₦airaland Forum

Kobojunkie:
You be fisherman abi wetin?

Lol.
I no be fisherman, I be chef. I go buy seafoods and do window shopping for makoko market, lagos

adecz:
These are mackerel, not tuna ..

Thanks. But It looks closely like tuna. Same curvy tail and body

beautyhd:
Doscar on the beat

OG before IG. Thanks

missidy:
Do you really eat this? I'll just faint if I see octopus in my plate of food.

I haven't tasted Octopus as well. But other major seafoods I have

Octopus

Tuna Fish [Sardine Fish]

Chinos Fish

Yellow Tail Fish

White Snapper Fish

Baby Lobsters

Sea snails

Barracuda Fish
One of my favorites.

Mullet Fish

emperorz:
is it mixed with cream or just plain

Mixed with cooking cream, cheese and salter butter

emperorz:
shey na pasta b dz

Smiles
Yeah bro

Happy Sunday.


@Chef'D

Let's go Italian cuisine: Alfredo (creamy) pasta with confìt lamb chops.

Confìt is an old French style of cooking. Confìt is a cooking process whereby protein mostly, is cooked in its oil on a very low heat for hours until tender (meat falls off the bone). Proteins to confit are: shanks of pork or cow, duck, chicken, lamb chops, quails, and more. Mostly proteins with bones on, because the bone adds flavor to the meat and helps to moist the meat.

Note: you can also confìt seafoods: prawns, shrimps, and so on but they don't cook for longer hours and season them lightly because they are salty and light spices and herbs.

This is the process: Get your protein (duck) season with sea salt or pink salt, black peppercorn, and some fresh herbs like dill or mints or marjoram. Put in a zip lock bag and refrigerate over night. Bring out the duck, pat dry; pour the duck fat or your olive in the dish pan or casserole then add your spices: [fresh thyme and rosemary, fennel seeds, fenugreek seeds, black peppercorns, crushed bayleaf, and star anise]

Season your duck lightly with sea salt or pink salt after pat dried. Put them in the seasoned fat or olive oil in the casserole or dish pan. Let the oil or fat submerge the duck (protein). This oil cooks the duck until tender. Cover with a foil paper, place in the oven and cook on a very very low heat for 3 to 4 hours or until the meat falls off the bone.


Then bring out and serve with any sides: herb mashed potatoes, rice and the likes. The oil used in cooking the duck (protein) will then be place on heat to cook down in other to splash out the water in it. Then after cool, sieve the oil as regards your herbs and spices you used in cooking the duck.

That oil will be named the protein you used. Because it has the protein flavor. Duck confìt gives duck oil; chicken confìt gives chicken oil; lamb confìt gives lamb oil and so on. That oil can be used to prepare your sauces, stew and grills or drizzle over prepared meals like jollof rice, Fried rice, asun, grilled chicken and so on. It gives crazy taste. That oil can also be used to fried eggs (omelette, egg sauce).

Thank y'all.
@Chef'D

Result of kitchen language: Food

Close shot: Akara garnished with curry leaves.

IG: chef_dayo

A bowl of Akara

@Chef'D

It's like a party in my mouth

IG: chef_dayo

Yummy

Coleslaw, salad cream served with plantain and tomato egg sauce


@Chef'D

mariahAngel:
I love this.

Thank you

English breakfast with food drinks


@Chef'D

English breakfast

Platter:
Grilled prawns on fried plantain with sauce seated on a rectangular cut fried yam, roast plantain(Bolè), carrot puree, stripped fried yam, roast Sausages, plantain on skewers, shredded grilled rib eye steak all garnished with parsley leaves.


@Chef'D

Bacon wrapped plantain. So so yummy

IG page: chef_dayo

Thank y'all

Appertizer platter: French fries, ketchup, bacon wrapped plantain, snail in green pepper sauce, crispy onion rings and Blueberry grapefruits milkshake.


@Chef'D

missidy:
Your presentation is always top notch.

Smiles.
Thank you