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.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

Decadent chocolate dessert recipes for Christmas

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

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.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

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.

Christmas ham recipes

The centrepiece of any Christmas feast, hams can be glazed with many ingredients. Here are our favourite combinations.

Dirty rice


"The polite people call this 'Southern fried rice'," says Llewellyn. "It gets its other name from its 'dirty' colour, which comes from the ground chicken livers. This is one of those dishes for which every Southern home has its own version. The one thing that should be standard is that the cooked rice should be at least a day old so it absorbs more flavours." Begin this recipe a day ahead to prepare the cooked rice.

You'll need

4 fresh chicken livers, trimmed of any sinew 2 tbsp canola oil 150 gm minced pork 375 ml (1½ cups) chicken stock 1 small onion, finely diced 2 celery stalks, finely diced 8 garlic cloves, crushed ½ tsp Piment d’Espelette (see note) or chilli powder, plus extra to serve 650 gm (3½ cups) day-old cooked medium-grain or long-grain white or brown rice (not freshly cooked) 1 long red fresno chilli or long red chilli (see note), stem removed and thinly sliced, seeds and all 4 spring onions, thinly sliced, including the green bits

Method

  • 01
  • Purée livers in a bowl with a hand-held blender.
  • 02
  • Heat oil in a flameproof casserole over medium heat to just before smoking point (oil should be shimmering, with no bubbles; 200C). Add pork and puréed livers and stir until combined. Continue to cook until the meat begins to brown. Be patient: do not constantly stir – the more brown the meat is, the more flavourful it will be. Season with salt and freshly ground black pepper and continue cooking until the mixture is thoroughly browned and granular in texture. Pour in half the stock, then continue cooking until it has evaporated. Add onion, celery, garlic and piment d’Espelette and stir constantly over medium-high heat until the vegetables begin to caramelise (about 10 minutes). Add rice and remaining stock, then cover and simmer until the liquid has evaporated (4-5 minutes). Stir the rice, from bottom to top, adding chilli and spring onion; these should remain fresh and crunchy. Season to taste; add extra piment d’Espelette if desired. Turn out into a bowl and devour.

Note Piment d'Espelette, a type of French dried, flaked chilli, is available from herbies.com.au. Hartsyard uses fresno chillies, which are similar to jalapeños; due to availability we used long red chillies instead. This recipe is from Fried Chicken & Friends ($49.99, hbk) by Gregory Llewellyn and Naomi Hart, published by Murdoch Books and has been reproduced with minor GT style changes.


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
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 people

Featured in

Aug 2015

You might also like...

Winter flavours

recipes

Bodega's fish fingers

Spicy soups from around the world

recipes

Prawns with black beans, chorizo and chipotle

Brussels sprout recipes

recipes

Bodega's pork belly and bullhorn peppers

Christmas in July recipes

recipes

Mulled white wine

Recipes with lime

recipes

Pork chops with fennel

Rice pudding recipes

recipes

La bistecca di Dianne

Warming broth recipes

recipes

Japanese mustard-miso roasted beef fillet

Best winter breakfast recipes

recipes

conversion tool

 
get the latest news

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

×