AIL Chats to Rudie's Nicola Melillo and Matin Miah about bringing Jamaican life to London!

New local Rudie's has had it's barbecued jerk chicken voted the best in London!
AIL Chats to Rudie's Nicola Melillo and Matin Miah about bringing Jamaican life to London! picture

Rudie's is the Jamaican restaurant in Stoke Newington that's recreating the Caribbean with its menu of jerk meats, strong rum cocktails and reggae. Here we chat to head chef Nicola Melillo and co-owner Matin Miah about bringing the island's life to London. And in case you haven't heard, their barbecued jerk chicken has been voted the best in London. We have the recipe exclusively below.

What made you decide to open a Jamaican restaurant?
Matin: I love Jamaica and wanted to recreate that energy, vibe and flavour I experience every time I'm in Jamaica eating, drinking and partying. London desperately needed a contemporary, authentic yet universally accessible Jamaican restaurant format and Rudie's is that. Now I can get a slice of the island life whenever I want without having to travel thousands of miles, not that I will stop flying out there as often as possible!

Which is your best-selling dish?
Nicola
: Hard to tell...surely it's the jerk chicken, followed by ackee & saltfish, peppa shrimps, lamb...

Critics say you do the best jerk chicken in London. How do you make it so special?
Nicola
: Happy to hear that! Jerk chicken can vary from place to place. Each chef can achieve a different complexity of flavours in their jerk marinade, and that is what really makes the difference. Our process and patience (36-48 hours in the marinade before we cook it) makes it possible for the chicken to retain all the juices and flavours. Cooking on the charcoal and smoking pimento also helps!

What are the fundamentals of Jamaican cuisine?
Nicola
: Surely its national fruit is one. The multitude of things you can do with ackees is endless. Spices and herbs are very important, as it is with most of the Caribbean cuisines. Pimento, Scotch bonnet and scallions, just to mention a few.

Jerk chicken recipe

Ingredients:

1 free range chicken (1.8kg)
2 cloves of garlic
3 spring onion stalks
½ scotch bonnet pepper (preferably Jamaican yellow variety)
½ teaspoon of fresh thyme
2 bay leafs
½ teaspoon of freshly grounded pimento (allspice)
¼ teaspoon of grated nutmeg
½ teaspoon of sea salt
¼ teaspoon of freshly grounded black peppers
100g of brown sugar
1 teaspoon of vegetable oil


Preparation:
Blend all the ingredients for the jerk marinade together in a blender or food processor.

Cut chicken lengthways through breastbone and spatchcock. Put three slices in each breast and thigh.

Rub the jerk marinade all over the chicken, ensuring it gets into all nooks and crannies. Clingfilm tight and leave the chicken for at least 24 hours (preferably 48) in the fridge.


Grill:
Light the charcoal in the BBQ. Be patient in lighting and getting the charcoal to the right temperature (no flames, just simmering white coal) before starting to grill.

Cook the chicken on slow indirect heat for 60 mins by placing the charcoal on one side of the grill and the chicken on the other. Finish off by lightly colouring the skin over direct heat (for 15 mins).

Optional: throw in a handful of soaked woodchips on to the coal to get the real smoky flavour and cover the chicken with few bay leafs for the added aroma.

Chop the chicken into 2 inch pieces using a large cleaver before tucking in!

This article is connected to Rudie's
Published May 9, 2016