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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."

Grilled squid (Pla meuk yang)


You'll need

  Squid 4 squid or cuttlefish (about 100gm each), skin on, halved, cleaned and scored, tentacles reserved 2 tsp vegetable, garlic or shallot oil 2 tbsp coconut cream To serve: coriander leaves   Sauce 1 coriander root, scraped 3 cloves garlic 3-5 fresh red birdseye chillies 2½ tsp granulated sugar, or to taste 2 tbsp lime juice, or to taste 1-2 tbsp fish sauce, or to taste

Method

  • 01
  • For sauce, combine coriander root and a pinch of sea salt in a mortar and, using a pestle, pound to a paste, add garlic and chillies and pound to a coarse paste. Add sugar, lime juice and fish sauce to taste. The sauce should taste hot, sour, salty and sweet.
  • 02
  • Combine squid and reserved tentacles with oil and 1 tbsp coconut cream in a small bowl for 1 minute. Barbecue or char-grill squid and tentacles on a heated grill plate, scored-side down, for 1 minute, then drizzle with remaining coconut cream, turn and cook for another 1-2 minutes or until caramelised and opaque. Serve immediately, scattered with coriander leaves and sauce passed separately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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