MP Peter Bunting is also a man who cooks as he demonstrates by stuffing fish for the grill at Sunday's Men who Cook fund-raiser in Mandeville, Manchester. This year, I am up to executive chef status,' he quipped. - photos by Colin Hamilton/Freelance Photographer
It's a fixture on the Mandeville social calendar now and folks in that town look forward to hanging up their pots and pans and just going out to eat and having fun. The venue is the Alpart Spur Tree complex in salubrious Manchester and the event is the Lions Club of Mandeville's Men Who Cook fund-raiser.
By noon last Sunday, many were still praying that the rain would stay away. And it did.
The crowd was not as big as in former years; we did not see the usual Kingston posse at all. And some of the 'chefs', whose offerings we have come to love, were absent; but there were other regulars and some enthusiastic newcomers.
The usual entertainment was provided for all ages; sponsors provided many gift baskets, and the emcee kept the questions easy so contestants could take something special away. Soft Sheen Carson, a regular sponsor delighted patrons with free haircuts and styles and loads of product advice.
Weekly Sunday brunch
Christopher Bird of the new Bird of Paradise Restaurant had lots of information about his weekly Sunday brunch. Pan Caribbean, National Commercial Bank and City of Kingston Credit Union did a little business throughout the day, while Jamaica Standard Products offered their line of spices and seasonings for sale.
Some dishes that stood out included: KIA Motors seafood lasagne, COK's curried chicken with almond slices and raisins, Peter Bunting's herb-stuffed tilapia and Mayberry's Italian meat balls. The jury is still out on whether bragging rights belonged to Jonh O. Minott or Winston Lawson for their equally delicious interpretations of sweet and sour chicken.
Succulent sweet and sour chicken, cooked by Mandeville's National Commercial Bank manager, Winston Lawson.
Christopher Bird, owner of Bird of Paradise Restaurant in Mandeville, lays chicken parts on the grill for his delicious jerked chicken.
Dr Peter Wellington was on hand to serve up his special barbecue chicken.
John O. Minott of Jamaica Standard Products carefully spoons spicy sweet and sour chicken into Judith Mitchell's lunch box.
This year, Newton Coote and the team from St John Bosco in Manchester did not do their scrumptious roast suckling pig. Instead, they served up this Bosco baked ham in a mustard glaze.
Recipe of the week
Green Banana and SaltFish Salad
Ingredients
2 tbsp cane vinegar or distilled (white) malt vinegar
8 small green bananas, topped and tailed and slit down one side
125g (41/2 oz) flaked saltfish
1 onion, sliced in rings
1 sprig onion, chopped
70g (1/4 cup) stuffed green olives, sliced or capers
For Dressing:
1 garlic clove, crushed1/2 scotch bonnet pepper, de-seeded and chopped finely
1 tsp Dijon mustard
1 tsp sugar juice of 1 lime
70 ml (1/4 cup) olive oil
1 ripe avocado, peeled, stoned and chopped (optional) freshly ground black peppersalt (optional)
Method
1. Drop one tbsp of vinegar into a large pot of salted water. (This prevents the blackening of bananas and the pot. It is best to use a non-reactive pan.) When the water boils, adds the bananas. Cook for 20 minutes, or until tender.
2. Meanwhile, prepare the saltfish.
3. Drain the bananas and leave until cool enough to handle. Peel away the skin and cut into 1.5 cm (5/8-inch) slices. Place in a large bowl.
4. Add the fish, onion, sprig onion and olives. Whisk together all the dressing ingredients and then toss everything together. Sprinkle with black pepper and salt to taste, chill for at least an hour before serving so that flavours can blend and develop. Toss in the avocado (if using) just before serving; a squeeze of lime or lemon juice will prevent it from darkening.
Do you have a favourite recipe? Share it with us at: Lifestyle@gleanerjm.com.Recipe courtesy of Eat Caribbean by Virginia Burke
