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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).

Ocean trout kibbeh with fennel salad and labne


You'll need

  Salad 2 small bulbs (about 420gm) of fennel, trimmed and thinly sliced 1 preserved lemon, pulp removed, rind cut into julienne 50 gm (¼ cup) green manzanillo olives, pitted and coarsely chopped ½ cup firmly packed flat-leaf parsley leaves ¼ cup extra virgin olive oil, plus extra, to serve 2 tbsp lemon juice, plus extra, to serve To serve: labne, available from Middle Eastern food stores, and sweet paprika   Kibbeh 750 gm ocean trout fillets, skinned and pin-boned 75 gm (½ cup) fine burghul, soaked in hot water for 5 minutes, then drained 2 shallots, finely chopped 1 fresh red birdseye chilli, finely chopped 1 clove of garlic, finely chopped ¼ cup extra virgin olive oil 1½ tsp each cumin and coriander seeds, dry roasted and finely ground 1 tsp ground allspice

Method

  • 01
  • For kibbeh, using a large sharp knife, finely mince fish until a coarse paste forms, then combine with remaining ingredients, season to taste with sea salt and freshly ground black pepper, cover and refrigerate until chilled.
  • 02
  • Meanwhile, soak fennel in iced water for 5 minutes, then drain and combine in a bowl with preserved lemon, olives and parsley. Add olive oil and lemon juice, season to taste and toss gently to combine.
  • 03
  • Divide kibbeh into 6, and form into rounds. Heat 1 tbsp oil in a heavy-based frying pan and cook kibbeh over high heat for 30 seconds on each side or until lightly golden. To serve, divide kibbeh between plates, top with fennel salad and a ball of labne, drizzle with olive oil and lemon juice and sprinkle with paprika.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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