THE WEEKLY GLEANER16 • JUNE 25 - JULY 1, 2015

THE INAUGURAL Caribbean Food andDrink Expo weekend hosted byCaribDirect Multi-Media and

Fairweather Productions in collaborationwith the Black Cultural Archives, will bestaged in London between July 10 -12 andpromises to be a great event bringing thebest of the Caribbean to the UK market.

This event, planned for the benefit of smallto medium size businesses wanting to accessthe UK market as well as businesses in theDiaspora wanting to trade or invest in enter-prises in the Caribbean, is expected to show-case the best of the Caribbean’s food anddrinks at the historic Windrush Square,Brixton south London.

CARIBBEAN CUISINE

The Caribbean Food and Drink Expo is thefollow up to the Caribbean Food and DrinkConference on Friday, July 10 at Holiday InnKensington Forum which will be formallyopened by the High Commissioner for SaintVincent and the Grenadine Cenio Lewis.Topics to be discussed are: Diabetes: Thefacts-implications for the CaribbeanCommunity; Insights into the future ofCaribbean Cuisine; Understanding theEuropean Partnership Agreement (EPA) andclimate change, agriculture, food recyclingand waste management.

Confirmed exhibitors for the Caribbean

Food and Drink Expo 2015 are as follows:Lebara Mobile, Super Malt, Hot SpiceCaribbean Takeaway, Jewel Isle GlobalProduction, GT Flavaz N Spices, Cummin UpTakeaway, DeRock Wellness, Hilltop Roti,and Caribbean Cup Cakes, to name a few.These exhibitors are expected to provide arange of unique Caribbean meals and delica-cies along with an assortment of indigenousCaribbean fruit juices and cakes for all thefamily to enjoy.

David F. Roberts, Chief Executive ofCaribDirect Multi-Media in London, said: ‘I’m

particularly delighted that CaribDirect withour partner Fairweather Productions, areable to bring a much needed Caribbean Foodand Drink Expo for the benefit of not onlyCaribbean nationals but multi-culturalBritain. Together we are confident this ini-tiative will help motivate food and drinkmanufacturers, distributors and entrepre-neurs to increase sales.’

Following both the Caribbean Food andDrink Conference & Expo 2015 (CFDE) willbe a special after-party under the theme,

‘Caribbean Knights’. This dinner and dancesocial event featuring top DJ Mista Fixit,comedian Wayne ‘Dibbi’ Rollins and live bandThe Freedom Band takes place at the HolidayInn Bloomsbury on Saturday, July 18 start-ing at 7. Pm.

For details on how to register for theConference, buy stalls, or buy tickets forCaribbean Knights, contact 0844 357 9707or 207 840 0995. Email: admin@caribbean-foodanddrinkexpo.com or visitwww.caribbeanfoodanddrinkexpo.com

london: RUDIE’S IS a new Caribbeanrestaurant which is set tobring an exciting and uniquecasual dining restaurant inDalston, east London inSeptember and will providecustomers with a trulyauthentic taste of the verybest of Jamaica.

A sharing style menu fea-turing “real jerk” dishes

alongside innovative smallplates inspired by traditionalJamaican cooking presentedwith a contemporary twist,expertly mixed cocktails andan eclectic mix of Jamaicanmusic will all be served up ina vibrant and relaxed envi-ronment.

Rudie’s signature “realjerk” dishes will be mari-nated for 24 hours in a

secret blend of herbs andspices, smoked usingpimento and sweet wood,before being cooked overcoals in traditional jerkdrums. Jamaican patties -the hugely popular Jamaicanstreet food - will also play abig part on the menu includ-ing a very special spiced lob-ster variety.

STYLISH

With 60 covers, the restau-rant interior will incorporatea central “rum bar” withstylish lighting installations,bespoke furniture and sculp-ture designs by AlexanderMulligan. The bar will servedelicious rum cocktailsbased on retro classics likethe Daiquiri and will housean extensive selection ofJamaican rum including thelikes of Appleton Estate,Wray and Nephew andMonymusk.

Matin Miah - Rudie’s co-founder, said: “Our primaryfocus is the food at Rudie’s.We’ve spent a lot of timeresearching and travelling tofind the best Jamaican ingre-dients and methods of cook-ing out there and we can’twait to share them with ourcustomers. The atmosphereat Rudie’s will be cool, funky,casual and fun with a hugesmiling persona - we want tobring a great big slice ofJamaica and the best “realjerk” to the streets ofLondon.”

“Real jerk” Jamaicandining experience totake London by storm

“Real jerk” Jamaican dining experience to take London by storm.

Best of C’bean Food on show& DRINK EXPO FEATURECARIBBEAN FOOD& DRINK EXPO FEATURECARIBBEAN FOOD

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THE WEEKLY GLEANER JUNE 25 - JULY 1, 2015 • 17

Randy BowmanGleaner Reporter

IT’S 6 p.m. You’re home from along day at work and yourstomach is caving in as you

search your refrigerator and cup-boards for ingredients to make aquick meal. Sounds familiar?

We have all been down this roadbefore. But those days are over.There are so many interestingdishes that can be created usingeveryday ingredients. KemarWhittingham, head chef and

kitchen supervisor at KirkDistributors and resident chef ofKendel Foods, dipped into hismagic hat for some quick and deli-cious fixes.

MACKEREL STAMP AND GO

Preparation time: 15 minutes

2 425g cans Kendel JackMackerel

3 cups counter flour3/4tsp salt

1/2tsp black pepper1 small Scotch bonnet pepper,

chopped1 medium onion, chopped1 stalk scallion, chopped1/4 cup sweet pepper, chopped1 medium tomato, chopped11/2 cup water11/2 cup Kendel A1 Vegetable Oil

Method1. Drain and set aside the tomato

sauce from the can of mackerel andflake it.

2. Combine flour, black pepper,Scotch bonnet pepper, onions, scal-lion, sweet pepper and tomato.

3. Add the flaked mackerel,mackerel sauce and water and mixwell.

4. In a large skillet, heat the oiland drop the batter in.

5. Fry for five to seven minuteson each side, then drain onabsorbent paper.

MACKEREL RUN DOWN

1 425g can Kendel Jack Mackerel1 50g pack Kendel Coconut Milk

Powder1 cup boiling water1 large onion chopped2tbs chopped scallion, thyme,

garlic and Scotch bonnet pepper2tbsp oil

Method1. Pour oil in a saucepan and

allow to get hot.

2. Sauté chopped onions, scal-lion, thyme, pepper, garlic untilcaramelised.

3. In a small bowl pour coconutpowder and dissolve with hotwater. Pour coconut milk intosaucepan and allow to simmer on alow flame for five minutes.

4. Add mackerel and allow tosimmer for an additional two min-utes. Serve hot, preferably withrice.

KENDEL SWEET CORN

CROQUETTE

1 cup Kendel Sweet Corn(crushed)

1 cup oil1 medium-size onion (chopped)2tbsp refined flour1 cup milkSalt to taste

1/4tsp black pepper1tsp ground nutmeg1lb breadcrumbs2 eggs

Method1. Heat one tablespoon of oil

in a pan. Add onion and sautéuntil translucent. Add refined

flour and roast for two minutes.2. Add milk gradually and cook,

stirring continuously fortwo minutes.

3. Add crushed corn, salt,

pepper, nutmeg and mix well. Cookuntil all the moisture disappears.Remove from heat and transferinto a bowl. Let the corn mixturecool.

4. Shape the mixture into 16equal-size croquettes. Roll inshapes, heat oil in a pot and deep-fry the croquettes until golden.Drain on to absorbent paper andserve hot.

STUFFED CHICKEN BREAST WITH

MACKEREL AND PLANTAIN

1 chicken breastSalt and pepper to taste1 ripe plantain finely chopped2 onions2 cloves of garlic finely chopped8oz white wine1 425g can Kendel Mackerel1/4 cup oil

Method1. Drain mackerel and season

with salt and pepper.2. Stuff chicken breast with

mackerel and plantain.3. Heat oil in a large sauté pan.

Sear stuffed chicken breasts untilgolden brown.

4. Remove pan from heat, addwine and place into a 3508F ovenfor 15-20 min or the until chicken’sinternal temperature reaches165ºF.

Remove, slice and serve.The savoury, quick and easy to prepare Mackerel RunDown.

Quick andeasy dinners

food&drinkexpofeature

Chicken breast with sauted vegetables andKendel Sweet Corn Croquettes.

Kemar Whittinghamis ‘on fire’ during hispreparation.

JJeerrmmaaiinnee BBaarrnnaabbyy/Photographer

The delectabel Kendel Makerel Stamp andGo.

Cathy RisdenGleaner Reporter

IF YOU missed the royal birthdaycelebration for Queen Elizabeth IIlast Friday, June 12 at TrafalgarHouse, you missed out on a tasteof England.

We are not talking about justfish and chips. Specially invitedguests were greeted with Pimm’scocktails, before being treated toappetisers by British chef AdamHandling.

Handling and his assistant,chef Nathan Garrett of RoyalNavy ship HMS Severn, wereflown in by British Airways justfor the celebration. Handling wasScotland’s Young Chef of the Yearin 2011, the British CulinaryFederation’s Chef of the Year in2014, and Scotland’s Chef of the

Year in 2015. In 2014, he openedAdam Handling at Caxton onCaxton Street, London, which hasalready copped three covetedawards. Paying meticulous atten-tion to details, Adam works withthe finest ingredients, offering allwho sample his creations a won-derful complexity of flavours andtexture.

The young chef told TheGleaner that he is inspired byeating and he eats a lot, “I eatlike a cow,” Handling confessed.“The best thing about BritishAirways is that I get to see differ-ent food from different Caribbeancountries,” he added.

He revealed that his first cook-

book, Smile Or Get Out of theKitchen, contains 87 recipes thatreflect Handling’s ethos of explor-ing and combining taste profilesand flavours, to create balancedharmonious dishes.

THE FEASTGuests were served beetroot

and yuzu macaroons covered insesame seeds, chicken sandwich(British-style), Hamachi withyuzu cucumber and caviar, bymen in uniforms - from the RoyalNavy ship HMS Severn - all cre-ated by Handling and Kerr.

There was also a combinationof British tantalising dishes cre-ated with Jamaican ingredients

and fruits that decorated the fourbuffet stations provided by TheJamaica Pegasus hotel.

On the menu was free-rangechicken tikka masala - a typicalBritish dish which has Indianinfluences; bangers and mashserved with English sausagesthat were handmade by thePegasus team. There was also thetraditional English fish and chipsserved in cone with salt and mildvinegar, among other dishes.

And for those with a sweetcraving, the traditional spotteddick - cream cake with raisinsand cherry truffle topped withwhipped cream and cherry sauce.There were also a variety of cup-cakes arranged in the shape andcolours of the British flag.

There was also a special minifood station for the pork lovers.

A royal feast

Succulent roasted pork.

Appetisers include the burnt celeriac (dried egg yolk), beetrootand yuzu macaroons and chicken sandwich done by chefs AdamHandling and his assistant Nathan Garrett from the Royal Navyship HMS Severn.

Spotted dick (top) – cream cake with raisins andcherry truffle – whipped cream with cherry sauce ontop.

The handmade English sausages by the JamaicaPegasus crew.

Head Chef Adam Handling from Caxton, London,was flown down by British Airways just for theQueen’s birthday celebration.