Glory Raspberry Chicken Breasts
by: Betty G.
tablespoons McCormick Grill Mates Roasted Garlic
Montreal Chicken Seasoning
1/2 cup water
1/3 cup white wine vinegar
1/2 cup raspberry preserves
2 pounds boneless chicken breasts
|In a small
saucepan, blend first 4 ingredients until
cornstarch is completely dissolved. Bring to a
boil, stirring constantly over medium heat until
mixture thickens (about 4 minutes). Add
preserves; stir until melted. Remove saucepan
from burner and allow mixture to cool completely.
Place chicken in a resealable plastic bag.
Reserve 1/3 cup marinade; pour remaining marinade
over chicken; close bag and turn to coat.
Refrigerate 30 minutes. Remove chicken from
marinade. Place on charcoal or gas grill over
medium heat. Grill 10-12 minutes or until done,
turning occasionally and basting with reserved
marinade. Makes 6 servings.
|1 kg lamb
cut into 1-inch pieces
500 g pork cut into 1/2-inch cubes
1 garlic clove, peeled
salt and pepper
4 tablespoons oil
1 cup onions, chopped
1 tablespoon curry powder
1 clove garlic, minced
1 tablespoon tamarind paste
2 cups white vinegar
2 tablespoon apricot jam
2 tablespoons cornstarch dissolved in
2 tablespoons red wine
1/2 pound dried apricots
1/2 cup dry sherry
lamb and pork pieces in a large bowl that has
been rubbed with the clove of garlic. Season with
salt and pepper, and toss. In a saucepan, heat
the oil. Add the onions and sautè for 5-6
minutes, then add the curry powder and garlic.
Sautè for another minute. Add the sugar,
tamarind paste, vinegar, and jam and stir well.
Stir the cornstarch mixture and add it to the
onions, and cook, stirring constantly, until it
thickens. This should take about 3 minutes. Cool,
then add to the meat and toss well. Marinate for
2-3 days. One day before preparing the sosaties,
combine the dried apricots and sherry in a small
bowl, cover, and let sit overnight in the
refrigerator. Drain meat from sauce and reserve.
Thread lamb, pork, and apricots on skewers. Grill
over charcoal until browned on all sides. Serve
with heated marinating sauce.
Kabobs on Tropical Paradise
kingklip fillets, skinned and cubed
3 ml spice for fish
2 bananas sliced
410 g peaches, or mangos, tinned
25 ml butter
15 ml rum
25 ml well flavoured stock
25 ml lemon juice
10 ml lemon rind
3 egg yolks
185 g butter
5 ml green bottled peppercorns
kingklip onto small skewers or toothpicks.
Sprinkle with spice for fish. Dot with about 15
ml of the butter and place under a hot grill,
turn frequently to ensure kebabs are cooked
evenly. Melt remaining butter in a small pan,
sauté bananas and peaches, pour over rum and
flambé. To flambé quickly light a match and put
it to the juices in the pan, they should flame.
Combine stock, lemon juice, rind and egg yolks in
a bowl or top of a double boiler. Place over
boiling water and whisk until the mixture has
thickened. Using a whisk, whisk in small cubes of
the butter one at a time, whisk until the butter
has melted before adding more butter. This will
take about 10 minutes. Add peppercorns. Divide
the fruit between the serving plates, top with
kebabs and pour over the sauce. Garnish with
small umbrellas or fresh flowers.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine