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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."

Baloney sandwiches


"Acme's baloney sandwiches are my new obsession. I'd love to get my hands on the recipe."
Marcus Lindfield, Potts Point, NSW

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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

200 gm mortadella, thinly sliced   Tomato sauce 400 gm canned tomatoes 80 ml (1/3 cup) malt vinegar 30 gm brown sugar 1 garlic clove, bruised 1 cinnamon quill 1 fresh bay leaf 1 tsp coriander seeds To taste: Tabasco   Potato bread 1 small Dutch cream potato (about 120gm), scrubbed 185 ml milk, at room temperature 55 gm caster sugar 7 gm (1 sachet) dried yeast 500 gm bread flour 1 egg 1 egg yolk 75 gm softened butter, chopped

Method

  • 01
  • For tomato sauce, place ingredients, except Tabasco, in a large saucepan and bring to the boil, then reduce heat to low and simmer, stirring occasionally, until thickened (2-2½ hours). Remove cinnamon quill and bay leaf, blend mixture with a hand-held blender until smooth (the sauce should be thick; reduce further if necessary), then stir in Tabasco. Tomato sauce will keep in an airtight container for 3-4 days.
  • 02
  • For potato bread, cover potato in cold water in a saucepan over medium-high heat, bring to the boil and cook until tender (15-20 minutes). Drain, rinse under cool running water, then peel when cool enough to handle. Return to saucepan, mash to a purée, then add milk and cook over medium heat, whisking continuously, until slightly warmed through (2-3 minutes). Combine sugar and yeast in an electric mixer with dough hook attachment, add potato mixture, whisk lightly to combine, then set aside in a warm place until mixture becomes foamy (5-7 minutes). Mix in flour, egg, yolk and 1 tsp fine salt and knead on medium speed until a smooth dough forms and comes away from the side of the bowl (4-6 minutes). With the motor running, add butter in batches and knead until dough is smooth, shiny and firm (5-7 minutes). Cover with a tea towel and rest for 10 minutes.
  • 03
  • Preheat oven to 220C and line an oven tray with baking paper. Divide dough into 16 portions of 30gm, then roll into balls with your hands moistened with olive oil to prevent the dough from drying out. Place on prepared oven tray, cover with a tea towel and set aside until dough has risen by a third (1 hour). Bake, turning tray once, until golden brown (15-17 minutes). To serve, tear open hot buns, slather with tomato sauce and stuff each with 2-3 slices of mortadella.

At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Featured in

Mar 2015

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