Bring to the boil, then reduce to a simmer and cook uncovered until meat is falling from the bone (2-2½ hours). Let the hock cool in the stock, then remove, pull meat from bones, cut into bite-size pieces and set aside. Strain stock (discard solids), add bonito flakes and set aside for 10 minutes to infuse, then strain through a fine sieve, pressing on the bonito flakes to extract as much liquid as possible. Makes 1 litre.
  • 03
  • Meanwhile, preheat the oven to 90C. Line a roasting pan with foil and arrange the wingettes on top in a single layer. Heat the oil slightly and pour over wings. Cover the pan tightly with foil and cook until bones pull out easily, leaving the wingettes in shape (2-2½ hours). While still warm, remove all the bones and place wingettes on a tray lined with baking paper, then top with another sheet of baking paper, place another tray on top and weight with food cans or other light weights, and refrigerate until chilled and pressed (at least 3 hours or overnight).
  • 04
  • Dust the skin side of the wingettes with flour, shaking off excess. Heat extra vegetable oil in a large frying pan over medium heat and arrange wingettes skin-side down in pan, then cook until golden (4-6 minutes).
  • 05
  • Meanwhile, rinse barley in a sieve under cold running water. Place in a saucepan, cover with cold water, and bring to the boil, then reduce heat and simmer until just tender (10 minutes). Drain and refresh in cold water, then drain again.
  • 06
  • To serve, warm ham stock in a saucepan over medium-high heat. Place browned chicken wings, smoked eel and ham hock pieces in serving bowls, pour ham stock over, then divide barley, jamón and cress among each.

Note Smoked eel is available from select delicatessens and specialist seafood suppliers, but may need to be ordered ahead. Baby chard leaves can be ordered through select greengrocers.

At A Glance

  • Serves 6 people
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
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...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


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

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

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