One Ingredient Five Ways: Raisins

Lifestyle Monday 27/June/2016 17:39 PM
By: Times News Service
One Ingredient Five Ways: Raisins

Sweet and succulent, raisins are found in different sizes and colours and can be part of many recipes for its natural sweet and sour taste. Also known as currants and sultanas, these dried grapes work well with rice, curries, soups, and desserts.

Raisin Chicken Curry
In a large pan melt 2 tablespoons of butter and sauté 1 finely chopped onion and 2 cloves of crushed garlic for about 5 minutes, till they are soft. Take 3 tablespoons of refined flour and 3 teaspoons of curry powder and mix. Add salt and pepper. Add this mixture to the sautéed onion and garlic and stir over low heat. Add 1 can of chicken broth, 2 cored and unpeeled apples and 1 thinly sliced green pepper. Cook over medium heat until tender and the sauce thickens. Add 500g of cubed chicken breast pieces and 1/2 cup raisins. Cook for another 10 minutes. Serve hot with rice.

Raisin Rice
Take 1 1/2 cups finely chopped onion, 1/4 cup butter, 4 cups rice washed and soaked, 1/3 cup raisins, 1 cup slivered almonds, 6 cups chicken broth, salt and pepper to taste. In a saucepan, cook onion in butter until soft. Add the raisins and almonds followed by chicken broth, salt, and pepper and boil. Add the rice. Reduce heat, cover, and simmer for 20 minutes or until rice is done and all liquid is absorbed.

Raisin Soup
Take 1 cup raisins, 1 cup prunes (pitted), 2 tablespoons rice, 3 1/2 cups water, 1/4 cup sugar, 1 cinnamon stick, 1 1/2 tablespoons potato starch or cornstarch and 1 tablespoon vinegar. Boil raisins, prunes and rice in 3 cups of water until tender. Add sugar and cinnamon stick. Boil 5 minutes. Dissolve potato starch or cornstarch in 1/2 cup of water and add slowly to the hot mixture. Cook, stirring constantly, until thick and clear. Remove from heat. Remove cinnamon stick and add vinegar. Serve hot or cold.

Raisin Pie
Preheat oven to 225 degrees C. In a large saucepan, combine 2 cups water, 1/2 cup white sugar, 2 tablespoons all-purpose flour, 1/4 teaspoon salt, 1/2 teaspoon vanilla, 1 tablespoon butter or margarine, and 1 tablespoon lemon juice. Mix well, then stir in 2 cups of raisins. Simmer over low heat for 10 minutes, stirring frequently. Remove from heat. Pour raisin mixture into pastry-lined pie pan. Cover with second pastry. Seal edges and cut steam vents in top. Bake in preheated oven for 15 minutes. Reduce the heat to 175 degrees C and bake for 25-30 minutes.

Raisin Dip
Take 12 garlic cloves, 1 1/2 inch chopped ginger piece and puree with 1 cup cider vinegar in a blender. Take 4 1/2 cups brown sugar, 1 cup chopped onion and 1 1/2 cup vinegar and mix. Boil until the sugar dissolves. Reduce heat until thickened. Add the remaining 1kg apples, peeled and cut in 1” pieces, 1 cup raisins, 1 cup walnuts, chopped, 1 tablespoon cayenne pepper, 1 tablespoon paprika, 1 tablespoon dry mustard, 1 1/2 teaspoon salt, and cook till the mixture gets a thick jam like consistency. Put it in a jar seal tightly and boil in a pot of water for 15 minutes. Once cool can be refrigerated and can be used for almost six months.