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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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Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Pickled prawns with heirloom tomatoes and Tabasco dressing


Try chipotle or habanero Tabasco in the dressing for an even spicier result. Begin this recipe a day ahead to pickle the prawns.

You'll need

150 gm baby green beans, trimmed 1 kg heirloom tomatoes, thickly sliced 500 gm heirloom cherry tomatoes, larger ones halved 1 celery heart, thinly sliced, leaves reserved To serve: sourdough bread, thickly sliced, grilled   Pickled prawns 1 tbsp coriander seeds 1 tsp celery seeds and fennel seeds 2 allspice 1 kg cooked prawns, cleaned, tails intact 250 ml (1 cup) lemon juice, plus ½ lemon, thinly sliced into rounds 250 ml (1 cup) white wine vinegar 4 golden shallots, thinly sliced on a mandolin ½ fennel bulb, thinly sliced on a mandolin, fronds reserved 1 long red chilli, split 1 garlic clove, crushed 1 fresh bay leaf 250 ml (1 cup) extra-virgin olive oil   Lime-Tabasco dressing 60 ml (¼ cup) lime juice 2 tbsp Worcestershire sauce 25 ml extra-virgin olive oil ½ garlic clove, grated on a microplane To taste: Tabasco

Method

  • 01
  • For pickled prawns, crush spices in a mortar and pestle. Combine with remaining ingredients, except oil, in a large bowl, season to taste and pack into a large sterilised jar or container. Top with oil and leave to marinate in the fridge overnight. Pickled prawns will keep refrigerated for 3 days.
  • 02
  • For lime-Tabasco dressing, whisk ingredients together in a bowl, season generously to taste and set aside until required.
  • 03
  • Blanch beans until bright green (30 seconds), then drain and refresh. Combine in a large bowl with tomato, celery and celery leaves, drizzle with a little dressing, season to taste and serve with grilled bread and pickled prawns.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Chilled vodka.

Featured in

Dec 2013

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