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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."

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

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Thyme-marinated lamb chops with boiled greens


It's worth seeking out a woodfired barbecue for this dish - it takes the flavour to a new level.

You'll need

8 3cm-thick mid-loin lamb chops (about 320gm each) ¼ cup coarsely chopped thyme 6 garlic cloves, coarsely crushed 125 ml (½ cup) extra-virgin olive oil 300 gm spinach, trimmed 200 gm Greek feta To serve: lemon wedges

Method

  • 01
  • Place lamb chops in a single layer on a baking tray, scatter over thyme and garlic, season to taste, drizzle with olive oil and rub seasonings into both sides of chops. Cover, refrigerate to marinate (3 hours-overnight).
  • 02
  • Preheat a barbecue or grill pan over medium-high heat. Add chops, cook to your liking, turning occasionally (4-5 minutes each side for medium-rare), set aside in a warm place to rest.
  • 03
  • Bring a large saucepan of salted water to the boil over high heat, add spinach and cook until bright green (2 minutes), drain and cool under cold running water. Squeeze to remove excess water, place in a serving dish, season to taste, crumble over feta, drizzle generously with extra-virgin olive oil and serve with lemon wedges and lamb chops.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A full-bodied Greek red such as an agiorgitiko, or a full-bodied sangiovese.

Featured in

Mar 2010

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