Page 19

FOOD & DRINK Method 1. Preheat the oven to 175C.

Rosemary Gin Fizz Rum Punch

2. Peel the potatoes, and cut into 5-7mm thick slices (I do this using the food processor). 3. Rinse and drain the potato slices and transfer to a bowl with the garlic, rosemary and oil. 4. Use your hands to mix everything together very thoroughly, so that each slice is coated with the oily mixture. 5. Arrange the potato slices on their sides in a 20cm (8inch) round baking dish.

& gratin

Rosemary garlic scalloped Ingredients

750-800g potatoes 3 cloves garlic 1.5-2 tsp chopped fresh rosemary 50ml olive oil 150ml hot vegetable stock (2/3 cup)

6. Pour the hot stock over the top, then microwave on high for 10 minutes. (The dish can be set aside at this point and baked later on.) 7. Transfer the dish to the oven and roast at 175C for 45 minutes - 1 hour, until golden brown and crispy on top. Serve immediately!

Ingredients 2 ounces (1/4 cup) gin 1/2 ounce (1 tablespoon) fresh lemon juice 1/2 ounce (1 tablespoon) rosemary simple syrup (recipe below) 3 ounces (1/3 cup) club soda 1 lemon slice, for glass 1 rosemary sprig, for glass ROSEMARY SIMPLE SYRUP 1/2 cup sugar 1/2 cup water 1 rosemary sprig

Method

Works brilliantly as a side dish to a hearty winter feast, and can be made in advance and heated when needed. 15 min prep time 1hr cooking time

Shake gin, lemon juice and rosemary simple syrup in a cocktail shaker filled with ice. Strain into a glass filled with ice. Add club soda. Garnish with lemon slice and rosemary sprig. ROSEMARY SIMPLE SYRUP Combine sugar and water in a small saucepan then bring to a boil. Cook, while stirring, until the sugar dissolves. Remove pan from the heat, add rosemary, and then let steep for 1 hour. Discard the rosemary sprig.

MY KNOWLE & DORRIDGE, OCTOBER / NOVEMBER 2017

19

October 2017 - My Knowle & Dorridge  
October 2017 - My Knowle & Dorridge