Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Twice-cooked chicken with grain salad and pancetta


You'll need

8 boneless chicken thighs, skin on 300 gm coarse rock salt 3 star anise 2 cinnamon quills 3 thyme sprigs 2 fresh bay leaves 500 ml (2 cups) canola oil 550 ml olive oil 4 slices thin, flat mild pancetta 100 gm natural yoghurt 1 tsp sumac 2 tsp coriander seeds, toasted 40 gm pistachio kernels ¼ cup (loosely packed) mint leaves   Grain salad 200 gm dried chickpeas, soaked overnight, drained 100 gm wild rice 110 gm farro (see note) 4 fresh dates, pitted ¼ cup (loosely packed) flat-leaf parsley, coarsely chopped 4 golden shallots, finely chopped 60 ml (¼ cup) olive oil Juice of 1 lemon

Method

  • 01
  • Place chicken thighs in a single layer in a non-reactive dish. Combine salt, spices, thyme and bay leaves in a bowl, mix well, then scatter over chicken, turn to coat, cover and refrigerate while the flavours develop (1 hour).
  • 02
  • Preheat oven to 160C. Remove chicken from salt, rinse under cold water and pat dry with absorbent paper. Place in a single layer in a large casserole, cover with canola oil and 500ml olive oil and cook in oven until tender (1½-2 hours). Remove from oil with a slotted spoon (discard oil), set aside to cool.
  • 03
  • Meanwhile, for grain salad, preheat oven to 200C. Combine chickpeas with cold water in a saucepan, bring to the boil over medium heat and cook until tender (40-45 minutes), drain and set aside to cool. Meanwhile, cook rice in a saucepan of boiling water until tender (20-30 minutes), drain and set aside to cool. Meanwhile, toast farro in a saucepan over medium heat, stirring occasionally, until fragrant (2-3 minutes). Add 250ml water, bring to the boil, cover, reduce heat to low and simmer until grains are tender (15-20 minutes). Remove from heat, stand for 5 minutes, then cool completely. Combine with chickpeas and rice. Roast dates on a baking tray until crisp (2-3 minutes), coarsely chop and add to remaining ingredients, season to taste and set aside.
  • 04
  • Roast pancetta on a tray lined with baking paper until crisp (3-5 minutes), drain on absorbent paper and set aside.
  • 05
  • Heat remaining olive oil in a large frying pan over high heat, add chicken and cook in batches, skin-side down, turning once, until golden and crisp (2-3 minutes). Transfer to a baking tray and roast until warmed through (5-7 minutes). Spoon yoghurt onto serving plates, scatter with sumac, coriander seeds, pistachios and mint, top with grain salad and chicken and serve.
Note Farro is an ancient wheat grain available from David Jones food halls and selected delicatessens. If unavailable, substitute pearl barley or another whole grain.

This recipe is from the April 2010 issue of Australian Gourmet Traveller.

“On a recent holiday in Tasmania, my husband and I ate at Hobart’s fantastic Smolt restaurant. I had their twice-cooked chicken with grain salad and pancetta: it was sublime. Would the chef pass on the recipe?”
Juli Plant, Cairns, Qld

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×