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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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Lamb racks with white beans and pistou


Lamb rack isn't the cheapest of cuts, but it is your best friend when it comes to a quick meal. Cut a larger rack into three cutlet sections to speed things up even further. If you have more time up your sleeve, a lamb leg would also work well with these accompaniments.

You'll need

1 tbsp each thyme and rosemary 2 anchovy fillets 1 garlic clove, coarsely chopped Finely grated rind and juice of 1 lemon 2 tbsp olive oil 4 3-cutlet Frenched lamb racks (about 300gm each) To serve: basil   Braised white beans 2 tbsp olive oil ½ onion, finely chopped 1 garlic clove, finely chopped 150 gm cherry tomatoes, halved 80 ml dry white wine 300 ml chicken or veal stock 800 gm canned white beans, drained, rinsed 1 tbsp red wine vinegar, or to taste   Pistou 1 cup (firmly packed) basil 80 ml (1/3 cup) olive oil 1 garlic clove, coarsely chopped

Method

  • 01
  • Preheat oven to 220C. For braised white beans, combine oil, onion and garlic in a saucepan over medium-high heat and sauté until tender (3-4 minutes). Add tomato and wine and simmer until reduced by half (1-2 minutes). Add stock, season to taste and simmer until reduced by half (4-6 minutes). Stir in beans and simmer to warm through (1 minute). Just before serving, stir in vinegar and adjust seasoning to taste.
  • 02
  • Meanwhile, pound herbs, anchovies, garlic, lemon rind and ½ tsp salt to a paste with a mortar and pestle. Stir in lemon juice and oil, season with pepper and rub all over lamb. Heat a frying pan over medium heat, add lamb fat-side down and cook until browned and fat renders (3-4 minutes). Increase heat to medium-high, turn and brown the other sides (1-2 minutes). Transfer to oven and roast until cooked to your liking (5-7 minutes for medium-rare). Set aside to rest for 5 minutes.
  • 03
  • Meanwhile, for pistou, process ingredients in a blender to a fine paste and season to taste. Serve roast lamb with braised white beans and top with pistou and basil leaves.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2015

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