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.

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.

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.

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.

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."

Ham tamales


These neat little parcels are an excellent way to use up leftover ham after Christmas. Once you get the hang of them, they're guaranteed to become a regular part of your repertoire, with all sorts of fillings.

You'll need

1 tbsp lard 1 onion, finely chopped 300 gm leg ham, cut into 1cm pieces 2 tsp cumin seeds ½ tsp each ground allspice and ground cloves 1 tbsp white sugar 2 tbsp red wine vinegar 60 ml (¼ cup) tomato passata 15 gm dark chocolate (70% cocoa solids), coarsely chopped 230 gm (2 cups) masa flour (see note) 18 fresh or dried corn husks (see note) To serve: lime wedges

Method

  • 01
  • Heat lard in a small frying pan, then sauté onion until very soft and translucent (8-10 minutes). Add ham and spices, and stir occasionally until fragrant (5 minutes), then add sugar and cook to dissolve (1-2 minutes). Add vinegar, passata and chocolate, and stir occasionally until mixture thickens (1-2 minutes). Remove from heat and set aside to cool.
  • 02
  • Combine masa flour with 310ml cold water and ¼ tsp salt in a bowl and knead until smooth. Divide into 9 pieces, then press each out into a 1cm-thick rectangle. Spoon 1 tbsp of ham mixture down the centre of each, then fold lengthways to enclose and seal edges. Overlap 2 corn husks lengthways, place a tamale crossways at one end and roll up to enclose, tucking in the sides and securing with kitchen string. Place seam-side down in a steamer basket and repeat with remaining dough, filling and husks. Steam tamales until slightly puffed (25-30 minutes) and serve warm with lime wedges.

Note Masa flour, also known as masa harina, is a form of cornflour, but regular cornflour doesn't work as a substitute. It's available from South American food stores such as Tierras Latinas and spice stores. Dried corn husks are also available from South American food stores, or you can use fresh husks from the greengrocer. Soak dried husks in cold water before using to make them pliable.


At A Glance

  • Serves 9 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 9 people

Featured in

Dec 2014

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×