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.

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.

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."

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.

Tandoori-style lamb with red lentils, coriander and cucumber


You'll need

300 gm red lentils 50 ml olive oil 2 tsp brown mustard seeds 2 tsp finely grated ginger 1 tbsp extra-virgin olive oil 2 tbsp lemon juice 200 gm cherry tomatoes, halved 1 Lebanese cucumber, halved lengthways, thinly sliced ¼ Spanish onion, thinly sliced ½ cup (loosely packed) each coriander and mint To serve: thick natural yoghurt   Tandoori-style lamb 3 tsp ground chilli 2 tsp each ground cumin, ground coriander and garam masala 80 gm thick natural yoghurt ¼ Spanish onion, coarsely chopped 2 tbsp lemon juice 2 garlic cloves, coarsely chopped 2 tsp finely grated ginger 8 double lamb cutlets (about 140gm each) 30 ml vegetable oil

Method

  • 01
  • Combine lentils in a saucepan with enough cold water to cover generously, bring to the boil over high heat, cook until just tender (10-15 minutes), strain and cool under running water. Transfer to a bowl and set aside.
  • 02
  • Meanwhile, for Tandoori-style lamb, dry-roast spices in a small saucepan over medium-high heat until fragrant (30 seconds). Process in a food processor with yoghurt, onion, lemon juice, garlic and ginger, until smooth, season to taste. Combine in a bowl with lamb, turn to coat, set aside for 10 minutes. Heat vegetable oil in a large frying pan over medium-high heat, add lamb, turn occasionally until cooked to your liking (8-10 minutes for medium-rare). Set aside to rest for 5 minutes.
  • 03
  • Meanwhile, heat olive oil in a small saucepan, add mustard seeds and ginger and cook until seeds pop (30 seconds-1 minute). Remove from heat, add extra-virgin olive oil and lemon juice, season to taste, pour over lentils. Add remaining ingredients, toss to combine and serve with lamb and yoghurt.
This recipe is from the January 2011 issue of Australian Gourmet Traveller.

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

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.

×