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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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A centrepiece of stir-fried lobster with garlic stems or Neil Perry’s stir-fried beef with Sichuan peppercorns and sweet bean sauce? Whichever you choose, our online collection of 22 wok-tossed recipes is bound to cause a stir.

Prego rolls

"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

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."

Rich chocolate cake


Rich, dense and fudgy, this cake is for the serious chocolate lover. It's best served at room temperature, however, it can be stored in the refrigerator if made ahead. Drizzle with melted chocolate before serving.

You'll need

390 gm dark chocolate (70% cocoa solids), coarsely chopped 175 gm butter, softened 100 gm raw golden caster sugar 5 eggs, separated 80 gm sifted plain flour 80 ml (1/3 cup) Tuaca (see note) Pinch cream of tartar   Ganache 300 ml pure cream (45% fat) 200 gm dark chocolate (70% cocoa solids), coarsely chopped

Method

  • 01
  • Grease and line an 18cm-diameter springform cake pan, then grease baking paper base, dust with flour and shake pan to remove excess.
  • 02
  • Melt 300gm chocolate in a heatproof bowl over a pan of simmering water and set aside.
  • 03
  • Preheat oven to 160C. Using an electric mixer, beat butter and sugar for 5 minutes or until pale and creamy. With motor running, add egg yolks, one at a time, beating briefly between each addition to incorporate. Add flour, beat to combine, add Tuaca and half the melted chocolate. Beat until half incorporated, then fold through remaining chocolate.
  • 04
  • In a separate bowl, whisk eggwhites with cream of tartar until soft peaks form. Fold one-third of eggwhites through chocolate mixture to loosen, then fold through remaining eggwhite, taking care not to overwork. Spoon mixture into prepared pan and bake in centre of oven for 1 hour or until a skewer inserted withdraws clean. Cool completely in pan on wire rack, then remove sides of pan and invert onto a cake stand.
  • 05
  • For ganache, bring cream just to the boil in a saucepan. Remove from heat, add chocolate, stand for 5 minutes or until chocolate melts, then stir until glossy and smooth. Transfer to a plastic container, cover closely with plastic wrap to prevent a skin forming, stand for 1 hour, then refrigerate for 45 minutes or until firm yet still pliable. Remove ganache from refrigerator and stir until smooth. Using a small offset spatula (see note), coat sides and top of cake evenly with ganache. (Dip spatula into a jug of boiling water, wiping excess water from spatula, to spread ganache evenly.)
  • 06
  • Meanwhile, melt remaining chocolate in a heatproof bowl over a pan of simmering water. Remove from heat, cool slightly, then, using an offset spatula, smooth chocolate in a circular motion towards the edges allowing chocolate to just spill over the edges. Serve immediately.

Note Tuaca is an Italian liqueur made from brandy with citrus and vanilla accents. It's available from speciality liquor stores. If unavailable, substitute with brandy or whisky. An offset spatula has a blade that dips away from the handle at an angle and is perfect for icing cakes. Available from kitchenware stores.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2007

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