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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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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.

Cured salmon with Bloody Mary salad


Cured fish is an entertainer's stand-by, perfect served with crusty bread and pickles. The flavours here are inspired by a Bloody Mary, so it makes sense to serve it with summer-ripe tomatoes. Start this recipe two days ahead to cure the salmon.

You'll need

6 large assorted heirloom tomatoes, thickly sliced 200 gm mixed heirloom cherry tomatoes, halved or quartered 3 inner celery stalks with leaves, thinly sliced ¼ Spanish onion, thinly sliced   Cured salmon 250 gm sea salt flakes 80 gm each brown sugar and caster sugar 60 ml vodka Finely grated rind of 2 lemons, juice of 1 2 tsp jarred horseradish 1 tbsp each celery seeds, fennel seeds and white peppercorns 1½ tsp dried chilli flakes 1 side of Australian or New Zealand salmon (about 1kg), skin on, pin-boned ¼ cup finely chopped parsley   Tomato-Tabasco vinaigrette 100 ml olive oil 250 gm cherry tomatoes 1 tbsp red wine vinegar 20 ml vodka 2 tsp Worcestershire sauce 1 tsp Tabasco, or to taste Juice of ½ lemon, plus extra to taste 1 garlic clove, coarsely chopped

Method

  • 01
  • For cured salmon, combine salt, sugars, vodka, half the rind, juice, horseradish and 1 tsp each of the seeds, peppercorns and chilli in a bowl. Lay out 2 large pieces of plastic wrap on a work surface, overlapping slightly, spread on half the curing mixture in the same shape as the salmon, then place salmon on top, skin-side down. Spread remaining curing mixture over salmon, enclose tightly with plastic wrap, then wrap in another layer of plastic wrap to help prevent leaking. Place in a non-reactive tray and refrigerate to cure for 2 days, turning occasionally. Wipe off curing mixture, pat dry with paper towels, wrap tightly in plastic wrap and refrigerate until required (up to 3 days). Just before serving, place salmon flesh-side up on an ovenproof tray and scorch with a blowtorch or sear quickly on a hot barbecue. Combine remaining seeds, peppercorns and chilli in a bowl with parsley, remaining lemon rind and 1 tsp salt, and scatter on salmon.
  • 02
  • For tomato-Tabasco vinaigrette, heat a large frying pan over medium-high heat, add 1 tbsp oil and tomatoes and cook, tossing occasionally, until skins scorch and blister (4-5 minutes). Transfer to a blender with remaining ingredients including oil and blend until smooth, then pass through a fine sieve. Season to taste and adjust acidity if necessary with extra lemon juice or vinegar.
  • 03
  • Combine tomatoes, celery and celery leaves, and onion in a bowl, season to taste and drizzle with a little vinaigrette, toss to combine and serve alongside cured trout, with extra vinaigrette drizzled over.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Tangy young chenin blanc.

Featured in

Dec 2015

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