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If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Prego rolls

"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.

Lebanese-style snapper

"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."

Coleslaw

"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."

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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Green salad with vinaigrette

"Our seven-year-old, Arwen, has been making this vinaigrette since she was five - she tastes it as she goes," says Levy Redzepi. "It's fresh and acidic and as good as the leaves. Frillice lettuce is crunchy but it's thin so it's like a perfect mix of cos and iceberg."

Thomas Keller: BLT


You'll need

100 gm fine sea salt 60 gm caster sugar 500 gm boneless pork belly (see note) 250 ml dry white wine 1 onion, coarsely chopped 1 carrot, coarsely chopped 1 leek, coarsely chopped 2 garlic cloves, coarsely chopped 2 thyme sprigs 8 brioche slices, 5mm thick, to serve 1 black truffle (optional), thinly sliced, to serve 2 tbsp clarified butter   Rocket purée 400 gm wild rocket, picked 45 ml extra-virgin olive oil   Tomato soup 2 tbsp olive oil ½ carrot, finely chopped ½ Spanish onion, finely chopped 2 garlic cloves, thinly sliced 1 golden shallot, finely chopped Pinch of chilli flakes 800 gm canned San Marzano tomatoes (see note) 1 bouquet garni (see note) 2 tbsp crème fraîche

Method

  • 01
  • Combine salt, sugar and 1½ litres water in a large non-reactive container. Submerge pork with weights in brine, cover and refrigerate for 24 hours.
  • 02
  • Preheat oven to 175C. Remove pork from brine, rinse and pat dry with kitchen towel, place in a casserole with wine, onion, carrot, leek, garlic, thyme and 750ml water. Cover and cook in oven until tender (1½-2 hours). Drain pork (discard liquid), press between two trays covered with baking paper, weight with food cans and refrigerate until completely cold.
  • 03
  • For tomato soup, heat olive oil in a small saucepan over medium heat, add carrot, onion, garlic and shallot, stirring occasionally until soft (7-10 minutes). Add chilli flakes, tomato and bouquet garni. Simmer, stirring occasionally until infused and warmed through (10-15 minutes). Remove from heat, discard bouquet garni, process in a blender until smooth. Stir through crème fraîche, add water to adjust to soup consistency, if necessary. Pass through a fine sieve, season to taste and keep warm.
  • 04
  • Meanwhile, for rocket purée, blanch rocket (5-10 seconds), then refresh. Drain well, squeeze out excess moisture, and process in a small food processor until finely chopped (1 minute). With motor running, add oil and process until a fine paste forms, season to taste, refrigerate until required.
  • 05
  • Cut pork into 5mm slices. Spread half the brioche slices with rocket purée, layer with pork and truffle, season to taste, top with remaining bread slices. Brush outsides with clarified butter and toast, one at a time, in a large frying pan over medium heat, turning once, until golden (1-2 minutes, each side). Cut into fingers, serve warm with tomato soup.
Note Use female pork belly where available.San Marzano tomatoes are a type of plum tomato. Substitute a canned Roma-style tomato. For the bouquet garni, Thomas Keller uses 1 bay leaf, 1 thyme sprig, 1 tarragon sprig and 2 black peppercorns.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A fruity rosé.

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