Raisin Chicken With Rum Food

SPICY RUM CHICKEN WINGS

Steps:

• Make the marinade: Combine the rum, lime juice, soy sauce, brown sugar, garlic, scallions, habaneros, ginger, allspice, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl.
• Place the wings in a resealable plastic bag and add the marinade. Press the air out of the bag and seal tightly, then turn the bag over to completely coat the wings. Refrigerate at least 4 hours or overnight, turning the bag once or twice.
• Drain the wings, reserving the marinade. Bring the marinade to a boil in a small saucepan over medium-high heat. Cook until reduced by about half, about 5 minutes.
• Meanwhile, prepare a charcoal grill by placing coals on half of the grill. Light the charcoal and wait for the embers to become white. (Add your favorite wood or wood chips at this point.) Replace the grate and put the wings on the cooler side of the grill.
• Cover with the lid and cook until the juices run clear, 30 to 45 minutes.
• Remove the wings from the grill and toss with the reduced marinade. Place the wings on the grill over direct heat and cook, turning frequently, until the sauce has caramelized, 3 to 4 minutes. Top with chopped scallions and serve with lime wedges.

CHICKEN WITH RAISINS

Steps:

• Place raisins in a bowl, add brandy and set aside to plump overnight or for at least 8 hours.
• Make the chicken: Dry chicken pieces. Heat oil in a sauté pan on medium-high, add chicken, skin side down, season with salt and pepper, and sear until golden brown, 6 to 8 minutes. Turn pieces and brown second side. Scatter shallots over chicken. Add verjus to the pan, cover, reduce heat to low and cook 15 to 20 minutes, basting chicken once, until chicken is cooked through.
• Remove chicken to a dish and cover to keep warm. Add raisins with their brandy to the pan, bring to a simmer for a couple of minutes, then add glace de viande and crème fraîche. Cook for several minutes, until the sauce thickens enough to coat a spoon.
• Return chicken to the pan, baste with the sauce, then transfer the contents of the pan to a warm, rimmed platter and serve.

PANKO-CRUSTED CHICKEN WITH RUM-RAISIN SAUCE

Steps:

• Pour boiling water over raisins and allow them to plump for 10 minutes, drain thoroughly and set aside.
• Meanwhile, place egg white in shallow pie plate. Combine panko crumbs and coconut if desired in another pie plate.
• Heat oil in skillet over medium high heat. Dip chicken in egg white then in crumb mixture, coating evenly.
• Place in hot skillet and saute until golden brown, turn and brown other side until fully cooked. Place chicken on platter and keep warm in oven.
• Now prepare sauce. Melt butter in small saucepan. Stir in sugar and water. Cook until mixture thickens and begins to resemble syrup. Add drained raisins to sauce along with rum. Heat through and ladle over chicken to serve.

RUM MARINATED CHICKEN WITH TROPICAL SALSA

Steps:

• Combine marinade ingredients in a glass or plastic container. Add raw chicken breasts.
• Chill for at least 6-8 hours; turning halfway through marinating time.
• To prepare salsa, combine all salsa ingredients in a bowl. Chill until needed, but try to serve the salsa at room temperature
• After chicken has marinated, grill over hot coals until juices no longer pink, or roast in oven at 375 for about 20-30 or until juices run clear.
• Serve topped with the fruit salsa.

RUM & RAISIN PUDDINGS

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the dates with the hot milk and set aside for 20 mins. Mix the raisins with the rum and do the same. Grease 9 dariole or small pudding moulds and sit them in a deep roasting tin or baking dish. Put the kettle on.
• Whizz the dates and milk together in a food processor until you have a smooth purée, then scrape into a large bowl and mix with the oil and eggs, before stirring in the bicarbonate of soda, flour and sugar. Finally fold in the rum-soaked raisins and any rum left in the bowl. Divide between the darioles, then carefully pour boiling water into the tin or dish so it comes two-thirds to halfway up the sides of the darioles. Bake for 20-25 mins on a low shelf in the oven.
• Check the puds are done with a skewer, then lift out and cool a little. For the sauce melt the butter, sugar and cream together, then turn up the heat until it bubbles and comes together into a smooth, shiny sauce. Stir in the rum and raisins and cool. Turn out the puddings from the moulds, scraping around the sides of each with a blunt cutlery knife first. Line up in a shallow baking dish and cover with cling film. Keep the puds and sauce somewhere cool for up to 24 hrs.
• To serve spoon a little sauce and raisins over each pud, then pour the rest around (if the sauce has separated a little just gently reheat and stir back together). Cover the whole dish with a tent of foil. When the Christmas dinner is ready turn the oven down to 120C/100C fan/gas ¼ and reheat puddings for about 30-40 mins until hot. Serve with crème fraîche.

RUM RAISIN SAUCE

Steps:

• In a large saucepan, combine the raisins, 4 tablespoons water, orange juice and pineapple. Bring to a boil. Combine cornstarch and remaining water until smooth; gradually stir into raisin mixture. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in extract if desired. , Cut the ham steak into four pieces. In a large skillet coated with cooking spray, cook ham over medium heat for 1-2 minutes on each side or until browned. Serve with raisin sauce.

RUM & RAISIN MILLIONAIRE'S CHOCOLATE POTS

Steps:

• First, prepare the raisins. Put the rum in a small saucepan and bring to the boil. Stir in the raisins, then remove from the heat. Set aside to cool and plump up, at least 1 hr so they absorb almost all the rum. Tip into a bowl and mix with the dulce de leche and a large pinch of sea salt flakes. Divide the raisin caramel sauce between four dessert glasses, bowls or cups, and chill in the freezer while you make the mousse.
• Put the cream in a small saucepan and bring to the boil. Remove from the heat, add the chocolate and stir to melt. Put the egg yolks and sugar in a bowl and beat using an electric whisk for 3 mins until the mixture is light, fluffy and holding its shape. Gradually pour in the chocolate cream, whisking continuously until fully combined. Spoon the mousse over the raisin caramel, then chill for at least 4 hrs. Will keep chilled for up to two days. Serve cold with an extra sprinkling of sea salt.

JAMAICAN RUM CHICKEN

Steps:

• Combine all ingredients in small bowl. Place chicken in food storage bag. Pour marinade over chicken. Refrigerate 4 hours or overnight, turning bag once or twice.
• Spray grill with cooking spray. Grill chicken until no longer pink.

MOROCCAN CHICKEN AND RAISINS FOR 2

Steps:

• 1. In a 3 quart sauce pan saute onion and garlic in oil. Add ginger, coriander, cumin, cinnamon, nutmeg and cayenne. Simmer for a minute. Stir in tomatoes, almonds, raisins, chickpeas and vanilla. Add chicken. Put your burner as low as it will go. Let cook for 1 hour or until chicken is done.