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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."

Seafood khoresh


"I am craving the seafood stew we ate at Peel St in Adelaide recently. Please ask the chef his secret."
Kate Alfred, Barton, ACT

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 olive oil 25 gm butter, diced 2 onions, finely chopped 1 tsp ground cinnamon 4 cardamom pods, crushed 400 ml freshly squeezed orange juice 350 ml chicken stock 400 gm skinless snapper fillets, cut into 4 pieces 16 cockles, scrubbed 16 black mussels, debearded and scrubbed 8 uncooked prawns, peeled and cleaned 1 medium squid (about 120 gm), cleaned and sliced into 2cm-wide strips 1 carrot, julienned 2 oranges, segmented 1 tsp orange-blossom water Juice of 1 lime 80 gm pistachios, roasted and lightly crushed ¾ cup each (loosely packed) mint, coriander and flat-leaf parsley, coarsely chopped, plus extra to serve 40 gm flaked almonds, toasted To serve: boiled moghrabieh (see note)   Candied orange zest 200 gm caster sugar Finely sliced rind of 1 orange

Method

  • 01
  • For candied orange zest, boil rind in a small saucepan over medium-high heat to remove bitterness (8-10 minutes), then drain. Stir sugar in a small saucepan with 250ml water to dissolve, then bring to the boil, add rind and simmer until syrupy (8-10 minutes). Transfer with a slotted spoon to a tray and set aside to cool (discard liquid).
  • 02
  • Heat oil and butter in a large saucepan over medium heat, add onion and stir occasionally until tender (5-6 minutes), then add spices and cook until fragrant (1-2 minutes). Increase heat to high, add orange juice and stock, season to taste and boil until reduced by half (15-20 minutes).
  • 03
  • Reduce heat to low, add snapper, cockles, mussels, prawns and squid and half the carrot. Cover with a lid and cook until seafood is just cooked through (5-7 minutes). Transfer seafood with a slotted spoon to a serving platter and cover with foil to keep warm.
  • 04
  • Add half the orange segments to pan with remaining carrot, orange-blossom water, lime juice, half the pistachios, candied orange zest and herbs. Pour mixture over fish, scatter with almonds, and remaining pistachios and orange segments, and extra herbs. Serve warm with moghrabieh.
Note Moghrabieh, a large, round couscous, is available from select delicatessens.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2014

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