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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."

Eggplant with braised lamb


The work required for this dish puts it out of the realm of weeknight dinner, but try it when you have the time - its combination of flavours makes it well worth the effort.

You'll need

2 tbsp olive oil 1 onion, thinly sliced lengthways 2 garlic cloves, thinly sliced 1.2 kg lamb necks (about 2) 800 gm canned peeled tomatoes, coarsely crushed 125 ml red wine (such as cabernet sauvignon) 2 cinnamon quills 6 cloves 4 eggplant (about 220gm each), halved lengthways 50 gm kefalotiri cheese, finely grated   Béchamel sauce 50 gm butter, coarsely chopped 2 tbsp plain flour 250 ml (1 cup) milk, warmed 50 gm kefalotiri cheese, finely grated Pinch of freshly grated nutmeg

Method

  • 01
  • Preheat oven to 150C. Heat half the olive oil in a casserole over medium-high heat, add onion and garlic, sauté until tender (4-5 minutes), add lamb, tomato, wine and spices. Cover casserole, transfer to oven and cook until meat falls from the bone (2¼-2½ hours). Remove meat from sauce, shred with forks, place in a bowl. Add enough sauce to moisten (discard any remaining sauce), season to taste.
  • 02
  • Meanwhile, place eggplant cut-side up in a roasting pan, drizzle with remaining olive oil and roast until tender (40-45 minutes). Make a cavity in the centre of each eggplant half with a spoon and fill with lamb mixture.
  • 03
  • For béchamel sauce, melt butter in a small saucepan over medium heat, add flour, stir to combine, cook until golden (2-3 minutes), slowly whisk in warm milk and cook until bubbling and thickened (5 minutes). Stir in cheese and nutmeg and season to taste.
  • 04
  • Increase oven to 200C. Spoon béchamel over lamb, top with cheese, bake until eggplant is warmed through and cheese is melted (12-15 minutes) and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Full-bodied dry rosé.

Featured in

Mar 2010

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