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."

Pork neck, snake bean and peppercorn curry


You'll need

1 pork neck (1.5kg), cut into 6cm pieces 250 ml homemade coconut cream (see note) 350 gm snake beans, cut into 8cm lengths 400 ml homemade coconut milk (see note) 8 kaffir lime leaves, torn, plus 2 extra, shredded, to serve 4-6 young peppercorn sprigs (see note) 40 gm light palm sugar 2 tbsp fish sauce, or to taste ½ cup (firmly packed) Thai basil 1 long red chilli, thinly sliced, to serve To serve: steamed rice or rice noodles   Curry paste 2 tsp coriander seeds 1 tsp cumin seeds ½ tsp black peppercorns 20 gm large dried chillies (about 15 chillies), soaked in warm water for 25 minutes, drained, finely chopped 1 lemongrass stalk, white part only, finely chopped 2 shallots, finely chopped 4 garlic cloves, crushed 8 red birdseye chillies, seeded 2 tsp shrimp paste 1½ tsp finely grated galangal 6 coriander roots, washed, finely chopped Rind of 1 small kaffir lime, removed with a peeler, finely chopped

Method

  • 01
  • Place pork in a large saucepan, cover with cold water, season to taste with sea salt, bring to the simmer over medium heat. Reduce heat to low and simmer until pork is tender (40-50 minutes). Remove from heat, drain, set aside.
  • 02
  • Meanwhile, for curry paste, dry-roast coriander, cumin and peppercorns until fragrant (2 minutes), then finely grind in a mortar and pestle. Transfer to a food processor, add remaining ingredients and ½ tsp salt, process to a smooth paste and set aside.
  • 03
  • Heat 150ml coconut cream in a wok until oil begins to separate (3-5 minutes). Add three-quarters of the curry paste (remainder will keep refrigerated for 1 week) and cook until fragrant (2 minutes). Add pork and snake beans, stir-fry until coated (1-2 minutes). Add remaining coconut cream and coconut milk and bring to the simmer, then add torn lime leaves, peppercorn sprigs, palm sugar and fish sauce (adjust seasoning to taste) and simmer until well flavoured (2-3 minutes), then add half the basil leaves. Serve curry scattered with remaining basil, shredded kaffir lime leaves and chilli with rice or rice noodles to the side.

Note For the best result, make your own coconut cream and milk (see below). Otherwise, use the canned versions; we recommend the Ayam brand. Young peppercorn sprigs are available fresh and in brine from Thai grocers.

To make coconut milk, Thai food authority David Thompson suggests processing the flesh in a food processor or blender until finely chopped. Gradually add 350ml hot (not boiling) water for every coconut and process to combine, then transfer to a bowl and work with your hands to extract as much flavour as possible (3-5 minutes). Strain the liquid through a muslin-lined sieve into a bowl and squeeze to extract all liquid (discard solids). One coconut processed with 350ml water yields about 350ml coconut milk. If a recipe calls for slightly more coconut milk than you've made, you can top it up with water. It can be used as full-fat milk or the coconut cream can be separated from it.

To make coconut cream, first make coconut milk, refrigerate it until the cream rises to the top, then skim the cream. If you leave the milk to separate overnight, a very thick layer of cream will rise. In this case, return about one-quarter of the cream to the milk to give it more body; whisk to re-emulsify.


Cooking the pork neck slowly before stir-frying it makes it very tender. You will need 2 mature coconuts to make the coconut milk and coconut cream for this recipe.


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
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 6 people

Drink Suggestion

Medium-sweet French farmhouse cider.

Featured in

Jan 2011

You might also like...

Corn recipes

recipes

Bar H: Rob Choy

Summer barbecue recipes

recipes

Pi Yi

Barbecue recipes

recipes

Canchanchara

Mango recipes

recipes

Scottish Eggnog

Classic Australian recipes

recipes

Dulce de leche milkshake

Prawn recipes

recipes

Sparkling cherry crush

Steak recipes

recipes

Spirulina Rush

No cook recipes

recipes

conversion tool

 
get the latest news

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

×