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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."

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Japanese-style rice, cabbage and smoked trout salad


You'll need

460 gm (2 cups) sushi rice, rinsed 50 ml rice vinegar 1 tsp caster sugar 500 gm white cabbage (about ¼ small cabbage), shaved on a mandolin 3 spring onions, thinly sliced 200 gm smoked trout, coarsely flaked To serve: roasted sesame seeds   Pickled ginger dressing 100 ml grapeseed or rice bran oil 60 gm pickled ginger 40 gm golden shallots (about 2), chopped 2 tsp tamari 2 tbsp rice vinegar, or to taste

Method

  • 01
  • Combine rice, 600ml cold water and a pinch of salt in a saucepan, bring to the boil over high heat and cook, stirring occasionally, for 2 minutes. Cover with a lid, reduce heat to low and cook without uncovering for 8 minutes. Remove from heat. Combine vinegar and sugar in a bowl, then drizzle over rice, cover and set aside for 5 minutes. Tip rice onto a tray and spread out to cool briefly.
  • 02
  • For pickled ginger dressing, blend oil, ginger and shallots in a small food processor, add tamari and rice vinegar and stir to combine.
  • 03
  • Divide rice among bowls. Toss cabbage and spring onions in a bowl with pickled ginger dressing to taste, divide among bowls, top with smoked trout, scatter with extra sesame seeds and serve with remaining pickled ginger dressing.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2014

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