In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

[Q]: 1. Pastry: Pre-heat oven to 190deg.C. Mix the flour and sugar together. Rub in the butter and add water, then mix the pastry until well blended. Press the pastry into a 23cm flan tin and prick with a fork. Place in the refrigerator for 20 minutes before baking blind* in the oven for 15 minutes or until the pastry is cooked through. Remove paper and beans and allow the pastry to cool.,2. Filling: Place coconut and macadamias on separate baking sheets and toast in the oven until light golden - be careful as coconut toasts very quickly.,Remove and set aside to cool. Roughly chop nuts.,3. Adjust oven to 200deg.C. Melt butter and honey and add cream. Beat egg yolks and sugar together and add to the honey mixture with the coconut and macadamias; mix well. Pour filling into the pastry shell and bake in oven for about 15-20 minutes or until filling has set and the top is golden. Remove and allow to cool to warm or if preferred, place in refrigerator to serve the next day. Serve with cream or vanilla ice-cream and meringues.,* To bake blind, place a sheet of Glad Bake over the pastry-lined flan tin and fill with dried beans or rice.,Meringues:1. Pre-heat oven to 130deg.C. Line baking sheets with Glad Bake or spray lightly with oil and dust with cornflour.,2. Place egg whites in bowl and beat with electric beaters until soft peaks form. Add sugar a tablespoon at a time, making sure that the sugar is completely dissolved before adding the next spoonful. To test if the sugar has dissolved, place a small amount of the mixture between thumb and forefinger and rub together; if you can feel any sugar grains, continue beating to dissolve before adding more sugar.,______,3. Bake in oven for about 1 hour or until the meringues feel crisp and dry.,Turn off the oven and open the door ajar - leave until the oven is cool. Store the meringues in an airtight container until required.
[A]: 3. When the meringue is ready, either place spoonsful on Glad Bake lined baking sheets or spoon mixture into a piping bag fitted with a star tube and pipe small meringue on lined sheets.

[Q]: Combine all the dry rub ingredients in a bowl and mix.,Prepare the marinade by placing the chicken stock, brandy, lemon juice, butter and 1 tablespoon of the dry rub into a small saucepan and warm gently until the butter melts then cool to room temperature.,______,Season the inside cavity with 2 tablespoons of the dry rub, and rub in 3 tablespoons of the rub all over the outside of the chicken.,Using a syringe style flavor injector, inject the marinade sauce into the breast, thighs and drumsticks until plump. Brush the outside of the bird with some of the melted butter and let it sit in the fridge to marinade for 3 hours.,After the chicken has been marinading for 21/2 hours, prepare the wood chips for smoking by pouring half of the beer over them in a bowl and let them soak for a half hour. Use a sharp can opener to punch a couple more holes in the top of the beer can and set aside.,Prepare the barbeque for indirect cooking by placing a drip pan underneath the grate on one side and removing the grate from the other side, then turn on only the burner opposite of the drip pan to high heat.,Squeeze the excess beer from the wood chips and make a smoking pouch with tinfoil (wrap in foil then poke holes with a fork), or smoking tray or tube.,Place wood chips directly over the burner that is on, close the lid and wait for smoke to appear. Once smoke appears, reduce to medium heat.,Hold chicken upright with body cavity down and lower onto the beer can then place onto the cool side of the grill over the drip pan and pull legs forward to form a stable tripod so it can stand upright on its own.,Brush with melted butter and continue to cook at 220F with the lid down, basting every 45 minutes or so with the melted butter. If the chicken gets too brown on the outside before it is done, cover with tinfoil.,Remove chicken from the grill once it reaches an internal temperature of 180F, about 21/2 hours, cover with tinfoil and let rest for 10 minutes.
[A]: Remove giblets from chicken along with any fat from inside the cavities, rinse then pat dry.

[Q]: Preheat oven to 400F.,Beat eggs lightly in medium bowl.,Add corn syrup, sugar, butter, vanilla and salt; stir until well blended.,Stir in pecan halves.,______,Bake 15 min.,Reduce oven temperature to 350F.,Continue baking 30 to 35 min.,or until pie is lightly browned and completely puffed across the top.,Cool completely.
[A]:
Pour into pastry shell.