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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).

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."

Chocolate-caramel tart


You'll need

  Caramel 275 gm (1¼ cup) caster sugar 110 ml pouring cream 135 gm unsalted butter, coarsely chopped   Sweet pastry 100 gm unsalted butter, softened 100 gm pure icing sugar 2 eggs 270 gm plain flour   Chocolate truffle ganache 225 gm dark chocolate (64% cocoa solids), finely chopped 1 cup pouring cream 3 egg yolks 20 gm caster sugar

Method

  • 01
  • For sweet pastry, beat butter, icing sugar and a pinch of salt using an electric mixer until pale, add eggs and mix. Add flour, mix until just combined, then turn onto a floured surface and form into a disc. Wrap in plastic wrap and refrigerate for 1 hour or until firm. Preheat oven to 180C. Roll out pastry to 3mm thick, line the base and sides of a 25cm-square tart tin (see note), trimming edges to 2cm high and refrigerate for 30 minutes. Blind bake for 15 minutes, remove weights and paper and bake for another 10 minutes or until pastry is golden. Cool, then remove from tin and place on a tray.
  • 02
  • Combine sugar and 1/3 cup water in a saucepan and stir over medium-high heat until sugar dissolves. Bring to the boil and cook for 8-10 minutes or until dark-caramel in colour, remove from heat, carefully add cream, butter and 1 tsp sea salt (mixture will spit) and stir. Return to heat and cook for 3 minutes or until smooth, then pour into pastry case and refrigerate for 3 hours or until set.
  • 03
  • For ganache, combine chocolate and cream in a saucepan and stir over medium heat until melted. Combine yolks and sugar in a heatproof bowl and whisk over a saucepan of simmering water for 6 minutes or until thick and pale. Remove from heat, fold through chocolate mixture and whisk, using an electric mixer for 6 minutes or until cold. Pour over caramel mixture and refrigerate for 2-3 hours until set. Remove from refrigerator 15 minutes before serving.
Note For a rectangle tart, halve this recipe and use a 11.5cm x 34cm fluted tart tin.

At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Featured in

Apr 2007

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