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"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."

Mackerel caponata


You'll need

4 (240gm each) blue mackerel cutlets 2 tbsp olive oil 20 gm butter 2 cloves of garlic, finely chopped ½ Spanish onion, cut into wedges 500 ml (2 cups) passata 60 ml (¼ cup) aged red wine vinegar 1 tbsp golden raisins (see note) 1 tbsp salted capers, rinsed and drained 1 cup Bella dí Cerígnola olives (see note) 4 bay leaves 1 tbsp caster sugar 2 tsp marjoram leaves 2 inner stalks of celery, thinly sliced widthways, blanched and refreshed in iced water For shallow-frying: vegetable oil 1 large eggplant, very thinly sliced widthways 1 tbsp pine nuts, toasted 1 tbsp extra-virgin olive oil, for drizzling To serve: blanched flat and green beans

Method

  • 01
  • Season mackerel to taste with sea salt and freshly ground black pepper. Heat half the olive oil in a large frying pan over medium-high heat, add butter and when foaming add mackerel and cook for 3-4 minutes on each side or until just cooked through. Remove from pan and set aside. Add remaining olive oil, garlic and onion to pan and cook, stirring continuously, for 5 minutes or until just soft, then add passata, vinegar, raisins, capers, olives, bay leaves and sugar and cook for 5 minutes or until reduced by two-thirds. Add marjoram, celery and mackerel and cook for 1 minute to warm through and season to taste.
  • 02
  • Meanwhile, heat enough vegetable oil in a separate frying pan over medium-high heat until oil starts to shimmer. Cook eggplant, in batches, turning occasionally, for 3-5 minutes or until golden. Drain on absorbent paper.
  • 03
  • To serve, divide mackerel caponata between plates, top with eggplant, scatter with pine nuts, drizzle with extra-virgin olive oil and serve with beans to the side.
Note Golden raisins are available online from www.pariya.com. Bella dí Cerígnola olives are a mix of giant Kalamata olives at different levels of maturity, available from Italian delicatessens. If unavailable, substitute with large Spanish green olives.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Fresh, young Hunter semillon.

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