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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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Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Creamed corn with lime butter


Inspired by a side dish served at Sydney's Sepia restaurant, this more rustic version of creamed corn is great with grilled fish or chicken. The lime adds a contrasting sour note to the corn's natural sweetness.

You'll need

600 gm corn kernels (from 4 cobs, cobs reserved) 1 garlic head, halved horizontally, plus 1 extra clove, finely chopped 2 leeks, trimmed and washed 150 gm butter, coarsely chopped 180 ml pouring cream   Lime butter 160 gm cold butter, coarsely chopped 3 limes, juice and finely grated rind only

Method

  • 01
  • Combine reserved corn cobs in a large saucepan with garlic head halves and 1.5 litres of water. Coarsely chop 1 leek, add to pan and bring to the simmer over medium-high heat. Cook, skimming occasionally, until corn stock is flavoursome and reduced by two-thirds (20-25 minutes), strain, discard solids. Makes about 350ml.
  • 02
  • Heat 110gm butter in a saucepan over medium heat. Thinly slice remaining leek, add to pan with extra garlic clove, sauté until very tender (8-10 minutes). Add corn, sauté until just tender (8-10 minutes), then add cream and corn stock. Bring to the simmer, reduce heat to low, season to taste, half cover with a lid and simmer, stirring occasionally, until corn is very tender and liquid is almost completely reduced (25-30 minutes). Transfer to a food processor, pulse until coarsely chopped, add remaining butter, process until smooth, season to taste and keep warm.
  • 03
  • Meanwhile, for lime butter, combine butter and juice in a small saucepan over low heat and warm until just melted (1-2 minutes). Add rind, season to taste, cook gently to infuse (1-2 minutes; do not boil). Drizzle over creamed corn and serve hot.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2010

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