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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."

One Ford Street's spelt maltagliati with tiger prawns and shellfish sauce


"Would you please ask One Ford Street for the recipe for maltagliati with tiger prawns?"

David Parker, Rozelle, 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

2 cups firmly packed basil, plus extra to serve 50 ml olive oil 400 gm fresh or frozen broad beans   Shellfish stock 2 tbsp olive oil 1 carrot, coarsely chopped 1 celery stalk, coarsely chopped 3 golden shallots, coarsely chopped 4 garlic cloves, coarsely chopped 1 kg ripe tomatoes, coarsely chopped 1 kg (about 26) large raw tiger prawns, peeled, deveined, shells and heads reserved   Pasta dough 500 gm (31/3 cups) white spelt flour (see note) 100 gm eggs (about 2) 200 gm egg yolks (about 12) 2 tsp extra-virgin olive oil

Method

  • 01
  • For shellfish stock, heat oil in a large saucepan over medium heat, add carrot, celery, shallot and garlic and sauté until very tender (8-10 minutes). Add tomato and prawn shells and heads, and cook until shells just start to turn pink (2-3 minutes). Add 1½ litres water, bring to a simmer over high heat, then reduce heat and simmer gently for 20 minutes. Cool for 30 minutes, then blend with a stick blender and strain through a fine sieve into a large frying pan, pressing to extract all liquid (discard solids). Simmer stock until reduced by three-quarters (35-40 minutes).
  • 02
  • Meanwhile for pasta dough, mix flour, eggs, yolks, oil and 2 tsp fine sea salt in a large bowl until combined, then knead on a lightly floured bench until smooth and elastic (5 minutes; or mix and knead dough in an electric mixer fitted with a dough hook). Wrap dough in plastic wrap and leave to rest for 30 minutes.
  • 03
  • To make a basil oil, pound basil with a mortar and pestle until finely crushed, then stir in olive oil to form a thick, smooth paste. Season to taste.
  • 04
  • Divide pasta into 4 pieces. Working with a piece at a time, and keeping remaining covered, roll in a pasta machine, starting on the widest setting and roll and fold until smooth, then reduce settings notch by notch as you roll until 1mm thick. Lightly dust with flour and cut into uneven rectangle shapes. Set aside on a tray.
  • 05
  • Blanch broad beans (1 minute; see cook’s notes) and peel.
  • 06
  • Bring stock to a simmer, add prawns and broad beans and simmer until just cooked (2-3 minutes). Cook pasta in a large saucepan of boiling salted water until al dente (about a minute). Drain, add to sauce and toss until well coated. Serve drizzled with a little basil oil and topped with basil leaves.

White spelt flour is available from select health-food shops.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

May 2016

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