Ajeen Beckford Relish Leajeen Dressing Recipes

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.

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 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 VEGIE WRAP

Steps:

• 1. Spread the tortilla with garlic yoghurt dressing.
• 2. Arrange the rice and then the vegetables into the centre with the capers.
• 3. Drizzle a little more dressing over the vegetables.
• 4. Roll up tight and serve.
• Garlic Yoghurt dressing 1pint.
• 1pint non-fat plain yoghurt.
• 1tbsp chopped parsley.
• 2tbsp minced garlic.
• 2tbsp Dijon mustard.
• ¼ tsp black pepper.
• TT Tabasco sauce.
• Combine all the ingredients and chill until ready to use.

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.

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.