
There are days I pretend I’m some chef or culinary genius who can realise the technicalities of fine-dining.
Yesterday was one such day.
I was attempting the stacked technique to plating my food. But along the way, it dawned on me that my edible ‘creation’ started to look a lot like on-campus canteen grub!
Think stony-faced, jaded kitchen-hand messily piling your plate with food, shoving it into your hand and waving you along, so the snaking line behind can progress…
Well, my plate was starting to look like that.
I laughed as I continued dishing the meal. So much for acting pro!
Anyhow, it’s still good fun to post not-so-successful stories. Here’s one of those self-conjured recipes based, perhaps too much, on feeling.
Pan-fried Cod
Cod Steaks, 2
Salt, 1 tsp
Pepper, 1 tsp
Lemon, half
Balsamic Vinegar, 1 tsp
Butter, 15g
Oregano, 1 sprig
Thyme, 1 sprig
1. Rub salt and pepper on cod steaks. Top with oregano and thyme.
2. Further marinate with lemon juice, balsamic vinegar and leave for an hour.
3. Heat knob of butter in pan in medium heat.
4. Fry steaks for about 2 minutes on one-side, and another 2 minutes on the other, slowly lowering the heat.
Chived Mash Potatoes
Russet Potatoes, 5, medium-sized
Garlic cloves, 5
Butter, 20 g
Milk, 1 cup (optional)
Mayonnaise, 1 tbsp (optional)
1. Add russet potatoes, skin-on, and garlic cloves in a pot of boiling water. Simmer for about half hour or till soft.
2. Remove potatoes and garlic from water. Use a spoon to scrape off potato skins, which by now will flake off easily.
3. Place potatoes and garlic in a mixing bowl. Add softened butter and mash till soft and smooth.
4. Add milk and mayo for a full-bodied, flavoursome version. (I used only water, in lieu of milk and mayo, this round.)
Sauteed Mushrooms
Portobello Mushrooms, 300g
Butter, 15g
Garlic, 2 cloves
1. Melt butter in pan, and saute garlic till golden brown.
2. Add mushrooms, fry for a minute and close lid to simmer.
3. Check after several minutes. The mushrooms will release moisture and shrink.
3. Set aside juices to accompany mash later.
* These sauteed mushrooms make a very good side for a hearty American breakfast!
Asparagus Spears
Organic asparagus spears, 200g
Water, flavoured with garlic & light sauce
1. Boil asparagus in water for 2-3 minutes.
Assembly
1. Scoop 3-4 tbs of mashed potatoes with a spoon, using another spoon to scrape onto center of plate.
2. Arrange mushrooms around the base of mash.
3. Place asparagus spears atop the mash.
4. Top the mash/asparagus with cod steaks.
5. Serve, with mushroom juices as an accompaniment for the mash.
Serves 2.
I now know why there are classes just for plating techniques.
I would go as far as saying plating requires architectural talent, but the husband says I am being draaamatic. So here goes a more muted statement: plating requires skill, a good aesthetic eye, composure and loads of preparation beforehand!
Planning is important because you don’t want to spend too much time, lest the food gets cold in the meantime. Timing is of the essence, especially if you are juggling several aspects of entertaining at home.
I welcome all forms of ideas and tips. And I will update if I (ever) get this right!
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