With so many wonderful food producers coming to the Handmade Market on 10 – 11 September (10am-4pm), the special extras that take your cooking to the next level will be in abundance. Make sure that you chat to the stall holders about their products, because they are full of inspiration.
And there’s no more inspiring a gentleman than Fred Johnson, owner and alchemist behind Elfreds of the Peninsula, with its delicious chutneys, jams and and sauces. A regular at Handmade, his stall is always busy with people who want to stock their larder with unusual and delicious ingredients.
We asked Fred our five questions.
1. What’s your business all about?Elfreds of the Peninsula is the homemade business I created. I’m am English Pastry Chef that has been operating in Melbourne for the last twenty odd years. I live on the Mornington Penisula and my cooking is influenced by all the locally grown produce on my doorstep.2. What advice would you give to first time stallholders?Make sure your stall is as attractive as possible and well stocked without being crowded. Have enough info and signs so that people can see what you are offering at a glance. Don’t be shy. A big smile and eye contact is more inviting.3. What’s the best thing about Handmade?Great customers that come from miles away. The quality and enthusiasm of the traders. The professionalism of the organisers.4. What’s new for the next market?I have lots of new recipe ideas.5. Sum up your business in three words.Tasty. Versatile. Nostalgic. (especially for travellers and expats, another reason Handmade Canberra is so good for Elfreds of the Peninsula).
We’ve been picking the brains of our food producers recently and asking them for their best recipes and here is Fred’s recipe for Jerk Chicken:
The Jerk chicken mix is a classic marinade from the Caribbean. Ideally it is suited to chicken although it is great on pork (especially pork belly), lamb or fish.
Mix 1tbs of jerk marinade with 1tbs of water or rum to thin it down to a more workable consistency. Rub into 1kg of chicken or meat thoroughly. Cover and leave in the fridge to marinade for about 24 hours. You can marinade for a minimum of 12 hours up to 72 hours (although fish only needs about 4 hours). The whole jar will marinade 10kg of meat or fish.
After marinating, sprinkle with salt to taste and cook on a charcoal grill such as a Webber BBQ for 20 to 45 minutes depending on the cut of chicken or meat that you have used. If you do not have a BBQ arrange the chicken on a cake rack placed over an oven tray. Bake at 190C. This method gives you an all round glaze.
This is great with rice & peas or a fresh green salad with avocado, or you can serve it in coconut sauce:
Put aside a kilo of prepared Jerk chicken or pork ribs.
In a large pot bring to boil a can of coconut milk and 250ml of double cream. Reduce by half then add the jerked meat and a handful (200g – 300g) of Diced sweet potato and peas. Reduce until thick and serve on rice.
So simple, but so tasty – we’re guessing that Fred’s marinade will be top of your shopping lists now!