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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."

Rice pilaf with noodles, almonds and barberries


You'll need

  Pilaf 500 gm basmati rice 2 tbsp ground ginger 2 tbsp ground allspice 1 tbsp olive oil 100 gm vermicelli noodles, coarsely broken into pieces 50 gm (5 tbsp) ghee 20 gm barberries, rinsed and soaked in cold water for 5 minutes (see note) 100 gm flaked almonds, pan fried in olive oil until golden

Method

  • 01
  • Rinse basmati rice under cold running water until water runs clear, then soak in salted cold water for at least 2 hours. Heat oil in a saucepan, add vermicelli and cook, stirring and breaking up with a spoon, over medium heat for 10 minutes or until noodles turn dark brown, then set aside.
  • 02
  • In a wide pot, combine rice, spices and enough water to cover rice by 15mm. Cover pot and bring to the boil over medium-high heat. Add noodles to rice, stir to combine, cover and cook on low heat for 12 minutes or until liquid is absorbed and rice tender.
  • 03
  • Melt ghee in a frying pan over medium heat, add drained barberries and sauté until warmed through. Fold almonds through rice, spoon into a bowl, scatter over barberries and serve.

Note Barberries are sour red berries used in Middle Eastern cooking. They're available from Middle Eastern and specialty food stores.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2007

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