So it’s another recipe day!!
This Chef likes serenren things, and you can tell from the name of this dish.. but oh my goodness!! Her food is so yummy, and she’s soooo creative when it comes to food.
She’s none other than world renowned international world class Chef Ebun James
Whoop! Whoop! I waited the whole year for Christmas,…..it’s truly the best time of the year. The lights, the carol, parties and most of all…..the FOOOOOOOOOOOOOOOOOD. You see I stressed that because there is always so much to eat. What is Christmas without abundance of food?????????????…Unheard of.
Every Christmas for me is a time to cook those things I didn’t cook all year long. As a teenager, I bought cookbooks with my pocket money. I would give myself a target and tick out one after the other the items I’ve made. My friends used to come by my house in the evening after they’ve routed the whole city of Abeokuta because they know Ebun will surely not cook rice.
I will proudly pack with the help of mum for those who want to take home…I always got a call back from their mum. PS: my friends were boys then…
Still today, Christmas cannot go without a feast for me…I look forward to it and plan out the long list menu…even when I was in my sickly first trimester days I still cooked up a feast for Christmas and invited friends and family over.
We all just need to look beyond the rice, sometimes….. I desire a Nigeria where everyone will love to eat…good food and not just ‘atadindin’ rice and meat. Where we’ll have a feast with family and friends just like they do during ‘thanksgiving’ in the U.S.A. A Nigeria we can have our favourite foods all year round and not just when they are in season. Speaking of produce in season…..my menu today embraces seasonal vegetables. One way to always eat fresh and new things is to find a way to use fruits and vegetables in season because they are sweet, fresh, mostly cheap and accessible.
I saw a friend few Sundays back and she said… uhm, you! every time, Bulgur….because I know you’ll see this post….Sorry!!…i just love the stuff…it’s my rescue from rice and it cooks in just 10minuites!!!…Yes, you heard me right and it’s so filling you mostly won’t need to go for a second helping. You can use it to make anything you do with rice and more…
Let’s make BulgurrisottowithLemonpepperchicken. Risotto is a northern Italian rice dish cooked in broth to a creamy consistency. The stock can be derived from meat, fish or vegetables.
2tbsp Unsalted butter
2 Garlic cloves
1½ cups bulgur wheat (half a pack)
½ cup white wine/veg stock
2 seasoning cubes
Olive oil/sunflower oil
Scoth bonnet pepper( rodo)
Boullion seasoning cubes
Gather your ingredients
Remove chicken from bag and sear on high heat on both sides till it has a golden brown colour on the outside, and then lay on the carrots and garlic in the dish.
Now for the bulgur risotto
The bulgur wheat does not need to be rinsed so pour directly into your pot and allow it to toast with all the seasonings. Begin to add stock to the bulgur bot one ladle at a time to ensure the water dries up before adding more to intensity the food. Keep adding till your bulgur is soft enough for you
Bring out the chicken after about 30-40minuites and enjoy. The carrots would soften and the flavour of the roasted chicken seasons it into a soft,delicate carrots like you’ve never had before…..wink*
Doesn’t this look yummy 😍😍
It’s 4 days to Christmas! Try something different this Christmas…
Oh and for more recipes, check out Chef Ebun’s IG page @chefebunoluwajames it’s very colourful 😍
See you soon guys