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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."

Turmeric pork chops with green chilli and coconut sambal


A turmeric-garlic rub adds another layer of flavour to these pork chops, served with an Indian-inspired potato salad and spicy sambal. If you're short on time, you could skip the sambal, but we highly recommend it.

You'll need

750 gm kipfler potatoes, scrubbed 15 gm turmeric, finely grated 1 garlic clove, finely grated 50 ml vegetable oil 8 pork chops (200gm each) 30 gm coconut oil 3 sprigs fresh curry leaves ¾ tsp brown mustard seeds ¾ tsp coarsely crushed coriander seeds ½ onion, thinly sliced Juice of 2 limes, or to taste, plus extra wedges to serve   Green chilli and coconut sambal 150 gm coarsely grated fresh coconut ¾ cup (firmly packed) coriander, coarsely chopped 3 long green chillies, thinly sliced 1 tbsp finely chopped onion 1 tbsp finely grated ginger 1 garlic clove, finely chopped

Method

  • 01
  • For sambal, process ingredients in a food processor to a paste, season to taste and refrigerate until required.
  • 02
  • Boil potatoes in salted water over medium-high heat until tender when pierced with a skewer (20-25 minutes). Drain, then, when cool enough to handle, peel, thickly slice and place in a bowl.
  • 03
  • Combine turmeric, garlic and oil in a bowl, season to taste and rub all over pork chops. Set aside to marinate for 30 minutes.
  • 04
  • Meanwhile, heat coconut oil in a frying pan over medium-high heat, add curry leaves and fry until crisp (30 seconds to 1 minute). Remove with a slotted spoon and drain on paper towels. Add mustard seeds and coriander seeds to pan, fry until they pop (30 seconds to 1 minute), then add onion and fry until caramelised (8-10 minutes). Remove from heat, stir in lime juice, then pour mixture over potatoes, toss to coat, season to taste and set aside.
  • 05
  • Heat a barbecue or char-grill pan to medium-high heat. Brush excess marinade from chops and grill, turning occasionally, until browned and just cooked through (5-7 minutes), then set aside to rest for 10 minutes. Serve pork chops with green chilli sambal, lime wedges and potato salad scattered with curry leaves.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Yeasty saison.

Featured in

Jan 2016

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