SLOW FOOD

Mod­ern com­fort food ups the ante with high-brow tech­niques that are eas­ier to Mas­ter than you May think

Gourmet (South Africa) - - CONTENTS - PHO­TO­GRAPHS MAR­CUS NILS­SON RECIPES DAWN PERRY

Rule the roast with our guide to mod­ern com­fort food

CONFITING

A tra­di­tional con­fit re­quires buy­ing a lot of ad­di­tional duck fat. The ge­nius be­hind our quick method is that the duck legs cook in their own fat. Once done, the con­fited legs will keep for a week. Hit with high heat be­fore serv­ing to crisp them up.

MAK­ING STOCK

A rich brodo, made in ad­vance with fish bones and roasted veg­eta­bles, is the flavour base and cook­ing ve­hi­cle for this so­phis­ti­cated stew. Ready? Just drop in the clams, then the fish fil­lets. In just a few min­utes, you’re at the ta­ble.

PREP­PING

This recipe is all about the game plan: The tomato sauce and egg­plant can be made in the days be­fore the party, and the whole dish as­sem­bled hours ahead of time. All that’s left to do is pop it in the oven.

SEA­SON­ING

Su­per-ag­gres­sively sea­son­ing the lamb in the morn­ing in­fuses it with flavour, so you don’t need to spend your time bast­ing as your guests sip cock­tails. Even bet­ter? The roast lamb can rest for up to 30 min­utes, so there’s no last­minute fuss­ing over the stove.

BRIN­ING

Sub­merg­ing the roast in a mix­ture of ap­ple cider, salt, sugar and co­rian­der seeds one day ahead yields a juicier, more evenly sea­soned piece of meat.

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