Ribeye Steak With Shredded Vegetables by Chef Ian Munge, H&S Chef Of The Month
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: Ribeye Steak With Shredded Vegetables
The Shredded Vegetables
Ingredients:
• 1 large red onion, thinly sliced
• 2 large carrots
• 2 capsicums
• 1 Tbsp garlic ginger paste
• Olive oil for shallow frying
• Salt & crushed pepper for seasoning
The Ribeye Steak
Ingredients:
• 250g ribeye
• 1 Tbsp olive oil
• 2 cloves of garlic
• 1 Tsp herbs (either thyme or rosemary)
• 1 cube of compound butter
• Salt & crushed pepper for seasoning
Preparation: The Shredded Vegetables
Cut all your vegetable into short, thin strips (julienne). In a hot pan, heat some olive oil, then add the garlic ginger paste and cook till golden brown. Next add in the onions and shallow cook them as you add the carrot and capsicum strips and cook for a few minutes. Finish with salt and pepper to taste.
Preparation: The Ribeye Steak
Marinate the steak with salt, crushed pepper and olive oil & set aside for about an hour. Once nicely marinated, grill for about 2 minutes on each side, or to your desired doneness. To finish the steak, add the compound butter and add the garlic cloves and herb (rosemary or thyme) and baste the steak for 1 minute. If you desire a well done steak, place it in the over for a few more minutes, turning after a minute or so, to evenly cook both sides. Before serving, let the steak rest for a few minutes.
Plating
On a plate place your steak, then add the shredded vegetables on the side and serve with some hot fries!
