Sat | Dec 5, 2020

Quick and easy dinners

Published:Tuesday | June 16, 2015 | 5:14 PMRandy Bowman
Jermaine Barnaby/Photographer Kemar Whittingham is 'on fire' during his preparation.
Contributed Chicken breast with sauted vegetables and Kendel Sweet Corn Croquettes.
Jermaine Barnaby/Photographer Marian Rowe was obviously enjoying her serving of Kendel Mackerel Run Down and Stamp and Go prepared by Kemar Whittingham.
Jermaine Barnaby/Photographer Kemar Whittingham prepares the tomatoes for garnish.
Jermaine Barnaby/Photographer The savoury, quick and easy to prepare Mackerel Run Down.
Jermaine Barnaby/Photographer Kemar Whittingham serves with a smile the finished dishes, Kendel Mackerel Stamp and Go and Run Down.
Jermaine Barnaby/Photographer The delectabel Kendel Makerel Stamp and Go.
Jermaine Barnaby/Photographer Chef Kemar Whittingham (right) serves up a tasty treat to (from left) Correy Burke, Marian Rowe, and Kadian Parkins.

Chef Whittingham's dinner in a flash

Quick and easy meals to counter after-work fatigue

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.

Mackerel Stamp and Go

Preparation time: 15 minutes

2 425g cans Kendel Jack Mackerel

3 cups counter flour

3/4tsp salt

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


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

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


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 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


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.

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


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.

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.

Remove, slice and serve.