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.

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.

Shark Bay Wild Scampi Caviar

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

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."

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.

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.

Roast lamb neck with kale, feta and dill


Lamb neck is wet-roasted to fall-apart tenderness, and a nutty pilaf stuffing ramps up the comfort factor, while plenty of fragrant dill, oregano and parsley add punchy flavours.

You'll need

2 tsp fennel seeds 1 tbsp coarsely chopped thyme 2 tsp dried oregano, preferably rigani (Greek oregano) ½ tsp dried red chilli flakes 5 garlic cloves, coarsely chopped 2 tbsp coarsely chopped fresh oregano, plus extra leaves to serve 110 ml olive oil Finely grated rind and juice of 1 lemon, plus extra wedges, to serve 2 boneless lamb necks (about 500gm each; see note), butterflied 150 ml dry white wine 500 ml (2 cups) chicken stock ½ leek, thinly sliced 4 cups (firmly packed) coarsely torn kale (about 2/3 bunch) 2 tbsp coarsely chopped dill and flat-leaf parsley, plus extra to serve Crumbled feta, coarsely chopped pitted green olives and thinly sliced spring onion, to serve   Rice stuffing 1 tbsp olive oil 20 gm butter, diced 30 gm coarsely chopped almonds ½ leek, finely chopped ½ small fennel bulb, finely chopped 1 garlic clove, finely chopped 75 gm long grain rice 200 ml hot chicken stock 2 tbsp finely chopped dill 2 tbsp finely chopped flat-leaf parsley

Method

  • 01
  • For rice stuffing, heat oil and butter in a small saucepan until butter foams, add almonds and stir occasionally until golden brown (1-2 minutes). Remove with a slotted spoon and set aside. Add leek, fennel and garlic to pan, sauté until tender and translucent (3-4 minutes), then stir in rice to coat and toast. Add stock, season to taste, bring to the boil, then reduce heat, cover with a lid and cook until rice is tender, and liquid is absorbed (15-18 minutes). Stir in almonds and cool completely, then stir in herbs.
  • 02
  • Dry-roast fennel seeds in a small saucepan over medium-high heat until fragrant (30 seconds; see cook’s notes p177). Transfer to a mortar and pestle along with thyme, rigani, chilli, half the garlic, half the chopped fresh oregano and 2 tsp sea salt. Pound to a coarse paste, then stir in 60ml oil, rind and juice.
  • 03
  • Preheat oven to 160C. Open out lamb necks on a chopping board, scatter half the rice stuffing down the centre of each, roll up and secure at intervals with kitchen string. Heat 1½ tbsp oil in a large frying pan over medium-high heat, add lamb necks and brown well all over (2-3 minutes). Pat dry with paper towels, brush with spice mixture, then place in a flameproof roasting pan or casserole with wine and half the stock, and bring to a simmer. Cover and roast for 1½ hours, then remove lid and roast until lamb is browned and cooked through (30-45 minutes). Set aside to rest for 15 minutes.
  • 04
  • Meanwhile, heat remaining oil in a frying pan over medium-high heat, add leek and remaining garlic, and sauté until tender and translucent (3-4 minutes). Add kale, sauté until it begins to wilt (1-2 minutes), then add remaining stock and simmer until kale is just tender (1-2 minutes). Stir in herbs and season to taste.
  • 05
  • Cut twine from lamb, slice meat, scatter with feta, olives and extra herbs, and serve with braised kale and lemon wedges.

At A Glance

  • Serves 4 - 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
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 4 - 6 people

Additional Notes

Rigani, dried wild Greek oregano, is available from select delicatessens. Order boneless lamb neck from your butcher.

Drink Suggestion

Earthy nebbiolo.

Featured in

Aug 2016

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.

×