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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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Salade verte with garlic croûtons


A green salad made well is a fine thing. Choose a combination of leaves, mingling sweet and bitter. This salad can be served after the main course, French fashion, to freshen the palate, or it makes a great side to roast chicken - in which case you can use the fat from the roasting pan to cook the croûtons.

You'll need

3 cups (loosely packed) bitter salad leaves, such as rocket, chicory, baby dandelion and radicchio, coarsely torn 1 baby cos, shredded ½ cup (loosely packed) chervil sprigs ½ cup (loosely packed) flat-leaf parsley ½ bunch chives, finely snipped 2 tbsp olive oil 1 tbsp verjuice 1 tbsp Sherry vinegar   Garlic croûtons 50 gm chicken, duck or bacon fat 8 thick slices day-old baguette, coarsely torn 2 garlic cloves, thinly sliced 1 tsp thyme

Method

  • 01
  • Place leaves and herbs in a large bowl and toss lightly to combine.
  • 02
  • For garlic croûtons, heat fat in a frying pan over medium-high heat until melted, add baguette pieces and stir occasionally until light golden (2-3 minutes). Add garlic and thyme, and stir until fragrant (1 minute). Season to taste, then tip contents of pan into salad leaves.
  • 03
  • Combine olive oil, verjuice and vinegar in a screw-top jar and shake, then season to taste. Add to salad leaves, toss to coat and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2013

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