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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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Holy roller hot wings


"I'm a big fan of the scarily hot chicken wings at Mighty Mighty. Would you get the recipe?"
Brian Sharp, Earlville, Qld

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

24 chicken wingettes For deep-frying: vegetable oil To serve: mustard cress   Pickled celery 125 ml (½ cup) apple cider vinegar 40 gm demerara sugar 25 gm sea salt flakes 1 fresh bay leaf Juice and thinly peeled rind of ½ orange 1 tsp yellow mustard seeds 2 celery stalks, thinly sliced on an angle   Holy roller hot sauce 250 gm habanero chillies (about 10) 2 tsp canola oil 30 gm birdseye chillies (about 10), coarsely chopped ½ onion, coarsely chopped 2 garlic cloves, coarsely chopped 25 gm canned chipotle chillies in adobo (see note) 1 tbsp tomato paste 65 ml light corn syrup (see note) 50 gm light muscovado sugar or brown sugar 1 tsp sweet paprika ½ tsp ground cayenne pepper 75 ml tomato juice 50 ml apple cider vinegar 1 ghost chilli (see note)   Ranch sauce 2 tsp canola oil 1 each spring onion and garlic clove, thinly sliced ½ tsp each garlic powder and onion powder 25 gm tomato paste 50 ml apple cider vinegar 165 gm sour cream 50 gm Gorgonzola piccante 15 gm canned chipotle chillies in adobo 2 tsp Tabasco   Spice rub 50 gm light muscovado sugar or brown sugar 1 tsp each paprika and cumin seeds Juice and finely grated rind of 1 lime ¼ tsp ground cayenne pepper 1 tbsp canola oil

Method

  • 01
  • For pickled celery, bring ingredients, except celery, and 250ml water to the boil in a saucepan over medium-high heat, stirring to dissolve sugar. Remove from heat, add celery, then transfer to sterilised jars, seal and refrigerate to pickle (2 days). Pickled celery will keep refrigerated for 2 months.
  • 02
  • For holy roller hot sauce, preheat oven to 200C, spread habanero chillies in a roasting pan lined with baking paper and roast until starting to blacken (25-30 minutes). Meanwhile, heat oil in a frying pan over medium-high heat and fry birdseye chillies, onion and garlic, stirring occasionally, until starting to caramelise (6-8 minutes). Add chipotle and tomato paste and cook, stirring occasionally, until thickened (3-5 minutes). Add corn syrup, sugar, paprika and cayenne and bring to the boil, stirring continuously. Add tomato juice, vinegar and ghost chilli and simmer, stirring occasionally, until thick (45-50 minutes). Blend until smooth, season to taste with salt, transfer to sterilised jars and refrigerate until required. Holy roller sauce will keep refrigerated for 2 weeks.
  • 03
  • For ranch sauce, heat oil in a saucepan over medium-high heat, add spring onion and garlic and stir occasionally until tender (3-4 minutes), add garlic and onion powders, stir to combine, stir in tomato paste, deglaze pan with vinegar and cool. Blend in a food processor with remaining ingredients until smooth, season and refrigerate. Ranch dressing will keep refrigerated for 3 days.
  • 04
  • Cook chicken wings in batches in a large saucepan of boiling water until cooked through (4-6 minutes), drain, rinse and cool completely.
  • 05
  • Meanwhile, for spice rub, process ingredients in a blender until smooth, then rub over wings and refrigerate for flavours to develop (6-8 hours; this can be done up to 2 days ahead).
  • 06
  • Heat vegetable oil in a saucepan to 180C. Deep-fry chicken in batches, turning occasionally, until golden and cooked through (3-4 minutes; be careful, as hot oil spits), then drain on paper towels. Toss in holy roller hot sauce and serve hot with pickled celery, ranch sauce and mustard cress.

Note Makes 24 hot wings. Begin this recipe two days ahead to pickle the celery. Beware: the holy roller sauce is very, very hot indeed. Chipotle chillies in adobo are available from delicatessens and Mexican food shops. Corn syrup is available from health-food stores and supermarkets. Ghost chillies are extremely hot chillies available from select grocers. If they're unavailable substitute with 3 extra birdseye chillies.


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Dec 2014

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