H&S Chef Of The Month
Chef Muhammad Bilal Safdar
Nationality: Pakistan
Interview With H&S Magazine
Who Is Chef Muhammad Bilal Safdar?
I am Muhammad Bilal Safdar, a passionate Pakistani chef with a background in professional cookery and international culinary arts. My culinary journey has been shaped by hands-on kitchen experience, continuous learning, and participation in culinary competitions.
I have experience working with Pakistani, fast-food, and international cuisines, and I enjoy combining traditional flavours with modern techniques and presentation. I believe that cooking is more than preparing food; it is a way to express creativity, culture, discipline, and passion.
My goal is to continue developing my skills, represent Pakistan on international culinary platforms, and establish myself as a respected chef in the global culinary industry.
Type Of Cuisine?
My main interest is Pakistani cuisine, alongside international and fusion cooking. Pakistani food inspires me because of its rich spices, cultural diversity, and depth of flavour. At the same time, international cuisines challenge me to learn different techniques, understand new ingredients, and expand my culinary perspective.
I particularly enjoy exploring Japanese-inspired flavours and modern culinary presentation. My aim is to respect the authenticity of each cuisine while developing my own identity as a chef.
What Inspired You To Become A Chef?
My passion for food, creativity, and the opportunity to turn simple ingredients into memorable experiences inspired me to become a chef. As I developed my skills through culinary education and practical kitchen experience, I realised that cooking was more than a profession for me; it was something I genuinely loved.
Every new dish, technique, competition, and challenge motivates me to improve. I want to keep learning, push my limits, and create food that people remember.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
One of my biggest challenges has been proving myself in a highly competitive industry while continuously improving my technical skills, consistency, and creativity. Working in professional kitchens requires discipline, teamwork, time management, and the ability to perform under pressure.
I have learned that mistakes are opportunities to improve. Every challenge has taught me to remain focused, accept feedback, and work harder towards my goals.
What’s Your Biggest Achievement In The Culinary Industry?
One of my proudest achievements is winning a Gold Medal in the Professional Category, Four-Course category at PICC. It was an important milestone that strengthened my confidence and motivated me to aim higher.
I am also proud of the knowledge and practical experience I have gained through my culinary education, professional kitchen work, and participation in culinary competitions. For me, every achievement is a reminder to keep learning and to represent Pakistani culinary talent with pride.
When It Comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
I believe that technique, ingredients, and creativity are all essential, and the best cooking comes from bringing them together.
Ingredients provide the flavour and quality, technique ensures precision and consistency, and creativity gives a dish its identity. If I had to choose one, I would choose creativity, because it allows a chef to transform knowledge and quality ingredients into something unique. However, creativity must always be supported by sound technique and respect for the ingredients.
Recipe Of The Week: Chicken Confit With Herb Sauce
The Chicken Confit
Ingredients:
• 4 chicken legs
• 1½–2 litres cooking oil, or enough to submerge the chicken
• 6 garlic cloves, lightly crushed
• 1 tsp whole black peppercorns
• 2 tsp mixed dried herbs
• 1½ tsp salt, or to taste
• 2 sprigs fresh thyme
• 1 bay leaf
The Pepper Rice
Ingredients:
• 1½ cups long-grain rice
• 2½ cups chicken stock, or as required
• ½ red bell pepper, finely diced
• ½ yellow bell pepper, finely diced
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 2 Tbsp cooking oil or butter
• ½ tsp ground black pepper
• Salt, to taste
• 1 Tbsp fresh parsley, finely chopped
The Herb Yoghurt Sauce
Ingredients:
• 1 cup plain natural yoghurt
• 2 Tbsp fresh parsley, finely chopped
• 1 Tbsp fresh coriander, finely chopped
• 1 Tbsp fresh chives, finely chopped
• 1 small garlic clove, finely grated
• 1 tsp lemon juice
• ½ tsp ground black pepper
• Salt, to taste
The Garnish
Ingredients:
• 2 spring onions, finely sliced lengthways
• Fresh herbs, for garnish
• 2 Tbsp olive oil or herb-infused oil, for finishing
Preparation: The Chicken Confit
Pat the chicken legs dry using kitchen paper, season with salt, crushed garlic, whole black peppercorns and mixed dried herbs. Add the fresh thyme and bay leaf.
Place the chicken legs in a deep, heavy-based ovenproof saucepan. Pour in enough cooking oil to completely submerge the chicken.
Heat the oil gently to approximately 80–85°C. Maintain a low, steady temperature throughout the cooking process, ensuring that the oil does not boil.
Cook slowly for approximately 4–5 hours, or until the chicken is tender and cooked through. Check that the thickest part reaches an internal temperature of at least 74°C.
Carefully remove the chicken legs from the oil and allow excess oil to drain.
To achieve the golden-brown finish seen in the photograph, place the chicken skin-side down in a hot frying pan and cook briefly until the skin becomes crisp and golden.
Keep warm until ready to serve.
Preparation: The Pepper Rice
Wash the rice thoroughly under cold running water until the water runs relatively clear. Drain and set aside.
Heat the cooking oil or butter in a saucepan over medium heat. Add the chopped onion and sauté until softened and translucent.
Add the minced garlic and cook briefly until fragrant.
Stir in the diced red and yellow bell peppers and cook for 2–3 minutes.
Add the drained rice and stir gently to coat the grains with the oil and vegetables.
Pour in the chicken stock. Season with salt and black pepper, then bring to a gentle boil.
Reduce the heat, cover the saucepan and cook until the rice is tender and the liquid has been absorbed.
Remove from the heat and allow the rice to rest, covered, for approximately 5 minutes.
Fluff gently with a fork and fold in the chopped parsley.
Keep warm until ready to plate.
Preparation: The Herb Yoghurt Sauce
Place the natural yoghurt in a mixing bowl and whisk until smooth and creamy.
Add the finely chopped parsley, coriander and chives.
Stir in the grated garlic and lemon juice. Season with salt and ground black pepper.
Mix thoroughly until all the ingredients are evenly incorporated.
Refrigerate for approximately 15–20 minutes to allow the flavours to develop.
Before serving, stir gently and adjust the seasoning if necessary. The sauce should have a smooth, creamy consistency suitable for spooning generously over the chicken.
Preparation: The Garnish
Wash the spring onions and trim off the roots then slice lengthways into very fine strips. Place briefly in iced water to encourage them to curlm then drain and pat dry gently using kitchen paper. Prepare a few fresh herb leaves for the final garnish.
Plating
Using a round mould, arrange a generous portion of the pepper rice towards the centre of a warm serving plate. Gently press the rice into shape before carefully removing the mould.
Position the chicken leg over the rice, allowing some of the rice to remain visible around it.
Spoon the creamy herb yoghurt sauce generously over one side of the chicken, allowing some of the golden-brown skin to remain exposed.
Arrange the curled spring onion strips over the sauce and chicken to create height and freshness.
Finish with a few drops of olive oil or herb-infused oil around the plate and a light sprinkling of freshly ground black pepper.
Serve immediately while the chicken is warm, the rice is fluffy and the herb yoghurt sauce is cool and creamy.
