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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."

Scampi wrapped in calamari with carrot and orange salad


You'll need

5 large (250gm) calamari tubes, cleaned 10 (100gm each) scampi, peeled, tails intact and intestinal tract removed 10 5mm-wide pieces of orange rind, removed with a peeler 10 basil leaves 10 rosemary stalks, leaves removed leaving a few leaves at end, trimmed to 5cm 1 tbsp extra-virgin olive oil 1/3 bunch chives cut into 5cm lengths 2 tbsp oregano leaves   Orange salt 1 tbsp rock salt 2 pieces of orange rind, removed with a peeler 1 sprig of thyme 1 clove of garlic, coarsely chopped 3 oregano or tarragon leaves   Dutch carrots with orange syrup 2 bunches of Dutch carrots, trimmed, and larger ones cut diagonally into thirds 500 ml (2 cups) strained freshly squeezed orange juice 2 tarragon leaves 1 clove of garlic ¼ tsp coriander seeds, roasted ¼ star anise

Method

  • 01
  • For orange salt, preheat oven to 100C, combine all ingredients and bake on an oven tray until dry (15-20 minutes). Cool, transfer to a mortar and using a pestle pound to a fine powder. Makes about 2½ tbsp.
  • 02
  • For Dutch carrots with orange syrup, increase oven to 180C. Combine ingredients in a roasting pan and season to taste with orange salt. Cover with foil and roast until carrots are tender (30-45 minutes). Remove carrots and pour pan juices into a saucepan. Bring to the boil over medium heat, reduce heat to low and simmer until reduced to ½ cup (about 30 minutes), pour over carrots and set aside at room temperature.
  • 03
  • Meanwhile, cut calamari lengthways, so you have one flat piece. Cut each into two 5cm x 8cm rectangles (large enough to wrap scampi). Place scampi on a work surface and top each with a piece of orange rind and a basil leaf. Wrap a piece of calamari around and secure with a rosemary skewer. Place on a baking paper-lined oven tray, drizzle with oil and season with orange salt. Roast until scampi is pink and calamari is translucent (6 minutes).
  • 04
  • Combine carrots with chives and oregano, season to taste, divide between plates and top with a scampi. Drizzle with orange syrup and serve immediately.

“I love the orange and herb flavours in the scampi at Esposito at Toofey’s in Carlton and want to try it at home. May I please have the recipe from chef Maurice Esposito?”
Shauna Whyte, Northcote, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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