H&S Chef Of The Month: Meet Chef Ian Munge

H&S Chef Of The Month

Chef Ian Munge

Nationality: Kenyan

Interview With H&S Magazine

Who Is Ian Munge?

I am a young man living life to the fullest! My first love is food, and I enjoy cooking, wining, and dining with friends and loved ones. I also have a passion for good music and travelling.

 

Type Of Cuisine?

My favourite cuisine is Continental French. I love its fusion of flavours and techniques from various regions of France, as it offers a diverse range of dishes to explore and create. At the top of my list are classic dishes like coq au vin and delicate ones like ratatouille.

I also love to grill and am a big fan of how you can turn a cheap cut like top side into a delicious meal. Being raised on the coast, I also enjoy working with seafood, preparing it using different techniques, and incorporating local flavours and seasonal ingredients from the market.

 

What Inspired You To Become A Chef?

My mum inspired me. I used to cook alongside her as a boy and have enjoyed it ever since.

 

What Is The Biggest Challenge You Have Faced In The Culinary Industry?

The biggest challenge I have faced in the culinary industry is the long hours, sometimes up to 15 hours a day, and ensuring that I meet all clients’ satisfaction. You just have to make sure to get it right!

 

What’s Your Biggest Achievement In The Culinary Industry?

Working alongside Chef Alain Ducasse during the opening of his restaurant in Dubai, MIX by Alain Ducasse, has been one of my biggest achievements. I also had the opportunity to work at Jumeirah Burj Al Arab, the world’s only 7-star hotel, alongside Chef Thorsten Killian.

Additionally, I am humbled to have realised every chef’s dream of opening their own outlet or business. I partnered with a fellow great chef, Chef Luke, to establish my own venture, KALUS KITCHEN.

 

When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?

All three are key!

Technique – It’s essential to have different techniques for different types of food.
Ingredients – These will determine the final outcome of your food. My favourite ingredients are butter, salt, and pepper.
Creativity – Food presentation matters. Before someone eats the food, they see it, so it must look good.

 

Recipe Of The Week: Chicken Thigh Burger With Plantains

The Chicken Burger

Ingredients:

• 500g chicken thighs (boneless and skinless)
• 4 large onions
• 4 burger buns cut in half and toasted on both sides in butter
• 1 tbsp garlic and ginger paste
• Salt and pepper to taste
• 1 tsp brown Sugar
• Olive oil
• Few dashes of soy sauce
• Few dashes of oyster sauce
• ½ large lettuce
• 1 bunch coriander
• 1 lemon
• 2 oranges
• 2 large tomatoes
• 4 slices cheese

The Burger Sauce

Ingredients:

• 3-4 Tbsp Ketchup
• 1 Tbsp Mustard
• Chili flakes to taste
• 1 Tbsp Sweet & chilli sauce
• 1 Tbsp Mayonnaise
• 1 bunch coriander
• Juice of 1 lemon
• Salt & pepper to taste

The Plantains

Ingredients:

• 4 large plantains
• 500g gram flour
• 2 Tbsp cinnamon powder

 

Preparation: The Chicken Burger

Marinate the chicken thighs and let it set for a few minutes {minimum 10 minutes}. On a heated pan drizzle olive oil and add 2 red onions, sauté until light brown then add brown sugar & caramelize the onions & finish the caramelized onions with a few dashes of light soy sauce and oyster sauce and set aside. Slice 2 large red onions and put in a fryer till golden brown. Now heat up a grill pan or a normal pan drizzle some olive oil on the pan and add the marinated chicken. Let the chicken thighs cook 2 min on each side. Next add the cheese on top, then put the chicken into the oven at 180C until the cheese melts and the chicken thighs are fully cooked {approx 4 minutes}. Apply the burger sauce on both halves of the toasted burger buns, then lay out four thinly sliced tomato slices, next add the chicken thighs with melted cheddar cheese, now add the lettuce leaves & finally finish the burger with crispy onions and the top of the burger bun.

Preparation: Burger Sauce

For the burger sauce mix together ketchup, mayonnaise, mustard, chill flakes, lemon juice, chopped coriander, sweet chilli sauce and salt and pepper to taste & keep aside.

Preparation: The Plantains

Peel the plantains and cut into ½ inch sizes and add to a bowl. Next, add the gram flour, cinnamon powder and mix until all plantain pieces are coated evenly. Now fry them on medium heat until golden brown and crispy on the outside.

 

Plating

On a plate, place the well assembled burger and the crispy fried cinnamon plantains as a side.