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."

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.

Mamasita's Chicken Mole


"The chicken mole at Mamasita is a favourite. Would they reveal their secret?"

Robert Pappas, Collingwood, 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.

You'll need

1 (1.6kg) chicken, at room temperature olive oil, for rubbing 2 each small dried ancho and guajillo chillies (see note) 1½ tbsp olive oil ½ onion coarsely chopped 2 garlic cloves, coarsely chopped 1½ tsp sesame seeds ½ tsp dried thyme ½ tsp dried oregano 1/8 tsp ground cloves ¼ tsp ground cumin ¼ tsp ground coriander 1 small bay leaf, very finely chopped 200 ml chicken stock (see note) 2 tsp red wine vinegar 30 gm dark chocolate (70% cocoa), chopped lime juice, toasted sesame seeds, sliced chilli and coriander, to serve

Method

  • 01
  • Preheat oven to 200C and line an oven tray with baking paper. Place chicken on tray, season well inside and out, then rub with olive oil. Roast until juices run clear when thickest part of the thigh is pierced (1-1¼ hours). Rest for 15 minutes.
  • 02
  • Toast chillies in a frying pan over medium heat until fragrant (2-3 minutes). Discard stems, coarsely chop chillies and transfer to a bowl. Cover with boiling water (about 180ml) and set aside for 20 minutes to soften.
  • 03
  • Heat 1 tbsp oil in a small saucepan over medium heat, add onion and garlic and sauté gently until translucent (4-5 minutes). Add sesame seeds and cook until lightly toasted (2-3 minutes). Transfer to a blender. Drain chillies, reserving soaking water and add to blender along with herbs, spices, bay leaf and ¼ tsp freshly ground black pepper, and purée, adding just enough soaking liquid, a little at a time, to form a smooth paste.
  • 04
  • Place remaining oil in a saucepan over medium heat, add chilli paste and fry, stirring continuously, until fragrant (2-3 minutes). Add stock and vinegar, bring to a simmer, then cover, reduce heat to low and simmer gently, stirring occasionally until sauce thickens slightly (20-30 minutes). Remove from heat, add chocolate and stir until melted (1-1½ minutes). Season to taste with salt and a pinch of caster sugar.
  • 05
  • Cut chicken into 4. To serve, pour mole over chicken pieces, season with lime juice to taste and scatter with sesame seeds, chilli and coriander.

Dried ancho and guajillo chillies are available from Mexican food shops Monterey Mexican Foods, (<a href="http://www.montereyfoods.com.au/home.php" target="_blank" >montereyfoods.com.au</a>) Herbies Spices and The Essential Ingredient. At Mamasita, the chefs use corn stock for the mole; to make your own, remove the kernels from the cobs and simmer cobs in water. 


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

Featured in

Jul 2016

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.

×