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"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."

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"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."

Chocolate orange ice-cream balls with almond praline


You will need to begin this recipe 2 days ahead.

You'll need

2 oranges, juice and zested rind only 140 gm caster sugar 600 ml pouring cream 2 tbsp Grand Marnier 7 egg yolks 400 gm dark chocolate (70% cocoa solids), coarsely chopped   Almond praline (optional) 90 gm caster sugar 60 gm slivered almonds, roasted

Method

  • 01
  • Strain orange juice, combine with 90gm sugar and ¼ cup water in a saucepan, bring to the boil and cook for 5-7 minutes until a deep golden colour. Cool.
  • 02
  • Combine cream, milk, orange rind and Grand Marnier in a heavy-based saucepan and bring almost to the boil. Combine egg yolks and remaining sugar in a bowl and whisk until thick and pale, then gradually whisk in hot milk mixture. Return mixture to saucepan and stir over low heat until mixture thickens enough to coat the back of a wooden spoon. Do not boil. Remove from heat and strain through a sieve into a bowl and cool. Pour into an ice-cream machine and freeze according to manufacturer’s instructions. When almost churned, add orange syrup and continue churning. Place ice-cream in freezer until required.
  • 03
  • For almond praline, combine sugar and ½ cup water in a saucepan over medium heat and cook for 5-7 minutes until golden, add nuts, pour onto a lightly oiled tray and cool. Place praline in a plastic bag and, using a rolling pin, crush until almost fine. Place in an airtight container until required.
  • 04
  • Using a small ice-cream scooper, scoop ice-cream into small balls and place on a chilled baking paper-lined tray. Freeze overnight, then insert a wooden cocktail fork or toothpick into the top of each ball and return to freezer for 3-4 hours or until firm.
  • 05
  • Melt chocolate in a heat-proof bowl over a saucepan of gently simmering water. Remove from heat and cool slightly. Place a second baking-paper lined tray in freezer. Working quickly, dip ice-cream balls one at a time into cooled chocolate, shaking off excess, then scatter with crushed praline and add to tray in freezer. Freeze for 2-3 hours or until set hard. Serve immediately from freezer.

At A Glance

  • Serves 30 people
GT
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Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 30 people

Featured in

Dec 2006

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