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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

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Pork ribs with baked beans


The cooking time required for the dried beans will depend on their age. Continue cooking and adding water if they haven't softened after four hours. You'll need to begin this recipe a day ahead.

You'll need

2 tbsp olive oil 800 gm pork ribs, cut into 3-rib portions 1 onion, thinly sliced 3 garlic cloves, thinly sliced 800 gm canned chopped tomatoes 200 gm (1 cup) haricot or other white beans, soaked overnight in cold water, drained 80 ml (1/3 cup) apple cider vinegar 55 gm (¼ cup) firmly packed brown sugar 2 tbsp smoked paprika 2 tbsp blackstrap molasses (see note) 1 tbsp Dijon mustard 1 tsp each ground chilli, ground cloves, ground fennel, ground cinnamon To serve: crusty white bread

Method

  • 01
  • Preheat oven to 160C. Heat half the oil in a large frying pan over medium-high heat. Season ribs to taste, rubbing seasoning into meat. Add to frying pan in batches and cook, turning once, until golden (2-3 minutes each side), remove from heat, set aside.
  • 02
  • Heat remaining oil in a large casserole, add onion and garlic and sauté over medium heat until tender (8-10 minutes). Add remaining ingredients and 800ml water, bring to the boil, add ribs, cover, transfer to oven and cook, stirring occasionally, until beans are tender (4-4½ hours). Season to taste and serve hot with crusty bread.

Note Blackstrap molasses are available from select health-food shops.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Fruity, medium-dry cider.

Featured in

Jun 2010

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