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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."

Shaanxi-style lamb with rice


In the Muslim quarter of Xian, the capital of China's Shaanxi province, you find wonderful dishes fragrant with cinnamon and cumin, like this stir-fried minced lamb. Add as much chilli as you like, but err on the sparing side with the cinnamon.

You'll need

2 tsp each cumin seeds and fennel seeds 800 gm coarsely minced lean lamb 1 cinnamon quill, broken in half ½ large onion, finely chopped 2 garlic cloves, crushed Large pinch of chilli flakes, or to taste 60 ml (¼ cup) soy sauce 1 tbsp Chinkiang vinegar (see note) To serve: steamed rice, chilli oil (optional), pickled garlic (see note) and coriander

Method

  • 01
  • Dry-roast cumin and fennel seeds in a small frying pan until fragrant (1-2 minutes), then crush with a mortar and pestle and set aside.
  • 02
  • Cook lamb with cinnamon in a frying pan until fat has rendered and lamb is starting to brown (8-10 minutes). Remove lamb with a slotted spoon and set aside. Remove fat from pan and return 2 tbsp to pan, add onion and fry over high heat, stirring occasionally, until tender and starting to caramelise (5-6 minutes). Stir in garlic, then add chilli flakes, soy sauce, vinegar and dry-roasted cumin and fennel seeds, stir to combine, then return lamb to pan and stir until well combined (1-2 minutes). Serve on rice topped with chilli oil, pickled garlic and coriander.
Note Chinkiang vinegar and pickled garlic are available from Asian grocers.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2014

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