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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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Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Cheddar and provolone toasties with quick-pickled onion


These deliciously cheesy toasties are great as is, but thickly sliced leg ham or even spicy salami would make for a tasty addition.

You'll need

300 gm crème fraîche 150 gm each grated cheddar and provolone piccante (see note) 1 tbsp Dijon mustard 8 thick slices sourdough or rye sourdough 30 gm butter, diced   Quick-pickled onion 1 Spanish onion, thinly sliced into rounds 60 ml (¼ cup) red wine vinegar 2 tsp caster sugar

Method

  • 01
  • For quick-pickled onion, combine ingredients in a bowl, season to taste and stand until onion changes colour (8-10 minutes).
  • 02
  • Preheat oven to 180C. Mix crème fraîche, cheeses and mustard in a bowl and season to taste. Spread over bread slices, then form stacks of 2 slices, cheese-side up. Heat butter in a large ovenproof frying pan over medium-high heat until foaming, add sandwiches and fry until golden on the bases (1-2 minutes), transfer to oven and bake until golden brown and bubbling (4-5 minutes). Serve topped with quick-pickled onion.

Note Provolone piccante is available from select delicatessens.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2015

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