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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."

Apricot and pistachio stuffed turkey legs


A turkey can turn out to be quite a large affair for a small Christmas and the hassle of undercooked legs and overcooked breast can be solved by just using the legs - and you don't have to miss out on stuffing.

You'll need

2 turkey legs (500gm each) 270 gm cavolo nero   Apricot and pistachio stuffing 50 ml olive oil 1 onion, finely chopped 90 gm rindless bacon, finely chopped 60 gm dried apricots, finely chopped 100 gm pistachio kernels, coarsely chopped 1 tsp powdered mustard   Orange sauce Juice and julienned rind of 2 oranges 1 tbsp lemon juice ½ tsp potato starch Pinch of caster sugar

Method

  • 01
  • For stuffing, heat olive oil in a frying pan, add onion and bacon and sauté over low heat until onion is soft and caramelised (about 15 minutes). Stir in remaining ingredients and season.
  • 02
  • Preheat oven to 180C. Using your fingers, gently create a cavity between skin and thigh of turkey legs. Halve the stuffing and spoon into each cavity. Place legs skin-side up in a roasting pan and roast until golden brown and juices run clear when the thickest part of the thigh is pierced with a skewer (40 minutes).
  • 03
  • For orange sauce, combine all ingredients in a small saucepan, place over low heat and stir continously until thickened (1-2 minutes). Season to taste.
  • 04
  • Bring a large saucepan of salted water to the boil, add cavolo nero and cook until just tender (2-3 minutes). Drain, serve with turkey, drizzle with orange sauce and serve remaining sauce on the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Rich pinot gris.

Featured in

Dec 2015

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