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.

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.

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.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

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."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Restaurant Hubert's chicken fricassée


"Cooking everything separately emphasises each ingredient," says Restaurant Hubert's Daniel Pepperell. "The mushrooms are earthy and rich from the confit. The chicken is juicy and tender from being steamed, but gains a golden skin from frying. And the chicken sauce has more concentrated flavour than a standard braising liquid would have." Begin this recipe two days ahead to brine and dry the chicken.

You'll need

250 gm caster sugar 90 ml red wine vinegar 20 (about 1 tbsp) tarragon leaves Lemon juice, to taste Vegetable oil, for deep-frying Curly parsley, to garnish   Brined chicken 200 gm fine salt 1 chicken (1.5kg)   Chicken sauce 2 kg chicken wings 1 onion, quartered 1 celery stalk, coarsely chopped 50 ml olive oil 500 gm chicken feet (see note) 5 thyme sprigs 2 fresh bay leaves 20 black peppercorns 100 ml pouring cream 50 gm butter, diced 1 tbsp plain flour 100 ml dry white wine   Confit mushrooms 100 gm hen-of-the-woods mushrooms (see note) 10 (about 120gm) button mushrooms Olive oil, to cover (about 1 litre) 5 garlic cloves, lightly crushed 5 thyme sprigs

Method

  • 01
  • For brined chicken, bring 2 litres water to a simmer in a saucepan over high heat, stirring to dissolve salt. Add 2 litres cold water, set aside to cool, then transfer to a container large enough to hold chicken snugly, and refrigerate until chilled (2 hours). Add chicken, ensuring it’s completely submerged, and refrigerate overnight to brine. Drain chicken (discard brine), pat dry inside and out and refrigerate uncovered overnight to dry.
  • 02
  • Meanwhile, for chicken sauce, preheat oven to 220C. Roast wings in a roasting pan until browned (50 minutes to 1 hour). Fry onion and celery in oil in a large stockpot over high heat until golden brown (10-12 minutes). Add wings and 6 litres water (or enough to cover bones), bring to a simmer and skim froth from surface. Add chicken feet, thyme, bay leaves and peppercorns and simmer over low heat until stock is well flavoured (3½-4 hours). Skim fat from surface, and strain stock through a fine sieve lined with muslin into a clean saucepan (discard bones and herbs). Reduce stock over high heat to 500ml (45 minutes to 1 hour). Add cream and bring to the boil. Meanwhile, stir butter and flour in a saucepan over medium-high heat until golden (3-4 minutes). Gradually add wine and chicken stock, whisking after each addition until incorporated, then bring to the boil and whisk for a minute. Season to taste and keep warm.
  • 03
  • Meanwhile, for confit mushrooms, place mushrooms in a saucepan, cover with oil, add garlic and thyme and cook over low heat until tender (30-35 minutes).
  • 04
  • Steam dried chicken in a large steamer basket over a large saucepan of simmering water until breast feels firm and internal temperature reaches 64C (40-45 minutes). Stand at room temperature to cool (30 minutes).
  • 05
  • Stir sugar in a small saucepan with 50ml water over medium-high heat to dissolve, then boil without stirring until dark caramel, swirling pan occasionally (10-12 minutes). Deglaze pan with red wine vinegar and set aside to cool, then brush glaze over chicken and stand to dry briefly (10 minutes).
  • 06
  • Place a frying pan over high heat. Drain oil from mushrooms, place in hot pan and fry until golden and starting to crisp (1-2 minutes). Season to taste and keep warm.
  • 07
  • Heat 10cm-12cm vegetable oil in a large deep stockpot to 190C (hot oil will bubble up, so don’t fill to more than a third). Holding the bird securely, carefully lower it into the pot (be careful, hot oil will spit) and fry, turning occasionally, until golden brown (8-10 minutes). Remove chicken with care (hot oil will drain from the cavity), transfer to a board, and cut into 8-10 pieces, halving legs, and thickly slicing breasts and arrange on a platter. Add lemon juice and tarragon to sauce. Spoon sauce over chicken, garnish with parsley and mushrooms and serve.

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

Additional Notes

Chicken feet are available from Asian butchers; they may need to be ordered ahead. Hen-of-the-woods mushrooms are available from farmers’ markets and specialists suppliers. If they’re unavailable, substitute oyster or chestnut mushrooms.

Drink Suggestion

2011 Jean Bourdy “Côtes du Jura” Rouge

Featured in

April 2016

You might also like...

Autumn recipes

recipes

Tempered chocolate

Braising recipes

recipes

Panettone, ricotta and peach cake

Italian recipes

recipes

Saltimbocca alla Romana

Fast autumn recipes

recipes

Roast lamb loin with couscous and pumpkin

Chocolate recipes

recipes

Ditali with broccolini and bread

Apple recipes

recipes

Chicken rolled with fontina, prosciutto and sage

Autumn vegetarian recipes

recipes

Fried provolone with red wine vinegar

Almond recipes

recipes

conversion tool

 
get the latest news

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

×