Caribbean Food and Drink Expo 2015

CARIBBEAN FOOD & DRINK EXPO FEATURE

A W E E K LY G L E A N E R S P E C I A L

Best of C’bean Food on show T

HE INAUGURAL Caribbean Food and Drink Expo weekend hosted by CaribDirect Multi-Media and Fairweather Productions in collaboration with the Black Cultural Archives, will be staged in London between July 10 -12 and promises to be a great event bringing the best of the Caribbean to the UK market.

This event, planned for the benefit of small to medium size businesses wanting to access the UK market as well as businesses in the Diaspora wanting to trade or invest in enterprises in the Caribbean, is expected to showcase the best of the Caribbean’s food and drinks at the historic Windrush Square, Brixton south London.

Food and Drink Expo 2015 are as follows: Lebara Mobile, Super Malt, Hot Spice Caribbean Takeaway, Jewel Isle Global Production, GT Flavaz N Spices, Cummin Up Takeaway, DeRock Wellness, Hilltop Roti, and Caribbean Cup Cakes, to name a few.

These exhibitors are expected to provide a range of unique Caribbean meals and delicacies along with an assortment of indigenous Caribbean fruit juices and cakes for all the family to enjoy.

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

particularly delighted that CaribDirect with our partner Fairweather Productions, are able to bring a much needed Caribbean Food and Drink Expo for the benefit of not only Caribbean nationals but multi-cultural Britain. Together we are confident this initiative will help motivate food and drink manufacturers, distributors and entrepreneurs to increase sales.’

Following both the Caribbean Food and Drink Conference & Expo 2015 (CFDE) will be a special after-party under the theme,

‘Caribbean Knights’. This dinner and dance social event featuring top DJ Mista Fixit, comedian Wayne ‘Dibbi’ Rollins and live band The Freedom Band takes place at the Holiday Inn Bloomsbury on Saturday, July 18 starting at 7. Pm. For details on how to register for the Conference, buy stalls, or buy tickets for Caribbean Knights, contact 0844 357 9707 or 207 840 0995. Email: admin@caribbeanfoodanddrinkexpo.com or visit www.caribbeanfoodanddrinkexpo.com

CARIBBEAN CUISINE The Caribbean Food and Drink Expo is the follow up to the Caribbean Food and Drink Conference on Friday, July 10 at Holiday Inn Kensington Forum which will be formally opened by the High Commissioner for Saint Vincent and the Grenadine Cenio Lewis.

Topics to be discussed are: Diabetes: The facts-implications for the Caribbean Community; Insights into the future of Caribbean Cuisine; Understanding the European Partnership Agreement (EPA) and climate change, agriculture, food recycling and waste management.

Confirmed exhibitors for the Caribbean

secret blend of herbs and spices, smoked using pimento and sweet wood, before being cooked over coals in traditional jerk drums. Jamaican patties the hugely popular Jamaican street food - will also play a big part on the menu including a very special spiced lobster variety.

STYLISH

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

“Real jerk” Jamaican dining experience to take London by storm london: RUDIE’S IS a new Caribbean restaurant which is set to bring an exciting and unique casual dining restaurant in Dalston, east London in September and will provide customers with a truly authentic taste of the very best of Jamaica.

A sharing style menu featuring “real jerk” dishes

16 • JUNE 25 - JULY 1, 2015

alongside innovative small plates inspired by traditional Jamaican cooking presented with a contemporary twist, expertly mixed cocktails and an eclectic mix of Jamaican music will all be served up in a vibrant and relaxed environment.

Rudie’s signature “real jerk” dishes will be marinated for 24 hours in a

With 60 covers, the restaurant interior will incorporate a central “rum bar” with stylish lighting installations, bespoke furniture and sculpture designs by Alexander Mulligan. The bar will serve delicious rum cocktails based on retro classics like the Daiquiri and will house an extensive selection of Jamaican rum including the likes of Appleton Estate, Wray and Nephew and Monymusk.

Matin Miah - Rudie’s cofounder, said: “Our primary focus is the food at Rudie’s.

We’ve spent a lot of time researching and travelling to find the best Jamaican ingredients and methods of cooking out there and we can’t wait to share them with our customers. The atmosphere at Rudie’s will be cool, funky, casual and fun with a huge smiling persona - we want to bring a great big slice of Jamaica and the best “real jerk” to the streets of London.”

THE WEEKLY GLEANER

food&drinkexpofeature 1/2tsp black pepper 1 small Scotch bonnet pepper, chopped 1 medium onion, chopped 1 stalk scallion, chopped 1/4 cup sweet pepper, chopped 1 medium tomato, chopped 11/2 cup water 11/2 cup Kendel A1 Vegetable Oil

Method

Jermaine Barnaby/ Photographer Kemar Whittingham is ‘on fire’ during his preparation.

1. Drain and set aside the tomato sauce from the can of mackerel and flake it.

2. Combine flour, black pepper, Scotch bonnet pepper, onions, scallion, sweet pepper and tomato.

3. Add the flaked mackerel, mackerel sauce and water and mix well.

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

5. Fry for five to seven minutes on each side, then drain on absorbent paper.

MACKEREL RUN DOWN

Quick and easy dinners Randy Bowman Gleaner Reporter

I

T’S 6 p.m. You’re home from a long day at work and your stomach is caving in as you search your refrigerator and cupboards for ingredients to make a quick meal. Sounds familiar?

We have all been down this road before. But those days are over.

There are so many interesting dishes that can be created using everyday ingredients. Kemar Whittingham, head chef and

1 425g can Kendel Jack Mackerel 1 50g pack Kendel Coconut Milk Powder 1 cup boiling water 1 large onion chopped 2tbs chopped scallion, thyme, garlic and Scotch bonnet pepper 2tbsp oil

The delectabel Kendel Makerel Stamp and Go. Chicken breast with sauted vegetables and Kendel Sweet Corn Croquettes.

2. Sauté chopped onions, scallion, thyme, pepper, garlic until caramelised.

3. In a small bowl pour coconut powder and dissolve with hot water. Pour coconut milk into saucepan and allow to simmer on a low flame for five minutes.

4. Add mackerel and allow to simmer for an additional two minutes. Serve hot, preferably with rice.

KENDEL SWEET CORN CROQUETTE

Method 1. Pour oil in a saucepan and allow to get hot.

kitchen supervisor at Kirk Distributors and resident chef of Kendel Foods, dipped into his magic hat for some quick and delicious fixes.

1 cup Kendel Sweet Corn (crushed) 1 cup oil 1 medium-size onion (chopped) 2tbsp refined flour 1 cup milk Salt to taste 1/4tsp black pepper 1tsp ground nutmeg 1lb breadcrumbs 2 eggs

Method MACKEREL STAMP AND GO Preparation time: 15 minutes 2 425g cans Kendel Jack Mackerel 3 cups counter flour 3/4tsp salt

1. Heat one tablespoon of oil in a pan. Add onion and sauté until translucent. Add refined flour and roast for two minutes.

2. Add milk gradually and cook, stirring continuously for The savoury, quick and easy to prepare Mackerel Run two minutes.

3. Add crushed corn, salt, Down.

pepper, nutmeg and mix well. Cook until all the moisture disappears.

Remove from heat and transfer into a bowl. Let the corn mixture cool.

4. Shape the mixture into 16 equal-size croquettes. Roll in shapes, heat oil in a pot and deepfry the croquettes until golden.

Drain on to absorbent paper and serve hot.

STUFFED CHICKEN BREAST WITH MACKEREL AND PLANTAIN 1 chicken breast Salt and pepper to taste 1 ripe plantain finely chopped 2 onions 2 cloves of garlic finely chopped 8oz white wine 1 425g can Kendel Mackerel 1/4 cup oil

Method 1. 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 until golden brown.

4. Remove pan from heat, add wine and place into a 3508F oven for 15-20 min or the until chicken’s internal temperature reaches 165ºF. Remove, slice and serve.

Succulent roasted pork.

The handmade English sausages by the Jamaica Pegasus crew.

Appetisers include the burnt celeriac (dried egg yolk), beetroot Spotted dick (top) – cream cake with raisins and and yuzu macaroons and chicken sandwich done by chefs Adam cherry truffle – whipped cream with cherry sauce on Handling and his assistant Nathan Garrett from the Royal Navy top. ship HMS Severn.

Cathy Risden Gleaner Reporter

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

THE WEEKLY GLEANER

IF YOU missed the royal birthday celebration for Queen Elizabeth II last Friday, June 12 at Trafalgar House, you missed out on a taste of England.

We are not talking about just fish and chips. Specially invited guests were greeted with Pimm’s cocktails, before being treated to appetisers by British chef Adam Handling.

Handling and his assistant, chef Nathan Garrett of Royal Navy ship HMS Severn, were flown in by British Airways just for the celebration. Handling was Scotland’s Young Chef of the Year in 2011, the British Culinary Federation’s Chef of the Year in 2014, and Scotland’s Chef of the

A royal feast Year in 2015. In 2014, he opened Adam Handling at Caxton on Caxton Street, London, which has already copped three coveted awards. Paying meticulous attention to details, Adam works with the finest ingredients, offering all who sample his creations a wonderful complexity of flavours and texture.

The young chef told The Gleaner that he is inspired by eating and he eats a lot, “I eat like a cow,” Handling confessed.

“The best thing about British Airways is that I get to see different food from different Caribbean countries,” he added.

He revealed that his first cook-

book, Smile Or Get Out of the Kitchen, contains 87 recipes that reflect Handling’s ethos of exploring and combining taste profiles and flavours, to create balanced harmonious dishes.

THE FEAST Guests were served beetroot and yuzu macaroons covered in sesame seeds, chicken sandwich (British-style), Hamachi with yuzu cucumber and caviar, by men in uniforms - from the Royal Navy ship HMS Severn - all created by Handling and Kerr.

There was also a combination of British tantalising dishes created with Jamaican ingredients

and fruits that decorated the four buffet stations provided by The Jamaica Pegasus hotel.

On the menu was free-range chicken tikka masala - a typical British dish which has Indian influences; bangers and mash served with English sausages that were handmade by the Pegasus team. There was also the traditional English fish and chips served in cone with salt and mild vinegar, among other dishes.

And for those with a sweet craving, the traditional spotted dick - cream cake with raisins and cherry truffle topped with whipped cream and cherry sauce.

There were also a variety of cupcakes arranged in the shape and colours of the British flag.

There was also a special mini food station for the pork lovers.

JUNE 25 - JULY 1, 2015 • 17