Ajeen Beckford Relish Leajeen Dressing Recipes

JAMAICAN CHEF AJEEN BECKFORD CRAB CAKES

Steps:

• Keep the crab meat lumps as large as possible.
• Place the cram in a pot and reduce by ½. Chill well.
• Sauté the peppers in a little clarified butte. Add the scallion and sweat briefly.
• Combine all of the above with the balance of the ingredients. NOTE: only about 3oz of the breadcrumbs will be used at this stage.
• Using a mold form the cakes.
• Place the cakes in the rest of the breadcrumbs. Press lightly. Reshape if necessary.
• Fry the cakes in clarified butter until golden brown. Turn only once. Drain on paper towel.

GREEN SALAD WITH RED PEPPER RELISH DRESSING

Steps:

• Combine chopped romaine, baby greens, radishes, snap peas, and scallions in a large salad bowl. Combine vinegar, sugar and relish in a small bowl. Whisk in oil in a slow stream. Toss salad with dressing. Season salad with salt and pepper, to your taste and serve.

JAMAICAN CHEF AJEEN BECKFORD BLACK BEAN SOUP

Steps:

• Combine the beans and stock and bring to a simmer, covered, for 2 hours.
• Remove half of the beans from the pot. Puree and then return to the pot.
• Add the remaining ingredients and simmer, covered for 1 hour.
• Serve with cilantro sour cream.

AJEEN BECKFORD ''RELISH LE'AJEEN DRESSING''

Steps:

• Combine all above ingredients in a blender and blend for 7 - 10 seconds or whisk in a bowl until combine.
• Perfect for salads accompanying fishes.

AJEEN BECKFORD LAHMA BI AJEEN

Steps:

• Mix all dough ingredients well. Knead for a few moments. Set aside to rest while preparing filling. Mix all the filling ingredients. Preheat the oven to 400°F
• Since you will be preparing a large number of these, it makes sense to work on a large, clean surface. The kitchen table is perfect. Roll half the dough to 1/8 inch thickness on a clean table. Use a glass, 2-2.5 inches in diameter to cut circles of dough. Place these circles on a well oiled baking sheet. Work the remaining dough into a ball, and roll it out to cut more circles. Keep combining the circle cutouts until you have used all the dough. Place 1.5 teaspoons filling on each circle. With a fork, carefully smooth filling to the edge of the circle. It's fine for the lahma bi ajeen to touch each other in the pan, but they cannot overlap.
• Bake for about 20 minutes, or until dough is just firm but not crisp.
• Serve with tehina and soup or salad for a first course.

RED STRIPE BOLD BATTER 2

Steps:

• In a mixing bowl, mix all ingredient, gradually add beer. Allow batter to rest, cover and refrigerate for 3 - 12 hours.
• Just before using, fold in 2 egg whites stiffly beaten (optional).
• perfect for fish fingers or chicken nuggets.
• dip chicken or fish into flour as you would do for frying then dip it in the batter and deep fry until golden brown.
• goes well with relish le'ajeen.
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AJEEN (BASIC DOUGH)

Steps:

• Sift the flour into a working surface.
• Mix in salt and sugar. Make a well in the centre.
• Pour olive oil and vegetable oil in the well.
• Mix the dry ingredients into the liquid.
• Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water).
• Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.
• Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6 hours.