Hors D'Oeuvres

Jamaica Observer Eating Well: Hors D’oeuvres

When one thinks of auspicious beginnings, the first thing that comes to mind is rumaki. These are delightfully delicious morsels that you can serve on your hors d’oeuvres platter. They are really chicken liver and water chestnuts wrapped in bacon, marinated first then grilled on wooden picks.

First the marinade: In a bowl, combine ½ cup Soya sauce, 3 tablespoons medium dry sherry, 2 tablespoons vegetable oil, 2 garlic gloves that have been crushed and minced, ½ teaspoon grated ginger and hot pepper sauce to taste.

This marinade is enough for one pound of chicken livers, which are about 12 to 15 chicken livers. Each chicken liver should be cut in half and patted dry in paper towels. Drain a can of water chestnuts and press a water chestnut against each liver half. Wrap each with half a rasher of bacon and secure with a wooden pick.

Add the rumaki to the marinade and let them marinate in a covered bowl in the refrigerator overnight.

Put the rumaki on a rack and grill them on a preheated grill about 3 inches away from the heat. Grill them, turning once for 4 to 5 minutes or until the bacon is crisp and livers browned on the outside but still pink inside. The rumaki may also be done in a hot oven (450° F) for 5 minutes.

Great beginnings deserve classic endings. What better than a macedoine of fresh fruits spiked with liqueur.

Get out your beautiful glass bowl. In it, put the fresh fruits of the season: pineapple slices cut in quarters, navel orange segments cut in bite size pieces, paw paw slices, mango slices, ripe banana slices. Add seedless white grapes and maraschino cherries.

Layer the slices of fruit with a sprinkling of fine white sugar and pour over a generous amount of your favourite liqueur. An aged rum is a good substitute. Chill for at least two hours and serve in elegant dessert glasses decorated with mint leaves... those little touches make all the difference to eating well.

© Elizabeth North 22/12/1994