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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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Tipo 00's orecchiette with broccolini, anchovy, garlic, chilli and Asiago


"This is a typical pasta from Puglia and normally served with cime di rapa," says Papadakis. "However, in our version the anchovy is the hero of this dish."

You'll need

550 gm (about 2 bunches) broccolini, stalks peeled and cut into 2cm pieces 100 ml extra-virgin olive oil 100 gm anchovy fillets in olive oil (preferably Sicilian), drained, oil reserved (see note) 2 tbsp (about 6 cloves) finely chopped garlic 500g dried orecchiette 1 long red chilli, finely chopped 2 tbsp finely chopped flat-leaf parsley 1 lemon, rind finely grated Grated Asiago, to serve   Anchovy crumbs 60 ml (1/4 cup) extra-virgin olive oil 25 gm anchovy fillets in olive oil, oil reserved 1 garlic clove, crushed 125 gm fine sourdough breadcrumbs 1 tbsp finely chopped flat-leaf parsley

Method

  • 01
  • Blanch broccolini until bright green (1 minute), then drain and refresh in iced water. Drain and pat dry with a clean tea towel.
  • 02
  • Heat a large frying pan over medium heat, add olive oil, anchovies, garlic, chilli and stir until fragrant and anchovies break down (1-2 minutes). Add broccolini and stir to warm through (1 minute).
  • 03
  • For anchovy crumbs, heat a frying pan over medium heat. Add olive oil, 2 tbsp anchovy oil, anchovies and garlic, and fry until anchovy breaks down. Add breadcrumbs and fry until golden brown (2-3 minutes), then stir in parsley.
  • 04
  • Cook orecchiette in a large saucepan of boiling salted water until al dente (10-12 minutes). Drain, reserving 50ml pasta water, and add to broccolini mixture along with parmesan, parsley and lemon rind. Toss to combine, adding a little pasta water. Season to taste, adding a little anchovy oil, then serve scattered with anchovy crumbs and Asiago.

 




At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Additional Notes

Sicilian anchovies are available from Italian delicatessens and Simon Johnson.

Drink Suggestion

2014 Pietradolce “Etna Rosso” Nerello Masacalese, Sicily – a light, earthy mineral-driven wine that cuts through the sweetness of the broccolini without overpowering the delicate flavours.

Featured in

April 2016

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