The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA 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.

Flourless apple, almond, raisin and ginger cake

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Char-grilled chorizo rolls with two sauces


Of course, you can just make one sauce, but the combination of the piquant salsa vinagreta with the smooth tomato salmorejo works well. We've used a ring loaf from a Spanish delicatessen, but you can use any long roll. Go for soft rolls with a crunchy crust, rather than chewy ones.

You'll need

6 fresh smoked chorizo (see note) 6 soft torpedo rolls, split lengthways To serve: wild rocket   Roast tomato salmorejo 500 gm (about 2 punnets) cherry tomatoes 90 ml extra-virgin olive oil 90 gm coarsely torn crustless sourdough bread 2 garlic cloves, finely chopped 2 tbsp sherry vinegar   Salsa vinagreta 40 gm tiny salted capers, rinsed 1 hard-boiled egg, coarsely chopped 2 garlic cloves, finely chopped 2 cups (firmly packed) flat-leaf parsley ½ cup (firmly packed) oregano 200 ml extra-virgin olive oil 50 ml white wine vinegar

Method

  • 01
  • For roast tomato salmorejo, preheat oven to 200C. Place tomatoes on an oven tray, drizzle with 30ml olive oil, season to taste and roast until dark golden (8-10 minutes), transfer to a food processor. Combine bread in a small bowl with 60ml cold water, stand until soft (2-3 minutes). Add to food processor with garlic, process until smooth, then, with motor running, add remaining oil in a thin steady stream until emulsified. Add vinegar, season to taste, process to combine. Makes 250ml, will keep refrigerated for up to five days in an airtight container.
  • 02
  • Meanwhile, for salsa vinagreta, process capers, egg and garlic in a food processor until finely chopped. Add herbs, process until coarsely chopped, then, with motor running, add oil in a thin steady stream and process to a fine paste. Add vinegar, season to taste and set aside. Makes 250ml, will keep refrigerated for up to five days in an airtight container.
  • 03
  • Preheat a char-grill or barbecue to high heat. Cook chorizo, turning occasionally until browned (6-8 minutes). Split lengthways, then stuff into rolls and serve with wild rocket, salsa vinagreta and tomato salmorejo.

Note Fresh smoked chorizo are available from Spanish delicatessens. If unavailable, substitute regular fresh chorizo, but you may need to adjust cooking times.


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
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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

Drink Suggestion

Gutsy young red from Toro or a cold beer.

Featured in

Oct 2009

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

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

×