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Gourmet Traveller Signature Collection tableware by Robert Gordon

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"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).

Warm moghrabieh salad with barbecued prawn brochettes and almond tarator


You'll need

165 gm (1 cup) moghrabieh (see note) ½ cup extra-virgin olive oil 36 medium green king prawns, peeled and cleaned, with tails intact 1 tbsp za’atar 1 lemon 1 large lemon, grated rind and juice only 12 bamboo skewers, soaked in water for 20 minutes 100 gm watercress or purslane, picked 125 gm cherry or grape tomatoes, halved To serve: lemon wedges, optional   Almond tarator 1 large clove of garlic, finely chopped ½ tsp sea salt flakes 80 gm (½ cup) blanched whole almonds, roasted 35 gm (½ cup) fresh white breadcrumbs 1 lemon, juice only ¾ cup olive oil

Method

  • 01
  • For almond tarator, place garlic on a work surface, sprinkle with sea salt and, using the back of a large knife, crush garlic until a smooth paste forms. Transfer garlic paste to the bowl of a food processor, add almonds and breadcrumbs and process until finely chopped, then add lemon juice and 2 tbsp water and process to combine well. With motor running, add olive oil in a thin steady stream until well combined and emulsified, then transfer to a bowl and, using a wooden spoon, slowly stir in 1/3 cup water or enough to form a smooth, thick sauce. Season to taste with sea salt and freshly ground black pepper, then cover closely with plastic wrap and refrigerate until needed. Makes 2 cups.
  • 02
  • Cook moghrabieh in a large saucepan of boiling water for 20-25 minutes or until tender, drain, transfer to a bowl, stir in 1 tbsp olive oil and 1 tsp sea salt, then set aside.
  • 03
  • Meanwhile, place prawns, za’atar, lemon rind and 2 tbsp olive oil in a bowl, season to taste and stir to coat. Cover with plastic wrap and leave for 10 minutes. Thread 3 prawns on each soaked skewer, then char-grill or barbecue over high heat, turning halfway, for 4-5 minutes or until just cooked through.
  • 04
  • Remove top and bottom from lemon, then cut into 8 wedges and remove seeds and core from each wedge. Thinly slice each wedge crossways into thin slivers. Add lemon slivers, lemon juice, ¼ cup olive oil, watercress and tomatoes to drained warm moghrabieh, season to taste and toss gently to combine.
  • 05
  • Divide warm moghrabieh salad among shallow bowls, top with 2 prawn skewers each, then serve, with lemon wedges to the side and tarator passed separately.

Note Moghrabieh, sometimes called pearl couscous because of its size, is a large couscous made from semolina and is available from Middle Eastern food stores and The Essential Ingredient in Sydney, Melbourne and Brisbane.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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