The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

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."

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.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Roast chicken with thyme-lemon stuffing and pickled fennel


You'll need

1 chicken (2kg) 2 lemons, quartered For drizzling: extra-virgin olive oil To serve: cos lettuce leaves (optional)   Pickled fennel 3 baby fennel bulbs, thinly sliced on a mandolin ¼ Spanish onion, thinly sliced Juice and zested rind of 1 lemon 2 tsp fennel seeds 100 ml white wine vinegar 50 ml dry white wine 20 gm caster sugar 1 tsp dried chilli flakes   Thyme-lemon stuffing 30 gm butter, coarsely chopped 1 Spanish onion, finely chopped 1 garlic clove, finely chopped Finely grated rind and juice of 1 lemon Finely grated rind and juice of 1 orange 1 tsp saffron threads 120 gm crustless day-old bread, coarsely chopped ½ cup flat-leaf parsley 2 tbsp thyme 1 egg, lightly beaten

Method

  • 01
  • For pickled fennel, combine fennel and onion in a bowl, squeeze lemon juice over and toss to combine. Pack into a jar and set aside. Dry-roast fennel seeds until fragrant (1 minute) and coarsely crush in a mortar and pestle. Combine in a saucepan with vinegar, wine, sugar, chilli, lemon rind, 1½ tsp sea salt and 50ml water, season to taste and bring to the boil over medium-high heat. Reduce heat to medium and simmer for flavours to infuse (5 minutes). Pour mixture over fennel, seal jar and set aside in a cool, dry, dark place to pickle (3 days). Pickled fennel will keep refrigerated for 2 months.
  • 02
  • For thyme-lemon stuffing, heat butter in a saucepan over medium-high heat, add onion and garlic, and stir occasionally until tender (4-5 minutes). Add citrus rinds and juices and saffron, season to taste, and cook until liquid evaporates (1-2 minutes), then remove from heat. Process bread and herbs in a food processor until coarse crumbs form (1 minute), add to onion mixture, add egg and mix with your hands to combine well. Season to taste and set aside to cool completely (30 minutes).
  • 03
  • Preheat oven to 200C. Rinse chicken inside and out, and pat dry with absorbent paper. Stuff with thyme-lemon stuffing, truss legs with kitchen string and place on a wire rack in a roasting pan. Add lemons to pan, drizzle chicken and lemon with oil, season to taste and roast, basting occasionally with pan juices, until skin is crisp and golden and juices run clear when pierced with a skewer (45 minutes-1 hour). Serve chicken with pickled fennel, lettuce and roast lemon.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.

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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

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

Drink Suggestion

Tangy wheat beer.

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

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

×