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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.

Falafel


You'll need to begin this recipe the day before.

You'll need

  Falafel 210 gm (1 cup) dried chickpeas, soaked in water overnight 2 cups (loosely packed) flat-leaf parsley leaves 1 onion, finely grated 4 cloves garlic, crushed 2 tsp ground cumin 2 tsp ground coriander 2 tsp baking powder For deep frying: vegetable oil To serve: pickled chillies (see note) To serve: pickled turnip   Tahini sauce 3 tsp tahini 2 cloves garlic, finely chopped 280 gm (1 cup) plain yoghurt

Method

  • 01
  • Drain chickpeas and place in a food processor with parsley and process until smooth. Add onion, garlic, spices, baking powder and a pinch of sea salt and process until combined. Place mixture in a bowl and refrigerate for 30 minutes.
  • 02
  • Using wet hands, roll mixture into 1½ tablespoonful balls. Heat oil in a large, deep saucepan or deep-fryer to 180C, deep-fry in batches for 3-4 minutes or until light brown. Drain on absorbent paper and repeat with remaining falafel.
  • 03
  • For tahini sauce, combine tahini, garlic and yoghurt in a small bowl, season to taste with sea salt and freshly ground black pepper.
  • 04
  • Serve falafel with pickles and Lebanese bread, drizzled with tahini sauce.

Note Pickled chillies and turnips are available from Middle Eastern grocery stores.


Chickpeas
The wonderful nutty flavour of chickpeas has made them popular from India to Italy, France, Spain and the Middle East. This is one of the most versatile pulses - used in soups, braises, purées and dips, salads, ground into flour, fried for snacks, or as an accompaniment in their own right with meats. Roman vendors sold roasted chickpeas at theatrical performances, much the same as popcorn is sold today. In her Cook's Companion, Stephanie Alexander recommends cooling chickpeas in their cooking water to allow them to swell a little as they cool. This creates a beautiful fluffy texture without overcooking, as the texture can be a little gritty if drained straight from the cooking liquid.


At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Jun 2007

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