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Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

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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."

Alistair’s secret barbecue sauce


"Prised from the hands of Alistair, this sauce is easy to make and indeed is adaptable in terms of the fruit you can use," says Rodney Dunn. "When they're in season, try peaches or plums as well as (or instead of) apples."

You'll need

1 tsp celery seeds 1 tsp coriander seeds 250 ml (1 cup) mop sauce 200 ml tomato passata 2 Granny Smith apples, cored and finely chopped 50 gm brown sugar 20 gm sea salt 5 whole dried chipotle chillies 3 tsp smoked sweet paprika 2 tsp blackstrap molasses 1 tsp freshly ground black pepper

Method

  • 01
  • Dry-roast celery seeds and coriander seeds until fragrant (1-2 minutes), then set aside.
  • 02
  • Combine all ingredients in a heavy-based saucepan, bring to the simmer over high heat, then reduce heat to low-medium and simmer, stirring occasionally, until thickened (25-30 minutes. Transfer to sterile jars or bottles, seal and cool to room temperature, then refrigerate until required. Sauce will keep refrigerated for up to 3 months.

Note This recipe makes about 600ml.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jul 2013

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