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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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Snapper baked in salt with ratatouille


In Provence, where similar dishes are popular along the coast, they would drink this with a jaunty glass of Bandol rosé.

You'll need

  Snapper 2 kg coarse sea salt 2 tbsp fresh thyme 4 eggwhites 1 (about 1.8kg) snapper, cleaned, scales left on (see note)   Lemon dressing 125 ml (½ cup) extra-virgin olive oil ½ lemon (juice only) 1 tbsp finely chopped chervil   Ratatouille 120 ml extra-virgin olive oil 1 onion, coarsely chopped 3 cloves garlic, finely chopped 5 ripe tomatoes, coarsely grated 1 small eggplant, halved lengthways and thickly sliced 1 small red capsicum, seeds removed and coarsely chopped 475 gm (about 5 small) zucchini, thickly sliced

Method

  • 01
  • To make ratatouille, heat 2 tbsp oil in a large saucepan over medium heat and sauté onion and garlic for 5 minutes or until soft. Add tomato and cook for 10 minutes. Meanwhile, heat remaining oil in a frying pan over medium heat and sauté eggplant for 5 minutes or until golden, use a slotted spoon to transfer to the tomato mixture. Cook capsicum for 3 minutes or until golden, transfer to vegetable mixture. Cook zucchini for 3 minutes or until golden, transfer with a slotted spoon to vegetable mixture. Add ½ cup water to vegetable mixture and simmer for 15-20 minutes or until sauce thickens and vegetables are tender. Serve either hot or cold.
  • 02
  • Preheat oven to 200C. Combine salt, thyme and eggwhite in a bowl and mix well. Spread a thin layer of salt mixture over the base of a large oval oven-proof baking dish or tray large enough to hold the fish and place snapper on top. Spread remaining salt mixture evenly over snapper. Bake for 40 minutes or until tender.
  • 03
  • To make the dressing, whisk the ingredients until combined.
  • 04
  • Remove snapper from oven and cool for 5 minutes. Using a knife, carefully break salt crust and remove. Using a spoon, scrape off the skin and remove flesh from the bone and transfer to plates. Spoon some lemon dressing over the snapper flesh and serve with ratatouille.

Note Ask your fishmonger to leave the scales on as it helps the salt adhere to the fish.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2006

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