This archive report was first published on 14 September 2021.
Chef Phillip's Favourite Recipes and Kitchen Tips ¶
Published on September 14, 2021
Chef Phillip, the sous chef at the Social House Nairobi, has been in the industry for 10 years, but his love for food started way back in the village as a small boy.
For Chef Phillip, food is life, and he is most happy when experimenting with different ingredients from different parts of the world.
Currently, he is the Sous Chef at the Social House Nairobi, a place that has given him the space and the opportunity to explore different ways of mixing ingredients.
When it comes to wine and food pairings, Chef Phillip believes that there is no secret, all that matters is what you like. At the Social House, they encourage their guests to take a walk through the wine wall and ask questions.
One of Chef Phillip's favourite dishes is pan-fried salmon, which is a favourite among guests due to its nutritional value and the love that goes into preparing it.
Another popular dish is the Tomahawk Wagyu, which was a risk worth taking considering it is a highly priced steak. To Chef Phillip's surprise, it is now one of their top-selling options at Copper Restaurant.
When it comes to potatoes, Chef Phillip is like the god of warus. He tends to play around with flavours and spices, making each potato option different. At Copper, their options range from sweet chilli potato wedges, mashed potato gratin, and the famous copper fries.
Here are the recipes for pan-roasted salmon and sweet chilli potato wedges:
Pan-Roasted Salmon ¶
Ingredients:
- 250g Fresh Salmon
- 1pc imported Lemon
- 10g Sea salt
- 5g White Pepper
- 200g Leeks
- 100g Chopped onion
- 60g Garlic paste
- 200ml Cooking cream
- 100g Asparagus
- 10g Dill chopped
- 20ml Olive oil
Preparation:
- Marinate the Salmon with olive oil, sea salt, chopped dill and white pepper
- On a medium heated pan, pan fry the salmon both sides
- Drizzle lemon juice, melted butter, on the pan seared salmon and cook in the oven at 180 degree Celsius to the preferred doneness
- Sautee chopped onions, garlic and chopped leeks with butter and cook for 10 minutes, then add cooking cream and grated parmesan cheese to make leek fondue
- Serve the salmon, with lemon, grilled asparagus, leek fondue and lemon butter sauce
Sweet Chilli Potato Wedges ¶
Ingredients:
- 200g Jacket potatoes
- 60g Courgettes
- 60g Carrots
- 100g Red and yellow capsicum
- 60g Red onions
- 50ml Sweet chilli sauce
- 5g Sea salt
- 5g Crushed peppercorn
- 10g Butter (unsalted)
Preparation:
- Soak the potatoes in water and wash them clean with skin on
- Cut the potatoes into wedges and cook them in salty water for 15 minutes and drain off the water
- Deep fry the potatoes in a medium heated deep frier preferably 160 degree Celsius
- Put the deep fried potatoes in baking tray sprinkle chopped thyme, and flakes of butter and cook in the oven for 5-10 minutes till golden brown at a temperature of 180 degree Celsius.
- Cut the julienne of carrots, capsicum, onion, courgettes and sautee those for 3 minutes add roasted potatoes and sweet chilli sauce. Then serve.
