H&S Chef Of The Month: Meet Chef Salim Muthiani
H&S Chef Of The Month
Chef Salim Muthiani
Nationality: Kenyan
Interview With H&S Magazine
Who Is Salim Muthiani?
My Name is Salim Muthiani, I am a middle-aged Chef with 15 years of experience in the culinary field. Have had the privilege of working on diverse projects like the magical Kenya open two consecutive years at Muthaiga Golf Club as the Executive Chef, Karen Masters at Karen Country Club, 8-Course Chain Dinner at the Fairview Hotel Upper Hill.
Type Of Cuisine?
My type of cuisine is fusion, which incorporates around ten different cuisines: French, Moroccan, Dutch, Thai, Chinese, Japanese, Indian, Lebanese, Korean, Continental, and Italian.
Why? I believe the culinary industry is becoming more dynamic, and we need to embrace diversity in our thinking to elevate our creativity.
What Inspired You To Become A Chef?
My inspiration to become a chef began at a young age when I cooked alongside my mother, who runs a restaurant. This early exposure to the culinary world sparked my interest and passion for cooking from the very beginning.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
One of the biggest challenges I faced in the culinary industry was serving as the Executive Chef for the Magical Kenya Open 2023. Managing the event involved coordinating complex logistics, addressing the players’ dietary requirements as advised by nutritionists, and navigating long meetings. The pressure to deliver exceptional results and the fear of failure created a significant amount of anxiety. However, overcoming these challenges taught me valuable lessons in leadership and adaptability.
What’s Your Biggest Achievement In The Culinary Industry?
My biggest achievement is having grown through all the ranks in the kitchen, from stewarding to becoming an executive chef. This journey is not only a testament to my hard work and dedication, but also an inspiring story that represents the most significant accomplishment of my life.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
All three elements are essential for curating a good dish. However, if you lack technique and creativity, then the quality of the ingredients can be wasted.
Recipe Of The Week: BBQ Cauliflower Steak
The BBQ Cauliflower Steak
Ingredients:
• 100gms cauliflower
• Some water for boiling
• Large pinch of salt
• 60gms of BBQ marinade
The BBQ Marinade
Ingredients:
• 100gms tomato paste
• 20gms chopped garlic
• 20gms chopped coriander
• 15gms sugar
• 40ml light soy sauce
• 10gms paprika
• 50ml corn oil
The Spiced Carrot Purée
Ingredients:
• 200gms carrots
• 20gms cumin
• 50gms red onions
• Salt & pepper (to taste)
• 2 sprigs of thyme
• 2 sprigs of rosemary
• Water
The Cauliflower Florets
Ingredients:
• 100gms cauliflower
• 50gms breadcrumbs
• 50gms flour
• 1 egg
• Salt & pepper (to taste)
• 30gms Parmesan cheese
• 10gms thyme
• Salted water
• butter
The Cauliflower Sambal
Ingredients:
• 150gms chopped cauliflower
• 1 medium-sized mango
• 20gms chopped coriander
• 1 medium-sized green pepper
• 30ml coconut milk
• 10ml lemon juice
• 20gms desiccated coconut
• 15ml olive oil or butter
• 30gms red onions
Preparation: The BBQ Cauliflower Steak
Get a medium-sized cauliflower and slice it length wise and make sure the florets are attached to the stalk. Next, boil water in a pan, add some salt then cook the cauliflower in the salted water for 4 minutes until it is semi soft, remove it and place it on a baking tray. Pour the marination on the cauliflower, & grill it in the oven for about 3 minutes, until it has a nice brown colour.
Preparation: The BBQ Marinade
Mix all the ingredients in a bowl very well, and your marinade is ready.
Preparation: The Spiced Carrot Purée
In a hot frying-pan, sweat the chopped onions for 1 minute. Next, peel the carrots and chop them into chunky
pieces then add them to the frying-pan then add ½ a litre of water and all the other ingredients & let this simmer
covered, for one hour for the carrots until the carrots are cooked and absorb all the flavours. Next, let it cool slightly, then add to a blender, adjusting the seasoning with salt and pepper, and blend it to a smooth consistency.
Preparation: The Cauliflower Florets
Cut medium size pieces of cauliflower, blanch them in salted water. Remove them from the water, then add them to a hot frying-pan & toss them with butter and thyme. In a bowl, break one egg and whisk it a bit, then dust the cauliflower with some flour, dip this in the egg then put it in the breadcrumbs that are mixed with Parmesan then finally deep-fry the florets until golden brown.
Preparation: The Cauliflower Sambal
Chop the florets. In a hot skillet add some butter or olive oil, then add the onions & cook them until soft, next add the cauliflower florets, green pepper and coconut milk and let them cook for 2 minutes. Then let it cool and add all the other ingredients and store in an airtight container in the fridge.
Plating
On a flat plate, smear the spiced carrot purée then place the grilled cauliflower on top of it, quenelle the sambal using two spoons and place it at the centre of the cauliflower. Next, place the florets around the sambal and add a few dots of the carrot purée on one side of the plate, & finish off with microgreens of your choice & serve warm!
