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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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Onion rings with salt and vinegar


Eat these crunchy golden beauties as hot as you can stand. Choose your condiment - lemon-infused vinegar or vinegar salt - and dip away.

You'll need

3 onions, cut into 1cm-thick rings 250 ml (1 cup) buttermilk For deep-frying: vegetable oil For dusting: seasoned plain flour   Vinegar salt 60 ml (¼ cup) white wine vinegar 50 gm sea salt flakes 1½ tsp white peppercorns, coarsely crushed in a mortar and pestle   Lemon-infused vinegar 180 ml white wine vinegar Thinly peeled rind of ½ lemon   Buttermilk batter 150 gm (1 cup) plain flour 125 ml (½ cup) buttermilk 80 ml beer

Method

  • 01
  • For vinegar salt, preheat oven to 180C. Combine vinegar and salt in a small bowl, spread on a baking tray lined with baking paper and cook until crisp and dried (8-10 minutes). Coarsely crumble into flakes, combine with pepper and set aside.
  • 02
  • Meanwhile, for lemon-infused vinegar, combine vinegar and lemon rind in a small saucepan, bring to the simmer over medium-high heat, reduce heat to medium and simmer until reduced by half (8-10 minutes), then set aside to cool.
  • 03
  • Separate onion into rings, place in a large bowl, add buttermilk, season to taste and mix to combine. Stand for 30 minutes.
  • 04
  • Meanwhile, for buttermilk batter, place flour in a bowl, season to taste and make a well in centre. Add buttermilk and beer to well, then whisk until smooth and combined. Stand for 30 minutes.
  • 05
  • Preheat oil in a deep-fryer or large saucepan to 180C. Drain onion (discard buttermilk), dust in seasoned flour, then dip in buttermilk batter, shaking off excess in between. Deep-fry in batches, turning occasionally, until crisp and golden (2-3 minutes; be careful as hot oil may spit). Drain on absorbent paper and serve hot with lemon-infused vinegar and vinegar salt.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Cold lager.

Featured in

Aug 2010

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