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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."

Sautéed greens with fried salami crumbs


You'll need

1 kg Italian greens, such as cime di rapa, cavolo nero and chicory, trimmed 2 tbsp extra-virgin olive oil 3 garlic cloves, thinly sliced   Fried salami crumbs 80 ml (⅓ cup) olive oil 40 gm hot salami, thinly sliced, coarsely chopped 80 gm coarse fresh sourdough breadcrumbs 1 garlic clove, finely chopped Finely grated rind of 1 lemon

Method

  • 01
  • Blanch greens in boiling salted water until bright green (1-1½ minutes), drain well and set aside.
  • 02
  • For fried salami crumbs, heat half the oil in a frying pan over medium-high heat, add salami and fry until crisp (2-3 minutes). Remove with a slotted spoon and set aside on a plate lined with absorbent paper. Heat remaining oil, add breadcrumbs to pan, stir until golden (1-2 minutes), stir in garlic and transfer to a large bowl. Add salami and lemon rind, stir to combine and set aside.
  • 03
  • Heat olive oil in a large frying pan over high heat, add garlic and stir until fragrant (30 seconds), add greens, season to taste and stir occasionally until warmed through (2-3 minutes). Scatter with fried salami crumbs and serve warm.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Apr 2012

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