Best Cajun Cutlets With Sweet Potato Mash And Tomato Chilli Jam Recipes

CAJUN CUTLETS WITH SWEET POTATO MASH AND TOMATO CHILLI JAM

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.

CAJUN-SPICED MASHED SWEET POTATOES RECIPE

Steps:

• Place the sweet potatoes in a pot and cover with cold water. Bring the potatoes to a boil over high heat. Reduce the heat and simmer about 20 to 30 minutes, until the potatoes are done. Check by piercing with a fork; there should be no resistance. Drain well.
• Mash the sweet potatoes with a potato masher or fork, or use a food mill.
• Add the lime juice and stir well. Add the milk and stir. Add Cajun seasoning, to taste.

TOMATO CHILLI (CHILE) 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.

CAJUN STYLE BAKED SWEET POTATO

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.

GOURMET CHILLI JAM

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!

CAJUN PORK CUTLETS

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.

CAJUN CHICKEN CUTLETS

Steps:

• Melt butter in a small saucepan over low heat.
• Add lemon juice, herbs, black pepper and salt to taste.
• Continue to cook for several minutes on low heat till herbs soften.
• Heat a large cast-iron skillet to high.
• Coat both sides of the cutlets well with the butter mixture.
• Cook cutlets in cast iron for several minutes on each side.
• When done, the will be black on the outside and tender and juicy on the inside.

SWEET POTATO JAM

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.~~.

CHILLI JAM

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.