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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."

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).

Pain perdu with pan-fried figs and spiced cream


You'll need

  Pain perdu 4 1.5cm-thick slices panettone, crusts removed 3 eggs, lightly beaten 1 cup milk 55 gm (¼ cup) caster sugar 1 tsp vanilla extract 1½ tbsp balsamic vinegar 100 gm clarified butter or ghee 8 figs, halved lengthways   Spiced cream 200 ml double cream ½ tsp ground cinnamon ¼ tsp ground star anise 3 tsp icing sugar, plus extra for dusting

Method

  • 01
  • For spiced cream, using an electric mixer, whisk cream, spices and icing sugar in a bowl just until soft peaks form, then cover and refrigerate until needed.
  • 02
  • Trim panettone slices to make eight 6cm x 13cm rectangles. Combine eggs, milk, 2 tbsp sugar and vanilla in a shallow dish. Combine remaining sugar and balsamic vinegar in a small bowl. Working in batches, soak panettone slices in egg mixture for minute on each side. Heat 1½ tbsp clarified butter in a large heavy-based frying pan and remove panettone slices from egg mixture, drain most of excess egg mixture and cook over medium heat for 2-3 minutes on each side or until golden, then transfer to an oven tray and keep warm in a low oven. Wipe pan clean with absorbent paper, then repeat with remaining panettone, egg mixture and clarified butter.
  • 03
  • Wipe pan clean, then return to medium heat. Heat 1 tbsp clarified butter in pan and, when very hot, add figs, cut-side down, and cook for 2 minutes or until golden, then add balsamic mixture to pan and cook for 30 seconds or until evaporated. Turn figs and cook for another minute, then remove from pan.
  • 04
  • Divide pain perdu between warm plates, top with figs and a spoonful of spiced cream, then dust with icing sugar. Serve immediately with remaining cream passed separately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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