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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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Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Crab, coconut and kaffir lime on betel leaves


The dressing is sweet, sour and salty - feel free to add more chilli to ramp up the heat and really get the party started.

You'll need

500 gm picked crab meat 1 green mango, shredded ½ cup finely grated fresh coconut ¼ cup each finely chopped mint and Thai basil 4 kaffir lime leaves, shredded 30 betel leaves (see note)   Fried shallots For frying: peanut oil 6 red shallots, thinly sliced   Green chilli dressing 1 small green chilli, coarsely chopped 1 garlic clove, coarsely chopped 40 gm light palm sugar, or to taste 2 tbsp each lime juice and fish sauce, or to taste

Method

  • 01
  • For fried shallots, preheat oil in a wok to 180C. Add shallot in batches and stir continuously until golden (2-3 minutes). Drain on absorbent paper.
  • 02
  • For green chilli dressing, pound chilli and garlic in a mortar and pestle to a fine paste, add palm sugar, pound to break up, then add lime juice and fish sauce and stir until palm sugar dissolves.
  • 03
  • Combine remaining ingredients (except betel leaves) in a bowl, add dressing and toss to combine. Place tablespoons of mixture on betel leaves, top with fried shallots and serve.

Note Betel leaves are available from Asian grocers.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Nov 2010

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