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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).

Autumn lamb with mint, feta, peas and borlotti beans


You'll need

1 tbsp olive oil 2 lamb rumps (about 350gm each), fat trimmed, at room temperature 300 gm unpodded peas (see note) ½ white onion, thinly sliced with a mandolin 1 bunch mint, leaves torn 2 tbsp caramelised red wine vinegar (see note) 2 tbsp extra-virgin olive oil 1 tbsp aged balsamic vinegar 820 gm canned borlotti beans, drained, rinsed 100 gm Persian feta, drained

Method

  • 01
  • Heat oil in a frying pan over medium-high heat. Season lamb rumps and cook, turning occasionally, until medium rare (15-20 minutes). Cover with foil and set aside to rest for 5 minutes.
  • 02
  • Meanwhile, pod peas, then blanch (1-2 minutes).
  • 03
  • Combine remaining ingredients (except beans and feta) in a bowl. Add beans and peas and toss to combine. Transfer to plates, slice lamb and add to bean mixture, scatter with feta and serve immediately.
Note You can substitute frozen peas if fresh peas are unavailable. Caramelised red wine vinegar is available from select delicatessens. Substitute aged red wine vinegar to taste.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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