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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."

Quail, spelt, grape and caperberry salad


"I'd love to make Auge Ristorante's quail, grape and spelt salad. Can you please print the recipe?"
Fiona Gibson, Toorak Gardens, SA

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

½ cup (loosely packed) oregano 60 ml (¼ cup) verjuice Finely grated rind and juice of ½ lemon and ½ orange 80 ml (1/3 cup) vegetable oil 4 butterflied quail 50 gm seedless red grapes 1 punnet baby red sorrel, for garnish For drizzling: extra-virgin olive oil   Spelt salad 250 gm cracked spelt (see note) 1 fennel, thinly sliced on a mandolin 2 celery stalks, thinly sliced 1 cup (loosely packed) basil and mint 30 ml (1½ tbsp) each fig vincotto (see note) and extra-virgin olive oil   Caperberry and grape salad 100 gm caperberries, halved 100 gm seedless red grapes, halved 1 golden shallot, finely diced 1 small red chilli, finely chopped 2 tbsp extra-virgin olive oil 1 tbsp raspberry vinegar

Method

  • 01
  • Process oregano, verjuice, rinds, juices and 60ml (¼ cup) vegetable oil in a food processor until a coarse paste. Place quail in a non-reactive container to fit snugly. Spread paste over quail, turn to coat, refrigerate and marinate (8 hours or overnight).
  • 02
  • For spelt salad, cook spelt in a saucepan of simmering salted water until tender (10-12 minutes). Drain and set aside to cool. Just before serving, add remaining ingredients, season to taste and toss to combine.
  • 03
  • Preheat oven to 200C. Heat remaining oil in a large frying pan over medium-high heat. Add quail skin-side down and cook, pressing lightly with a metal spatula to flatten, until golden (2-3 minutes). Turn and cook until golden (1-2 minutes). Transfer to a tray lined with baking paper, add grapes and roast until quail is cooked through (5-7 minutes). Set aside to rest (5 minutes) then cut quail in half.
  • 04
  • For caperberry and grape salad, combine ingredients in a bowl, season to taste.
  • 05
  • Divide spelt salad between plates, top with quail and roast grapes, then caperberry salad, scatter over red sorrel, season to taste, drizzle with a little extra-virgin olive oil and serve.

Note cracked spelt is available from select grocers and is also labeled farro spezzato. Fig vincotto is available from Italian grocers. If unavailable, substitute vincotto.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2014

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