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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."

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).

Rabbit and pistachio terrine


A terrine may seem daunting but really is worth the effort. It can be made a week in advance.

You'll need

2 farmed white rabbits (about 1.2kg each), boned (see note) 200 gm pork belly, coarsely minced 200 gm veal shoulder, coarsely minced 100 gm pork fat, cut into 1cm dice and blanched 150 gm pistachios, blanched and peeled 1 tbsp olive oil 1 onion, finely chopped 1 clove garlic, crushed ½ bunch thyme, leaves picked 500 gm thinly sliced smoked streaky bacon To serve: gherkins and crusty bread

Method

  • 01
  • Set aside rabbit loins and cut leg meat into 1cm dice and combine with pork, veal, pork fat and pistachios in a large bowl and set aside.
  • 02
  • Heat olive oil in a saucepan over low-medium heat, add onion and garlic and cook for 5 minutes or until translucent. Add thyme and remove from heat. Cool slightly, add to meat mixture and mix to combine. Season with sea salt and freshly ground white pepper.
  • 03
  • Preheat oven to 150C. Line a 11cm x 30cm, 2-litre capacity terrine mould with bacon, overlapping each slice and allowing slices to overhang edge by about 4cm. Place one-third of the meat mixture in the terrine, then place two loins on top and repeat. Fill mould with remaining meat mixture and fold over bacon to enclose. Cover with foil and place in a paper towel-lined roasting tray. Pour in enough hot water to come halfway up sides of mould and cook for 1 hour 45 minutes. Cool at room temperature for 1 hour, then refrigerate overnight, using weights to press the terrine.
  • 04
  • To serve, dip terrine mould in hot water for 2-3 minutes, remove foil and invert onto a chopping board. Slice and serve at room temperature with gherkins and crusty bread.

Note Rabbit is available from most butchers but may need to be ordered in advance. Ask your butcher to bone the rabbit for you.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Jul 2007

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