Ajeen Beckford Basic Blender Vinaigrette Food

SIMPLE VINAIGRETTE RECIPE

Steps:

• Combine shallot, garlic, mustard, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.

SIMPLE VINAIGRETTE

Steps:

• Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.

CLASSIC VINAIGRETTE

Steps:

• Whisk together the vinegar, mustard and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

AJEEN BECKFORD CARAMEL SAUCE

Steps:

• Combine the sugar, water and lemon juice in a heavy saucepan. Bring to a boil, stirring to dissolve the sugar. Cook the syrup to the caramel stage. Toward the end of cooking, turn the heat to very low to avoid burning the sugar or letting it get too dark. It should have a golden colour. Occasionally wash down the sides with a brush to dissolve any sugar granules.
• Remove from the heat and let cool five minutes.
• Bring the heavy cream to a boil. Add a few ounces of it to the caramel.
• Stir and continue to add the cream slowly. Return to the heat until all the caramel is dissolved.
• Let cool completely.
• Stir in the milk into the cooled caramel sauce.

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 ''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.

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.