Cajun Cutlets With Sweet Potato Mash And Tomato Chilli Jam Recipes

Steps:

• Preheat a grill for cooking over medium-high heat.
• Add the steaks to a large plate and drizzle with the Worcestershire. Heavily season the tops and bottoms of the steaks with the Cajun Select Steak Seasoning. This will form a nice crust.
• Grill the steaks to desired doneness, 6 minutes per side for medium-rare (125 degrees F). Let rest 5 minutes before serving.
• Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, turmeric, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.

Steps:

• Sprinkle lamb on both sides with Cajun seasoning, set aside.
• Make tomato chilli jam: Spray a hot pan with olive oil, saute onion and garlic until onion is tender.
• Add tomatoes, vinegar, sugar, chilli and seasonings; bring to the boil then reduce heat and simmer, stirring occasionally, for 15-20 minutes or until liquid evaporates and mixture is pulpy. Set aside.
• While chilli jam simmers, cook kumera in boiling water for 15 minutes or until tender.
• Drain well, mash with margarine and garlic.
• Grill lamb for 2-3 minutes each side, or until cooked to taste.
• Serve on a bed of kumera mash, topped with rocket or other lettuce.
• Accompany with jam.

Steps:

• Boil the potatoes in salted water for 10 mins or until tender, how long they take will depend on the size of the cubes. Drain very well and leave to steam dry for a couple of minutes.
• Tip the potatoes back into the pan and mash with 1 tbsp butter using a fork or masher, then season well. Serve with the extra butter and more seasoning on top.

Steps:

• To peel tomatoes, put in large bowl and cover with boiling water for 10 minutes.This helps the skin to peel so much easier. Chop the tomatoes and mix with the sugar. This must stand for several hours or overnight.
• When settled, add all ingredients to big pot and simmer until thick.
• This can vary from 40 minutes to 1.5 hours depending on juice in tomatoes etc.
• Pour into warm sterile jars. This will keep for at least 6 months, although we always eat it before much time has elapsed!

Steps:

• Remove 4 strips lemon zest from lemon-if you don't have a zester, you can use a vegetable peeler.
• Tie lemon zest and cloves in a small piece of cheesecloth.
• Squeeze the juice from the lemon into a large saucepan.
• Remove any lemon seeds.
• Add 4 cups water to saucepan.
• Add sweet potatoes to lemon water in saucepan.
• Add sugar, cheessecloth and contents, cinnamon stick, vanilla bean, and nutmeg.
• Bring mixture to a boil.
• Reduce heat and simmer until thick and jam like, about 30 minutes.
• Using a spoon, skim off any foam that may rise to the surface as the jam cooks.
• Remove from heat.
• The potatoes should be soft enough to fall apart on their own, but if they don't, mash them with the back of a wooden spoon.
• Remove and discard cheesecloth and contents.
• You may leave the vanilla bean and cinnamon stick in the jam if you prefer, if not-remove them.
• Ladle jam into hot, clean jars---filling to 1/4 to 1/8 inch from the top.
• Wipe rim of jar clean.
• Place canning lids that have been preheated in hot water on jars and tighten rings as tight as possible.
• Process in water bath canner for 10 minutes. If you prefer not to process it, store in refrigerator and use within 10 to 14 days.
• ~~IMPORTANT: PLEASE NOTE~~This jam is rather perishable, so it is best to store even the sealed jars in the refrigerator. Once opened, the jam should be served within 4 to 5 days.~~.

Steps:

• mix herbs and spices together, rub half of mixture into meat.
• heat butter in large frying pan over med heat, add pork and cook 3 minutes on each side, season with salt and remove from pan, set aside.
• add onions to hot pan and cook 3 minutes over med heat, add peppers and remaining spice mixture, mix and cook for 7 minutes.
• sprinkle in flour, mix well and cook 3 minutes.
• add chicken broth and honey. cook 5 minutes over low heat. return pork to pan and simmer 2 minutes.
• Serve.

Steps:

• Combine all meatball ingredients, except the oil.
• Mix well and taking about 1 tablespoon of mix, form into balls.
• Place on a foil lined baking tray, and spray with the oil.
• and bake in a moderate oven for 10 to 15 minutes or until golden brown and cooked through.
• SAVOURY JAM: Place all ingredients into a saucepan and slowly bring to the boil, stirring to ensure the sugar dissolves.
• Reduce the heat and simmer for 10 to 15 minutes or until a jam-like consistency is reached.

Steps:

• Process chillies, oil, capsicum, garlic and shallots until smooth.
• Heat wok on medium, and add chilli mixture. Stir occasionally for 15 minutes.
• Add sugar and tamarind and simmer for 10 minutes.
• Use as a stir-fry sauce or grilling marinade.

Steps:

• Preheat oven to 375f degrees.
• Spray medium size casserole with veggie spray; sprinkle both sides of cod with half of the salt and pepper and place in casserole.
• Place tomato slices on top of cod and sprinkle with peppers and onion. Sprinkle cajun spice mix over if using.
• Top with asparagus spears; sprinkle chopped leek over; sprinkle with the other half of the salt and pepper; spray well with veggies spray.
• Cover and bake on middle rack of oven for approximately 25 minutes or until fish flakes easily with fork.
• Garnish with fresh parsley.