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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."

Pea salad, curd, pine nuts, blossoms, white asparagus and carrot juice dressing


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

You'll need

8 spring onions, trimmed 1 tsp olive oil, plus extra for dressing 8 white asparagus spears, peeled, shaved into thin strips with a peeler 400 gm podded peas (about 1kg unpodded) 8 zucchini flowers, stamens removed, torn ½ cup (loosely packed) torn flat-leaf parsley 60 gm roasted pine nuts, finely chopped   Sheep’s milk curd 250 gm sheep’s milk yoghurt (see note) Juice of ½ small lemon 50 ml extra-virgin olive oil   Carrot juice dressing 200 ml carrot juice (about 2 carrots) ½ tsp cumin seeds 100 ml extra-virgin olive oil

Method

  • 01
  • For sheep’s milk curd, combine yoghurt and ½ tsp sea salt flakes and mix well. Line a bowl with damp muslin, spoon mixture into muslin, gather edges and tie with string. Hang muslin in refrigerator over a bowl to drain (8 hours). Transfer curd to a bowl, add lemon juice and olive oil, season to taste and mix to combine. Refrigerate until required.
  • 02
  • Preheat a char-grill pan over high heat, brush spring onion with oil, char-grill, turning occasionally, until just tender (4-5 minutes).
  • 03
  • For carrot juice dressing, strain juice through a fine sieve into saucepan, bring to the boil over medium heat with cumin seeds, simmer until juice is reduced to 100ml (5-7 minutes). Remove from heat, whisk in oil, season with salt, strain through a fine sieve, set aside.
  • 04
  • Blanch asparagus and peas separately in batches (10-20 seconds for asparagus; 2-4 minutes for peas), drain, refresh and drain again.
  • 05
  • To serve, divide sheep’s milk curd among plates. Toss vegetables separately in a little olive oil, twist asparagus with a fork to make nests, place on curd with peas, top with spring onion, zucchini flowers, parsley and pine nuts and serve drizzled with carrot juice dressing.

Note Sheep's milk yoghurt is available from health-food shops.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Martínsancho Verdejo, Rueda, Spain.

Featured in

Nov 2012

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