Thursday, July 06, 2006

Stuff on a bed of....

This is, of course, that generic class of dish - of which I have already published a few examples - involving some form of protein presented on some form of vegetable. A few pointers:

1. A seared form of protein tends to work well. Slicing the seared protein helps presentation by revealing the succulent, pink centre.
2. An effective bed should be judiciously crafted. Often, the bed is designed to provide a contrast to the protein. Crips love beds, only marginally less than they love stacks, so beds are effective for fusion dishes.
3. Things with lots of bright colours make good beds, as they help accentuate the succulent protein.
4. Things with sharp flavours usually work well: citrus, lemon grass, chilli etc. A contrast in flavours is also good: sour, sweet, spicy, salty.
5. The bed should be structurally sound, so that it doesn't collapse when you put a hefty piece of steak on it, while still looking appealing. Bulky leaf vegetables, like radicchio and arugula have good structural integrity. Spinach is also good, but don't let it wilt completely.

Here are a few more examples:

Seared steak on a bed of chilli mango salad:

1/2 red onion
1 clove garlic
1 generous bunch of spinach
1 mango
8 handful cherry tomatoes
1 stick celery
1 handful sweet basil leaves
1 fresh bird eye chilli

Finely dice the onion, quarter the tomatoes and place in a large salad bowl. Add half the mango, finely sliced. Slice the garlic and de-seeded chilli and sautée for a few seconds in a frying pan with some olive oil. Add the spinach and heat gently until the leaves just begin to wilt. Add to salad bowl. Dress with salt, pepper and a capful of balsamic vinegar.

Blitz the rest of the mango in a food processor and set aside. You could strain and reduce if you have the patience, but fibre's good for you.

Sear the steak in a frying pan to your preference. Set on a cutting board and slice with Japanese steel.

Serve salad on a plate, pour over a spoonful of the mango purée and place the sliced steak on top. Adorn plate with some of the leftover purée.


Seared tuna steak on a bed of spinach and roasted pepper salad:

This is a similar concept, with much more drama.....

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