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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.

Bloody Mary prawn rolls


Any small soft rolls work for this starter; we also have an excellent soft pull-apart roll recipe you can try. Start this recipe a day ahead to pickle the prawns.

You'll need

200 gm mayonnaise 2 tsp Tabasco, or to taste 1 small garlic clove, finely chopped Finely grated rind and juice of ½ lemon, or to taste To serve: buttered soft rolls, thickly sliced heirloom tomatoes, celery leaves and lemon wedges   Vodka-pickled prawns 2 tsp each coriander seeds and celery seeds 1 kg cooked prawns, peeled, tails intact 200 ml lemon juice, plus ½ lemon extra, thinly sliced 200 ml white vinegar 100 ml vodka 2 golden shallots, thinly sliced 2 long red chillies, split in half 1 garlic clove, thinly sliced 250 ml (1 cup) extra-virgin olive oil   Celery salt 1/3 cup (loosely packed) celery leaves 1½ tbsp sea salt flakes Finely grated rind of ½ lemon

Method

  • 01
  • For vodka-pickled prawns, finely crush coriander and celery seeds with a mortar and pestle, then 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 refrigerate overnight to marinate. Pickled prawns will keep refrigerated for 3 days.
  • 02
  • For celery salt, preheat oven to 180C. Spread celery leaves over an oven tray and roast, stirring occasionally, until dried (6-8 minutes). Cool, then coarsely grind with salt and lemon rind with a mortar and pestle. Store in an airtight container until required. Celery salt will keep for several weeks, but the flavour is brightest when used within a couple of days.
  • 03
  • Combine mayonnaise, Tabasco, garlic, lemon rind and juice in a bowl, season to taste, mix well and refrigerate for flavours to infuse (30 minutes and up to a week).
  • 04
  • To serve, drain prawns from marinade and serve with Tabasco mayonnaise, celery salt, buttered soft rolls, sliced heirloom tomatoes and celery leaves.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Drink Suggestion

A Bloody Mary, of course.

Featured in

Dec 2014

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