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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."

Melted P’tit Basque with chorizo and grilled bread


You'll need

350 gm dried chorizo (about 4 chorizo), sliced into 3mm rounds 300 gm P’tit Basque, thinly sliced (see note) 8 thick slices sourdough bread For drizzling: olive oil For rubbing: 1 garlic clove, halved   Caramelised onion 2½ tbsp grapeseed oil or olive oil 3 white onions, finely diced   Braised leek 1 leek, halved lengthways, thickly sliced 2 tbsp grapeseed oil or olive oil 125 ml dry white wine

Method

  • 01
  • For caramelised onion, heat a large frying pan over medium-high heat. Add oil, then onion, stir occasionally until onion starts to become translucent (4-5 minutes), reduce heat to low-medium, stir occasionally until deeply caramelised (25-30 minutes), season to taste, cool to room temperature and refrigerate until required. Caramelised onion will keep refrigerated for 3 days.
  • 02
  • Meanwhile, for braised leek, wash leek in a colander under cold running water, then drain well. Heat oil in a saucepan over medium heat, add leek and stir occasionally until beginning to soften (4-5 minutes). Add wine, season to taste, simmer until liquid evaporates (15-20 minutes), cool to room temperature and refrigerate until required. Braised leek will keep refrigerated for 3 days.
  • 03
  • Preheat oven to 220C. Place a heaped tablespoon of caramelised onion and braised leek in the bases of four 12cm-diameter shallow gratin dishes, top with chorizo, overlapping slices, then top with cheese and bake until golden and bubbling (7-10 minutes).
  • 04
  • Meanwhile, preheat a char-grill pan over medium-high heat. Drizzle bread slices with oil and char-grill, turning once, until toasted (1-2 minutes each side). Rub slices with cut-side of garlic and serve hot with melted P’tit Basque.

Note P'tit Basque is a semi-hard sheep's milk cheese available from select delicatessens. If unavailable, substitute equal quantities of coarsely grated Emmenthal and Gruyère.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

An earthy, soft red wine.

Featured in

Nov 2011

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