Inspired Cooking
The Time Out Sydney Taste Test event was so inspiring I wanted to really try and think of something different to cook for dinner and to try and present it nicely. I had some brussel sprouts, radish and green beans left over in the fridge and wanted to use some of the pork goodies I received from the Australia's Best Bacon Awards — I used the B. RE. & Sons Coppa Fermented. For the main dish I cooked some cauliflower puree for the base which I topped with poached brussel sprout leaves and thinly sliced green beans. I then added the pan-fried scallops and prawns. I tried quickly poaching the prawns first and then pan-fried them which seemed to help prevent them from going too dry. The radish slices were placed on top with some pan-fried coppa pork thinly sliced. I was a bit worried about the peppery hotness of the radish but it seemed to work OK and the creaminess of the cauliflower puree helped bind all the ingredients on the plate and on the taste buds.
For dessert I finely chopped some strawberries and soaked it in Chambord Liqueur with fresh blueberries. I used a small serving of Weight Watchers Berry Mudslide ice cream and tried to make a really nice looking dollop from it but it was really difficult. I think the consistency of the ice cream was too dry and thick but it seemed to get easier to mould when it melted a bit and I made sure I used a spoon dipped in hot water. I was watching the chefs at Taste Test to see how they did it.
Grilled Scallops and Prawns with brussel sprout leaves, green beans, radish and cauliflower puree, Chef Leong :-)
Fresh Blueberry and Strawberry Chambord with Weight Watchers Berry Mudslide Ice Cream, Chef Leong :-)
12 comments:
Very creative Mr! I love the meal made from some of your leftovers in the fridge (these usually turn out the best!)...I've yet to try cooking with Chambord (although I do love it's flavour)...thanks for sharing!
Not bad at all for using whatever you have in the pantry. The scallop dish looks great, I wouldn't mind try it at all Chef :p
wow......... ur dishes just look like from hatted restaurant :D
Wow I love the Scallops and Prawns, lovely presentation too. And that chocolate berries mmm!! Thanks L Chef.
Wow! I must the style of plating is restaurant grade!!! lol! very nicely done.
I always find 'lite' choc ice creams a little funny on the teeth and stick with vanilla
hi peter, very easy using Chambord. berries just need to be soaked in some and it infuses with the flavour.
hi angela, it's great when you can use up the left over vegetables in the fridge.
hi bean sprout's cafe, your too kind but thanks for the compliment. i wish i had made it a bit earlier in the evening so i would have had better lighting to photograph.
hi sarah, i love my fresh berries. so good for you :-)
hi ellie, thanks for the compliment. i think i put too much on the plate for the scallops and prawns but live and learn.
hi fion, my favourite is always vanilla with any dessert but had to use up the berry mudslide. i thought it would go with the berries. i still enjoy my full fat ice cream though — so good! :-)
Bravo! What great looking dishes! You simply turned a simple dinner at home into something spectacular that you'd have at a restaurant. Love the inspiration chef! :)
hi Phuoc'n Delicious, you're too kind but thanks heaps for the compliments. it's amazing how many ways you can cut and present vegetables, fruit and food so it looks different and hopefully more appetising. i look forward to seeing your fine dining restaurant home cooking dish.
Well done on the presentation. While cooking with the Mr last night we both agreed that I am a very rustic person when it comes to food whereas he will be a bit more finicky as there where everything is placed. Just had dinner but those pics are making me salivate =D
Once I'm done I want to cook up a scrumptious meal for the boy. He loves chocolate fondant so I want to attempt that! *drools* And it would be so perfect with this cool weather.. Watch this space :)
hi angie, seems like eveyone has their personal styles. it shows people's personalities too i think.
hi Phuoc'n Delicious, looking forward to seeing your chocolate fondant :-)
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