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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."

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Roast quail with polenta


Quail is best eaten in a hands-on manner; provide a finger bowl and encourage your guests to dive in. Use wide slices of prosciutto to wrap the quail well; otherwise use two thin slices for each.

You'll need

180 gm softened butter 3 garlic cloves, thinly sliced 4 rosemary sprigs, leaves only 4 oregano sprigs, leaves coarsely torn 4 sage sprigs, leaves coarsely torn 6 jumbo quail 6 wide (or 12 thin) slices of prosciutto To serve: lemon wedges (optional)   Soft polenta 800 ml chicken stock 250 ml (1 cup) milk 170 gm (1 cup) polenta 40 gm (½ cup) finely grated parmesan 30 gm softened butter

Method

  • 01
  • For polenta, bring stock and milk to the boil in a saucepan over high heat. Add polenta in a thin, steady stream, whisking continuously until incorporated, then reduce heat to medium-low and cook, whisking occasionally, until thick and no longer grainy (20-25 minutes). Cover with a round of baking paper and keep warm. Just before serving, whisk in parmesan and butter and season to taste.
  • 02
  • Preheat oven to 220C. Melt butter in a saucepan over high heat, then cook until it turns nut-brown (2-4 minutes). Add garlic and herbs, transfer to a bowl and set aside.
  • 03
  • Wash quail and pat dry with absorbent paper, wrap each in 1 wide or 2 thin prosciutto slices, then transfer to a small roasting pan. Brush quail with herb butter, season with freshly ground black pepper and roast until golden and just cooked through (20-25 minutes). Set aside to rest for 5 minutes.
  • 04
  • Divide polenta among warmed plates, top with quail, spoon herb butter on top and serve with lemon wedges on the side.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Chianti or local sangiovese.

Featured in

Mar 2014

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