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.

Shark Bay Wild Scampi Caviar

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

Decadent chocolate dessert recipes for Christmas

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

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.

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."

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.

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.

Falafel


You'll need

200 gm (2 cups) dried chickpeas, soaked overnight in cold water 200 gm podded broad beans (about 600gm unpodded) 1 Spanish onion, finely chopped 2 garlic cloves, crushed 1 tsp each ground coriander, cumin and cayenne 1 cup each coarsely chopped flat-leaf parsley and coriander 1 lemon, finely grated rind only 3 tsp plain flour 1 tsp bicarbonate of soda For deep-frying: vegetable oil To serve: pickled chillies, mixed herb leaf salad (see note) and warm flat-bread   Lemon, cumin and chilli salt 2 tsp cumin seeds 2 tbsp sea salt flakes 1 lemon, finely grated rind only ½ tsp dried chilli flakes   Yoghurt-tahini sauce 55 gm (2½ tbsp) tahini 2 tbsp lemon juice 150 gm Greek-style plain yoghurt 1 garlic clove, crushed

Method

  • 01
  • Drain chickpeas (discard liquid) and process in a food processor with broad beans, onion, garlic, spices, herbs and rind until a fine paste forms. Stir through flour and bicarbonate of soda, season to taste and roll into walnut-sized oval balls. Place on a tray lined with baking paper and refrigerate until chilled (15 minutes).
  • 02
  • For lemon, cumin and chilli salt, dry-roast cumin seeds until fragrant (2-3 minutes). Pound with remaining ingredients in a mortar and pestle until coarsely ground, set aside.
  • 03
  • Meanwhile, for yoghurt-tahini sauce, whisk tahini and lemon juice in a bowl until smooth, add yoghurt and garlic, season to taste and set aside.
  • 04
  • Preheat oil in a deep-fryer or large deep-sided saucepan to 170C. Deep-fry falafel in batches, turning occasionally until golden and cooked through (3-5 minutes), remove with a slotted spoon, drain on absorbent paper and keep warm. Season to taste with lemon, cumin and chilli salt and serve with yoghurt-tahini sauce, pickled chillies, herb salad and flat-bread.
Note You’ll need to begin this recipe a day ahead. You could use any delicate herb for the salad; here we’ve used flat-leaf parsley, chives, mint and dill.

This recipe is from the September 2009 issue of Australian Gourmet Traveller.

Forget the precooked, dried-out ones to be found sitting in the bain-marie at the dodgy kebab shop – homemade falafel are a world apart. It’s a crime, really, that such negative associations abound. Perhaps we should start calling them by their other name, ta’amia, to indicate the difference.

These little rissoles are a staple of Egyptian food, their provenance extending way back to the Egyptian Copts. They’ve since made their way through the Middle East in various guises, most popularly in Syria, Lebanon and Jordan. The Egyptian version uses dried white broad beans, while in other areas,some recipes call for half broad beans, half dried chickpeas or even all chickpeas. Of course, each group claims their own recipe to be the best and looks askance at the others.

Regardless, the common theme is that, unusually, the dried pulse isn’t cooked before it’s used. Rather, it’s soaked in cold water to soften, then ground finely and mixed with chopped onion, a good measure of garlic, a hint of spice – ground cumin and coriander are de rigueur – and finely chopped herbs such as parsley and coriander. We’ve gone fresher still for our variation and used fresh broad beans, which are at their peak right now. The result is a vibrant green colour and earthy, herbaceous flavour. While purists may be up in arms at this development, our tip is to give broad beans a go while they’re still in season and by all means revert to the dried variety at other times of the year.

The mixture is rolled into walnut-sized, torpedo-shaped patties and deep-fried until browned and crisp on the outside, yielding to a fluffy interior. We’ve added another layer of flavour by tossing the freshly cooked falafel in a spiced chilli and cumin salt spiked with fresh lemon rind.

Traditionally, falafel are wrapped in warm pita bread along with chopped herbs and a tahini sauce. Pickled chillies add heat and piquancy, lifting the whole thing above and beyond the negative connotations of fast food. Dodgy kebab shop, eat your heart out.


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

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

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

×