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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).

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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."

Coleslaw

"Store-bought and pre-cut coleslaws, and bottled dressings have given the humble slaw a lacklustre rep over the years," says Stone. "Taking a little time (just 10 minutes!) to whip one up yourself reminds us why this salad became popular in the first place. This creamy, crunchy coleslaw comes together in a pinch and can be piled atop a thick piece of brisket or served as a side."

Stir-fried chicken and ginger


You'll need

35 gm (¼ cup) potato flour, plus 1 tsp extra (see note) 420 gm organic chicken breast, thinly sliced across the grain 2 tbsp peanut oil 5 cm piece ginger, peeled and crushed with the side of a cleaver 1 golden shallot, finely chopped 100 gm sugar snap peas 60 ml (¼ cup) chicken stock 2 tsp Shaoxing wine ½ tsp light soy sauce Pinch white sugar

Method

  • 01
  • Combine potato flour and 1 cup water in a large bowl and stir to dissolve. Add chicken pieces and mix to combine. Cover and refrigerate for 10-15 minutes.
  • 02
  • Blanch chicken pieces in boiling water for 30 seconds, then rinse to remove excess flour mixture. Drain on an absorbent paper-lined plate.
  • 03
  • Heat oil in a wok over high heat, add ginger and shallot, then chicken and sugar snap peas and stir-fry for 1 minute, add chicken stock, then Shaoxing wine, soy sauce and sugar and stir-fry for 1 minute. Season to taste with sea salt.
  • 04
  • Combine extra potato flour and 2 tbsp cold water and stir into wok, cook for 1 minute or until thickened. Serve immediately.

Note Potato flour is available from health food stores and Asian supermarkets. Recipe shown above with mushroom fried rice.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2007

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