Monday, 18 July 2011
Raspberry Season is here...
Well, I've been so far stashing them away in the freezer to use in smoothies over the winter months. I just use a simple recipe nothing too difficult, just be creative.
1/2 banana if it is a large one, or 1 small banana
Fresh fruit (depending what I have on hand: mango, pineapple)
Big Splash of juice (I typically use mango or orange juice)
Blend until smooth.
I also discovered that I like cooked rhubarb in fruit smoothies. Just play around with what you have on hand to come up with different flavours.
But I've been thinking about trying something different like a Raspberry Chipotle Sauce. One of my favourite recipes for chicken is done in a port wine sauce with black olives, capers and sundried tomatoes. I was thinking about something along that line and this is what I came up with.
Chicken in Raspberry Port Chipotle Sauce
1 tablespoon Olive oil
3 shallots, chopped
1 teaspoon chopped chipotles
1/2 cup port
2 cups fresh raspberries
1/2 cup brown sugar
1/4 cup raspberry vinegar
dash of liquid smoke
2 teaspoons capers
Prepare the chicken by drenching it with flour (gluten-free all-purpose flour). You can find gluten-free all-purpose flour at the Bulk Barn and Quinao flour also works well.
Brown chicken in a pan and remove from heat. Set aside.
Prepare the sauce: heat oil over medium-high heat. Add the shallots and cook until soft and slightly caramelized, about 4 minutes. Add the chipotle chiles and cook, stirring for about 1 minute. Add the raspberries and cook until soft. Add the raspberry vinegar and port and stir to deglaze the pan. Add the brown sugar and a splash of liquid smoke and bring to a boil. Taste and adjust seasoning if you like. Return the chicken to the sauce. Add capers and let the chicken simmer to finish cooking and soak up all that raspberry and port goodness.