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Mango recipes

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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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Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Rice pudding fritters with rhubarb and winter strawberry jam


You'll need

750 ml (3 cups) milk 200 gm (1 cup) short-grain rice, such as arborio 20 gm butter, diced 1 vanilla bean, split, seeds scraped 1 piece of thinly peeled lemon rind 110 gm (½ cup) caster sugar 60 gm plain flour 1 egg, lightly beaten 1 tbsp golden rum 1 tsp baking powder Vegetable oil, for deep-frying Pure icing sugar, for dusting   Rhubarb and winter strawberry jam 400 gm rhubarb, trimmed, cut into 2.5cm pieces 200 gm strawberries, hulled, halved 600 gm white sugar Juice of ½ lemon

Method

  • 01
  • Combine milk, rice, butter, vanilla bean and seeds and lemon rind in a saucepan over medium heat and bring to the boil. Reduce heat to low and simmer, stirring occasionally, until rice is tender (20-25 minutes). Transfer to a bowl, cool to room temperature (30-45 minutes) and discard vanilla bean. Add sugar, flour, egg, rum, and baking powder, stir to combine and refrigerate until firm (4-6 hours; if the mixture feels a little too wet add 1 tbsp of plain flour until it comes together).
  • 02
  • For rhubarb and strawberry jam, place rhubarb, strawberries and 50ml water in a saucepan over medium heat. and cook partially covered, stirring frequently, until rhubarb is tender (12-15 minutes). Add sugar and lemon juice and cook until mixture reaches setting point (15-20 minutes; see cook’s notes p177). Set aside to cool.
  • 03
  • Heat oil to 180C in a deep-fryer or deep saucepan. Deep-fry heaped tablespoonfuls of batter in batches until golden (2-3 minutes; be careful, hot oil will spit). Dust with icing sugar and serve with rhubarb and strawberry jam.

At A Glance

  • Serves 22 people
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At A Glance

  • Serves 22 people

Drink Suggestion

Sparkling moscato.

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