Ajeen Beckford Basic Blender Vinaigrette Recipes

AJEEN BECKFORD RED PEPPER COULIS

Steps:

• 1. Heat the oil and sauté the onion and garlic without browning.
• 2. Add the red pepper and continue to sauté until tender.
• 3. Deglaze with the white wine.
• 4. Add the stock and bring to a simmer. Cook for 15 minutes. Season with salt and pepper.
• 5. Puree in a blender and strain.
• 6. Adjust consistency if necessary.

AJEEN BECKFORD FALAFEL

Steps:

• Coarsely chop the chickpeas in a food processor.
• Add the garlic, parsley, chives, cumin, coriander and cayenne pepper and process for a few seconds more.
• Add the eggs, salt and flour and process briefly. Remove from the machine and chill in the refrigerator for 1 hour.
• Combine the yoghurt and lemon juice and mix well. Set aside.
• Portion the falafel into approximately 60 balls (meatball size) and deep-fat fry until crisp at 375°F Drain well and keep warm.
• To assemble: cut a pita in half or open it to form a pocket and stuff with several balls of falafel and 1oz of the shredded lettuce and diced tomato and dress with the yoghurt sauce.

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.

AJEEN BECKFORD LOBSTER BISQUE

Steps:

• 1. Chop shells roughly.
• 2. Roast shells until red and dry.
• 3. In a large pot add the oil and shells. Sauté and flame with brandy.
• 4. Add the mirepoix an cook until a little soft. Add the tomato paste and blend well over low heat.
• 5. Deglaze with vermouth until dry and then add the wine and reduce by1/3.
• 6. Add the stock, spice bag and simmer for 1 hour. Skim often.
• 7. Add the rice and simmer for a further hour.
• 8. Discard lobster shells and put through a food processor and then a fine strainer.
• 9. Steep the basil and vanilla in cream for 10minutes. Remoe and add the cream to the bisque. Adjust seasoning, add lemon juice.
• 10. Monte with butter. The bisque can be frothed with a hand blender just before serving. Garnish with some finely chopped lobster meat.

AJEEN BECKFORD BASIC BLENDER VINAIGRETTE

Steps:

• Place the garlic in the blender and set on low. Pulse to chop the garlic. Add the mustard, vinegar, salt and pepper. Blend for 15 to 20 seconds. With the blender running, add the oils in a slow steady stream taking about 20 seconds. Then blend for 20 seconds longer until emulsified.
• Change the basic vinaigrette by adding different herbs, sun-dried tomatoes or pesto.
• Try using a little lime juice and honey for a honey-mustard vinaigrette.
• Ajeen Beckford Distinguished Jamaican Chef.