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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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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.

Sesame leaf dolmades, almond rice and preserved lemon avgolemono


"Dolmades are quite fiddly to make but well worth the effort. I love the taste difference using the sesame leaves to encase the rice filling, but if you can't source them try using perilla leaves from Asian grocers or vine leaves from Greek delis," says Conistis.

You'll need

100 ml extra-virgin olive oil 50 gm golden shallots (3-4), finely chopped 6 spring onions, thinly sliced 75 gm short-grain rice ¼ tsp dried mint ¼ cup (loosely packed) each dill leaves, mint leaves and flat-leaf parsley, finely chopped 35 gm smoked almonds, coarsely chopped 25 gm currants 25 gm roasted sesame seeds Juice of 1 lemon 16-20 large sesame leaves, stalks removed (see note)   Preserved lemon avgolemono 3 egg yolks 2 tbsp lemon juice 1 small garlic clove, crushed 60 ml (¼ cup) olive oil 300 ml vegetable stock, warmed and infused with a pinch of saffron threads 2 tsp finely diced preserved lemon rind

Method

  • 01
  • Heat half the oil in a saucepan over low heat. Add shallot and spring onion and cook until tender but not coloured (2-4 minutes). Add rice and dried mint and stir for 2 minutes. Add herbs, almonds, currants, sesame seeds and lemon juice and season to taste. Add 300ml hot water, cover with a lid and simmer until par-cooked (5 minutes). Set aside, covered, to cool.
  • 02
  • Place a sesame leaf rib-side up on a chopping board, place 2 tsp of rice in the centre, then roll up, folding the sides in as you go, and place join-side down in a saucepan large enough to fit dolmades snugly in a single layer. Repeat with remaining leaves and filling. Pour remaining oil over, add enough water to just cover, season to taste and weight with a plate. Bring to the boil then reduce heat to low, cover with a lid and simmer until rice is cooked and dolmades are tender (15-20 minutes). Set aside to cool slightly.
  • 03
  • Meanwhile, for preserved lemon avgolemono, combine egg yolks, lemon juice and garlic in a food processor or blender, season to taste and, with motor running, gradually add oil in a thin, steady stream until all combined. Slowly add the hot stock, then fold in preserved lemon, season to taste and transfer to a bowl. Serve with dolmades.

Note Sesame leaves are available from select Asian grocers.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

2012 Alpha Estate Sauvignon Blanc, Amyndeon, Greece.

Featured in

Sep 2013

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