Saturday, July 31, 2010

My lecture on food photography

Nathelyn complained on the picture I took for my food at last! She said that the food may taste nice but it end up looks like piece of shit! So for this meal below, she had actually cam-whored my food!

Well, take a look, ain't bad for the first dish huh...
Citrus Landmine








As the name suggests, landmine... Its just a simple dish with French dressing.
First munch on the rockets will be great, slight sourness and freshness of fennel will burst in ur mouth.
But eventually you will reach the state where a bite will make the lemon chunks burst in extreme sourness in your mouth! Full of surprises! You will hardly see any lemon chunks inside as they are close to invisible.

Ingredients:
30g rocket leaves,
2 stalks of chopped mint leaves,
1/4 fennel bulb,
one whole lemon(obtain the zest, leave half for juice and half for lemon chunks)
2 tbsp olive oil

Next after the entrée is
T-bone veal in Macadamia nut sauce








8 macadamia nuts (2 crushed, 6 grounded)
2 T-bone veal steak
8 tbsp of thickened cream
1 stalk of parsley leaves to garnish

Well, I do hope that someone will teach me how to make this veal more tender without using meat tendering ingredients
1. Sear the veal on both sides for about 5 minutes each side, preferably with brownish surface finishing.
2. Remove the veal and with the oil and juice remaining, cook the crushed Macadamia nuts
till they turn brownish and scoop in 8 tbsp of the cream and add in the grounded nuts. Add some water if it is too dry.
3. Add in the cooked veal steak into the macadamia nuts cream for it to absorb the flavour for about 2 minutes and serve it with chopped parsley leave or lightly flavoured pasta.

Chicken fillets with parmesan and ham








1 Chicken fillet
1 slice of ham, preferably non smoked ham
2 tbsp grated parmesan cheese
flour seasoned with salt and pepper.

1. Dust the chicken fillet with the flour mix and pan fry till cooked, should be about 8 minutes but it varies from different parts of chicken. 4 minutes on each side.
2. Just before topping with parmesan cheese on the chicken, sear the surface or the chicken to be topped with cheese and the ham for 2 minutes then topped the surface with parmesan and sandwich the ham on it! Press the chicken, parmesan, ham sandwich and turn it over and re-sear the surface the surface where ham is attached.
3. Best served with creamy salads.