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"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."

Spatchcock with cracked wheat pilaf


You'll need

4 spatchcock (500gm each), butterflied 200 ml vegetable oil Juice of 2 lemons 2 tbsp biber salçasi (see note) 2 garlic cloves, crushed 2 tsp each ground cumin and black pepper To serve: lemon wedges   Cracked wheat pilaf 2 tbsp vegetable oil 1 onion, finely diced 2 tbsp pine nuts 1 tbsp tomato paste 2 vine-ripened tomatoes, coarsely chopped 350 gm fine cracked wheat 2 tbsp currants 500 ml (2 cups) chicken stock ¼ cup (loosely packed) flat-leaf parsley, coarsely chopped

Method

  • 01
  • Place spatchcock in a single layer in a non-reactive container large enough to fit them snugly and set aside. Combine remaining ingredients in a bowl, pour over spatchcock, turn to coat and refrigerate to marinate, turning occasionally (8 hours-overnight).
  • 02
  • For cracked wheat pilaf, heat oil in a large saucepan over medium heat, add onion, sauté until tender (5-7 minutes). Add pine nuts, stir until light golden (1-2 minutes), add tomato paste and stir occasionally until paste darkens (1-2 minutes). Add tomato, stir occasionally until it starts to break down (1-2 minutes), then add cracked wheat and currants and stir to combine. Add chicken stock, bring to the simmer, reduce heat to low, cover and cook until liquid is absorbed (5-7 minutes). Set aside and keep warm. Just before serving, add parsley, season to taste and fluff with a fork.
  • 03
  • Meanwhile, heat a char-grill pan over medium heat, cook spatchcock skin-side down until golden (3-5 minutes), turn and grill until cooked through (5-7 minutes). Halve lengthways and serve hot with cracked wheat pilaf and lemon wedges.
Note Biber salçasi is a Turkish chilli paste available from select delicatessens and Middle Eastern grocers. If unavailable, substitute another chilli paste, such as harissa.

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

“At Ottoman Cuisine in Canberra recently, I really enjoyed a meal of piliç, or marinated spatchcock with cracked wheat pilaf. Would you please request the recipe on my behalf?”
George Pappas, Sydney, 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 4 people
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At A Glance

  • Serves 4 people

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