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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.

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.

Decadent chocolate dessert recipes for Christmas

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

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?

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.

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.

Oyster dipping sauce


"To me, eating raw things is integral to any good meal, especially during a barbecue in summer," says René Redzepi. "You can do it with oysters on the half-shell with a bit of lemon juice, or something like this sauce. It's a perfect start - rich, fresh, creamy, with the crunch from the raw vegetables and a lot of acidity from the parsley, vinegar, and all these things that give brightness."

You'll need

1 red or white turnip, peeled and cut into 5mm pieces, plus 1 tbsp finely diced turnip extra 100 gm freshly shucked oysters (about 12) and their juice 50 ml grapeseed oil 1 tsp rice vinegar 1 tbsp finely diced carrot 1 tbsp finely diced celery 1 tbsp finely chopped flat-leaf parsley To serve: potato chips, or raw vegetables, cut into thin sticks, or boiled artichokes

Method

  • 01
  • Bring a medium saucepan of salted water to the boil. Add the turnip pieces and simmer over medium-high heat until just tender (1-2 minutes). Drain well and let cool.
  • 02
  • In a blender, purée the oysters with their juices. With the machine running, slowly pour in the oil, then the vinegar. Scrape the sauce into a bowl, add the carrot, celery, parsley and diced turnip and season to taste. Set the bowl over crushed ice and serve with potato chips or vegetables cut thinly into sticks.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2016

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