Sunday August 9, 2009
Raisin’ to the occasion
By FARIDAH BEGUM
Raisins are not just for cakes and children. Use them to improvise your meals and get the good nutrients in the process.
THE efficacy of raisins has been written about to death, yet one must admit that they really taste great.
In case you are wondering why raisins come in so many colours and sizes, the answer lies in the grape. The Sultanas, which are golden in colour, are Thompson Seedless grapes that are flame-dried to obtain the pale golden hue.
The Black Corinth grape yields Zante raisins, a smaller variety that’s black in colour, and raisins are usually dried dark grapes.
Like all dried fruits, raisins contain little vitamin C but are packed with a good amount of antioxidants.
Among Muslims, young children and students are normally encouraged to consume seven raisins and Zam-zam well water that has been blessed prior to their exams. It is also believed among Muslims that raisins are brain food, hence their habit of adding raisins to side dishes and even in their rice pilaf or pulao.
California raisins, in a bid to promote a healthier diet among Malaysians and to also include raisins in their daily food intake, has offered the following four recipes, two of which are from celebrity chef Chef Wan, for Sunday Metro readers to try out.
Crunchy California Raisin Rice
Serves: 8
2 tbsp light olive oil
1 small onion, chopped
4 stalks celery, chopped
3¾ cups water, divided
1 cup California Raisins
2 cups instant wholegrain brown rice
½ tsp seasoned salt
1 tsp light olive oil
½ cup slivered almonds, toasted
Heat 2 tbsp olive oil in heavy sauté pan. Sauté onion and celery for three minutes, until onion is translucent, but celery is still somewhat crunchy. Set aside.
In a one-quart bowl or glass measure, microwave 2 cups of water on high for two minutes and add raisins, then let stand for three to five minutes to plump. Drain and set aside.
Meanwhile, in a one-quart saucepan, heat remaining 1¾ cups of water to boil and stir in rice. Return to boil, then cover and let mixture simmer for five minutes.
Remove from heat and stir in California raisins. Cover again and let stand for five minutes.
To serve, combine onion-celery sauté and rice in large salad bowl. Season with seasoned salt and 1 teaspoon olive oil, then stir together. Sprinkle almonds on top and serve hot.
Sweet and Smoky Canapes
Yields: 40 appetizers
Serves: 20
8 ounces reduced-fat cream cheese, softened
4 ounces crumbled blue cheese
1 tbsp Worcestershire sauce
1 tsp dried dill weed
2½ cups California raisins, chopped
½ cup green olives, chopped
1 baguette, cut into 40 thin rounds
Olive oil
4 ounces smoked salmon, thinly sliced
1 green onion, thinly sliced; for garnish
Combine cream cheese, blue cheese, Worcestershire sauce and dill in a medium bowl before stirring in raisins and olives. Mix well. Store in refrigerator overnight to meld flavours. Let stand at room temperature for ½ hour before assembling.
Preheat broiler and place oven rack closest to broiler.
Brush both sides of bread rounds with olive oil. Arrange on baking sheet and broil for five to six minutes until rounds turn lightly brown.
Turn and toast second side. Cool for five minutes then spread about 1 tbsp of raisin mixture on each toasted round.
Cut salmon into ½-inch wide strips and arrange on top. Garnish with green onion slices and serve.
California Raisin Pineapple and Almond Galette – Chef Wan
Pastry
2 cups all-purpose flour
125g unsalted butter
125g cream cheese
125g caster sugar
1 egg yolk
1 tsp vanilla essence
½ tsp salt
1 tbsp lemon juice
1 lemon peel, grated
In a bowl, combine butter, cream cheese, caster sugar, salt and flour, and mix with fingertips or a hand mixer. Add lemon peel, egg yolk and vanilla essence. Then add the lemon juice. Mix to form dough. Cover and allow to rest in refrigerator until required.
Filling
½ cup California Raisins
1 pineapple, diced
4 tbsp butter
4 tbsp brown sugar
1 cup almonds, lightly roasted
2 tbsp corn flour
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp lemon juice
1 egg beaten with 1 tbsp fresh
milk for glaze
In a bowl, combine all the ingredients for the filling except for butter. Mix well. Set aside.
Remove dough from refrigerator and roll dough out to a thickness of 2cm.
Place filling in the middle of the dough. Spread some butter on the filling. Brush egg yolk along the sides of the dough and fold dough into a hexagonal or square shape to form galette. Bake in a pre-heated oven at 180°C till golden brown. Sprinkle with icing sugar before serving.
Stuffed Calamari in Fragrant Sauce with California Raisins – Chef Wan
Stuffing
1 cup California Raisins, roughly chopped
500g medium-sized calamari, cleaned, washed and drained
1½ cups cooked white jasmine
1 tbsp sambal belacan
2 pcs flaked cooked Spanish mackerel
1 tsp sugar
1 turmeric leaf
2 pcs makrut lime leaves
1 tbsp each chopped fresh mint, ulam raja leaves, bunga kantan and pegaga
3 tbsp calamansi (lime) juice
2 salted egg yolks
In a bowl, combine all the above ingredients. Mix well. Stuff calamari till ¾ full. Secure opening with a toothpick. Set aside.
Sauce
1 cup California Raisins, chopped
1 cup tomato, crushed
5 shallots, sliced
1 large onion, diced
2 cloves garlic, minced
1 tbsp chilli powder
1 tsp each coriander powder
1 tsp turmeric powder
1 cup water
3 tbsp olive oil
½ tbsp calamansi juice, salt and pepper, to taste
Heat a frying pan, add olive oil and sweat onions. Add shallots and garlic. Fry till fragrant. Add spices and fry till oil separates. Add crushed tomatoes, calamansi juice and water. Stir to combine. Add stuffed calamari, stir to coat well. Cook for eight to 10 minutes, until calamari is done. Do not overcook. Serve immediately.
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