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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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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.

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Beef tartare


Tartare condiments such as cornichons are often served on the side, but mixing them in gives the flavours a chance to get to know each other while the dish is coming to room temperature before serving.

You'll need

1 kg beef eye fillet, cut into 5mm dice 80 gm golden shallots, peeled and very finely chopped 50 gm small salted capers, rinsed and drained 35 gm cornichons, finely chopped 2 tbsp Dijon mustard, plus extra to serve 1 tbsp tomato sauce 2 tsp brandy 1 tsp Worcestershire sauce 8 anchovy fillets, finely chopped 2 egg yolks Tabasco, to taste 6 ciabatta slices (about ½cm thick) olive oil, for brushing coarsely chopped parsley, to serve

Method

  • 01
  • Combine ingredients except ciabatta, olive oil and parsley in a large bowl, mix well, season to taste with sea salt and freshly ground black pepper and set aside to come to room temperature (around 1 hour).
  • 02
  • Meanwhile, preheat oven to 180C. Brush both sides of ciabatta slices with olive oil, then bake on an oven tray, turning once, until golden brown (7-8 minutes). Cool briefly.
  • 03
  • Pile tartare onto toasts, scatter with parsley and serve with Dijon mustard.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Pale, dry Provençal-style rosé.

Featured in

Oct 2015

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