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Paul Carmichael's great cake

"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."

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Chargrilled cuttlefish, garlic and parsley


You'll need

1 kg cleaned cuttlefish   Refrito de sidra 100 ml extra-virgin olive oil 20 ml cider vinegar 1 garlic clove ½ cup (firmly packed) flat-leaf parsley (about ½ bunch), coarsely chopped

Method

  • 01
  • For refrito de sidra, process oil, vinegar and garlic in a food processor until smooth. Add parsley, pulse to combine, and season to taste.
  • 02
  • Preheat a barbecue or chargrill over high heat. Cut cuttlefish into 10cm pieces, and quarter tentacles. Rub half the refrito over cuttlefish and cook in batches until golden and just cooked through (2 minutes each side). Transfer to a bowl with remaining refrito, season to taste and serve immediately.

A refrito is a basic vinaigrette used in the Basque country to dress seafood that has been chargrilled. In Getaria, a town on the northern coast of Spain, a number of seafood restaurants have outdoor wood-fired barbecues. In summer, the chefs cook outside on these grills, repeatedly basting the seafood with refrito. For the best flavour, the cuttlefish should be grilled over a wood-fired barbecue but a gas barbecue will suffice.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A dry white with a touch of phenolic grip and acidity, such as the 2006 Castro Martin Albariño, Rias Baixas, Spain. You could also try a good Italian pinot gris.

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