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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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Deep-fried tofu, caraway, pickled cucumber and bacon sauce


"This is just a fun thought we had," says Whiteman. "Tofu is always seen as the only option for vegetarians and vegans, and kind of gets a bum wrap, so we figured we would put it with the most carnivorous thing ever - bacon."

You'll need

3 tsp caraway seeds 1 litre (4 cups) vegetable oil 100 gm cornflour 300 gm silken tofu (about 1 packet)   Bacon sauce 1 tbsp vegetable oil 200 gm streaky bacon rashers, coarsely chopped 1 small onion, cut into 2cm dice 2 garlic cloves, crushed 400 gm canned crushed tomatoes 250 ml (1 cup) chicken stock 2 tbsp gochujang (see note)   Pickled cucumber 2 Lebanese cucumbers ¼ tsp caster sugar 2 tbsp rice wine vinegar

Method

  • 01
  • For bacon sauce, heat oil in a deep frying pan over medium-high heat, add bacon, onion and garlic, and fry until onion is translucent and the bacon begins to caramelise (7-10 minutes). Add tomatoes and stock, and simmer until bacon is very tender and liquid is reduced to a thick sauce (20-25 minutes). Add gochujang, stir to combine and season to taste. Blend sauce, while still warm, in a food processor or blender until smooth. Keep warm.
  • 02
  • For pickled cucumber, peel cucumbers and halve lengthways, then scrape out seeds with a teaspoon. Cut into triangular pieces, transfer to a bowl, sprinkle with sugar and ¼ tsp fine sea salt, toss to coat, then cover and refrigerate until for 30 minutes to lightly pickle. Five minutes before serving, add vinegar, toss to combine, then drain.
  • 03
  • Dry-roast caraway seeds with 1 tsp sea salt flakes in a frying pan over low heat until fragrant (2-4 minutes), then finely grind with a mortar and pestle.
  • 04
  • Heat oil in a saucepan to 180C. Place cornflour in a large bowl. Cut tofu into 8 pieces, then carefully dust in flour to coat, ensuring there are no areas uncovered or it will fry out in the oil, leaving you with an empty shell. Deep-fry tofu, turning occasionally (be careful, hot oil will spit), until crisp (3-5 minutes). Drain on paper towels and sprinkle with caraway salt to taste.
  • 05
  • To serve, spread bacon sauce in the base of a serving bowl, and top with tofu and pickled cucumber.
Note Gochujang is a fermented Korean chilli paste. Different brands of gochujang vary in heat, so add it to taste.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Mioya Shuz “Yuho 55” sake from Black Market Sake, for its delicate acid and sweet honeydew notes.

Featured in

Aug 2014

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