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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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Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Spiced blue-eye with chickpeas and minted yoghurt


You'll need

60 ml (¼ cup) olive oil 1 Spanish onion, thinly sliced 1 carrot, diced 1 celery stalk, diced 1 garlic clove, finely chopped ¼ tsp saffron threads 1½ tsp each ground cumin and coriander 300 gm cherry tomatoes, halved 250 ml (1 cup) chicken stock 800 gm drained canned chickpeas, rinsed 1 preserved lemon, flesh and pith discarded, thinly sliced ½ cup (firmly packed) flat-leaf parsley, coarsely torn 4 skinless blue-eye trevalla fillets (about 180gm each)   Minted yoghurt 280 gm (1 cup) thick natural yoghurt ½ cup finely chopped mint ½ garlic clove, finely chopped Juice of ½ lemon

Method

  • 01
  • Combine half the oil with onion, carrot, celery and garlic in a large saucepan and sauté over medium-high until tender (4-5 minutes), add saffron and half the spices and sauté until fragrant (1 minute). Add tomato and stock, season to taste and cook until reduced by half (4-5 minutes). Stir through chickpeas, simmer until warmed through and sauce thickens (2-3 minutes), add preserved lemon and parsley, season to taste and keep warm.
  • 02
  • Meanwhile, for minted yoghurt, combine ingredients in a bowl, season to taste and refrigerate until required.
  • 03
  • Preheat oven to 200C. Heat remaining oil in a large ovenproof frying pan over high heat. Scatter remaining spices over fish, season to taste, then add to pan, skin-side down, and cook, turning once, until crisp and browned (1-2 minutes on each side), transfer to oven until just cooked through (1-2 minutes), serve hot with chickpeas and minted yoghurt.
This recipe is from the April 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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