This is what chefs actually eat, once they return home, after service in their restaurant. We give you 4 recipes that everyone can make.
You’ve probably already wondered what chefs eat at home. Every day, they delight the taste buds of their guests, but do they really have the motivation to maintain excellence at home? Imagine yes, except for one detail. It’s simplicity.
For Phil Wood, chef at Saltine in north London, a recipe based around a simple chicken leg can be a hit! “Start with a base of celery, onions and carrots, then make a roux and thicken it with tomato paste and stock,” he tells the Guardian. All you have to do is brown the chicken thighs, cover, then bake for 40 minutes. Discover, cook for another half hour and that’s it!
But that’s not all. To vary the pleasures, in east London, Mitchell Damota from the Dalla restaurant highlights cooking in a single container. More practical, economical and quick, it is undoubtedly an ideal format when a restaurateur is back at home. He notably highlights a recipe for lentil pasta, “his favorite”. To do this, brown the lentils with the vegetables of your choice, add tomato and a little parmesan. When your lentils have finished cooking and are very tender, it’s the pasta’s turn to come in, spaghetti is perfect. A recipe “ready in 25 minutes” according to him. An equally tempting variation of broccoli exists and also allows you to enjoy it.
Koya chef Shako Oda, still in London, also shares one of his favorite everyday recipes. He “eats a lot of noodles at home”. So, the strategy is always the same: prepare a simple sauce that doesn’t require heat and pour it over the pasta of your choice. “Chop the chives, spring onions, ginger, then add the soy sauce, sugar, a little rice vinegar and honey” to season your dish. And now, voila !
Finally, it’s a must that chef and restaurateur Tom Kerridge wanted to highlight in the Guardian columns: the omelette. Quick, delicious, and customizable, they are “a great way to combine all those items from the refrigerator: leftover ham, a little grated cheese, a little peppers and tomato,” he says. Still around the egg, the founder of Mambow in the English capital advises to enhance a rather classic jasmine rice with an egg, once again. To prepare this rice, immerse it in a rice cooker with 50% coconut milk and 50% water, pandan leaves (a tropical aromatic plant well known in Southeast Asia) and salt. . For garnish, anchovies and fried peanuts with lime leaves and lemongrass will do the trick. Punctuate this recipe with an egg on top. Now all you have to do is enjoy.
