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.

Most popular recipes summer 2017

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

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."

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Chicken, egg and lemon soup


You'll need

1 chicken (about 1.8kg) 2 each onions, carrots and celery stalks, coarsely chopped 1 garlic head, halved horizontally 3 thyme sprigs 2 fresh bay leaves 6 black peppercorns 200 gm sour trahanas (see note) 3 eggs Juice of 1 lemon, or to taste To serve: dried mint and diced haloumi

Method

  • 01
  • Rinse chicken inside and out under cold running water, then place in a stockpot with onion, carrot, celery, garlic, thyme, bay leaves, peppercorns and 2.5 litres cold water. Bring to the simmer over medium-high heat, reduce heat to medium and simmer, skimming occasionally, until well flavoured (1½-2 hours).
  • 02
  • Meanwhile, soak trahanas in plenty of cold water until softened (1-1½ hours).
  • 03
  • Remove chicken from stock and set aside to cool. Strain stock through a fine sieve, skim fat from surface, transfer 1.5 litres to a clean saucepan, then bring to the boil over high heat. Add trahanas and 2 tsp salt, stirring continuously to prevent sticking, then reduce heat to low-medium and stir occasionally until thick (30-45 minutes).
  • 04
  • Meanwhile, when chicken is cool enough to handle, coarsely shred (discard skin, bones and sinew) and refrigerate until required.
  • 05
  • Whisk egg and lemon juice in a bowl, then, whisking continuously, add to soup and stir until thickened (2-3 minutes; do not boil). Add chicken, stir to warm through and serve hot scattered with dried mint and haloumi.

Note Sour trahanas is available from Greek delicatessens.


Trahanas is a Greek pasta used in soups; it's made from semolina and bread flour. There are two varieties: the sweet one is made with milk as the binding agent, whereas the sour version, which we've used here, is made with yoghurt. It's quite sour and can be an acquired taste, so add the lemon juice incrementally to suit your palate. Try drying your own mint - hang a bunch to dry for three or four days. Its flavour is quite different from that of the shop-bought variety.


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
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 4 people

Featured in

Oct 2011

You might also like...

Spring recipes

recipes

Kourabiedes

Ricotta and cinnamon pastry pillows

recipes

Sesame rings

Baklava fingers with honey syrup and halva ice-cream

recipes

Goat’s cheese cake with figs and honey

Almond and rose kataifi with watermelon salad and strawberry and ouzo sorbet

recipes

Greek pastry puffs with lemon curd

conversion tool

 
get the latest news

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

×