Ever cooked up a stunning meal, followed the recipe painstakingly polished up your plates and when it came to the actual food on the plate it looks like something that has fallen out of the sky and just landed there? Me too!
Di’s Tips.
1. All is not lost there is an art to plating, just like getting dressed. You don’t wear red pants with an orange top unless your off to a Moroccan party, so don’t place colours that clash next to each other ie: carrot and tomato, sweet potato and pumpkin ( way too much orange!).
2. The plate is like a picture frame, you have an edge around to frame the food, it should be at least 2 cms all the way round. This is your boundary food should never cross it!
3. Decide if you should put food on the plate vertically or flat. Most meals will have a ‘ hero’ piece, decide if you would like this in the middle of your plate (you would do this with fish perhaps if serving with quinoa, mixed leaf salad, diced small items etc) so you place the quinoa or salad etc in the middle of the plate and then the fish on top. Perhaps if you have a sauce you could drizzle it down them both to join the items. Don’t over do!
4. If it is a flat item like a chicken fillet then you could put it on one half and place the accompaniments on the other side remembering the colour rule. Again if you have a sauce this time just drizzle on the ‘hero’ piece.
5. No splashes! If you do happen to get any food on rim of plate wipe off. Food that looks great tastes better.
6. Look at your plate as if it a beautiful painting and you the artist.
Experiment there are no rules.
Bon Appetite
Skinny Bitch