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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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Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Pear and winter greens salad


You'll need

250 gm mixed red lettuce leaves, such as red cos, red velvet, red oak and radicchio 3 red sensation pears, cut into thin wedges 1 punnet baby purple cabbage cress, trimmed (see note) 1 punnet baby red sorrel, trimmed   Walnut and thyme dressing 2 tbsp extra-virgin olive oil 30 ml walnut white wine vinegar (see note) ½ garlic clove, crushed ½ tsp thyme Pinch sugar, or to taste

Method

  • 01
  • For dressing, whisk ingredients in a bowl to combine, season to taste.
  • 02
  • Combine lettuce, pear, cress and sorrel in a large bowl, drizzle with walnut and thyme dressing, toss lightly to combine, serve immediately.

Note Baby purple cabbage cress and baby red sorrel are available from select greengrocers. If unavailable, substitute other baby cress. Walnut white wine vinegar is available from select delicatessens. If unavailable, substitute a good quality white wine vinegar.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2011

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