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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."

Osso buco in bianco with polenta morbida


"The osso buco at Lalla Rookh is unlike any I've had before. Would you please print the recipe?"
Hunter Caldwell, Subiaco, WA

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

2 tbsp light olive oil 1 kg (about 4 pieces) bobby veal osso buco 3 garlic cloves, thinly sliced ½ cup each finely chopped rosemary and sage, plus extra to serve 1 onion, finely chopped 2 fresh bay leaves 100 gm butter, coarsely chopped 200 ml dry white wine 500 ml (2 cups) chicken stock   Polenta morbida 250 gm coarse yellow polenta 50 gm butter 75 gm (1 cup) finely grated Parmigiano-Reggiano

Method

  • 01
  • Heat oil in a large saucepan over medium-high heat, season meat and cook, turning once, until browned (4-6 minutes), then remove and set aside. Reduce heat, add garlic and herbs, and cook until light golden (3-5 minutes), then add onion, bay leaves, butter and a pinch of salt and stir occasionally until onion is golden (6-8 minutes). Return meat to pan, add wine and half the stock, cover with a lid, reduce heat to low and simmer until meat is tender, topping up chicken stock throughout to cover meat by three-quarters (3½-4 hours). To finish, remove lid and increase heat to reduce liquid to a thick gravy consistency (12-15 minutes).
  • 02
  • For polenta morbida, bring 1 litre water to the boil in a heavy-based saucepan. Slowly add polenta while stirring continously and continue to stir until thickened (30-35 minutes), adding more water if necessary. Season to taste and beat in butter (15-20 minutes). Remove from heat and mix in Parmigiano-Reggiano.
  • 03
  • Serve osso buco hot with polenta and scattered with extra rosemary and sage.

Note "Most people know osso buco as a rich tomato-based meat braise that hails from Milan, but at Lalla Rookh we cook a very different version," says chef Joel Valvasori-Pereza. "For me, this very simple dish is better suited to the rich, sweet taste of bobby veal."


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2014

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