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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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Squid-ink gnochetti Sardi with prawns and ’nduja


"This is just another excuse to eat 'nduja," says Orr. "It provides the base flavours and umami to tie the other ingredients together. There's nothing too clever about it: prawns, pork and chilli equals good-stuff-to-eat 101. The salinity of the squid ink and freshness from the greens round out the flavours. Gnochetti Sardi is great if you don't have a pasta machine."

You'll need

900 gm uncooked prawns, peeled, deveined, half the shells reserved 200 ml olive oil 100 gm ’nduja (see note) 1 bunch chrysanthemum leaves, trimmed, leaves separated (see note) To taste: lemon juice   Squid-ink gnochetti Sardi 8 egg yolks 1 egg 3 tsp extra-virgin olive oil 1½ tbsp squid ink (see note) 375 gm “00” flour

Method

  • 01
  • For squid-ink gnochetti, combine yolks, egg, oil, squid ink and 1 tsp fine salt in an electric mixer with the dough hook attached, then add flour and mix on slow-to-medium speed until mixture resembles fine crumbs. Test by squeezing a handful – if it holds together nicely there’s enough moisture; if it crumbles, add a small amount of water (about 1 tbsp) and mix, then test again. Bring dough together and divide into 2 balls, wrap in plastic wrap and press as flat as possible. Refrigerate to rest for at least an hour or overnight. Bring dough to room temperature before using.
  • 02
  • Meanwhile, pan-roast reserved prawn shells in a large saucepan over medium-high heat until caramelised (3-5 minutes). Add oil and reduce heat to low to allow the shells to infuse the oil (15-25 minutes; do not allow the oil to boil). Strain through a fine sieve into a bowl (discard shells).
  • 03
  • To make the gnochetti Sardi, pinch off thumb-sized pieces of squid-ink pasta dough, then, pressing down on a piece with your thumb, roll it down a small ridged gnocchi board (see note) to form a shell-like ridged pasta shape (you may need to use a little flour if pasta sticks). Place on a lightly floured tray and repeat with remaining dough.
  • 04
  • Heat half the prawn oil in a large, deep frying pan over high heat, add prawns and cook until just turning pink (1 minute). Reduce heat to medium, add ’nduja and stir until warmed through (1-2 minutes). Keep warm.
  • 05
  • Cook gnochetti Sardi in a large saucepan of boiling salted water until they float to the surface (4-6 minutes). Drain, add to prawn mixture and toss together along with chrysanthemum leaves. Check seasoning (the ’nduja should provide all the salt you need) and add a squeeze of lemon to taste, then serve drizzled with remaining prawn oil.

Note 'Nduja is a spicy spreadable salami, available from select delicatessens. Chrysanthemum leaves are available from Asian grocers; if they're unavailable, substitute another mild-flavoured leaf. Squid ink is available in 4gm sachets or in jars from Simon Johnson and The Essential Ingredient, or from select fishmongers. Gnocchi boards are available in kitchenware stores.


At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Drink Suggestion

A delicate cannonau such as 2011 Panevino “UVA” – a wine scented with the vegetation of the Mediterranean.

Featured in

Mar 2014

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