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Prego rolls

"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.

Crab rolls with potato chips


You'll need

500 gm picked spanner crab meat 150 gm Kewpie mayonnaise (see note) 2 tbsp finely chopped chives, plus extra to serve ½ tsp finely ground celery seed (see note) ½ tsp togarashi (see note) To serve: potato chips and softened butter   Brioche rolls 15 gm dried yeast 280 ml milk, at room temperature 600 gm bread flour 80 gm softened butter 2 tsp caster sugar 5 egg yolks 1 egg For brushing: eggwash

Method

  • 01
  • For brioche rolls, stir yeast and milk in a bowl until yeast dissolves, then set aside until foamy. Combine flour, butter, sugar, yolks, egg and 2 tsp fine sea salt in the bowl of an electric mixer fitted with a dough hook, add milk mixture, mix until a dough forms, cover and set aside until doubled in size (1½-2 hours). Divide into 70gm pieces and lightly roll each piece on a work surface to form an oval. Place on two oven trays lined with baking paper, leaving space between each, cover with tea towels and set aside until doubled in size (1-1½ hours), then brush with eggwash.
  • 02
  • Preheat oven to 180C. Bake rolls until golden and cooked through (15-20 minutes), then set aside to cool.
  • 03
  • Meanwhile, combine crab, mayonnaise, chives, celery seed and togarashi in a bowl, season to taste and set aside.
  • 04
  • Preheat grill to high heat. Split rolls, grill until golden (1-2 minutes), spread with butter, fill with crab mixture, scatter with extra chives and serve with chips.

Note Brioche rolls are best eaten on the day they're made. Kewpie mayonnaise is a Japanese mayonnaise. Kewpie mayonnaise and togarashi are available from Japanese grocers. Celery seed is available from Herbie's Spices and specialty food shops.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Sep 2012

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