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Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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Lebanese-style snapper

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Homemade white bread

"Not multigrain, not gluten-free, nor rye or whole wheat - classic white bread is the only acceptable canvas for your delicious passion project, the brisket," says Curtis Stone. "Texas barbecue sides are supposed to be minimalist, but minimalist done right. Baking soft, fluffy bread from scratch is doing it just right (and then some). Plus, stuffing brisket into a slice of bread means you can eat with your hands, the way it ought to be." Makes 2 loaves.

Crab, coconut and mint dip with cassava crackers


You'll need

For frying: vegetable oil 250 gm cassava crackers (see note) 140 ml coconut cream 1 red jalapeño chilli, seeded and chopped ½ cup thinly sliced mint 2 tsp caster sugar ¼ cup mayonnaise ½ lime, juiced (or to taste) 500 gm cooked crabmeat, picked over ½ fresh coconut, flesh shredded with a citrus zester

Method

  • 01
  • Fill a deep-fryer or large heavy-based saucepan two-thirds full with vegetable oil and heat, then deep-fry cassava crackers, in batches, for 30 seconds or until puffed and crisp. Drain on absorbent paper.
  • 02
  • Process coconut cream, chilli, half the mint and sugar in a food processor until a purée forms. Transfer purée to a bowl, then whisk in mayonnaise, lime juice and remaining mint until just combined. Gently fold through remaining ingredients, season to taste with sea salt and freshly ground black pepper and stir to combine. Serve crab, coconut and mint dip with cassava crackers passed separately. Best served on day of making.

Note Cassava crackers are made from pounded cassava and sago flour flavoured with chilli, leeks and paprika, and are available from Pacific Island food stores. If unavailable, substitute prawn crackers or pappadams.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2005 Montana Sauvignon Blanc.

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