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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."

Summer feta recipes

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.

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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.

Southern barbecue chicken drumsticks with mop sauce and potato salad


This Lexington-style barbecued chicken gets extra tang from the trademark vinegary mop sauce it's basted with while it's cooking. You could use any chicken pieces on the bone, but we've gone for drumsticks for their sheer pick-up-and-eat deliciousness. Start this recipe a day ahead to marinate the chicken.

You'll need

375 ml (1½ cups) apple cider vinegar 50 gm brown sugar 1 tbsp dried chilli flakes 3 tsp ground chilli 2 tsp freshly ground white pepper 1 garlic clove, finely chopped 12 chicken drumsticks 1 kg kipfler potatoes, scrubbed 80 gm mayonnaise 40 gm sour cream ½ Spanish onion, coarsely grated Finely grated rind and juice of 1 lemon, or to taste 1 garlic clove, finely chopped ½ cup each coarsely chopped flat-leaf parsley and dill   Mop sauce 185 ml (¾ cup) apple cider vinegar 2 tbsp apple juice 2 tbsp tomato ketchup 2 tbsp brown sugar 1 tsp hot sauce (such as chipotle) 1 tsp dried chilli flakes

Method

  • 01
  • To marinate the chicken, mix vinegar, brown sugar, chilli flakes, ground chilli, white pepper, garlic and 3 tsp sea salt flakes in a non-reactive container. Add chicken, turn to coat well, cover and refrigerate for at least 3 hours or preferably overnight for flavours to develop.
  • 02
  • For potato salad, cover potato well with cold salted water in a large saucepan, bring to the boil over medium-high heat and cook until tender when pierced with the tip of a sharp knife (15-20 minutes). Drain, then, while still warm, peel, thickly slice and set aside to cool.
  • 03
  • Mix mayonnaise, sour cream, onion, lemon rind and juice and garlic in a large bowl and season to taste. Add potato and herbs and stir to coat well. Refrigerate until required.
  • 04
  • For mop sauce, combine ingredients in a bowl, season to taste and set aside in 2 separate bowls.
  • 05
  • Heat a barbecue to medium-high heat. Remove chicken from marinade and barbecue, turning and basting occasionally with mop sauce from one bowl, until browned and cooked through and juices run clear when drumsticks are pierced (8-10 minutes; discard any mop sauce remaining from bowl used for basting). Serve hot with potato salad and second bowl of mop sauce.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Powerful spicy red such as a zinfandel.

Featured in

Jan 2015

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