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"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Nonna Lidia’s Christmas baccalà, green olive and chilli salad


You'll need

300 gm baccalà ½ small Spanish onion, thinly sliced 2 cloves of garlic, thinly sliced 1 cup (loosely packed) flat-leaf parsley leaves, coarsely torn 75 gm (½ cup) large firm-fleshed green olives, such as gordal, pitted and chopped 2 lemons, juice only 125 ml (½ cup) extra-virgin olive oil 2 tsp dried chilli flakes, to serve

Method

  • 01
  • Place baccalà in a non-reactive container, cover with double the volume of cold water and refrigerate for 1½ days, changing the water 4 times. Drain, transfer to a saucepan, cover with plenty of cold water, bring to the boil, then simmer over low heat for 15-20 minutes or until cooked. Drain, discard bones and skin and coarsely flake flesh.
  • 02
  • Combine baccalà and remaining ingredients, except chilli flakes, in a bowl, season to taste with freshly ground black pepper and toss gently to combine.
  • 03
  • Serve scattered with chilli flakes to taste.

This is an adaptation of Jo's [Matt's partner] grandma's recipe. Selecting the finest baccalà is crucial. Thick, white, salty pieces are the key signs to look for and follow the strict soaking regimen for 1½ days.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2007

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