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"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.

Chicken and jellyfish salad


You'll need

80 gm dried jellyfish (optional; see note), soaked in cold water for 5 minutes 400 gm (4¼ cups) thinly sliced Chinese cabbage (about 1/3 cabbage) 2 cups (loosely packed) coriander 1 cup (loosely packed) each mint, Thai or holy basil and Vietnamese mint To serve: shiso cress (optional)   Pickled onion ½ Spanish onion, thinly sliced 60 ml (¼ cup) raw apple cider vinegar   Fried shallots and garlic 4 golden shallots, thinly sliced on a mandolin 250 ml (1 cup) melted coconut oil 6 garlic cloves, thinly sliced   Fish sauce dressing 60 ml (¼ cup) fish sauce 1½ tbsp finely grated ginger 1 tbsp unfiltered honey (optional) 2 garlic cloves, crushed 1-2 small red chillies, finely chopped Juice of 2 limes, or to taste   Coconut-poached chicken 600 gm skinless chicken thigh fillets 400 gm canned coconut milk 1 tbsp fish sauce 2 tsp finely grated ginger 1 garlic clove, crushed

Method

  • 01
  • For pickled onion, combine onion and vinegar in a bowl and stand until lightly pickled (20 minutes), then drain.
  • 02
  • For fried shallots and garlic, place shallots and coconut oil in a small saucepan over medium heat, stirring occasionally, until shallots turn golden (3-6 minutes). Remove with a slotted spoon and drain on paper towels. Repeat with garlic (1-2 minutes).
  • 03
  • For fish sauce dressing, combine ingredients in a large jar with 60ml water. Shake and set aside.
  • 04
  • For coconut-poached chicken, place chicken in a single layer in a saucepan and add remaining ingredients and enough water to just cover (about 125ml). Bring to a simmer over medium heat and cook until chicken is just cooked through (10-12 minutes). Set aside to cool in liquid, then drain and shred.
  • 05
  • Rinse jellyfish well under cold running water, then pat dry with paper towels and coarsely chop. Combine cabbage and herbs in a bowl and toss well. Add jellyfish, chicken and fish sauce dressing to taste and toss again. Serve scattered with fried shallots and garlic, pickled onion and shiso cress.

Note Dried jellyfish is available from Asian supermarkets.


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