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Tell us about yourself Essa Njie, born in Gambia, worked in the UK for about eight years as a chef. I'm 41 years old and also a retained fireman at Slaithwaite. Previous experience:TGI Fridays, Covent Garden, London; Cuaglinos, Picadilly, London. I have a family based in Huddersfield.

What are you best known for? My curries.

A top kitchen tip Everything must be clean and tidy before you attempt to start your shift. If everything is in its place you can deal with the busiest of shifts with no problems.

And another Try to cook from fresh and use good local produce where available. It will please the locals, if they know exactly where the food they are eating has come from.

Tip to liven up a workday meal Make it look nice on the plate. If it looks appetising before you eat it, you will enjoy the experience much more. Don't overpower the food with too many flavours, you should be able to taste the base food eg. beef, chicken etc.

One under-rated food Fish - people don't experiment enough with it. Be careful not to overpower the taste with too many strong flavours, but some fish can take on stronger flavours than others eg: Sea Bass - try fennel and lemon, parsley. Salmon - try lime and coriander. Bake it in oven. It will take on the flavour beautifully.

One over-rated food Lobster - too fiddly to eat and overpriced.

One of my favourite restaurant meals In Nerja, Spain on the beach - a simple pork kebab, bursting with flavour from good local produce, sweet vine tomatoes, lime and lemon juice and spring onions on a bed of rice. Cooked in the oven then finished on a barbecue. The aroma and appearance of the food was fantastic and the ambience of the restaurant all helped to make the most fantastic meal I've ever tried.

One of my favourite meals to cook at home Jollof Rice (see recipe).
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Title Annotation:Features
Publication:Huddersfield Daily Examiner (Huddersfield, England)
Article Type:Recipe
Date:Jun 1, 2007
Next Article:Tuna to hit all the right notes.

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