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Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic 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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Gifts under $100 at our pop-up Christmas Boutique

Whether it's a hand-thrown pasta bowl, a bottle of vodka made from sheep's whey or a completely stylish denim apron, our pop-up Christmas Boutique in collaboration with gift shop Sorry Thanks I Love You has got you covered in the $100 and under budget this Christmas.

Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Turkey with cornbread stuffing and potato salad


The cornbread here is inspired by one from Louisiana chef Donald Link, from his book Real Cajun.

You'll need

2 tbsp olive oil 2 onions, finely chopped 2 garlic cloves, finely chopped 100 gm mild pancetta, diced 300 gm good-quality spicy pork sausages, skins removed and coarsely crumbled 1 free-range turkey (5kg), at room temperature   Cornbread 160 gm (1 cup) polenta 150 gm (1 cup) plain flour 1 tbsp caster sugar 1 tsp baking powder 165 ml (¾ cup) milk 125 ml (½ cup) buttermilk 60 gm butter, melted ½ beaten egg 10 gm lard   Creole-style butter 200 gm softened butter Finely grated rind of 1 orange 1 tbsp each cayenne pepper and sweet paprika 1 tbsp finely chopped flat-leaf parsley 1 tbsp finely chopped coriander 1½ tsp ground chilli 2 garlic cloves, crushed   Southern potato salad 3 bacon rashers, rind removed, diced 2 eggs, at room temperature 1 kg royal blue potatoes, halved ½ bunch celery, thinly sliced 200 gm whole-egg mayonnaise 200 gm sour cream 3 golden shallots, finely chopped 2 spring onions, thinly sliced   Sweet and sour herb dressing 1 cup coarsely chopped coriander 1 cup coarsely chopped flat-leaf parsley Juice of 2 oranges and 2 limes 2 golden shallots, finely chopped 1 tbsp olive oil

Method

  • 01
  • For cornbread, preheat oven to 200C. Place a 12cm-diameter shallow cake tin or cast-iron ovenproof frying pan in oven to heat. Combine polenta, flour, sugar, baking powder, 2 tsp sea salt and ½ tsp black pepper in a large bowl. Whisk milk, buttermilk, butter and egg in a separate bowl, then whisk into dry ingredients. Add lard to pan, then pour in batter and bake until light golden and firm (30-40 minutes). Set aside in pan to cool.
  • 02
  • Heat oil in a large saucepan over medium- high heat, add onion and garlic and stir until tender (8-10 minutes). Add pancetta and stir until just cooked (2 minutes), then remove from heat and cool to room temperature. Transfer to a bowl, add sausage meat, crumble in half the cornbread (reserve remainder), stir to combine, season to taste and set aside.
  • 03
  • For Creole-style butter, combine ingredients and ½ tsp coarsely ground black pepper in a bowl, season to taste and set aside.
  • 04
  • Remove neck from turkey and place in a roasting pan. Rinse turkey inside and out, pat dry and place in pan. Carefully slide your fingers between the skin and meat of the breasts and thighs to separate, place Creole-style butter under skin and spread evenly. Stuff neck and body cavities of bird with cornbread stuffing, tie legs with string and roast, basting occasionally and covering with foil if skin gets too dark, until cooked (1¾-2 hours; see note).
  • 05
  • For Southern potato salad, cook bacon in a frying pan over high heat until crisp (2-4 minutes), then set aside to cool in fat. Cook eggs in boiling water until hard-boiled (8-9 minutes). Refresh in iced water, peel, dice and set aside. Cook potatoes in boiling salted water until very tender (20-30 minutes), drain, then, while still warm, half mash, add bacon and fat, egg and remaining ingredients, season well to taste, stir to combine, then set aside.
  • 06
  • For sweet and sour herb dressing, combine ingredients in a bowl and season to taste. Serve with turkey, Southern potato salad and reserved cornbread.

Note You can also dampen muslin with a good amount of melted butter and cover the turkey as it cooks to prevent it drying out, brushing turkey with the pan juices as you go.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

A jug of Mint Julep or plenty of ice-cold beer – or both.

Featured in

Dec 2012

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