Rum recipes
Rum marinated lamb chops
The marinated lamb pieces are sautéed, and then the pan drippings are deglazed with rum before being cooked down with cream. An aged rum ramps up the dish's spicy flavours.
1kg lamb chops
1 tbsp salt
1 tsp ground cumin 1/2 tsp dried oregano 2 tsp garlic powder 6 tbsp olive oil 180ml aged Fiji rum 1 1/2 cups cream
1. In a small mixing bowl, combine the olive oil, cumin, oregano and garlic. Pour the mixture over lamb toss to coat, and marinate for 20 minutes.
2. Remove the lamb from the marinade, season with salt, and sauté in a pan on medium heat until it turns brown.
3. Flambé it with the rum, and reduce the sauce for 1 minute. Reduce the heat to medium-low, add the cream ,and cook slowly for 7 to 8 minutes.
4. Serve lamb with the sauc, rice or root crops.
Rum Marinade for BBQ MEATS
1/3 cup sea salt
1/3 cups ground black pepper 1/3 cups sweet paprika powder 1/3 cups whole cumin seed, toasted and ground
1/3 cups brown sugar
1/3 cups whole coriander seed, toasted and ground
2 tsp orange zest
2 tbsp ground cinnamon
6 oz minced garlic
1 cup Fiji dark rum
1. Combine all the dry ingredients with and garlic. Add the rum to the mixture to create a paste. Rub on chicken, goat or pork, and let marinate overnight. BBQ or grill when ready.
Masala chai toddy Serves 4
1" cinnamon stick or cassia bark 5 cardamom pods (elaichi) 5 cloves
3 black peppercorns 400mls water
2 strong black tea bags ½" ginger roughly crushed 4 tbsp condensed milk 10ml Fiji dark rum
1. Add all the spices except the ginger to a pestle & mortar. Crush to a coarse mix and set aside.
2. In a sauce pan bring the water to a boil. Add the tea bags along with the crushed spices and the ginger. Simmer for 7-8 minutes. Add the condensed milk and stir well followed by the dark rum. Simmer for a minute.
3. Using a fine sieve strain the masala chai toddy into little glasses. Serve warm.
Pork, rum & rosemary vindaloo Serves 4-6
1 kg pork belly or shoulder with some fat 4-5 heaped tsp ginger-garlic paste 4-6 tsp hot masala
1 large onion, sliced
1 medium tomato, chopped
3-4 tbsp white wine vinegar (or coconut vinegar)
1 cup dark Fiji rum
2 tsp oil
Salt to taste
1. Heat oil in a cooking pot. Fry the onions until they start to brown. Add ginger-garlic paste, masala and sauté with vinegar for 2 minutes.
2. Add the tomato and fry for 2 minutes, drizzling more vinegar if needed. Add pork and sear on heat for about 5 minutes. Add salt and rum.
3. Add 1/2 cup of water, place lid over pot and cook on medium heat for about 1 hour or until pork is tender.