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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."

Spiced eggs with okra


No okra? No problem. Diced eggplant or even stir-fried cucumber would work well here.

You'll need

2 tbsp olive oil 18 okra 2 tbsp ghee 1 small Spanish onion, finely chopped 1 tbsp ras el hanout (see note) ¼ tsp ground chilli 1 ripe tomato, finely chopped 250 ml (1 cup) chicken stock, or water 8 eggs, at room temperature Coriander, steamed jasmine rice and lime wedges (optional), to serve

Method

  • 01
  • Heat oil in a large frying pan over high heat, add okra and fry until golden brown all over (3-5 minutes). Set aside.
  • 02
  • Add ghee and onion to pan and fry until onion starts to caramelise (8-10 minutes). Add ras el hanout and ground chilli to pan, stir until fragrant (20 seconds), then add tomato and stir until mixture thickens a little (2 minutes). Add stock, bring to a simmer and cook over high heat until reduced by half (5-7 minutes).
  • 03
  • Meanwhile, boil eggs in a large saucepan of boiling water until medium-boiled (7 minutes). Cool under cold running water, then peel, halve and add to sauce along with okra. Scatter withcoriander and serve with rice and lime wedges.

Note  Ras el hanout, a Moroccan spice blend, is available at select delicatessens and online from herbies.com.au


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2016

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