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"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."

Green salad with vinaigrette

"Our seven-year-old, Arwen, has been making this vinaigrette since she was five - she tastes it as she goes," says Levy Redzepi. "It's fresh and acidic and as good as the leaves. Frillice lettuce is crunchy but it's thin so it's like a perfect mix of cos and iceberg."

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.

Chocolate French toast


You'll need

80 gm hazelnuts For greasing: vegetable oil 80 gm caster sugar 150 ml pouring cream 100 gm each milk chocolate and dark chocolate (55% cocoa solids), coarsely chopped 12 thick brioche slices 4 eggs 125 ml (½ cup) milk 100 gm butter, coarsely chopped For dusting: pure icing sugar

Method

  • 01
  • Preheat oven to 180C. Roast hazelnuts on a baking tray until golden (4-5 minutes), rub with a tea towel to remove skins, place on a lightly oiled oven tray. Combine sugar and 80ml water in a small saucepan, stir over medium-high heat until sugar dissolves, bring to the boil and cook until dark caramel (4-5 minutes). Pour onto hazelnuts, cool completely, break into pieces and process in a food processor until finely chopped. Bring cream to the simmer in a saucepan over medium-high heat, add chocolates, stir until smooth. Remove from heat, cool slightly, stir in praline and refrigerate until firm (1-2 hours).
  • 02
  • Thickly spread half the brioche slices with chocolate mixture, sandwich with remaining slices. Whisk eggs and milk in a bowl, transfer to a shallow tray. Stand sandwiches in egg mixture, turning once, until soaked (2 minutes each side), then shake off excess.
  • 03
  • Heat one-third of butter in a large frying pan over medium-high heat until foaming, add 2 sandwiches and cook, turning once, until golden (2-3 minutes each side), transfer to a baking tray. Repeat with remaining butter and sandwiches, wiping pan clean between batches. Warm in oven for 5 minutes, then serve dusted with icing sugar.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2010

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