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12-hour barbecue beef brisket

"Texas is world-renowned for barbecuing a mean brisket, the flat and fatty slab of meat, cut from the cow's lower chest," says Stone. "Cooking a simply seasoned brisket low and slow on a smoker (or kettle barbecue when barbecuing at home), gradually rendering the gummy white fat while simultaneously infusing smoky flavour into the meat, is a labour of love. Although time-consuming, briskets are not difficult to cook. And while you'll note that this one takes a whopping 12 hours to cook, don't be alarmed if your brisket needs another hour or so - this timing is an approximation, and greatly depends on the size of your brisket and heat of your barbecue." The brisket can also be cooked in an oven (see note).

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"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

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"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

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"Store-bought and pre-cut coleslaws, and bottled dressings have given the humble slaw a lacklustre rep over the years," says Stone. "Taking a little time (just 10 minutes!) to whip one up yourself reminds us why this salad became popular in the first place. This creamy, crunchy coleslaw comes together in a pinch and can be piled atop a thick piece of brisket or served as a side."

Prune and Armagnac soufflés


You'll need

200 gm pitted prunes (see note) 200 ml Armagnac For greasing: melted butter For dusting: finely grated dark chocolate (about 30gm) 14 eggwhites 120 gm caster sugar To serve: vanilla bean ice-cream   Soufflé base 60 gm plain flour 90 gm caster sugar 45 gm butter, softened 350 ml milk 1 vanilla bean, split and seeds scraped 3 egg yolks

Method

  • 01
  • Combine prunes and Armagnac in a bowl and stand overnight. Drain prunes (discarding excess liquid), then pulse in a food processor until a fine paste forms (makes 240gm).
  • 02
  • Meanwhile, for soufflé base, combine flour and 70gm sugar in a bowl, then rub in butter with fingers until fine crumbs form, and set aside. Combine milk, remaining sugar and vanilla bean and seeds in a saucepan, bring to the boil over medium heat, whisk in flour mixture and stir continuously until mixture is thick and flour is cooked out (5-7 minutes). Remove from heat, transfer to a bowl, whisk in egg yolks and cool.
  • 03
  • Preheat oven to 180C. Brush the sides of ten 1 cup-capacity ramekins with butter, refrigerate until firm and repeat, dust with grated chocolate, shaking off excess and set aside. Place 400gm soufflé base (there will be a little left over) in a heatproof bowl over gently simmering water until warmed (2-3 minutes), add 200gm prune mixture (there will be a little left over) and beat until smooth. Whisk eggwhites in an electric mixer until soft peaks form, then gradually add sugar and whisk until stiff peaks form. Fold one-third of eggwhites into prune mixture to lighten, then fold through remaining eggwhites. Divide among ramekins and smooth tops with a small palette knife. Clean excess mixture from rim of ramekins and bake until risen and golden (8-10 minutes). Serve immediately with vanilla bean ice-cream.
Note Use the best prunes you can find. Look for the very moist ones. Alistair uses prunes d'Agen, a professional pâtisserie product.

Soufflés are the bane of many pastry cooks' lives. Up until I got hold of this recipe from L'Arpège, it was for me, too. This recipe saved me many times. I love it and will testify to its success. Dusting the ramekin with grated chocolate instead of sugar gives extra flavour without unnecessary sweetness. You'll need to begin this recipe a day ahead. - Alistair Wise

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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