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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."

Chicken braised in beer with mushrooms


You'll need

50 gm butter, coarsely chopped 1 free-range chicken (about 1.8kg), cut into 12 pieces 1 onion, thinly sliced 3 garlic cloves, thinly sliced 3 large field mushrooms, quartered 250 ml pale ale 125 ml (½ cup) pouring cream 80 gm silverbeet leaves, coarsely chopped ¼ cup (loosely packed) tarragon

Method

  • 01
  • Heat butter in a large saucepan over medium-high heat until beginning to foam. Add chicken pieces and cook in batches, turning often, until golden brown (4-5 minutes). Remove chicken and set aside. Add onion and garlic to pan and sauté over medium heat until soft (3-4 minutes). Add mushrooms and sauté until just starting to soften (2-3 minutes). Return chicken to pan, season to taste, add beer, bring to the simmer, cover, reduce heat to low and simmer until chicken is just cooked through (30-35 minutes).
  • 02
  • Transfer chicken to a plate and set aside. Add cream and silverbeet to pan, increase heat to medium-high and cook until liquid is reduced by half (8-10 minutes). Return chicken to pan, add tarragon and cook until warmed through (1-2 minutes). Serve immediately.

Braising in beer is common in beer-drinking nations such as Belgium. The yeasty flavour permeates the ingredients, but be careful to choose a beer that doesn’t overpower. A pale ale is best for chicken and pork, but beef is well suited to a rich dark ale.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Belgian ale.

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