Ikoyi: A Journey Through Bold Heat with Recipes
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Yet while I make a kebab out of this beautiful animal and show respect to this ingredient, it comes from a love of crappy kebabs I had when I was a kid, which I still love. Divide the rice between two sharing bowls and glaze with the custard so it evenly coats the top layer of rice.
Born to a Canadian mother and Chinese father, Jeremy grew up between Hong Kong, Canada, and England, experiencing a diverse range of cuisines. In the essay on the plantain dish, I talk about Ridley Scott’s Alien, Mark Rothko, and how colors influence my sense of flavor and intensity. Home chefs will more often than not lack the tools or resources to replicate many dishes at home, but the author took care to show how the flavors that he prizes can be used and adapted.Vogue : I was surprised to hear you wrote a cookbook because Ikoyi’s dishes are quite elaborately prepared . The rice is then dried, rubbed by hand with oil, and cooled before we finish it off by roasting it in hot, aromatic beef fat and our wok hei paste. I commend him on presenting “the recipes in this book exactly as they are written in the kitchen folder at IKOYI.
There, he designed not only the Korean-inspired menu but also everything from the ceramics and cutlery to the uniforms and music. Chan does a fine job of outlining how he and his Nigerian-born front of house counterpart Iré Hassan-Odukale came to launch Ikoyi (the bit about the pair’s early interactions with developers and property agents is particularly illuminating) and the story of the restaurant so far. The moment Jeremy stepped through the door of noma, you could see he had a ferocious appetite for knowledge. Thankfully, Phaidon Press is emerging from their earlier offerings that were overloaded, country-specific recipe reliquaries; whereas now, Phaidon Press is focusing the knowledge and passion of a chef’s personal journey and craft. Insert the nozzle of the smoker under the lid, smoke the rice, and leave to infuse for 1 minute before serving.Each recipe in this fascinating book features a story about how the dish was developed, plus the influences of seasonality and produce from local producers. Pour the resulting custard into a wide pan and cook gently, whisking and scraping the edges with a spatula until the mixture coats the back of a spoon. Of all the dishes we have created for Ikoyi, our jollof rice is probably one of the most complex technique-wise but also one of the most personal in terms of storytelling. Ikoyi, named as one of the World’s 50 Best Restaurants in 2022, is one of the most original, flavor-driven restaurants of its time. If the pan is silent, or has been sitting just 30 seconds too long, I know the grains will have an oily, bland consistency and will require re-cooking.