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Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

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Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

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Seabourn Encore luxury cruise ship

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Berry recipes

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AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Chicken, spring onion and tarragon Pithiviers


These Pithiviers can be prepared ahead and stored in the refrigerator for a couple of days, then baked fresh - ideal for a dinner party. Serve with a creamy mash or, for a fresher alternative, tender peas crushed with a little chopped mint and butter.

You'll need

1½ tbsp olive oil 6 chicken Marylands 8 spring onions, thinly sliced 2 celery stalks, diced ½ leek, diced 2 garlic cloves, finely chopped 100 ml dry white wine 700 ml veal or chicken stock 3 tarragon sprigs, plus ½ cup coarsely chopped 25 gm butter, diced 25 gm plain flour 1 kg puff pastry (see puff pastry recipe) For brushing: eggwash

Method

  • 01
  • Preheat oven to 160C. Heat oil in a large frying pan and brown chicken in batches (3-4 minutes), then transfer to a roasting pan. Pour off excess fat from frying pan, add vegetables and sauté until tender (4-5 minutes), then deglaze pan with wine and simmer until almost completely reduced (1-2 minutes). Add stock and tarragon sprigs, bring to the boil, season to taste, then pour over chicken. Cover pan with foil and braise in oven until meat falls from the bone (1½-2 hours).
  • 02
  • Remove chicken from pan, strain braising liquid into a saucepan and boil over medium-high heat until reduced to 400ml (20-25 minutes). Transfer braising vegetables to a bowl and add chopped tarragon. Coarsely shred chicken (discard skin, bones and sinew), add to vegetable mixture and stir to combine.
  • 03
  • Melt butter in a saucepan over medium-high heat, add flour and stir until sand-coloured (1-2 minutes). Gradually add reduced braising liquid, stirring continuously, then bring to the boil and cook until slightly thickened (1-2 minutes). Add chicken mixture, stir to combine and refrigerate until firm (3-4 hours).
  • 04
  • Preheat oven to 200C. Roll pastry on a lightly floured work surface to 3mm thick (halve the pastry and roll out in 2 batches), then place on a tray and refrigerate to rest (30 minutes). Cut out six 12cm rounds and six 14cm rounds, and refrigerate. Making a Pithiviers at a time (leave remaining pastry refrigerated), place one small round on a tray lined with baking paper, spoon a sixth of the chicken mixture into the centre to form a mound, leaving a 1cm border, then brush around border lightly with eggwash. Place a large round over the top, pulling gently to cover, press edges to seal, then crimp with a fork. Refrigerate while making remaining Pithiviers, then refrigerate to rest (30 minutes). Make a small hole in the centre of each, brush with eggwash then score tops with the side of a fork. Bake on a tray lined with baking paper until they begin to puff and turn golden (15-20 minutes), then reduce oven to 180C and bake until golden and cooked through (10-15 minutes). Serve hot with minted peas or creamy mashed potatoes.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2014

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