Food is the very essence of life. This page is committed to exploring new and different ways to approach food. Whether you enjoy cooking meals at home, trying international cuisine, or need easy tips to quickly get meals on the table, food by Meynerd has compelling and relevant contents for you.
Meynerd ( A.K.A Tunji) is a food enthusiast who loves experimenting with spices, herbs and the culinary arts. I have had the opportunity to taste some of his creations and i must say, they are delicious. I sat down with him as he spoke passionately about his food to find out what makes him tick.
how did Meynerd come to exist?
When i was 12, i was watching a programe "Ready Steady Cook" with the marvelous Chef Ainsley Harriott, and i got inspired by his passion for food, creativity in the kitchen and his culinary skills. From then on the rest is history.
Besides cooking, what are your other interests?
I love Graphic designing, mixing colors and also drawing. I'm also a video game freak.
Who inspires you?
I draw inspiration from my idols - Ainsley Hariott, Guy Fieri, Bobby Chin and Jamie Oliver. I'm also inspired by different spices and herbs.
What does the future hold for Meynerd?
I'm studying Law in the University currently but planning to go to Culinary school when i'm done. By God's grace Meynerd will be a household name.
Did you Know?
The word "Meynerd" means a male given name, loool.
Meynerd was kind enough to offer some of his recipes to us at Fashionwithlove1990, believe me they will leave your mouths watering and your hands itching to try them.In his words - Be sure that you'll be hearing a lot from me so keep visiting.........
RED WINE RISOTTO
4 cups low-sodium chicken broth
5 table spoons unsalted butter
1 onion, finely chopped
2 cups basmati (long grain) rice
1 teaspoon thyme
1 cup dry red wine
1 cup finely grated Parmigiano-Reggiano cheese
freshly ground pepper
1 teaspoon Oregano
1 cup fresh pepper, finely chopped
1 teaspoon parsely
10 garlic cloves, finely chopped
Finely chopped Scallions
Bring the broth and 4 cups of water to a simmer in a sauce pan; keep warm.
Melt 4 tablespoons of unsalted butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt. Ladle in the hot broth, about half cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. continue until the rice is just tender, 20 to 25 minutes.
Stir in the parmigiano cheese, half teaspoon kosher salt, Oregano and finely chopped pepper to taste. Stir in the garlic, Scallions and parsely. Serve in a bowl.
Yield: 4 servings
cook: 40 minutes