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.

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.

Shark Bay Wild Scampi Caviar

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

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.

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.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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."

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.

Churros


Sift, boil, beat, rest, pipe, fry: churros are a bit of work, but it's a small price to pay for the most delicious fried dough on the Continent.

You'll need

325 gm plain flour 60 ml (¼ cup) olive oil For deep-frying: vegetable oil For dusting: caster sugar

Method

  • 01
  • Sift flour and a pinch of salt into a heatproof bowl.
  • 02
  • Combine oil and 450ml water in a saucepan and bring to the boil over medium-high heat. Pour over flour and beat quickly with a wooden spoon to combine.
  • 03
  • Transfer mixture to an electric mixer fitted with a paddle and beat until a very smooth dough forms (2-3 minutes).
  • 04
  • Transfer dough to a piping bag fitted with a 2cm star nozzle and push down to remove any air bubbles in bag. Refrigerate to rest and chill (30 minutes).
  • 05
  • Heat oil in a deep-fryer or deep-sided frying pan to 180C. Pipe long lengths of mixture (about 15-20cm) into hot oil, creating a swirl, and cut with scissors. Be careful as oil is hot and may spit.
  • 06
  • Fry churros in batches, turning occasionally with a spider, until golden (3-5 minutes), then remove with a spider and drain on absorbent paper. Toss in a bowl with caster sugar, shaking off excess, and serve immediately.

If there were a prize for the ultimate fry-up, the Spanish would win it every time. Take the most alluring thing you can fry: dough. Sugar it up. Add a mug of hot chocolate and work from there. Churros are concordant with the Spanish way of life, and they're not a bad way to start the day. In fact, they're too good to eat for breakfast alone, as the Spanish well know.

Churro pastry is choux pastry without the eggs, with oil in place of butter. When you're making this type of pastry, there's a fine line between superb and mediocre.

The trick is to have your flour sieved and ready to go before you do anything else. Bring the water and oil to the boil, pour the hot liquid over the flour, and quickly start beating. You want the hot liquid to start cooking the flour immediately and it's important to pour and beat at the same time. You can do this by hand until you get a silky smooth dough (and a stiff wrist), but it's easier to pop the mixture into an electric mixer with a paddle, if you have one, and let the machine do all the work. When beaten properly, the dough should pipe smoothly and fry evenly, leaving a light and airy centre, rather than a doughy one.

When you've finished beating, transfer the dough to a piping bag while it's still warm, and smooth out any air gaps by pushing the dough down.

The next important step, as with all great pastry, is to rest the dough in the refrigerator. This allows the gluten in the flour to relax, and firms the dough for even smoother piping.

Clean vegetable oil is an absolute must for cooking churros, as used oil will taint the taste. Get your temperature up to the mark before you add the churros, otherwise the dough will just drop to the bottom of the pan and you'll end up with oil-logged chewy lumps.

The next step - we won't lie - takes a bit of muscle. To pipe the dough you can invest in a churrera, an instrument with a traditional star-shaped hole specially designed to pipe churros; this can be found at most Spanish kitchen stores and delicatessens. But a heavy-duty piping bag with a star nozzle will give you a similar result, with a bit of extra squeeze.

You can pipe your churros to any length you like (the world record is about 77m long, if you're feeling competitive); you'll still get a good result. The easiest way to snip off the lengths you want is to use kitchen scissors.

Turn the dough as it fries so that it browns nicely all round, and drain it with the help of a spider to get all the oil off with a few shakes. Then it's straight into the sugar for coating. The smartest thing to do from here is to have your hot chocolate ready for dunking them warm, while your next batch is on the go.


At A Glance

  • Serves 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 6 people

Featured in

Oct 2009

You might also like...

Tempered chocolate

recipes

Armando Percuoco: Linguine Napoletana

Trenette with pesto

recipes

Dhal with coriander and fried onion

Broad bean puree with chorizo

recipes

Pork and white beans

Italian meringue

recipes

conversion tool

 
get the latest news

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

×