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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).

Seed cake and a glass of Madeira


You'll need

260 gm unsalted butter, softened 260 gm caster sugar 1 tsp caraway seeds 5 large (70gm each) eggs, lightly beaten 320 gm self-raising flour 150 ml full-cream milk

Method

  • 01
  • Preheat oven to 180C. Grease a 16cm x 10cm x 8cm loaf tin with butter and line the base and sides with baking paper. Cream the butter, sugar and caraway seeds together with an electric mixer or in a bowl with a wooden spoon until they are white and fluffy. Gradually mix the beaten eggs, adding them little by little to prevent curdling. Then sift in the flour and mix until incorporated. Lastly, add the milk.
  • 02
  • Transfer the mixture to the prepared tin and bake in the oven for 45 minutes or until golden brown and a skewer inserted in the centre of the cake comes out clean. Serve with a glass of Madeira.

"Eleven o'clock and still two hours until lunchtime. Something to keep you steady - nothing finer than a slice of seed cake, washed down with a glass of Madeira. This will see you safely through until lunch."
This is one of cult UK chef Fergus Henderson's favourite puddings from his book Beyond Nose to Tail (Allen & Unwin).

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Sep 2007

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