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.

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.

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."

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf


As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

You'll need

150 gm Greek-style yoghurt 2 tbsp finely grated ginger 3 garlic cloves, finely chopped 1 tbsp garam masala 1 tsp ground coriander 1 tsp ground chilli Juice of 1 lime 1 lamb shoulder, bone in (about 1.7kg) 80 gm ghee 4 onions, thinly sliced Fresh coriander sprigs, mint leaves, thinly sliced long green chilli and lime wedges, to serve   Saffron pilaf 50 ml vegetable oil or ghee 1 onion, thinly sliced 2 garlic cloves, finely chopped 300 gm (1½ cups) brown basmati rice 500 ml (2 cups) hot chicken stock ½ tsp saffron, soaked in 50ml warm water for 10 minutes   Mint yoghurt 250 gm thick plain yoghurt 1 cup (firmly packed) mint 2 garlic cloves, coarsely chopped Juice of 1 lime

Method

  • 01
  • Combine yoghurt, ginger, garlic, spices and lime juice in a bowl and season to taste. Slash lamb at intervals, rub all over with yoghurt mixture and into the incisions, then wrap in plastic wrap and refrigerate overnight to marinate.
  • 02
  • Unwrap lamb, place in a roasting pan and bring to room temperature (1-1½ hours). Preheat oven to 120C. Meanwhile, heat ghee in a frying pan over medium-high heat, add onion and fry, stirring occasionally, until crisp and golden brown (8-10 minutes). Season to taste, cool briefly, then scatter onion over lamb. Add 500ml water to roasting pan, cover with foil and roast until meat is fall-apart tender (11-12 hours). Pour pan juices into a jug, skim off excess fat and season to taste.
  • 03
  • For saffron pilaf, heat ghee in a large saucepan over medium-high heat, add onion and garlic and sauté until tender and translucent (5-6 minutes). Stir in rice to coat, then add stock, saffron and its soaking liquid and 250ml hot water. Season to taste, bring to the boil, cover with a tight-fitting lid, then reduce heat to low and cook without uncovering for 15 minutes. Remove from heat, stand without uncovering for 5 minutes, then uncover and fluff up with a fork.
  • 04
  • For mint yoghurt, process ingredients in a food processor and season to taste.
  • 05
  • Pile pilaf onto a platter, top with lamb, scatter with coriander, mint and green chilli, and serve with pan juices, mint yoghurt and lime wedges.

At A Glance

  • Serves 6 - 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 6 - 8 people

Drink Suggestion

Spicy grenache

Featured in

Aug 2016

You might also like...

Garlic recipes

recipes

Roast chicken and potatoes with baguette, artichokes, sage and lemon

New ways to roast chicken

recipes

Roast chicken with bread sauce

Christmas in July recipes

recipes

Mini lamb roast with cracked wheat, carrots and green tahini sauce

Turkey recipes for Thanksgiving

recipes

Shawarma-spiced roast lamb leg with beetroot sauce

Roast lamb neck with kale, feta and dill

recipes

Roast rolled lamb loin with anchovies and rosemary

Mini lamb roast with baby carrots, kipflers and carrot-top pesto

recipes

conversion tool

 
get the latest news

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

×