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.

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.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

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.

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.

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.

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."

Roman-style chicken


"In Italy, chicken is still considered rather special - so much so that it is used in relatively few dishes compared to other meats," says Stefano Manfredi. "In Italian supermarkets, one is struck by the quality of the birds and their presentation as well as their relatively high price. The heads and feet are almost always left intact (these give great flavour to broths and stocks) and the birds are differentiated by type - roosters, hens, young, old, roasters, boilers and so on. Italy consumes less chicken than most EU countries, so the pressure to produce a huge amount of cheap chicken meat is not as great as it is in Australia. Use the best-quality chicken you can find - I suggest organic or at least pasture-raised."

You'll need

120 ml extra-virgin olive oil 4 chicken thighs (200gm each) 4 chicken drumsticks (120gm each) 50 gm (⅓ cup) plain flour 1 large red capsicum, seeds removed, cut into 1cm-thick slices 1 large yellow capsicum, seeds removed, cut into 1cm-thick slices 1 celery heart, thinly sliced 1 onion, cut into thin wedges 2 garlic cloves, crushed 300 ml dry white wine 250 gm cherry tomatoes, halved 200 ml tomato passata 1 fresh bay leaf 1/4 cup finely chopped flat-leaf parsley

Method

  • 01
  • Rinse chicken pieces well and pat dry. Heat half the oil in a very large frying pan over medium-high heat. Dredge chicken pieces in flour, shake off excess and fry, turning occasionally, until well browned (5-6 minutes). Remove from pan and set aside to drain on paper towels.
  • 02
  • Wipe pan clean and heat remaining oil. Add capsicum, celery, onion and garlic and stir continuously until capsicum starts to soften (4-5 minutes). Add wine and cook until liquid evaporates (3-4 minutes). Add cherry tomatoes, passata and bay leaf, and squash tomatoes with the back of a spoon. Cook, stirring occasionally, until liquid is reduced to a coating consistency (3-5 minutes).
  • 03
  • Return chicken to pan and reduce heat to low-medium. Add a good pinch or two of salt and a couple of turns of black pepper and simmer until the juices run clear when chicken is pierced near the bone with a sharp knife (10 minutes). Turn chicken occasionally towards the end of the cooking time, and add a little hot water if the liquid reduces too much.
  • 04
  • Stir in parsley, season to taste and remove from heat. Set aside to rest for 5 minutes before serving.

Watch Stefano Manfredi from Sydney's Balla restaurant make the Roman-style chicken recipe live from the Harvey Norman Gourmet Institute Event on June 24 at Domayne Alexandria in an exclusive video on the Harvey Norman website


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.

×