The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Chimichangas


These may well be the best-ever party snack (in fact, they might not even make it out of the kitchen). You can buy your tortillas, but they won't be as good as these rich, flaky ones. We've deep-fried them, but you can heat them in the oven if you prefer.

You'll need

For deep-frying: vegetable oil To serve: sour cream   Carne adobada 3 dried long red chillies 1½ tsp each cumin and coriander seeds ½ tsp white peppercorns 1 tsp dried oregano 4 golden shallots, coarsely chopped 4 garlic cloves, coarsely chopped 1 kg beef brisket, cut into 10cm pieces 2 tbsp vegetable oil 1 tbsp each ground chilli and paprika 500 ml (2 cups) veal stock 1 tbsp cornflour mixed with 1 tbsp cold water   Flour tortillas 520 gm plain flour 90 gm lard (see note) 100 ml vegetable oil   Guacamole 2 avocadoes, coarsely chopped 2 golden shallots, finely chopped 1 garlic clove, crushed Juice of 2 limes, or to taste 2 tsp Worcestershire sauce Few drops Tabasco, or to taste

Method

  • 01
  • For carne adobada, finely grind whole chillies, whole spices and oregano in a mortar and pestle, transfer to a food processor, add shallot and garlic and process until finely chopped. Transfer to a bowl, add beef, toss to coat, then refrigerate to marinate (3-4 hours). Heat oil in a large saucepan over high heat, brush spice mixture from beef and reserve. Add beef to pan and turn occasionally until brown (2-3 minutes). Add reserved spice mixture and cook until fragrant (1-2 minutes), add ground chilli and paprika and stir to combine. Add stock and 500ml water, bring to the simmer, then reduce heat to low, cover and simmer until meat is very tender (2-2½ hours). Remove beef from liquid and set aside, then reduce liquid over medium-high heat by half (20-30 minutes). Meanwhile, coarsely shred beef and place in a bowl. Whisk cornflour mixture through stock, bring to the simmer and stir occasionally until very thick (10-15 minutes). Stir through beef, set aside to cool, refrigerate until chilled.
  • 02
  • Meanwhile, for flour tortillas, combine flour and ½ tsp salt in a bowl, add lard and rub in with your fingertips until incorporated. Add 350ml cold water and knead to combine; mixture may be a little sticky. Cover, refrigerate to rest (30-50 minutes). Divide into 20 balls, then roll out each on a floured bench to a 12cm-diameter round. Preheat a heavy-based frying pan or tortilla pan over medium heat, add 1 tsp oil and cook tortilla, turning once, until golden spots form (1-2 minutes each side). Set aside. Repeat with remaining dough and oil.
  • 03
  • Working with one tortilla at a time, place 1-2 tbsp beef mixture along one edge, then fold in ends and roll to make a burrito. Secure with kitchen string then repeat with remaining tortillas and beef. Set aside.
  • 04
  • Meanwhile, for guacamole, combine ingredients in a bowl, mash lightly with a fork to a coarse dip consistency and season liberally to taste. Refrigerate until required.
  • 05
  • Preheat oil in a deep-fryer to 180C. Deep-fry chimichangas in batches until golden and heated through (2-3 minutes; be careful as hot oil may spit). Serve hot with guacamole and sour cream.

Note This recipe makes about 20 tortillas. For the best-tasting tortillas, make your own lard. Place diced pork back-fat in a saucepan, add enough water to just cover the base of the pan (adding more makes the pork flavour cook out), cook over low heat until fat is rendered, then strain.


At A Glance

  • Serves 8 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 8 people

Featured in

Nov 2010

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.

×