Ajeen Beckford Caramel Sauce Recipes

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AJEEN BECKFORD LAHMA BI AJEEN



Ajeen Beckford Lahma Bi Ajeen image

a beautiful meat pie with Jamaican Jerk Spice. I lift my hat to chef Ajeen Beckford for yet another beautiful and tantalizing dish. i am a big fan. i really think u are the best chef in Jamaica and i await your book.

Provided by GOOD FOODS

Categories     Lunch/Snacks

Time 45m

Yield 80 pies, 5 serving(s)

Number Of Ingredients 16

5 cups flour
1/2 cup vegetable shortening
3 teaspoons yeast
3/4 teaspoon salt
1 1/2 tablespoons oil
1 1/2 cups warm water (about 100 F.)
1 tablespoon jerk seasoning
1 lb lean ground beef
1 cup catsup
3 ounces tomato paste
1/2 teaspoon salt
1 large white onion, finely chopped
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper

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.

Nutrition Facts : Calories 915.5, Fat 35.4, SaturatedFat 10.5, Cholesterol 59, Sodium 1317.9, Carbohydrate 115.3, Fiber 5.5, Sugar 14.7, Protein 33.9

JAMAICAN CHEF AJEEN BECKFORD CRAB CAKES



Jamaican Chef Ajeen Beckford Crab Cakes image

Make and share this Jamaican Chef Ajeen Beckford Crab Cakes recipe from Food.com.

Provided by GOOD FOODS

Categories     Crab

Time 20m

Yield 15 2 oz, 15 serving(s)

Number Of Ingredients 12

1 lb crabmeat
6 ounces 35% cream
2 ounces finely diced red peppers
2 ounces finely diced green peppers
as needed clarified butter
1 bunch sliced scallion
6 ounces fresh breadcrumbs
tt salt and pepper
1 tablespoon Dijon mustard
5 tablespoons grated parmesan cheese
3 tablespoons cajun seasoning
1 egg, slightly beaten

Steps:

  • Keep the crab meat lumps as large as possible.
  • Place the cram in a pot and reduce by ½. Chill well.
  • Sauté the peppers in a little clarified butte. Add the scallion and sweat briefly.
  • Combine all of the above with the balance of the ingredients. NOTE: only about 3oz of the breadcrumbs will be used at this stage.
  • Using a mold form the cakes.
  • Place the cakes in the rest of the breadcrumbs. Press lightly. Reshape if necessary.
  • Fry the cakes in clarified butter until golden brown. Turn only once. Drain on paper towel.

Nutrition Facts : Calories 124.4, Fat 5.2, SaturatedFat 2.8, Cholesterol 40.9, Sodium 388, Carbohydrate 10.5, Fiber 1, Sugar 1.4, Protein 8.8

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