Chef Jon's Recipes from the Road
Riders on the Tour d’Afrique call this guy, ‘the most important person on the tour’. Canadian Chef, Jon Shepheard, has to whip up three nutritional, delicious and energy-giving meals for about 70 riders and staff – daily. Cycling between 100- 200km per day, for four months, makes you hungry; very hungry. Jon will often walk up to a small sidewalk stall and buy all the stock from a surprised, and obviously delighted, vendor.
Here are the recipes to some of the meals the riders enjoyed as they cycled through Egypt. Use them at your next party...your next really big party.
“They are approximate measures, it's not like I measure quantities as I cook but I usually have a pretty good idea.” says Chef Jon.
Braised Egyptian Chicken with Rosemary and Honey
18 whole chickens, 1kg each, quartered
3kg red onions, sliced
3kg green peppers, sliced
2 heads fresh garlic, crushed
2L honey
1L white wine vinegar
1 cup dried rosemary
1 cup salt
1/2 cup cracked black pepper
1/2L olive oil
4L water 5kg Basmati rice 4kg fresh peas
Season chicken with salt and pepper. Heat up 100L aluminum pot. Into the pot goes the olive oil and seared chicken. Add peppers and onions and continue to sear. Add the rest of the ingredients and bring to a simmer, cover pot and braise 1 hour. Serve on Basmati rice.
Serves 70
“It took 6 people 1 hour to shuck the peas. I got a lot of good comments for this one but one of the riders, Shona Bell I think, told me it was fucking delicious; which I found kind of funny.” - Chef Jon.
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Lentil Vegetable Gratinée
“I was a bit nervous at first serving a vegetarian meal for everyone but at least a few people told me it was the best dinner yet, plus it was quick to make.” -
10 Kg brown lentils, soaked in cold water overnight
4 Kg red onions, sliced
6 Kg green zucchini, chopped
4 Kg carrots, chopped
3 heads garlic, crushed
2 L tomato paste
10 L vegetable broth
4 Kg old cheddar
1/2 L olive oil
Salt, black pepper
Heat up a 150 L aluminum pot and start roasting vegetables in olive oil with salt and pepper. Add garlic and tomato paste and continue to caramelize. Add lentils and vegetable broth and bring to a simmer for about 1 to 1/2 hours, until lentils are soft and about 2/3 of the liquid has reduced. Cover with sliced cheddar and cover the pot for 10 minutes so the cheese can melt.
Serves 70
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Dates with Milk and Honey
”This recipe is an idea from Remon, part of the Emeco support team. It is really simple but delicious.” – Chef Jon
20 L milk
4 L honey
4 Kg dried dates
1/2 cup salt
Heat up all of the ingredients and pour over muesli, cereal, oatmeal or whatever. Then go cycle through the desert with lots of climbing.
Serves 70
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Posted February 06, 2012 by Guest Author
Ramblings |
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