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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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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.

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.

Raw mackerel, Lower East Side sours and caraway sour cream


"This dish combines flavours found in the delis and corner markets of New York's Lower East Side, which I've adapted for the Australian summer," says Luke Burgess. "Most oily fish can be substituted for the mackerel, bonito in particular. The sours and caraway cream are always great condiments to have in the fridge if you make more than you serve." Begin this recipe three weeks ahead if you plan to pickle the cucumbers yourself.

You'll need

700 gm blue mackerel (or other oily fish such as bonito), bones removed   Lower East Side sours 1 kg pickling cucumbers, unpeeled, blossom end trimmed off (this would taint the pickle) 10 garlic cloves, thinly sliced 4 small dried hot chillies (such as chillies de árbol), halved lengthwise 1 cup (loosely packed) dill 4 blackcurrant leaves, grape leaves or 1 tbsp black tea leaves (see note) 4 fresh bay leaves 30 gm (1/3 cup) coriander seeds 15 gm (1½ tbsp) allspice berries 15 gm (1½ tbsp) black peppercorns 10 gm (1 tbsp) each yellow mustard seeds and dried dill seeds 60 gm kosher salt 1 litre (4 cups) filtered water   Caraway sour cream 20 gm (1½ tbsp) caraway seeds ¾ tsp white pepper 250 gm sour cream

Method

  • 01
  • For pickles, layer cucumbers in a 2-2½-litre sterilised jar with garlic, chillies, herbs, leaves and spices. Dissolve salt in the filtered water, then pour over cucumbers to submerge completely. Fill a ziplock bag with remaining brine, seal and place in the jar to weigh the cucumbers down, seal with a lid and store in a cool, dark place until small bubbles of carbon dioxide form (4-5 days). Skim residue from surface and rinse the bag of brine and return to jar, seal and set aside in the refrigerate or a dark cool place to pickle until olive green (2 weeks). Remove brine bag and skim remaining residue from surface of the brine, cover and refrigerate until required. Pickles will keep for several months stored at 4C.
  • 02
  • For caraway sour cream, dry-roast caraway seeds and ¾ tsp fine sea salt over medium heat until toasted (30-60 seconds). Set aside to cool, then grind very finely along with pepper with a mortar and pestle. Whisk cream until smooth, then fold in caraway seasoning and refrigerate until required.
  • 03
  • Thinly slice mackerel lengthwise after removing the bones, transfer to a large plate and serve with sliced pickles and caraway sour cream.

Note Blackcurrant leaves, which add tannin, are available from select nurseries.


At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Dec 2015

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