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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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Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Leg of lamb with basil stuffing


"This basil stuffing is based on pesto and is quite versatile, so much so that I use it for everything from chicken to beef," writes Dunn. "A lamb leg is quite straightforward to debone, but if you have neither the will nor the time, feel free to ask your butcher. Be sure to leave the shank bone in - the presentation is much nicer. You can also cook a lamb shoulder the same way, although you may want to give it longer in the oven."

You'll need

1 3.3kg leg of lamb, deboned (about 2.8kg after deboning) 60 ml (¼ cup) olive oil   Basil stuffing 2 tbsp olive oil 2 onions, thinly sliced 80 gm basil leaves (about 1 bunch) 3 garlic cloves 50 gm (1/3 cup) pine nuts 20 gm (¼ cup) finely grated parmesan 100 ml extra-virgin olive oil 140 gm (2 cups) fresh breadcrumbs

Method

  • 01
  • For basil stuffing, heat olive oil in a frying pan over low heat, add onion and a pinch of sea salt and cook, stirring often, over low heat until caramelised (about 10 minutes). Set aside to cool. Meanwhile, place basil leaves, garlic and a pinch of salt in a mortar and, using a pestle, crush coarsely. Add pine nuts and parmesan and pound to a smooth paste, then stir in extra-virgin olive oil and season with sea salt and freshly ground black pepper. Combine pesto, breadcrumbs and caramelised onion.
  • 02
  • Place lamb skin-side down on a clean work surface and evenly spread basil stuffing over meat. Starting at one of the long sides, roll up and secure with kitchen twine.
  • 03
  • Preheat oven to 200C. Heat olive oil in a large heavy-based casserole, add lamb and cook over high heat, turning frequently, until golden brown (5-6 minutes). Cover, place in the oven and cook for 30 minutes, then reduce oven temperature to 160C and cook for a further 40 minutes – this will result in medium-rare meat.
  • 04
  • To serve, remove twine and cut lamb into 3cm thick slices.

Note This recipe is from The Agrarian Kitchen ($59.99, hbk) by Rodney Dunn, published by Lantern, and reproduced with minor GT style changes.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

A classic “claret” blend of cabernet and merlot.

Featured in

Nov 2013

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