Spiced Rum Orange Sparkling Cocktail
All Original Recipes by Lorraine Elliott
Preparation time: 5 minutes plus 4 hours steeping time
Cooking time: 0 minutes
- 1/2 cup raisins or sultanas
- 1 cup spiced rum
- 3 cups soda water
- 1 orange, sliced thinly and then sliced in half moons
- Rosemary to garnish
Step 1 - Soak sultanas in rum for 4 hours or overnight. Drain the rum which should be nice and sweet and spiced. Mix with soda water and serve with a glass with a slice of orange and a sprig of rosemary.
The rum soaked sultanas are great for fruit bread or served atop vanilla ice cream.
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Prosciutto Hasselback Potatoes
Preparation time: 30 minutes
Cooking time: 1.5 hours
- 2kgs/4.4lbs potatoes (waxy like Dutch cream are ideal. mine were large potatoes around 110g/3.8ozs.)
- 150g/5ozs. prosciutto, cut into pieces
- 150ml/5flozs. duck fat, melted
- Salt and pepper to season
Step 1 - Preheat oven to 180C/350F and a line a tray with parchment. Wash and peel potatoes. Take a large spoon and a sharp knife and cut slices in the potato-the spoon will prevent you from cutting all the way through.
Step 2 - Place the potatoes on the tray and drizzle with 3/4 of the duck fat and roast for 30-60 minutes (depending on how big the potatoes are). You want the potatoes to start pulling apart. Then remove from the oven and slide slices of prosciutto between some of the cuts using a knife to prise the potato apart (it will be hot). Drizzle with a little more duck fat and return to the oven to 30 minutes until prosciutto is crisp.