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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."

Pickled quail egg, smoked trout and celeriac salad


These pickled quail eggs are based on a Maggie Beer recipe; use older eggs because fresh ones are difficult to peel. The dressing is quite piquant, so feel free to adjust the vinegar to taste. You'll need to begin this recipe a day ahead.

You'll need

600 gm celeriac, cut into julienne 1 celery heart, thinly shaved, leaves reserved 200 gm hot-smoked trout   Pickled quail eggs 18 quail eggs, at room temperature 375 ml (1½ cups) white wine vinegar 50 gm white sugar 1 tsp each coriander seeds and black peppercorns 1 fresh bay leaf   Coddled egg dressing 2 eggs, at room temperature 120 ml white wine vinegar 1 tsp Dijon mustard 120 ml mild extra-virgin olive oil

Method

  • 01
  • For pickled quail eggs, place eggs in a saucepan, cover with cold water, bring to the boil, cook until hard-boiled (5-6 minutes), drain, cool under cold running water, peel and set aside. Combine remaining ingredients in a saucepan and boil until sugar dissolves (4-5 minutes). Pour over peeled eggs, transfer to a sterilised jar until required (at least a day or refrigerated for 2 months).
  • 02
  • For coddled egg dressing, cook eggs in boiling water over high heat for 3 minutes, drain and cool under running water until cool enough to handle. Halve, scoop eggs from shells into a food processor, add vinegar and mustard. Process until smooth, then, with motor running, add olive oil in a thin stream until incorporated and season to taste.
  • 03
  • Combine celeriac and celery in a large bowl, flake over trout, halve pickled quail eggs and arrange on salad, drizzle with coddled egg dressing and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Pungent sauvignon blanc.

Featured in

Apr 2011

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