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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."

Barbecued split prawns with chervil butter


You'll need

3 garlic cloves 200 gm softened unsalted butter ½ cup (loosely packed) coarsely chopped chervil Juice of 1 lemon 1 tsp Dijon mustard 10 very large uncooked king prawns (about 80gm each), deveined and split To serve: wild rocket and lemon wedges

Method

  • 01
  • Cook garlic in a small saucepan of simmering water over medium-high heat until just tender (4 minutes). Drain, refresh and crush with the flat of a knife. Transfer to a bowl with butter, chervil, lemon juice and mustard, stir to combine and season to taste. Spread three-quarters of butter mixture on prawn flesh and set aside. Melt remaining butter mixture in a small saucepan and keep warm.
  • 02
  • Heat a char-grill pan over medium-high heat, add prawns and char-grill, turning occasionally, until golden and cooked through (2-3 minutes).
  • 03
  • Scatter rocket onto plates, drizzle with melted butter mixture, top with prawns and serve with lemon wedges.
This recipe is from the April 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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