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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.

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Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Salmon tartare with prawns


"The delicious texture of raw salmon finely diced against fleshy prawns and creamy quail eggs makes this a wonderful starter for a dinner party or easy dinner on a quiet night in," says Cooke.

You'll need

1 egg, at room temperature 4 quail eggs, at room temperature 4 raw medium prawns, peeled, deveined, tails intact For brushing: olive oil 400 gm skinless salmon fillet (Donovan Cooke prefers Ora King), finely diced ½ cup (loosely packed) flat-leaf parsley, coarsely chopped 1 golden shallot, finely chopped 1 tbsp baby capers in salt, rinsed and drained, coarsely chopped 100 ml extra-virgin olive oil To serve: salmon roe

Method

  • 01
  • Lower egg into a saucepan of boiling water to hard-boiled (9 minutes). Refresh in iced water, drain and peel, then separate yolk from white, finely dice each and set aside.
  • 02
  • Meanwhile, boil quail eggs in a separate saucepan of boiling water until soft-boiled (3 minutes). Refresh in iced water, drain, peel and halve just before serving.
  • 03
  • Bring a saucepan of salted water to the boil, add prawns, turn off heat and stand for 2-3 minutes, transfer prawns to a plate and brush with olive oil, halve if desired and set aside.
  • 04
  • Combine salmon, parsley, shallot, capers and diced egg yolk and eggwhite in a bowl. Gradually add extra-virgin olive oil, gently stir to combine and season to taste.
  • 05
  • Divide and press salmon mixture into 6cm metal rings placed on serving plates, remove rings, then top with prawns, quail eggs and salmon roe, and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2011 Dr. Bürklin-Wolf biodynamic riesling, Kirchenstück Grand Cru, Pfalz.

Featured in

Oct 2014

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