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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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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.

Côte de boeuf


It's hard to beat a nice piece of grilling beef with béarnaise and pommes frites. If your béarnaise splits, you can save it by whisking another egg yolk in a clean bowl with a little vinegar until pale and frothy, then whisking in the split sauce little by little.

You'll need

1.2 kg floury potatoes (such as King Edward or sebago), peeled For deep-frying: vegetable oil 4 rib-eye steaks on the bone (about 300gm each) For brushing: olive oil 80 gm butter, diced To serve: watercress or green leaves   Béarnaise 75 ml white wine vinegar 75 ml dry white wine 2 golden shallots, thinly sliced 10 black peppercorns 3 egg yolks 200 ml clarified butter 1 tbsp finely chopped tarragon

Method

  • 01
  • Cut potatoes into thin chips and soak in a bowl of cold water for 1 hour to remove excess starch (this makes for crisper chips).
  • 02
  • Heat oil in a deep-fryer or large deep saucepan to 150C. Drain potato chips, pat dry with a clean tea towel, then deep-fry in batches until softened but not coloured (7-8 minutes). Drain on a tray lined with paper towels.
  • 03
  • For béarnaise, simmer vinegar, wine, shallots and peppercorns in a saucepan over medium heat until reduced by half (1-2 minutes). Strain (discard solids) into a heatproof bowl placed over a saucepan of simmering water, then add egg yolks and whisk continuously until pale, frothy and thick enough to hold a ribbon when drizzled from the whisk (3-4 minutes). Remove from heat and gradually add butter a drop at a time at first and then pour in a thin steady stream, whisking continuously to emulsify. Season to taste, stir in tarragon and keep warm.
  • 04
  • Heat a char-grill pan or barbecue to high heat. Brush steaks with a little olive oil and season to taste with salt. Grill steaks, turning occasionally, until cooked to your liking (12-15 minutes for medium), then set aside to rest for 10 minutes.
  • 05
  • Meanwhile, reheat oil in deep-fryer to 180C, add chips in batches and deep-fry, turning occasionally, until golden brown (1-2 minutes). Drain on paper towels, season to taste with sea salt and serve with steaks, béarnaise and watercress.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

The richest syrah your money can buy.

Featured in

Oct 2015

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