Australian Gourmet Traveller Magazine, January 2014

  • Jungle's Floridian fizz

    Jungle's Floridian fizz (page 29)

    from Australian Gourmet Traveller Magazine, January 2014 Australian Gourmet Traveller Magazine, January 2014

    • Categories: Cocktails / drinks (with alcohol); Entertaining & parties; Summer
    • Ingredients: gin; limes; palm sugar; apricot brandy; mint; ginger beer (alcohol-free); dried apricots
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  • Picanha, chimichurri and sweet and sour peppers

    • mdorozario on December 11, 2020

      INGREDIENTS Picanha (aka rump cap) and chimichurri is a typical Brazilian churrasco pairing, though the peppers are something of an add-on. Choose rump cap with a good cover of fat on it - the fat bastes the meat as it cooks. Begin this recipe a day ahead to prepare the peppers. You'll need 12rump cap or sirloin cap steaks (150gm each)To serve:lemon wedges Sweet and sour peppers80 ml (1/3 cup)olive oil3red capsicum, thinly sliced, seeds discarded½Spanish onion, thinly sliced into wedges2garlic cloves, thinly sliced60 ml (¼ cup)aged red wine vinegar2 tbspcaster sugar Chimichurri1/3 cupfinely chopped flat-leaf parsley1/3 cupfinely chopped coriander¼ cupfinely chopped oregano1garlic clove, crushed80 ml (1/3 cup)olive oil½ tspsweet paprika½ tsp eachground roasted cumin and corianderJuiceof 1½ lemons

    • mdorozario on December 11, 2020

      Method 01For sweet and sour peppers, preheat oven to 180C. Roast almonds in oven until just golden (5-7 minutes), then set aside. Heat oil in a deep frying pan over medium-high heat, add capsicum and onion and stir occasionally until caramelised (25-30 minutes), then add remaining ingredients and stir occasionally until a glaze forms (2-4 minutes), Season to taste. Set aside to cool, then refrigerate overnight for flavours to meld. 02Light your barbecue, preferably using organic coconut-based charcoal, about 45 minutes before you want to cook so you have good glowing coals for medium to medium-high heat. 03Score the fat cap of each steak at intervals and thread 2 steaks on each of 6 metal skewers. Season to taste and grill over medium-high heat, turning occasionally, until steaks are cooked to your liking (10-15 minutes for medium). Set aside in a warm place to rest (10 minutes). 04Meanwhile, for chimichurri, combine ingredients in a bowl and season to taste. 05Serve steak

    • hewlettn on February 04, 2022

      https://www.gourmettraveller.com.au/recipes/browse-all/picanha-chimichurri-and-sweet-and-sour-peppers-11872

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  • Published Jan 01 2014
  • Format Magazine
  • Page Count 178
  • Language English
  • Countries Australia
  • Publisher ACP Publishing Pty Ltd

Publishers Text

With articles on food and recipes from all around the world, Gourmet Traveller magazine is a knowledgeable influence on all aspects of food and wine. It is a popular food based magazine all the way from Australia. It is the best authority on the latest top restaurants and recipes for all occasions. The magazine will always contain the best seasonal recipes, classic dishes and cutting edge trendy cuisine.