Chef Whittingham's dinner in a flash
Quick and easy meals to counter after-work fatigue canned mackerel with tomato sauce
It'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 kitchen supervisor at Kirk Distributors and resident chef of Kendel Foods, dipped into his magic hat for some quick and delicious fixes.
2 425g cans Bold Jack Mackerel
1 small Scotch bonnet pepper, chopped
11/2 cup Kendel A1 Vegetable Oil
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.
1 425g can Bold Jack Mackerel
1 50g pack Kendel Coconut Milk Powder
2tbs chopped scallion, thyme, garlic and Scotch bonnet pepper
1. Pour oil in a saucepan and allow to get hot.
2. SautÈ 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.
1 cup Kendel Sweet Corn (crushed)
1. Heat one tablespoon of oil in a pan. Add onion and sautÈ until translucent. Add refined flour and roast for two minutes.
2. Add milk gradually and cook, stirring continuously for two minutes.
3. Add crushed corn, salt, 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 deep-fry the croquettes until golden. Drain on to absorbent paper and serve hot.
Stuffed chicken breast with mackerel and plantain.
Salt and pepper to taste
2 cloves of garlic finely chopped
1. Drain mackerel and season with salt and pepper.
2. Stuff chicken breast with mackerel and plantain.
3. Heat oil in a large sautÈ pan. Sear stuffed chicken breasts until golden brown.
tomato paste 3 kg 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 1658F.