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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."

Gourmet Traveller Signature Collection tableware by Robert Gordon

We’ve teamed up with pottery house Robert Gordon to create a range of tableware – introducing the Gourmet Traveller Signature Collection.

Pretzels


You'll need

1 tsp dried yeast 250 gm ‘00’ strong flour (see note) 10 gm butter, melted 75 ml lukewarm milk 1 egg, lightly beaten 1 tbsp coarse sea salt 1 tbsp caraway seeds

Method

  • 01
  • Dissolve yeast in 1 tbsp warm water and stand until foamy. Sieve flour and ½ tsp fine salt into a large mixing bowl, make a well in the centre and add yeast mixture and 2 tbsp water. Stir in enough flour to form a batter, cover with a clean tea towel and stand in a warm place for 10 minutes or until foamy.
  • 02
  • Add butter and milk to mixture and stir in remaining flour. Knead until smooth, place in a lightly oiled bowl, cover and stand in a warm place for 2 hours or until doubled in size.
  • 03
  • Place coarse salt in a small frying pan, cook over medium-high heat for 10 minutes or until salt starts to pop, then remove and cool.
  • 04
  • Preheat oven to 230C. Knead dough to knock down, then divide into 15 pieces. Roll out each piece to about 25cm long, fold into a loop, cross over ends and press ends into opposite sides of the loop. Place on a baking paper-lined oven tray and scatter with coarse salt and caraway seeds. Bake for 20 minutes or until golden, then cool on a wire rack. Pretzels will keep in an airtight container for up to 1 week.

Note Strong flour has a high gluten content and is used for breadmaking. It's available from select supermarkets and delicatessens.


At A Glance

  • Serves 15 people
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At A Glance

  • Serves 15 people

Featured in

Nov 2007

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