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.

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.

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.

Bocadillos de chorizo


"Could I please ask for the recipe for MoVida Sydney's chorizo bocadillo? It's unforgettable."
Lisa King, Sydney, NSW

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

For shallow-frying: vegetable oil 20 Padrón peppers (see note) 600 gm fresh chorizo, thickly sliced (see note) 12 small soft rolls To serve: lemon wedges   Alioli 2 garlic cloves, coarsely chopped 2 egg yolks 1 tbsp Dijon mustard 150 ml each extra-virgin olive oil and sunflower oil 2 tbsp lemon juice

Method

  • 01
  • For alioli, crush garlic with a pinch of salt in a mortar and pestle, transfer to a bowl, add yolks and mustard, and whisk to combine. Add oils in a thin, steady stream, whisking continuously until incorporated and emulsified. Add lemon juice, 1 tbsp warm water, season to taste and whisk to combine. Refrigerate until required.
  • 02
  • Heat 5cm oil in a large saucepan over medium heat and fry peppers in batches, turning until golden (30-40 seconds; take care, hot oil may spit). Drain on absorbent paper.
  • 03
  • Preheat oven to 180C. Heat a large frying pan over medium heat. Add chorizo in batches and cook, turning once until golden (2-3 minutes).
  • 04
  • Meanwhile, cut bread rolls in half and warm in oven until just crisp (2-3 minutes). Spread alioli on both halves, place chorizo on bases, then peppers and sandwich with tops. Serve with lemon wedges.

Note "Traditional Spanish alioli is an emulsion of just olive oil, garlic and salt. In Australia, we make a light and creamy mayonnaise," says MoVida's Frank Camorra. Padrón peppers are small green Spanish frying peppers. They're available from select greengrocers, or substitute strips of green capsicum.


At A Glance

  • Serves 8 - 10 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 8 - 10 people

Featured in

Sep 2013

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×