Recipes below:
EVE HAM CUTTERS
Onions
Cassava Flour / Corn starch
Water
Salt & pepper
Roberts Soybean Oil (to fry)
METHOD:
- Julienne onions, place in a bowl of cold water. Refrigerate for 15 minutes.
- Strain onions and pat dry. Season with salt and pepper to taste.
- Dredge onions in flour / cornstarch and fry until golden brown.
- Make crispy onions first and set aside.
4 Nicholls salt bread
4 ozs Anchor Cheese
Anchor Butter
8 ozs Eve Ham
Pepper Jelly
METHOD:
- 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.
- 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.
~~~
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:
- 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.
- Melt butter and sugar in the bottom of a non-stick pan on medium heat.
- When the sugar dissolves, deglaze pan with Black Barrel rum. Reduce glaze then toss fishcakes in the glaze until thoroughly coated.
- Place 2 fishcakes in each cutter, drizzle with Home hot sauce and serve.
~~~
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.
- Slice or cube cucumber, squeeze the lime over cucumber in a bowl. Add salt to taste, parsley and set aside.
- Place organic greens on bottom of cutter.
- Pan sear seasoned fish fillets in a non-stick pan at medium heat & place on top greens.
- Top with pickled cucumber and drizzle with Yogurt.
~~~
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:
- Shred apple and carrot, dress with sugar, lime, oil, salt & pepper to taste and set aside.
- Slice salt bread and base both sides with butter. Toast all cutters in a non-stick frying pan.
- 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
- 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.
~~~
CARMETA’S LAMB CUTTER
Poached Eggs
4 eggs
Water
Salt to taste
1 tbsp Goya White Vinegar
METHOD:
- 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.
- Crack eggs into a cup or ramekin then pour slowly into the saucepan. Cook for 4 minutes, remove with a slotted spoon.
- 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:
- 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.
- 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.
- 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.
~~~~
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:
- Strain Goya Black Beans and rinse. Leave to drain.
- 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.
- Add the entire can of tomatoes and allow the mixture to simmer on low heat until it thickens to the consistency of ketchup.
- Lightly crush some of the beans to give the mixture a little more body. Finish with salt & pepper to taste and parsley.
- Slice salt bread and base with garlic spread. Toast in non-stick frying pan and place on a tray.
- Fill the cutter with greens, black bean sloppy joe mixture. Sprinkle 1 oz of goat cheese on top and garnish with julienned red onions.