MEET THE CHEF: Mwai Ndung’u, freelance chef, United Kingdom

Mwai Ndung’u, freelance chef, United Kingdom. PHOTO| COURTESY

What you need to know:

  • I had the privilege of cooking at Twickenham Stadium in London, during the 2015 Rugby World Cup final. I’d love to host President Uhuru Kenyatta for dinner and get to have a candid conversation with him.

How did you become a chef?

I have always loved cooking. My mum owned a restaurant in Kangemi. I studied professional cookery up to honours level in Ireland and won gold medals in national and regional cookery.

While in Ireland I worked at the Gary Rhodes restaurant chains, the Westbury Hotel and the Michelin-starred restaurant Chapter One. Working as a freelance chef has enabled me to work from fine dining restaurants, to private dining clubs, and high-end

catering events for football clubs such as Chelsea and  Tottenham.

Which local dish do you enjoy eating most?

I’m a big fan of chapati and matoke. 

Who is your mentor?

My parents. Without them I wouldn’t be where I am today. Also chefs Rene Redzepi of Noma and Heston Blumenthal of the Fat Duck because they are able to create new dishes using both modern and traditional techniques.

I admire how Rene has raised the profile of Nordic cuisine by incorporating both new and traditional cooking techniques. I love the way Heston uses scientific techniques to create new dishes.

Like them, I hope one day I will be able to raise the profile of local dishes as well as create new dishes that are inspired by local Kenyan produce.

Which dignitary would you like to cook for?           

I had the privilege of cooking at Twickenham Stadium in London, during the 2015 Rugby World Cup final. I’d love to host President Uhuru Kenyatta for dinner and get to have a candid conversation with him.

How can parents teach their children to cook?

By involving them more in the kitchen, from a task as simple as making a cup of tea, then gradually educating them about healthy eating, letting them set up everything needed before cooking begins (mis en place) and also buying them children cookbooks. 

What is the secret to perfect fish?

The fresher, the better (actually this works for all ingredients). Secondly, keep it simple; avoid adding too many spices and herbs that overpower the taste of the fish. Thirdly, fish is delicate so it should be handled delicately.

What is your hobby?

Reading about African history and great African leaders.

What do you dread most as a professional chef?

Working with a disorganised team.

What are your three favourite restaurants in the world?

Noma in Denmark, The Fat Duck in the UK and El Celler de Can Roca in Spain.

What tips would you give our readers?

Experiment. Start following food blogs and Facebook groups that have recipes and experiment with them.

Which five ingredients are never missing from your kitchen?

Herbs and spices, olive oil, sea salt, fresh produce and turmeric. I use turmeric in all my dishes at home and also to make a nice cup of tea by infusing it in hot water with lemon and honey.

 

– TRICIA WANJALA

 

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Pan-fried chicken breast with roasted garden vegetables

Prep time: 30 min

Cooking time: 20-25min

Serves four

 

Pan-fried chicken breast with roasted garden vegetables. PHOTO| COURTESY

Ingredients

4 chicken breast fillets

6 mixed peppers

2 courgettes

1 butternut squash, peeled, deseeded and cubed

2 red onions

1 aubergine/ eggplant

Fresh thyme

50 ml red wine (optional)

Tomato paste

Salt and pepper

Olive oil

 

Method

Preheat the oven to 180 degrees (gas mark 4).

Rub the chicken breasts with some salt and pepper, place on a hot pan skin side down and sear for two minutes until you get a nice golden colour. Turn and sear for a few minutes then place in a small tray and bake for 20 minutes. Don’t wash the pan as you will need it to make red wine jus.

 

Bring butternut cubes to a boil then leave to simmer. When the squash is soft drain the water, add chopped thyme and olive oil, season with salt and pepper and mash. Cover with some foil and set aside.

 

Wash the peppers, aubergine, courgettes and onion, then cut into small cubes. Place all the vegetables in a casserole dish. Season with salt and pepper, drizzle some olive oil and toss. Sprinkle chopped thyme on top and bake for 12 minutes. Toss to cook evenly.

To make the red wine jus, add the red wine and a bunch of thyme to the pan that seared the chicken, then let the liquid reduce by half. Use a wooden spoon to stir and scrape the pan to loosen the little brown pieces of meat that were left on the pan after searing  chicken, add some tomato paste, then water and simmer over low heat for eight minutes. Strain and set aside.

Plate the mashed squash, followed by the roasted veggies. Place the piece of chicken breast on top of the vegetables and spoon some of the red wine sauce on top. Enjoy!

 

– MWAI NDUNG’U