Jasmine Macharia's Culinary Insights and Recipe Guides

Jasmine Macharia, a Kenyan chef and author, has gained recognition through her cooking show on Standard Digital and three award-winning cookbooks. Her work focuses on making restaurant-quality dishes accessible to home cooks.

Honey Mustard Chicken and Apple Salad ¶

Ingredients:

• 4 boneless chicken breasts
• 4 tbsp honey
• 5 tbsp soy sauce
• 1 heaped teaspoon wholegrain mustard
• 1 mixed lettuce pack
• 2 pink lady apples
• Garlic bread croutons
• 2 grated garlic cloves
• 1 lemon
• Salt and pepper
• Vegetable oil
• Olive oil (optional)
• Sweet corn (optional)

Dressing Ingredients:

• 3 tbsp mayonnaise
• 1 tbsp honey
• 1 tsp yellow mustard

Instructions ¶

1. Preheat oven to 180°C for 10 minutes.
2. Bake bread slices with garlic and olive oil for 2 minutes until crispy.
3. Mix honey, soy sauce, mustard, and vegetable oil in a bowl.
4. Season chicken breasts with salt and pepper, then marinate before baking or pan-cooking for 25 minutes.
5. Cook sweet corn for 10 minutes, then remove kernels.
6. Slice apples and toss with lemon juice to prevent browning.
7. Wash and dry lettuce, then assemble salad with croutons, apples, corn, chicken, and dressing.

Mongolian Beef ¶

Ingredients:

• 500g rump steak or fillet, cubed
• 1/4 cup water
• 3 tbsp brown sugar
• 4 tbsp soy sauce
• 1 chopped onion
• Chopped ginger
• 3 chopped garlic cloves
• 1 chopped courgette
• 1 green pepper
• Flour (corn/self-raising/all-purpose)
• Salt and pepper
• Olive or vegetable oil
• Sesame seeds (optional)

Instructions ¶

1. Heat oil in a pan, then coat meat with flour and sear until browned.
2. Cook onion and ginger for 2 minutes, add sugar, soy sauce, and water, then simmer for 3 minutes.
3. Stir in courgette, pepper, meat, and garlic, adding more water. Cook 10-12 minutes until meat is tender.
4. Season with salt and pepper, serve over rice with sesame seeds.

Interview Insights:

Macharia described cookbook writing as demanding but rewarding, noting her collaboration with photographers and stylists. She emphasized the significance of her Gourmand Awards, particularly the 2018 recognition in China, which affirmed her global impact. "Anything is possible if you give it your all and work with excellence," she said.

When asked about challenges, she highlighted inconsistent industry payment practices. Reflecting on her career, she advised her younger self: "Just do it. I spent too much time treating my cooking as a hobby when I should have pursued it as a career." Her recommended cookbooks include Jamie Oliver’s Jamie Cooks Italy and Ina Garten’s The Barefoot Contessa.