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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."

Chilli fried rice with Chinese roast duck and lychees


There's no need to limit yourself to roast duck here; this dish works just as well with chicken, prawns or pork.

You'll need

50 ml grapeseed oil 1 tsp sesame oil 3 red or golden shallots, thinly sliced 2 tbsp finely grated ginger 2 garlic cloves, finely chopped 400 gm (2 cups) cooked cold jasmine rice 1 Chinese roast duck, meat stripped from the bone and coarsely chopped 2 tbsp soy sauce, or to taste 2 tbsp Chinese roasted chilli paste, or to taste, plus extra to serve (see note) 1 tbsp Chinkiang vinegar 12 lychees, pitted and coarsely torn 2/3 cup each (loosely packed) coriander and mint 3 spring onions, thinly sliced

Method

  • 01
  • Heat oils in a large wok over high heat, add shallots and stir-fry until soft (2-3 minutes), then add ginger and garlic, and stir to combine. Add rice, stir-fry until warmed through (4-5 minutes), then add duck, soy sauce, chilli paste and vinegar, and stir-fry until duck is heated through (3-4 minutes). Toss lychees through rice, remove from heat, stir in herbs and spring onions, and serve hot with extra roast chilli paste.

Note Chinese roasted chilli paste, a mixture of roasted chilli flakes and garlic in oil, is available from select Asian grocers.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2015

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