Rosemary & Parmesan Popcorn
Rosemary & Parmesan Popcorn Serves: 4-6 Ingredients 250g Popping Corn 100g Parmegiano-Reggiano cheese 2 Rosemary Sprigs 2 tbsp Sunflower Oil 30g Unsalted Butter, melted 1 pinch Cayenne Pepper 2 pinches Sea Salt Flakes Finely grate the cheese and put it to one side. Heat the oil in a large heavy-based saucepan on a medium-high heat, add the popping corn and immediately cover the pan with a lid. Let the popping commence… Cook for 3-5 minutes, shaking the pan every 20 seconds to assist the mini miracle of popcorn. Remove the pan from the heat and transfer the popcorn to a large serving bowl. While the popcorn is still hot, cover it with the melted butter, cheese, cayenne pepper and salt. Toss the popcorn well and push the rosemary sprigs into the popcorn. Serve immediately, while it is warm, herby, salt, sweet, and crunchy. Variations: Replace the rosemary with your favourite fresh herbs. Try smoked paprika instead of cayenne pepper. And why not add a squeeze or two of lemon. Rose Petal Martini Serves: 2 Ingredients 80ml Gin 80ml Cranberry Juice 30ml Rose Water 40ml Lemon Juice 40ml Sugar Syrup 2 red rose petals, to garnish For the sugar syrup 100g caster sugar 100ml water First, make the sugar syrup. Place the sugar and water in a small saucepan. Leave the sugar to dissolve in the water off the heat for 10 minutes. Now bring to the boil and leave the syrup to cool down. This will make more syrup than is required for these two cocktails, but the syrup that you don’t use can be stored in the fridge ... or you might have to make more cocktails. Pour all the ingredients into a cocktail shaker with 40ml of the sugar syrup. Add a large handful of ice and shake well for about 20 seconds. The ice accentuates the flavours. Strain into a pair of chilled martini glasses. To add the essential drama, lay a red rose petal on top of each martini.