Cajun Cutlets With Sweet Potato Mash And Tomato Chilli Jam Recipes

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CAJUN CUTLETS WITH SWEET POTATO MASH AND TOMATO CHILLI JAM



Cajun Cutlets With Sweet Potato Mash and Tomato Chilli Jam image

Proof that low fat and low cholesterol can be delicious! Lamb is horribly expensive in Australia at the moment, so I just use whatever cut is cheapest at the supermarket that week! Easy to make and looks great; taken from the best Aussie food magazine, Super Food Ideas.

Provided by currybunny

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

8 lamb cutlets, trimmed of all visible fat
2 -3 tablespoons cajun seasoning
2 sweet potatoes, peeled and chopped (kumera)
2 tablespoons margarine
2 garlic cloves, crushed
1 red onion, chopped
2 garlic cloves, crushed
6 tomatoes, chopped
1/4 cup red wine vinegar
1/4 cup brown sugar
1 red chili pepper, chopped
salt and pepper

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.

HEAVENLY JAM



Heavenly Jam image

This is an old recipe that has been in my family for a very long time. Again, as in many Mennonite recipes the measurements aren't exact since it's hard to expect how many cups chopped fruit with be. You will need equal cups for sugar to cups of fruit. Ex. 4 cups of fruit and 4 cups of sugar.

Provided by BK GeeGee

Categories     Fruit

Time 10h

Yield 4-6 serving(s)

Number Of Ingredients 6

6 apples
6 pears
6 peaches
2 oranges
1 lemon
1/3 cup maraschino cherry

Steps:

  • Wash the oranges and lemons and slice thinly. Put them in a pot with just enough water to cover the fruit. Let it stand in the water overnight. Don't drain the water but cook them in it until they're soft. Wash and peal the remaining fruit. Add to the citrus mixture starting with the firmest fruit first. Cook a bit longer until all the fruit is tender. Measure the fruit and add equal amounts of sugar to the fruit. Boil it slowly until it's thick like a syrup. The jam with thicken more as it cools. Stir in quartered maraschino cherries for colour. Pour into hot sterilized jam jars and seal with the lid. The lids should pop on their own if the jars were hot prior to pouring the jam into them.

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