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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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Fattoush


You'll need

1 Lebanese flat bread 1 baby cos, inner leaves coarsely torn 80 gm sheep’s milk feta 30 gm each baby English spinach, wild rocket and purslane (see note) 1 cup (loosely packed) each mint and flat-leaf parsley 10 each Sicilian green and Kalamata olives 1 Lebanese cucumber, finely diced 1 Roma tomato, finely diced 1 tbsp sumac   Preserved lemon dressing 1 tsp cumin seeds 50 ml extra-virgin olive oil ½ preserved lemon, flesh and pith removed, skin finely chopped Juice of ½ lemon 1½ tbsp red wine vinegar 1 tbsp (firmly packed) flat-leaf parsley, coarsely chopped 1 garlic clove, coarsely chopped Pinch of sweet paprika

Method

  • 01
  • Preheat grill to high. For preserved lemon dressing, dry-roast cumin seeds until fragrant (1-2 minutes), cool slightly, then finely pound in a mortar and pestle. Transfer to a food processor, add remaining ingredients, process until smooth, season to taste and set aside.
  • 02
  • Grill flat bread until golden and crisp (1-2 minutes each side), tear coarsely and set aside.
  • 03
  • Combine remaining ingredients in a large bowl, add dressing and flat bread, toss to combine, season to taste and serve immediately.
Note Purslane is a small salad green with a slight lemon flavour, available from select growers’ markets. If unavailable, use more of the other salad greens.

This recipe is from the February 2010 issue of Australian Gourmet Traveller.

“I am convinced Café Mint’s fattoush has restorative qualities. It never fails to leave me feeling healthy and virtuous. Any chance you would request the recipe for me?”
Simon Hall, Kings Cross, NSW

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 2 people
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At A Glance

  • Serves 2 people

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