Chicken With Creamy Mushroom Sauce by Chef Rubia Zablon, H&S Chef Of The Month
H&S Chef Of The Month
Chef Rubia Zablon
Nationality: Kenyan
Interview With H&S Magazine
Who Is Rubia Zablon?
A professional and passionate chef with twelve years of experience, the brand ambassador for the Swiss education group (Culinary Academy) and the chef/owner of Charrd Grill Company that has a BBQ themed online restaurant and product line of sauces and seasonings.
Type Of Cuisine?
Afro-fusion, it’s a merge between the continental cuisine and our local/African food. It gives me a good platform to be creative and introduce a new experience of our food culture to the world.
What Inspired You To Become A Chef?
The passion I had for the industry.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
The biggest challenge I have experienced whilst working, was dealing with diverse cultures, beliefs and mindsets of different people. Working worldwide, language barrier was a challenge too, like whilst working with a celebrity cruise line based in Miami, Florida.
What’s Your Biggest Achievement In The Culinary Industry?
Starting my own company and nurturing upcoming chefs.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
All the three aspects are important and work concurrently with each other, however, if you understand the nature of your ingredients well, this will definitely come in handy in what technique you will use and
also help in the creativity as well.
Recipe Of The Week: Chicken With Creamy Mushroom Sauce
Ingredients:
• 2 pieces of chicken breast
• Salt and pepper to taste
• Fresh rosemary herbs
• 1 tablespoon dark Soy sauce
• Cooking oil
• Crushed garlic and ginger
• Cooking cream
• 3 medium-size potatoes
• 1 punnet mushrooms
• 1 medium-size onion
• Sugar snap
• Cherry tomatoes
• Parmesan cheese
• 1 bunch thyme
• 1 bunch rosemary
Preparation
Make a simple chicken marinade using cooking oil, salt, pepper, chopped rosemary and soy sauce & rub this marinade onto the chicken breast, giving it time to infuse. In the meanwhile, slice the mushrooms and sauté them in butter with onions and garlic, then add the cooking cream, Parmesan cheese & simmer and season accordingly. Next, grill the chicken breast on a hot plate, reduce the heat to be on
medium, and flip as it cooks for about 5 to 7 minutes. If it’s a thick piece, you can finish it in the oven for 7 more minutes. Peel and cut the potatoes into small cubes and blanch in oil. Sauté the cherry tomatoes, sugar snap, and the potatoes with chopped onions, garlic, thyme, and rosemary in butter, then season accordingly.
Plating
Place the chicken breasts on a presentable plate, and garnish with the mushroom sauce, whilst adding the potatoes and tomatoes to the plate.
