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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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Homemade white bread

"Not multigrain, not gluten-free, nor rye or whole wheat - classic white bread is the only acceptable canvas for your delicious passion project, the brisket," says Curtis Stone. "Texas barbecue sides are supposed to be minimalist, but minimalist done right. Baking soft, fluffy bread from scratch is doing it just right (and then some). Plus, stuffing brisket into a slice of bread means you can eat with your hands, the way it ought to be." Makes 2 loaves.

Gin and tonic jellies with elderflower ice-cream


You'll need

110 gm (½ cup) caster sugar 1 lime, thinly sliced 2 leaves of gelatine (titanium strength), soaked in cold water 300 ml tonic water 50 ml gin   Elderflower ice-cream 300 ml pouring cream 1 lime, finely grated rind only 4 egg yolks 70 gm caster sugar 70 ml elderflower cordial 30 ml lime juice

Method

  • 01
  • For elderflower ice-cream, combine cream and lime rind in a saucepan and bring just to the boil over medium heat. Remove from heat and stand for 10 minutes to infuse, then return to heat and bring just to the boil again. Meanwhile, whisk together egg yolks and sugar until thick and pale, then whisk in elderflower cordial. Pour over cream mixture, whisking to combine, return to pan and cook, stirring continuously, over medium heat until mixture thickly coats the back of a spoon (4-5 minutes). Strain through a sieve into a bowl placed over ice, whisk in lime juice, then cool completely in refrigerator. Freeze in an ice-cream machine according to the manufacturer’s instructions. Makes about 2 cups.
  • 02
  • Combine sugar and 1 cup water in a small saucepan over medium-high heat and stir until sugar dissolves. Add lime slices, and bring to the boil, then reduce heat to low and simmer until lime is tender and translucent (about 10 minutes). Using a slotted spoon, carefully remove candied lime slices and transfer to a plate. Squeeze excess water from gelatine, add to syrup, remove from heat and stir until gelatine dissolves. Add tonic water and gin and stir well to combine.
  • 03
  • Divide mixture among four ¾ cup-capacity serving glasses and refrigerate until beginning to thicken slightly (3½-4 hours), then drop a candied lime slice in each glass and refrigerate until set (about another hour). Serve jellies with elderflower ice-cream and remaining candied lime slices to the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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