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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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"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.

Blueberry tart


You can have the tart case and syrup ready to go the day before and fill it at the last minute. Any type of berry would work well in this recipe.

You'll need

3 punnets blueberries (about 375gm)   Sweet pastry 170 gm unsalted butter, at room temperature, coarsely chopped 40 gm pure icing sugar 1 small egg yolk from a 55gm egg 240 gm plain flour, sieved   Blueberry syrup 150 gm frozen blueberries 2 pieces lemon rind, removed with a peeler 150 gm caster sugar   Crème fraîche filling 250 gm each crème fraîche and mascarpone 80 ml (1/3 cup) thickened cream 1 vanilla bean, split and seeds scraped 1 tsp vanilla extract 45 gm pure icing sugar, sieved

Method

  • 01
  • For blueberry syrup, combine ingredients in a heatproof bowl, cover with foil, place over a saucepan of simmering water and cook until syrupy and berries are deep purple (2 hours). Strain through a muslin-lined sieve (do not press solids), discard solids and refrigerate syrup until required.
  • 02
  • Meanwhile, for sweet pastry, beat butter and sugar in an electric mixer until pale, add yolk and mix until just combined. Add flour and 20ml water, mix until dough just comes together. Turn out onto a lightly floured surface and shape into a disc, then wrap in plastic wrap and refrigerate until firm (1 hour). Roll pastry to a 30cm-diameter round and line a buttered and floured 24cm-diameter fluted tart tin. Refrigerate until chilled and rested (1 hour). Preheat oven to 180C. Blind-bake tart until golden around edges (25-30 minutes), remove paper and weights, cook until golden and cooked through (15-20 minutes). Cool, then carefully transfer to a serving plate and set aside.
  • 03
  • For crème fraîche filling, whisk all ingredients in a bowl until medium peaks form (do not overbeat as mixture may split), spoon into tart case and spread to fill.
  • 04
  • To serve, scatter fresh blueberries over tart and drizzle with blueberry syrup to taste.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2009

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