Cajun Cutlets With Sweet Potato Mash And Tomato Chilli Jam Recipes

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:

• Heat the oil in a two-quart saucepan. Add mustard seeds and cook until they pop.
• Add onion and stir for about 30 seconds, then add all other ingredients.
• Bring to a boil and cook for 15-20 minutes. Keep an eye on it and stir frequently. You don't want it to burn.
• When the jam has thickened to your preference, turn off heat and allow to cool for 10 minutes. Then zap with a stick blender to puree it slightly. You want it to stay on the chunky side.
• Bottle and store in the fridge. Use within two weeks. I find it improves with age.

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:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, stir together paprika, brown sugar, black pepper, onion powder, thyme, rosemary, garlic powder, and cayenne pepper.
• Slice the sweet potatoes in half lengthwise. Brush each half with olive oil. Rub the seasoning mix over the cut surface of each half. Place sweet potatoes on a baking sheet, or in a shallow pan.
• Bake in preheated oven until tender, or about 1 hour.

Steps:

• Preheat oven to 350.
• Place cubed sweet potatoes in a baking dish.
• Add remaining ingredients, stir, cover and bake for 45 minutes to an hour.

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:

• 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.