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.

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.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

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.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Chicken stir-fried with holy basil and chilli

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

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
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 8 people

Featured in

Nov 2010

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×