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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."

Salted fresh corn tamales with salsa criolla (Humitas con salsa criolla)


You'll need

4 corn cobs, with husks 1 tbsp lard 1 small onion, finely chopped 1 garlic clove, finely chopped 60 gm tamale masa harina (see note)   Salsa criolla 1 small Spanish onion, thinly sliced on a mandolin 1 tbsp coarsely chopped coriander 2 long red chillies, seeds removed, cut into julienne Juice of 1 lime

Method

  • 01
  • Remove husks and silk from corn (discard silk) and soak husks in cold water (1 hour). Cut kernels from corn and set aside in a bowl.
  • 02
  • Heat lard in a frying pan over medium-high heat, add onion and stir occasionally until tender (3-6 minutes). Add garlic and cook until tender (1-2 minutes), add 1½ tsp sea salt, stir to combine, then set aside.
  • 03
  • Process corn kernels to a fine paste in a blender with tamale masa harina and 3 tsp sea salt, then combine with onion mixture.
  • 04
  • Overlap 2 corn husks, thin end to broad end, so you have a large even piece. Place 2 heaped tablespoonfuls of corn mixture along the centre, then roll husks over to enclose, fold ends over and secure with kitchen string. Repeat with remaining husks and corn mixture, then place in a single layer in a large steamer basket.
  • 05
  • Steam tamales over a large saucepan of boiling water until cooked (30-40 minutes).
  • 06
  • Meanwhile, for salsa criolla, soak onion in iced water until crisp (5 minutes). Drain well, then place in a bowl with remaining ingredients, toss to combine and serve with warm or cooled tamales.

Note Tamale masa harina is available from Tierra Latinas en Australia.


Corn is a huge part of Peruvian cuisine, including the unusual purple variety we don't see in Australia. Used in tortillas, desserts and drinks, its colour adds a dramatic effect to many dishes. For tamales made with fresh corn, unlike those made with dried corn in Mexico, the corn used has large starchy kernels. Our sweetcorn here is less starchy, so we've added a little tamale masa harina, a corn flour mix, to help with the consistency. Fans of creamed corn, as we are, will love the flavour.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Rich, full-bodied chardonnay.

Featured in

Jan 2013

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