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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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Soused sardines on toast


Using tinned sardines, you can knock this up from the contents of a well-stocked pantry, but fresh sardines take it to a whole other level.

You'll need

300 ml white wine vinegar 50 ml dry white wine 2 tbsp caster sugar ½ small Spanish onion, thinly sliced 3 thyme sprigs 1 fresh bay leaf 1 garlic clove, thinly sliced, plus 1 clove extra, halved 70 ml olive oil 20 sardine fillets (45gm each) For dusting: seasoned plain flour 8 thick sourdough bread slices   Parsley and lemon salad 2 cups (loosely packed) flat-leaf parsley 2 lemons, seeds removed, segmented, juice reserved 30 ml extra-virgin olive oil

Method

  • 01
  • Preheat a grill to high heat. Combine vinegar, wine, sugar, onion, herbs and sliced garlic in a saucepan, season to taste, bring to the boil over high heat, set aside.
  • 02
  • Meanwhile, heat 20ml oil in a large frying pan over high heat. Dust sardines in seasoned flour, shaking off excess, then cook in batches, skin-side down, until golden (2-3 minutes), turn and cook for another minute. Wipe out pan with absorbent paper between batches. Transfer to a heatproof, non-reactive dish large enough to hold sardines in a single layer. Pour over vinegar mixture and stand for 5 minutes.
  • 03
  • Meanwhile, drizzle bread with remaining oil and grill, turning once, until golden and toasted (1-2 minutes each side), rub with cut-side of garlic and keep warm.
  • 04
  • For parsley and lemon salad, combine ingredients in a bowl, breaking up lemon segments with your fingers, season to taste and toss lightly to combine. Serve with soused sardines and sourdough toast.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A shot of very cold vodka or a small glass of lager. Or both.

Featured in

Feb 2010

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