Monday, 21 May 2018

Dressing a plate for success

Or plating food to look like something else. Inexpensive ingredients steal the show on the plate.

The shiny cans with Russian Caviar are sold empty on the Internet, unused and undamaged. Obviously there are more people trying to make their food shine.

The bottom of the can was filled with a potato cream and topped with black Beluga lentils. Since Beluga caviar in famous and extremely expensive, the humble black lentils step up to the plate with a shiny texture.
Finishing the dish with 2 types of quail eggs. One kind was sour and spicy with onions and the other was cracked and marinated in a mulled red wine. That made a marble effect on the eggs.

4 medium potatoes cooked in their peel
200 g Greek yogurt
2 tbsp chives
1 pinch dried marjoram
Salt and pepper

80 g black Beluga lentils
30 g celeriac

Pickled quail eggs:
6 quail eggs
1bay leaf
1 onion
mustard seeds
1/5 of a star anise
caraway seeds
2 tsp salt
1 tsp sugar
1 tbsp vinegar
350 ml water

Red wine pickled quail eggs:
400 ml red wine
2 tsp salt
1 tsp sugar
1 caraway seeds
1 bay leaf
1 tbsp apple cider vinegar

When the potatoes are cooked, peel them and press them through a potato ricer. Mix with yogurt and seasoning to a cream. Put into the oven at 80 C to keep warm.

Cook the lentils with the celeriac in water without salt, when they are done, season, drain and put them into the oven to keep warm.

The days before - start the pickled eggs- they need 2-3 days in the jar to get the taste.
The eggs should be cooked and the skin cracked all over so that the hot liquid can get in and when they cool down it will get more intense.

12 hours before prepare the red wine eggs. They need that time to get the marble effect.

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