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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."

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Arrosticini Abruzzese with piadine and aioli


"I'm hosting a party in a few weeks and the Italian Pantry's arrosticini would make a brilliant starter. I would be grateful if they shared their recipe."
Angus White, Sandy Bay, Tas

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

1 kg lamb shoulder, diced into 1.5cm pieces 18 bamboo skewers, soaked in water for 1 hour 60 ml (¼ cup) extra-virgin olive oil To serve: lemon halves   Piadine 700 gm (4 2/3 cups) “00” flour 35 gm softened butter, chopped 2 tbsp vegetable oil For brushing: olive oil   Aioli 2 egg yolks 3 garlic cloves, finely chopped 100 ml olive oil Juice of 1 lemon

Method

  • 01
  • For piadine, line an oven tray with baking paper. Combine flour, butter and vegetable oil in an electric mixer with dough attachment, then knead on medium speed until a smooth dough forms (6-8 minutes). Divide into eight 100gm pieces, roll into balls, place on oven tray and brush with olive oil. Cover with a tea towel and set aside to rest (1 hour). Flatten each ball with a rolling pin on a lightly floured surface into a 3mm-4mm-thick disc. Heat a char-grill pan over high heat and grill piadine in batches until they start to bubble and become slightly charred (3-5 minutes on each side). Keep warm.
  • 02
  • Meanwhile, for aioli, whisk together egg yolks and garlic in a small bowl. Whisking continuously, gradually add oil, starting with a few drops, then in a thin, steady stream until emulsified and a mayonnaise forms. Add lemon juice, season to taste and refrigerate until required.
  • 03
  • Thread 5-6 pieces of lamb onto each skewer, drizzle with oil and season to taste. Heat a char-grill pan over high heat and grill lamb in batches, turning occasionally, until slightly charred and cooked through (8-10 minutes). Serve with aioli, piadine and lemon halves.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Mar 2015

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