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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."

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.

Pigs’ ears with chilli, lime and fried egg


You'll need to begin this recipe a day ahead.

You'll need

8 pig’s ears (see note) 2 onions, quartered 1 each each celery stalk and carrot, coarsely chopped For deep-frying: vegetable oil 4 eggs 4 spring onions, thinly sliced   Chilli-lime sauce 165 ml (¾ cup) lime juice 70 gm (¼ cup) chilli garlic sauce (see note)

Method

  • 01
  • Bring pigs’ ears, onion, celery, carrot and 6 litres cold water to the boil in a stockpot over medium-high heat, skim scum from surface, reduce heat to low, half-cover with a lid, and simmer, topping up with extra water if necessary, until very tender (6-8 hours). Drain (discard vegetables), cool pigs’ ears to room temperature on a try, refrigerate overnight, then cut into julienne.
  • 02
  • For chilli-lime sauce, combine ingredients and ¾ tsp sea salt in a bowl and set aside.
  • 03
  • Preheat vegetable oil in a large saucepan or deep-fryer to 180C. Deep-fry pigs’ ears in batches until crisp and golden (2-3 minutes; be careful as hot oil will spit violently – cover it with a spatter guard). Drain on absorbent paper and keep warm.
  • 04
  • Meanwhile, heat half the clarified butter in a frying pan over medium heat, add half the eggs, fry until cooked to your liking (2-3 minutes for soft yolk), then drain on absorbent paper. Wipe out pan and repeat with remaining clarified butter and eggs.
  • 05
  • To serve, toss pigs’ ears and spring onion with a little chilli-lime sauce and divide among serving plates. Top each with an egg, scatter a little sea salt on the yolk and serve hot with extra chilli-lime sauce.

Note Pigs' ears are available from select butchers; you may need to order them. Chilli garlic sauce is available from select Asian grocers. Dotolo and Shook prefer the Tuong Ot Toi Viet-Nam brand.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Bavarian beer, or a wine with a little sweetness, such as Domaine Huet demi-sec Vouvray.

Featured in

Nov 2011

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