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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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Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Fried pig’s ears with salsa verde


"My parties always involve pig's ears," says Colin Fassnidge. "They're worth a try at least once in your life. They're a talking point and your party will be remembered. Embrace the pig, nose to tail."

You'll need

12 pigs ears (1.2kg) 300 ml apple juice 300 ml ginger beer 150 ml Port 150 ml red wine 50 gm ginger, coarsely chopped ¼ cup (firmly packed) sage, coarsely torn 2 cinnamon quills 3 star anise 4 peppercorns 200 gm (1 cups) plain flour 3 eggs, lightly whisked with 1 tbsp milk 140 gm (2 cups) soft fine breadcrumbs For deep-frying: vegetable oil To garnish: flat-leaf parsley sprigs   Salsa verde 1/3 cup (firmly packed) flat-leaf parsley 1/3 cup (firmly packed) mint ¼ cup (firmly packed) basil 1 marinated anchovy fillet 1 tsp salted baby capers, rinsed 10 gm Dijon mustard 25 ml red wine vinegar 100 ml olive oil

Method

  • 01
  • For salsa verde, process ingredients in a blender until smooth. Season to taste and refrigerate until ready to serve.
  • 02
  • Preheat oven to 120C. Combine pig’s ears, apple juice, ginger beer, Port, red wine, ginger, sage, spices and 1.25 litres water in a large casserole, bring to the boil, cover and braise in oven until ears are tender (1½ hours). Cool in stock, then remove and arrange in a single layer on a tray lined with baking paper and refrigerate until chilled (2 hours).
  • 03
  • Place flour, egg and crumbs in separate bowls. Halve pig’s ears, then dust all in flour and tap off excess. Dip into egg and then breadcrumbs, firmly pressing on crumbs. Set aside or refrigerate until required.
  • 04
  • Preheat oil in a deep-fryer to 160C. Deep-fry ears in batches until golden brown (1-2 minutes, take care, hot oil will spit). Drain on absorbent paper and serve hot with salsa verde.
Note At 4Fourteen, the pig's ears are pressed flat in a single layer on a tray lined with baking paper, topped with more baking paper and another tray, then refrigerated, weighted with food cans, overnight.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Drink Suggestion

Stone & Wood Pacific Ale.

Featured in

Nov 2013

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