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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."

Shark Bay Wild Scampi Caviar

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Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

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.

Yiouvetsi


"Yiouvetsi can be made with beef, lamb or chicken; the process remains the same. You can even use a whole chicken, or chicken thighs, which I find easier and tastier. It's hearty and comforting and, during winter, should be enjoyed regularly. Cook it for your family and friends. Use a different meat each time to develop your own favourite rendition of the dish."

You'll need

125 ml (½ cup) olive oil 1.5 kg beef or lamb fillets, diced 1 onion, finely diced 400 gm canned crushed tomatoes 1 tbsp tomato paste 1 litre (4 cups) water or chicken stock 500 gm kritharaki (orzo) To serve: kefalotiri cheese, finely grated

Method

  • 01
  • Heat a third of the olive oil in a large saucepan over medium-high heat, add half the meat and stir occasionally until well browned on all sides (4-5 minutes). Tip the meat pieces into a baking dish to keep warm. Repeat with half the remaining olive oil and the remaining meat.
  • 02
  • Wipe the pan and add the remaining olive oil. Add the onion and sauté until translucent (4-5 minutes), then add tomatoes and tomato paste.
  • 03
  • Tip your meat back into the saucepan and add the water or stock. Bring to a boil and reduce heat to simmer for about 30 minutes.
  • 04
  • Preheat oven to 180C. Pour the meat with all the liquid into the baking dish, add a little more liquid if necessary (you may need up to a cup extra), and bake until the meat is tender (30-45 minutes).
  • 05
  • At this stage, pour the orzo into the baking dish, give it a stir and season to taste. Bake covered until the orzo has cooked (10 minutes). Ensure that there is enough liquid for the orzo.
  • 06
  • Take out of the oven, scatter the kefalotiri cheese on top and serve hot.

Note This recipe is from Sweet Greek: Simple Food & Sumptuous Feasts ($39.95), published by Melbourne Books, and has been edited.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jul 2013

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