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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.

Chicken quinoa salad with recado verde


"This is a simple salad with odes to the Mayans and Aztecs and their old world grains," says Ward. "The recado [a sauce-like seasoning] is from the Yucatán."

You'll need

2 skinless chicken breasts (250gm each) 150 gm white quinoa ½ white onion, shaved on a mandolin 1 radish, shaved on a mandolin 1 cup (loosely packed) coriander leaves 2¾ tbsp chia seeds Juice of 1 lime   Recado verde 100 gm coriander (about 1 large bunch) 100 ml canola oil 80 gm flat-leaf parsley leaves (about 1 bunch) 50 ml white malt vinegar (see note) 2 tsp each ground allspice and ground coriander ½ tsp ground cumin ¼ tsp ground cinnamon Finely grated rind and juice of 1 orange

Method

  • 01
  • Steam chicken in a steamer over a saucepan of boiling water until cooked through (8-10 minutes; or you can poach the chicken; see note) Set aside to cool slightly, then thinly slice.
  • 02
  • Cook quinoa in a saucepan of boiling salted water until just tender (8-9 minutes; you want the quinoa to be a little bit al dente).
  • 03
  • Meanwhile, for recado verde, process ingredients in a blender to a smooth paste, then season to taste and set aside.
  • 04
  • Rinse onion under cold running water for 5 minutes, drain and place in a bowl with chicken, quinoa and remaining ingredients, toss to combine, season to taste, stir in recado verde and serve.

Note White malt vinegar is available from select delicatessens; if it isn't available, substitute half apple cider and half malt vinegar. To poach the chicken, place chicken in a saucepan of water, bring to the boil, remove from heat and stand for 10-12 minutes.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Two Brothers Gypsy pear cider.

Featured in

Sep 2013

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