Rum and Roast Dinners
Clare English celebrates roast dinners with food writer Christopher Trotter and hears all about how to cook the perfect roast.
Beef, lamb, pork or chicken, the traditional Sunday roast is one of the great joys of our national menu. Clare English celebrates roast dinner week with food writer Christopher Trotter and hears all about how to cook the perfect roast. Fran Vaughan speaks to Jim Ewen, the managing director of Scotland's first and only rum distillery in Banchory and Darren Concannon from the Edinburgh Rum Club tells food innovator Simon Preston about the Rum Olympics, a new and innovative way to promote rum in Scotland.
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Kitchen Cafe team meet Darren Concannon from Edinburgh Rum Club.
Peggy Brunache - Bananas Foster
SERVES 4
Prep time: 2 mins
Cooking time 5 mins
INGREDIENTS
4 tbsp. unsalted butter
1鈦�2 cup dark brown sugar
juice of half an orange
1/2 tsp. ground cinnamon
陆 tsp. salt
4 bananas, peeled and cut crosswise 陆 inch thick
4 tbsp. white rum
Vanilla ice cream
INSTRUCTIONS
On medium low heat,聽 melt butter in a heavy-bottom pan. Add sugar and stir constantly with a wooden spoon until sugar and butter becomes a sauce. Add orange juice, salt, and cinnamon and stir until combined.聽
Add bananas slices and cook, spooning the sauce frequently over the bananas. When the bananas and sauce begin to bubble, pour the rum and carefully ignite with a match. When flames die out remove from heat.
OR pour the rum over the bananas and sauce and carefully let it cook on low heat for o another 2-3 mins. Remove from heat.
聽Divide bananas and sauce between 4 wide dessert bowls with two scoops of ice cream in each bowl. Serve immediately!
Broadcasts
- Thu 22 Sep 2016 13:30麻豆社 Radio Scotland
- Sun 25 Sep 2016 07:30麻豆社 Radio Scotland
Podcast
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The Kitchen Caf茅
Celebrate the joy of Scotland's larder with recipes, reviews, tips and delicious ideas!
