I have been trying to learn the art of decorating a plate in the fancy style that chefs often use. If you are going to try doing it you need to spend plenty of time practising. The chefs make it look easy but it isn't. Obviously the food used for the decoration has to match the food on the plate as regards taste but if you are looking for particular colour ideas you could try some of these these.
With Green Take a bunch of fresh herbs such as Parsley and Sage. Immerse them in boiling water for 20 seconds. Strain them and put straight into ice cold water. Put the herbs into a blender and mix with some light oil such as rapeseed oil. Add some Extra Virgin Olive Oil and blend again. Bottle the resulting liquid and stopper it to keep it fresh. Use a paintbrush to put it on the plate or simply dribble it into a round spot.
With Red Tomato Ketchup
With Orange Barbecue Sauce
With Yellow A slice of Lemon
With Yellow Sweetcorn.
With Purple Mash some beetroot and put it into a piping bag.
Ingredients I large flat mushroom per person 1 egg yolk per person Butter Rocket Water-cress Spinach White wine vinegar Whole grain mustard Olive Oil Salt Pepper
Method Prepare the micro-salad by putting a mixture of rocket, spinach and water cress in a bowl. In a separate bowl put two teaspoons of white wine vinegar, a teaspoon of mustard, a tablespoon of olive oil, some freshly ground black pepper, and sea salt and mix well. Pour over the micro salad.
Gently fry the mushrooms in butter.
In a large pan heat water and add two teaspoons of white wine vinegar. Swirl the water around in the pan until it has a momentum of its own. Carefully drop the egg yolk in the centre of the water and cook briefly until lightly poached.
Serve the mushroom with the egg yolk on top and then loosely drape the micro salad on top.
(Note – in these photos, which were an early experiment, the salad was placed on top without any dressing. Using a dressing on it improves it, in my opinion.)
Salamagundi means an assortment; a collection containing a variety of sorts of things. In particular it is a salad dish originating in the early 17th century England comprising cooked meats, seafood, vegetables, fruit, leaves, nuts and and flowers and dressed with oil, vinegar and spices usually arranged in rows around the plate.
Thanks for stopping by! Would you like a cup of tea or coffee? And please, sit for a spell. If you enjoy my posts, please feel free to follow me or subscribe to my blog. This is a word verification free, family friendly blog, so everything I share here is for all ages. I am a happily married man in my late sixties who lives on the Wirral peninsula, near Liverpool, in the UK.
I'm a blogger - and nowadays that seems to be my main occupation. Rambles from My Chair is my main blog. I’m a retired local government executive - now studying how to survive a neurological disorder that gives me various problems but, hopefully, a whole new outlook on life and an increased sense of humour and perspective. There is a saying in Sweden "man måste vara frisk för att orka vara sjuk" ~ "you have to be well to cope with being ill"....
I enjoy most forms of communication and postcards are a special favourite. I used to blog as Scriptor Senex which is Latin for Old Writer but now Google only lets me post as John Edwards.
“He’s not so old. He’s just the age that he is, that’s all.” (Gerald Hammond)