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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).

Plum burnt-butter cakes with plum semifreddo


You'll need to begin this recipe the day before.

You'll need

  Cakes 40 gm butter, coarsely chopped 2 eggs 130 gm caster sugar 125 gm plain flour 75 gm ground pistachios 6 plums, halved and stones removed   Plum semifreddo 200 gm blood plums, stones removed and coarsely chopped 170 gm caster sugar 60 ml (¼ cup) brandy 1 cinnamon quill 1 egg 2 egg yolks 300 ml pouring cream, lightly whipped to soft peaks

Method

  • 01
  • For plum semifreddo, combine plum, 60gm sugar, 1 tbsp brandy, cinnamon and 2 tbsp water in a small saucepan and cook over medium-high heat for 10 minutes or until plums are soft. Process plum mixture in a food processor until smooth, then pass through a sieve, discarding solids and cool completely. Combine, egg, yolks, remaining sugar and remaining brandy in a heatproof bowl and whisk over a saucepan of simmering water for 7-8 minutes or until thick and pale. Transfer mixture to an electric mixer and whisk until cold. Fold in whipped cream, then plum syrup to form a ripple effect, transfer to a container and freeze overnight.
  • 02
  • Preheat oven to 170C. Place butter in a small saucepan and cook over medium-high heat until dark golden, remove from heat and cool completely. Combine eggs and sugar in an electric mixer and whisk for 5 minutes or until thick and pale. Add flour and pistachios and whisk to combine, then fold in cooled butter. Divide mixture among 6 greased and floured 1 cup-capacity buttered cake pans. Place 2 plum halves, cut-side down, over each and bake for 15 minutes or until golden. Stand in pans for 5 minutes then carefully turn out and cool on a wire rack. Serve cakes, warm or at room temperature with plum semifreddo.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2007

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