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Taste Passion According To Food-A-Holic Chef Cyril Roy-Macaulay
Posted by Cyril Roy-Macaulay on Aug 28, 2008, 11:48
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Hello all my name is Cyril Roy-Macaulay and I am a (food-a-holic) and I have been a chef for over 12 years .From an early age I have expressed a passion for the culinary arts, cooking with my grandmother is one of my fondest memory; Some of her skills I still practise today, My Cooking is all about passion, the taste of food and its ingredients’.
I would love to get people to taste the fantastic cuisine, intoxicating flavours and aroma from Sierra Leone & get Sierra Leonean to appreciate how beautiful & Passionate our food can be.
I have designed two menus which consist of food from Sierra Leone, made from ingredients which can be sourced locally, over the next two weeks I will talk about these dishes and hopefully get feedback from you as well.
With a little bit of Imagination, we can do banquets fit for kings & queens.
I have designed a four course Meal to wet the appetite of anyone; these dishes were inspired by Sa Leone, ingredients, my memory, taste and Passion for my traditional dishes.
I will post one each week until the end of summer We will start off with the most important meal on of a menu, if this goes wrong then the rest of the meal becomes a battle
MENU1
The Starter
Black Eyed Beans Pate on Green Salad with Crusty Baguette & Spicy Salsa
This is Orle-leh with Fulla bread & Gravy to me & you but a simple dish like that, cooked properly & presented well on a plate is to die for.
The pate must be really smooth with intoxicating flavours, and beat served warm, you have a choice to serve this as a vegetarian meal, by not adding any fish or meat. Cooked slowly on a bain-marie, coal pot or oven, the pate has to be firm but moist at the end of cooking.
I remember as a kid unwrapping the banana leaf, to reveal the warm, moist, aromatic tease. Your mouth water, you break a little bit with your hands, you know its going to burn you but you still put it in your mouth and suffer the burn on your tongue, after swallowing it your tongue still burn a little bit but you know it’s all worth it, then you start again, Pleasure.
Top Tip
Fry some Chunky Smoked Mackerel with pepper & onions take the left over pate. Cut into slices, lay on a plate & gently spoon the fish & Gravy mix on top of the pate slices. Fry some sweet potato chips; drain the oil put them on the plate next to the pate & fish and serve with red sauce or mayonnaise.
Next Week
Next week we get to the Fish course, this would be a simple, fantastic with bags of flavour
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