Virtual Cooking Class with Mick Elysée
WE JOINED MICK ELYSÉE IN HIS KITCHEN FOR A VIRTUAL COOKING CLASS
RENOWNED CONGOLESE-FRENCH CHEF MICK ELYSÉE SHARED HIS STUFFED AUBERGINE RECIPE
On Wednesday, 12th October Mick as he taught us how to cook a healthy and affordable recipe from his arsenal. He discussed his inspiration behind becoming a chef and the importance of food and community in the Democratic Republic of the Congo.
You can find Mick's recipe below to cook this amazing dish at home to share with your friends and family.
About Mick Elysée
Mick Elysée is originally from the Democratic Republic of the Congo. He fled the civil war at 14 and found refuge in France. Mick enrolled in one of the best culinary schools in Toulouse where he opened his first restaurant at 22 years old.
Mick worked in Michelin-starred restaurants and hotels worldwide for 10 years. In 2015, he launched his private chef company in London. International media such as BBC and France24 were among many to show interest in his gastronomic way of showcasing African cuisine.
In 2021, Mick launched YaSomo, a range of Congolese condiments, which inspired him to write the script for an anti-waste cooking show. 'Cuisine Chap Chap by chef Mick Elysee' will air exclusively in April 2022.
Today, Mick is launching the first gastronomic Pan-African restaurant specialising in fish and seafood in West Africa. NsuomNam restaurant will officially open its doors in October 2022 in Accra, Ghana.
Stuffed Aubergine, Plantain and Sautéed Vegetables
4 People | Prep: 12mins | Cooking: 10 mins
INGREDIENTS:
1 plantain (slightly ripped)
4 large aubergines
4 carrots
1 courgette
2 large onions
2 garlic cloves
1 ginger clove
1 tbsp of minced basil
1 tbsp of minced parsley
A few stalks of fresh thyme
4 tbsp of olive oil
A bit of nutmeg
Salt and Pepper
METHOD:
- Preheat the oven to 180c. Remove the ends of the aubergines and cut them in half lengthways. Season to taste with the herbs and spices, brush with a little oil, and bake for about 5 minutes until tender.
- Remove from the oven and set aside to cool. Using a teaspoon, scoop out the aubergine flesh, so that you have 4 shells. Chop up the flesh and set aside.
- Chop all the vegetables into cubes. Season to taste with the herbs and spices.
- In a frying pan, add the aubergine flesh to the vegetables and cook for about 1 minute, then set aside.
- In a saucepan, bring water to a boil with a pinch of salt. Peel and dice the plantain then cook at high heat until tender.
- Drain the plantain then mix with the vegetables.
- Pile the stuffing into the aubergine shells and drizzle with a little more oil
Serve with a spicy tomato sauce, steamed rice or a green salad. Enjoy!
Serving up Sisterhood
Mick Elysée joined our Serving Up Sisterhood campaign from October 1st to October 16th and shared his fantastic recipe. We hope it encouraged you to make a healthy and affordable meal to help you through the cost of living crisis.
As the impacts of war are being felt worldwide, people in the countries we work in struggle to access food for themselves and their families. If you can, please support a woman survivor of war for £22 a month and help her transform her life.
Sign up before the 16th October and you will receive a FREE copy of our Share Cookbook.