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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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Peter Gilmore's grilled shiitake mushrooms with umami butter


"I love the texture and flavour of shiitake mushrooms," says Gilmore. "If you can't find good shiitakes, then use large Swiss brown or flat mushrooms."

You'll need

8 large or 16 small shiitake mushrooms Grapeseed or olive oil, for brushing   Umami butter 40 gm unsalted butter, softened 3 gm (6cm-square piece) dried konbu, finely ground in a spice grinder (see note) ¼ dried shiitake mushroom, finely ground in a spice grinder 1 tsp roasted sesame seeds ¼ tsp fish sauce ¼ tsp finely grated lemon rind ¼ tsp white (shiro) miso paste

Method

  • 01
  • Heat a barbecue (20-30 minutes), or prepare a wood or coal fire, burning coals down to hot embers (1-1½ hours).
  • 02
  • For umami butter, place butter in a bowl with ¾ tsp ground konbu, ¼ tsp ground shiitake (you may have a little remaining) and remaining ingredients, and mix well.
  • 03
  • Discard tough stems from mushrooms, brush with oil, season with salt and grill over high heat, turning occasionally, until golden brown and tender (4-6 minutes).
  • 04
  • To serve, arrange hot mushrooms on a platter gill-side up and top each with a teaspoonful of umami butter.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Additional Notes

Konbu, dried kelp, is available from Japanese and Asian supermarkets.

Featured in

Jun 2016

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