Ella Mittas | Community

Recently we were lucky enough to catch up with the incredible Ella Mittas, author of 'Ela! Ela!'.  Ella is a pop-up chef and emerging food writer who lives and works in Melbourne. She was generous enough to do a little Q&A plus share a sublime receipe with our community - perfect time for the weekend!

Tell us about yourself?

I'm a chef and writer who lives and works in Melbourne. I have a small catering company that caters events and private functions, and I teach cooking classes and write freelance.  

How did you find you creative passion in food? (side note, I always wanted to be a chef)

I studied Creative Writing in my undergraduate and started freelance writing once I finished. But, as most writers will know, it's not the most lucrative career. I started looking to work in a kitchen mostly as a way to make money to supplement my writing, but once I started got totally obsessed. It's only been in the last few years that I've returned to writing again. For a long time I was totally dedicated to food only.   

How do you mix fashion with cooking?

When I'm catering most of my events and private functions, I'm in the kitchen, but it's mostly in people's homes or in quite intimate settings, most of the time, I'll even join in with the guests once I'm done with the food. It's important to be comfortable when I cook, but I also want to look nice and be able to express myself. I have my own kind of uniform when I cook. I have a collection of beautiful aprons, that are as beautiful as they are functional, and then I have a collection of blouses, dresses and of course functional shoes. 

What is you go-to weekend recipe? 

At the moment, chicken rice. I've been making lots of bone broths/chicken stocks because it's been so cold. So lots of broth soups, but i'll also use to stock to make chicken pilaff. A perfect combination of buttery rice cooked in a rich chicken stock with fried almonds, cinnamon and and lemon. 

Chicken Pilaf  

Serves 6 This is my take on the chicken pilaf we'd buy from street vendors on our way home after nights out. It was the best part of going for a drink. The street food was my highlight living in the city— buying roasted chestnuts in the snow; going to get a morning smit, a ring-shaped bread covered in sesame, served wrapped in newspaper —always such a treat, always such an event. This dish is best served on the day of making it. To poach the chicken3 chicken Maryland 1 liter of water Salt For the pilaf 3 cups aged basmati rice 5 tbs butter 5 cups chicken stock, from the poaching2 tbsps lemon juice 1/4 cup parsley, chopped1/4 slivered almonds, roastedSalt to taste
  1. Start by placing the chicken Marylands in a pot and cover them with water. You want to use around one litre, so choose a pot that will allow them to be submerged with that volume of liquid. 
  2. Salt the water with 2 tablespoons of table salt, then bring up to a boil, then turn down to a soft simmer. 
  3. Cook until just past pink, around 25-30 minutes, then take off the heat, leaving the chicken to continue cooking in the hot liquid. 
  4. Once cooled, put the stock to one side and shred the chicken. 
  5. Fry off the almonds over low heat until golden in one tablespoon of butter. Then drain on a paper towel to get rid of excess oil. Leave to one side. 
  6. Soak rice in cold water for 20 minutes, then drain well. 
  7. Put a large frying pan on medium heat and add 2 tablespoons of butter. Once melted, add the onions, cinnamon and a pinch of salt. Cook until onions are caramelised, 15-20 minutes. 
  8. Add the drained rice and fry off until well coated in butter. While you're doing this, bring the stock up to the boil in another pot. 
  9. Slowly add 3 cups of stock to the rice to start, bringing the liquid up to a soft simmer. Cover with a lid, checking every couple of minutes. 
  10. Add remaining stock in increments, checking rice as you go.
  11. Once rice is cooked through, take off the heat and leave to steam for 5 minutes, with the lid on. 
  12. Stir through shredded chicken, 3 tablespoons butter, lemon juice and chopped parsley and check for seasoning. 
  13. Serve immediately garnished with almonds. 
Thank you so much Ella for sharing and I encourage you all to seek out Ela! Ela! at all good book stores. Thanks to Damien Laing for shooting Ella in her Stevie dress, stunning captures.