Recipe Garnishes

Loveangel

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CARROT BUNDLES
Present a dish with matchsticks of carrots.

INGREDIENTS
Carrot 1 medium

Spring onion greens 2-3 sprigs

METHOD
Choose tender, young carrots. Peel thinly. Cut off a thin lengthwise slice from each carrot to make the carrot stable when slicing thinly. Cut carrot into finger lengths. Place carrot cut-side down; cut into thin lengthwise slices. Stack three to four carrot slices on top of one another; cut into fine matchstick strips. Drop into boiling water to blanch for thirty seconds. This brightens the colour. Refresh under cold running water. For the ties use the greens of spring onions. Pour boiling water over to soften them, drain and rinse under cold water. Cut them into narrow strips. Make bundles of the carrot strips and tie them with spring onion greens. Carrot bundles look lovely on salad platters or floating on thick soups.

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Loveangel

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CUCUMBER TWISTS AND LEMON TWISTS
A way to prepare a dish attractive with cucumbers and lemons.
Preparation Time : 10-15 minutes
Cooking Time : 0 minutes
INGREDIENTS
Cucumber 1 medium

Lemon 1 medium

METHOD
For cucumber twists Use dark skinned long tender cucumbers, which have few seeds. Halve the cucumber lengthwise. Slice off end with a diagonal cut. Keeping the same angle, make paper-thin slices, taking care not to cut all the way through. Make seven to nine slices in each group. Hold the cucumber piece skin-side down and cut the skin away from the flesh, starting at the end where the skin was not sliced. Cut along the skin until there is about one centimeter left. Leave this part uncut. Turn the cucumber over and bend every second slice back to the joined ends, leaving the alternate slices straight. Place in a large bowl of iced water and leave for several hours or longer. The skin will lift away from the flesh. This spectacular garnish can be used to decorate platters of kababs. For lemon twists Slice a lemon thinly; place each slice flat and make a cut into the center of the slice. Hold the slice in the fingers of both hands placed on each side of the cut; then twist in opposite directions. Two or three slices can be placed on top of one another or twisted together to give a double or triple effect. Lemon twists can be used as a garnish for almost any dish.

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Loveangel

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MELON GRAPE BUNCH
A bunch of melon grapes used in a salad bar.
Preparation Time : 5-10 minutes
Cooking Time : 0 minutes
INGREDIENTS
Honeydew melon 1

METHOD
Choose a ripe honeydew melon. Halve and remove seeds. Using a melon scooper make small balls. Arrange in the form of a bunch of grapes as shown. Finish off with a fresh sprig of coriander or parsley. Used effectively in a salad bar.

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Loveangel

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PAPAD CONES
A different shape of a papad used a garnish or as a salad container.

Cooking Time : 0-5 minutes
INGREDIENTS
Small round papad 2-3

METHOD
Take a small round papad and lightly roast on a tawa, till almost done. Then using both hands, swiftly fold it into a triangular cone and stand it in a glass so that the shape is retained. Use as garnish or as salad container.

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Loveangel

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SPECIAL KABAB GARNISH
A kababi garnish.
Preparation Time : 10-15 minutes
Cooking Time : 0 minutes
INGREDIENTS
Onions 1 medium

Ginger 2 inch piece

Fresh mint sprigs a few

METHOD
Take large sized onion. Peel and slice thinly into roundels. Separate into rings. Place in chilled water for ten to fifteen minutes so that they get crisp. Choose large equal sized rings. Take a large piece of tender ginger. Peel and slice thinly lengthwise. Take two to three of such slices together and further cut them into fine strips so that you get long ginger sticks. Place onion rings, ginger sticks and fresh mint in a design as shown in picture to decorate any kabab platter.

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Loveangel

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SPRING ONION WHISKS
An attractive and an impressive garnish.
Preparation Time : 5-10 minutes
Cooking Time : 0 minutes
INGREDIENTS
Spring onions with greens a few

METHOD
Wash spring onions and trim off some of the green top. Cut off the white bulb where it starts to turn green. Keep the bulbs for cooking. Fresh crisp spring onions will make the best garnishes. Using a pair of small kitchen scissors, cut down the greenest part of the onion, stopping about halfway down. Continue to snip the onion into fine strips. Sometimes there are two branches of the green. If so, cut both into fine strips. Drop the spring onion into a bowl of cold water for a few seconds for the strips to curl. Keep lifting out so they don’t curl too tightly. Avoid using iced water as the spring onions will frizz into very tight curls. Use to garnish salads, barbeques meats and oriental dishes.

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Loveangel

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TOMATO ROSES AND CHILLI FLOWER
Create a wonderful impression with tomato roses and chilli flowers.
Preparation Time : 10-15 minutes
INGREDIENTS
Tomato 1 large

Chilli 1

METHOD
For tomato roses Make sure your knife is sharp and the tomato is ripe but firm. Starting at the base of the tomato, peel a thin strip all the way around the tomato, finishing at the stem end. The strip must be peeled thinly so it will roll evenly. Place the strip of skin, flesh side down, on a board. Beginning with the stem end of the strip, roll up the tomato skin to form a coil. When almost all the skin has been rolled, sit the tomato flower on its base and curl the last piece of the tomato skin around to form the more open petals of the rose. Tomato rose can decorate any main course dish or salads. For chilli flower Use small (green or fresh red) chillies or trim ends from the longer chillies, keeping the stem end. Rinse in cold water and remove the seeds. Use a small pair of scissors and cut around the chilli to form petals, taking care not to cut all the way to the stem. Drop into a bowl of cold water. Store in the refrigerator until it opens out.

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Loveangel

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TOMATO WINGS
Tomato Wings
Preparation Time : 5-10 minutes
Cooking Time : 0 minutes
INGREDIENTS
Tomato 2-3 big

METHOD
Halve a tomato lengthwise and place cut-side down on a board. Make a small diagonal cut into the center of the tomato; then make another cut in the opposite direction and lift out the wedge. Continue to cut the tomato, following the lines of the first cut and remove each piece as it is cut until there are two wedges of the tomato left. Trim away the stem from the wedges. Reshape the tomato, half back into its original form. Gently move each tomato slice to separate and then open the bottom wedges to form wings. Tomato wings are used to garnish salads, cold meat platters and rice dishes. Can be made using red apples also.

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