Barbados @ 50 - Ham Cutter

One of the must-have things during the Christmas holidays is a Ham Cutter. A cutter as I have explained in a previous post, is a sandwich made with the island's signature bread roll (salt bread), halved, with cheese, fried fish, fish cakes, ham, or chicken liver to make a signature cutter. A ham cutter is simply a freshly made salt bread, slices of ham, Bajan hot sauce, and lettuce. This sandwich is traditionally served with red Ju-C (a local soda).

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Patacones "Buns" For Sandwiches

The bun for your next sandwich does not have to be made with any type of wheat flour, not when you can sandwich your filling between two pieces of patacones (twice fried green plantains), which are also known as tostones, chatinos, and fritos verde in various parts of the Spanish-speaking Caribbean.

The principle is the same as I have explained in my previous post on Breadfruit Tostones, only this time, you are using green plantains - which are not to be confused with green bananas.

Once the plantains are peeled, cut then in half (across) and then cut each half in two, cutting lengthways. Each plantain will give you 4 pieces which will be enough for 2 sandwiches, top and bottom. Pan-fry the plantains in oil heated over medium, cooking for 1 to 1 1/2 minutes total. Mash the fried plantains to a flat disk and then fry again until cooked through and the edges crisp.

For my sandwich, I used beef steak which I cut thinly and then using a meat mallet, pounded thinly (between plastic wrap), and grilled it up quickly over very high heat, almost smoking hot. Season with salt and pepper just before removing it from the grill and let it rest until you are ready to assemble the sandwich.

I made a fire-roasted salsa. The tomatoes, onions, garlic and hot pepper were all roasted and charred over open flames. Salt, a squirt of fresh lime juice and chopped cilantro were added to the mix and left to rest for 1 hour for the flavors to meld.

This sandwich is perfect when you have friends over for a casual get-together. I would suggest prepping everything before everyone arrives. For the plantains, fry and mash the plantains before they arrive and do the last stage of frying while everyone is there so that they can have their sandwiches nice and hot and the plantains soft and toasty.

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Fuss-free Egg Salad

Hey, I know it's been a while since I've posted but I am still around. Just like you, I'm trying to balance life and work and to make times for the things that I do enjoy, like sharing with you.

The most "difficult" part about  making this egg salad is boiling the eggs just right. You want it hard boiled but not overcooked so much that the yolks become rubbery and dry. You want to cook the eggs and cool them down immediately so that that grey sulphur ring does not develop around the yolks.

Everyone has their way of boiling eggs but here's what I do and it that works for me, every time.

• I always bring the eggs up to room temperature - this enables even cooking
• Add the eggs to a large enough sauce pot so that when they boil, they don't bump into each other  and crack, there is room for each egg to move around freely.
• Cover the eggs with tap water, cover the pot and bring to a boil, once the pot comes to a boil, cook for 6 minutes exactly and then transfer the eggs to an ice bath - lots of ice and just enough water to make it very cold. Remember that the ice is going to melt some when the hot eggs are plunged into it.
• Let the eggs rest in the iced water for about 7 minutes before attempting to peel them.

Now when it comes to egg salad, I am looking for creamy, not runny, so I add just enough mayonnaise and mustard to give me that texture.

INGREDIENTS

Serves 2

• 4 eggs, room temperature, boiled, cooled and chopped in large pieces
• 2 - 3 teaspoons real mayonnaise
• 1 teaspoon grainy mustard
• 1/4 teaspoon table salt (or to suit your taste)
• A few grinds of fresh black pepper
• Optional: a small squirt of lime or lemon juice
• 1 scallion/green onion sliced thinly, white and green parts

DIRECTIONS

1. Add all the ingredients except the green onions/scallion to a bowl - mash and mix. Do not over mash, you want the eggs to have some texture.
2. Fold in the green onions.
3. Serve immediately or chill in an airtight container until ready to serve (best consumed with 2 days).

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