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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.

Potato, bacon and pickled fennel salad


Pickled fennel works wonderfully in a salad. Goat's curd makes a lovely addition here, too. Begin this recipe three days ahead to pickle fennel.

You'll need

6 kipfler potatoes (about 550gm), scrubbed 200 gm streaky smokehouse-style bacon, rind removed and reserved, bacon diced Juice of 1 lemon 60 ml (1/4 cup) extra-virgin olive oil 4 cups (loosely packed) mixed leaves and herbs, such as basil, flat-leaf parsley, frisée and radicchio 100 gm goat’s curd (optional), to serve Pickled fennel 2 small fennel bulbs, cut into thin wedges 400 ml apple cider vinegar 100 gm raw sugar Large pinch each fennel seeds, caraway, coriander seeds and white peppercorns

Method

  • 01
  • For pickled fennel, mix fennel with 2 tsp fine salt and 1 tbsp water, and set aside for 10 minutes. Bring vinegar, sugar, spices, 100ml water and a large pinch of salt to a simmer in a saucepan over medium heat. Add fennel, stir to combine and remove from heat. Transfer to a large sterilised jar, seal, stand until cooled, then refrigerate for 2-3 days. Remainder will keep refrigerated for a month.
  • 02
  • Cover potatoes with cold salted water in a saucepan, bring to the boil and cook until tender (15-20 minutes).
  • 03
  • Meanwhile, heat a frying pan over mediumhigh heat. Add bacon rind and fry until fat renders (2-3 minutes), then remove rind and reserve. Add bacon to pan and fry until crisp (4-6 minutes). Transfer to a plate and cool briefly. Reserve fat in pan and cool briefly also, then add lemon juice and olive oil, whisk to combine, and season to taste.
  • 04
  • Peel and thickly slice potatoes, then combine in a bowl with leaves and herbs, and bacon. Add pickled fennel to taste and transfer to a platter. Dot salad with goat’s curd, drizzle with dressing, and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Crisp pilsner-style lager.

Featured in

April 2016

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