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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."

Char-grilled chicken with warm cabbage and celeriac salad


You'll need

4 chicken breasts, skin on, winglet attached (about 200gm each) 90 ml olive oil 2 tbsp thyme leaves 1 garlic clove, crushed 1 lemon, finely grated rind and juice only To serve: steamed chat potatoes   Warm cabbage and celeriac salad 50 ml olive oil 2 tsp yellow mustard seeds ½ Spanish onion, thinly sliced 350 gm Savoy cabbage, thickly sliced 1 celeriac, cut into matchsticks 30 ml aged red wine vinegar 1 lemon, finely grated rind and juice only 2/3 cup flat-leaf parsley leaves, coarsely torn

Method

  • 01
  • Combine chicken, olive oil, thyme, garlic, lemon rind and juice in a non-reactive bowl, season to taste, turn to coat, and set aside.
  • 02
  • Meanwhile, for warm cabbage and celeriac salad, heat olive oil in a frying pan over medium-high heat, add mustard seeds, stir until fragrant (1-2 minutes). Add onion, stir occasionally until tender (3-4 minutes). Add cabbage, stir occasionally until beginning to wilt (2-3 minutes). Add celeriac and vinegar, season to taste, toss until just warmed through (2-3 minutes). Remove from heat, add lemon rind, juice and parsley.
  • 03
  • Heat a char-grill over medium-high heat until hot (1-2 minutes). Drain chicken from marinade and char-grill, turning occasionally, until golden and cooked through (8-10 minutes). Serve immediately with cabbage and celeriac salad and steamed chat potatoes.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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