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How To Cook Like A Bajan Episode 3: Bajan Cutters

How To Cook Like A Bajan Episode 3: Bajan Cutters

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What’s more Bajan than a Cutter?

6 Cutters!

On Episode 3 of How To Cook Like A Bajan, Chef Rhea serves up some of your favourite Cutters and some new ones for you to try.

Recipes below:

 EVE HAM CUTTERS

Onions

Cassava Flour / Corn starch

Water

Salt & pepper

Roberts Soybean Oil (to fry)

METHOD:

  1. Julienne onions, place in a bowl of cold water. Refrigerate for 15 minutes.
  2. Strain onions and pat dry. Season with salt and pepper to taste.
  3. Dredge onions in flour / cornstarch and fry until golden brown.
  4. Make crispy onions first and set aside.

4 Nicholls salt bread

4 ozs Anchor Cheese

Anchor Butter

8 ozs Eve Ham

Pepper Jelly

 METHOD:

  1. Slice salt bread in half, spread both sides with butter / health spread. Toast in a non-stick frying pan. Place in a tray or on a plate.
  2. Spread pepper jelly on both sides of the salt bread. Stack with 2 ozs ham, 1 oz cheese on each cutter. Top with crispy onions and serve.

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Mount Gay Bread & 2

8 Fishcakes

4 Nicholls salt bread

½ cup Mount Gay Black Label

¼ cup Anchor Butter or Sunflower Garlic Spread

Salt & pepper to taste

¼ cup Brown sugar

METHOD:

  1. Slice salt bread in half and base both sides with butter / garlic spread. Toast all cutters in a non-stick frying pan, place in a tray.
  2. Melt butter and sugar in the bottom of a non-stick pan on medium heat.
  3. When the sugar dissolves, deglaze pan with Black Barrel rum. Reduce glaze then toss fishcakes in the glaze until thoroughly coated.
  4. Place 2 fishcakes in each cutter, drizzle with Home hot sauce and serve.

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AMBER JACK CUTTER

 4 Amber Jack fillets (pre-seasoned with green seasoning)

1 cucumber

1 lime

Salt (to taste)

A pinch of parsley (chopped)

Organic greens

Yogurt

4 Nicholls salt bread

Roberts Sunflower Garlic Spread

Roberts Soybean Oil

METHOD:

 Slice salt bread and base both sides with garlic spread, toast all cutters in a non-stick frying pan. Place on a tray.

  1. Slice or cube cucumber, squeeze the lime over cucumber in a bowl. Add salt to taste, parsley and set aside.
  2. Place organic greens on bottom of cutter.
  3. Pan sear seasoned fish fillets in a non-stick pan at medium heat & place on top greens.
  4. Top with pickled cucumber and drizzle with Yogurt.

 

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Roast Pork Cutter with Bacon Jam

8 ozs Roast Pork (sliced)

1 apple

1 carrot

¼ cup Brown sugar

Roberts Soybean Oil

Salt & pepper

Lime

4 ozs Roasted pepper (Monterey jack cheese) sliced

4 Nicholls salt bread

Anchor Butter/ Sunflower Garlic Spread

Parsley

Method:

  1. Shred apple and carrot, dress with sugar, lime, oil, salt & pepper to taste and set aside.
  2. Slice salt bread and base both sides with butter. Toast all cutters in a non-stick frying pan.
  3. Stack 2oz pork, 1 oz cheese and apple slaw on each cutter. Top with Bacon jam and serve.

Bacon Jam (Pre-make)

8 ozs Eve Bacon Strips

4 ozs Onions

1 tsp Thyme

4 ozs Brown sugar

Water

White pepper to taste

METHOD:

 Place bacon on a ½ sheet (cookie sheet) lined with parchment paper. Bake at 325 degrees until cooked but not crispy. Chop bacon

  1. Sauté onions until glassy. Add bacon, brown sugar and enough water to cover the mixture in a medium sized, non-stick pan. Reduce the mixture on low heat until it is sticky. Add white pepper to taste.

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CARMETA’S LAMB CUTTER

Poached Eggs

4 eggs

Water

Salt to taste

1 tbsp Goya White Vinegar

METHOD:

  1. Bring a medium pan of water to a boil then lower the flames to create a gentle stream of bubbles. Add vinegar and salt to taste.
  2. Crack eggs into a cup or ramekin then pour slowly into the saucepan. Cook for 4 minutes, remove with a slotted spoon.
  3. Place eggs on a napkin cover plate and set aside.

SCOTCH BONNET MAYO

 1 cup Swiss Mayonnaise

1 lime

1 scotch bonnet

Salt & pepper to taste

METHOD:

  1. Deseed pepper and chop, place in blender with lime juice, salt & pepper to taste. Blitz, stir mixture into mayo in a small bowl and set aside.

4 Carmeta’s Lamb burger

4 Nicholls salt bread

Anchor Butter

Organic greens

Tomatoes (sliced)

White pepper & salt

METHOD

 Slice salt bread and base both sides with butter, toast all the cutters in a non-stick frying pan. Place on a tray or plate.

  1. Keep the non-stick pan on a medium heat, add a little oil and pan sear lamb burgers with a little white pepper and salt to taste.
  2. Place greens and tomatoes on the bottom of the cutter, then place the lamb burger on the cutter, followed by scotch bonnet mayo, then top with a poached egg and serve.

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GOYA BLACK BEAN SLOPPY JOE CUTTER

1 can Goya Black Beans

1 onion

2 garlic pods

1 can Goya Diced Tomatoes

1 tsp the Perfect Blend spices

Parlsey (chopped)

½ avocado (sliced) (optional)

½ red onion (julienned)

4 ozs goat cheese

4 Nicholls salt bread

Roberts Sunflower Garlic Spread

Salt & pepper to taste

METHOD:

  1. Strain Goya Black Beans and rinse. Leave to drain.
  2. In a medium sizes non-stick frying pan sauté small to medium diced garlic and onions. When the onions are glassy add black beans and the Perfect blend. Continue to cook for another 3 minutes, lightly tasting the spices.
  3. Add the entire can of tomatoes and allow the mixture to simmer on low heat until it thickens to the consistency of ketchup.
  4. Lightly crush some of the beans to give the mixture a little more body. Finish with salt & pepper to taste and parsley.
  5. Slice salt bread and base with garlic spread. Toast in non-stick frying pan and place on a tray.
  6. Fill the cutter with greens, black bean sloppy joe mixture. Sprinkle 1 oz of goat cheese on top and garnish with julienned red onions.