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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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10 William St's dadinhos de tapioca with XO sauce


"One serve of 10 William St's moreish fried tapioca with XO sauce is never enough for me. Would you please print the recipe so I can make the at home?" 

Pamela Aguirre, Surry Hills, NSW

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

450 ml milk 125 gm haloumi, coarsely grated 125 gm granulated tapioca (see note) Vegetable oil, for deep frying Very finely grated aged pecorino, to serve   XO sauce 150 gm long red chillies (about 8), coursely chopped 100 gm peeled garlic (about 20 cloves) 50 gm dried scallops (see note) 25 gm dried shrimp 200 ml vegetable oil 50 gm rindless smoked speck, finely diced 25 gm caster sugar 1¼ tbsp soy sauce

Method

  • 01
  • Line an 11cm x 15cm heatproof container with baking paper. Bring milk to just below a simmer in a small saucepan over medium-high heat. Combine haloumi and tapioca in a bowl, then pour into hot milk, stirring continuously to avoid lumps forming. Season to taste and stir until mixture starts to become firm (5-6 minutes). Pour into prepared container, smooth top, cover with plastic wrap, and refrigerate overnight to firm and chill completely.
  • 02
  • Meanwhile, for XO sauce, process chillies and garlic in a food processor until finely chopped, but not puréed, then transfer to a bowl. Process scallops and shrimp until finely chopped and transfer to a separate bowl. Heat vegetable oil in a deep saucepan to 180C. Carefully spoon chilli mixture into the oil (be careful, hot oil will spit), and stir gently and continuously to prevent burning until oil starts to boil (1-2 minutes). Add scallop mixture and speck, reduce heat to very low so oil just simmers, and cook, stirring occasionally to prevent sauce catching on the bottom of the pan, until chilli seeds start to soften (1¼-1½ hours). Season with sugar and soy sauce, stir to combine, then set aside to cool (1 hour). Makes 1½ cups. XO sauce will keep refrigerated in an airtight container for a month.
  • 03
  • Heat 6cm oil in a deep saucepan to 180C. Cut tapioca into 12 cubes about 3.5cm square and deep-fry in batches, turning occasionally, until golden brown (3-4 minutes). Drain on paper towels, then serve topped with XO sauce to taste and finely grated pecorino.

Granulated tapioca is available from brazilianstylefoods.com.au and South American delicatessens. Dried scallops and shrimp are available from Asian grocers.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

April 2016

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