FOOD FOR shar­ing

Hav­ing friends over for drinks and nib­bles? With our gor­geous cock­tails and fab­u­lous fin­ger food ideas, you’ll be the host with the most

Super Food Ideas - - WEEKEND COOKING -

TURK­ISH DE­LIGHT COCK­TAIL SERVES 8 PREP 20 MIN­UTES (PLUS COOL­ING) YOU WILL NEED 8 SMALL SKEW­ERS FOR THIS RECIPE

1 vanilla bean, split 2 cin­na­mon sticks 4 cran­berry and pome­gran­ate tea bags ½ cup caster sugar 2 cups boil­ing wa­ter 2 ta­ble­spoons honey ¹⁄³ cup finely chopped pis­ta­chio ker­nels (see notes) 1 le­mon wedge 30g Turk­ish de­light, cut into 1cm cubes 2 ta­ble­spoons dried rose tea flow­ers, plus ex­tra, to serve (see notes) 1 cup vanilla vodka 3 cups chilled sparkling min­eral wa­ter 1½ ta­ble­spoons rose­wa­ter 1 pome­gran­ate, seeds re­moved ¼ cup le­mon juice 1½ cups fresh mint sprigs 3 cups crushed ice

1 Us­ing a small sharp knife, scrape seeds from vanilla bean into a large heat­proof jug. Add vanilla bean, cin­na­mon, tea bags, sugar, boil­ing wa­ter and honey. Stir un­til sugar dis­solves. Stand for 5 min­utes. Re­move and dis­card tea bags. Cool com­pletely. 2 Mean­while, place pis­ta­chio on a plate. Rub flesh of le­mon wedge around rims of 8 x ¾ -cup-ca­pac­ity serv­ing glasses. Dip the rim of each glass in pis­ta­chio to coat. Thread Turk­ish de­light and dried rose tea flow­ers onto skew­ers. 3 Com­bine vanilla mix­ture, vodka, min­eral wa­ter, rose­wa­ter, pome­gran­ate seeds, le­mon juice, mint and ice in a large serv­ing jug. Pour mix­ture into pre­pared glasses. Top with ex­tra dried rose tea flow­ers. Serve with Turk­ish de­light skew­ers.

Cook’s notes:

+ To cre­ate a fine pis­ta­chio crumb, use a small food pro­ces­sor. + Rose tea is made from whole rose buds that have been dried. Find it at Asian food shops.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.