STYLING TIPS

Cuisine - - ED'S LETTER -

SWEET CHOCO­LATE AV­O­CADO MOUSSE (Emma Boyd, page 100)

Make the choco­late mousse as per the recipe and set into a con­tainer. Now you want to care­fully shape a quenelle of the moose into a smooth egg shape with a slightly pointed end – try do­ing this with a tea­spoon or ta­ble­spoon, depend­ing on the size you want. You might need to try dif­fer­ent spoons un­til you find the right one, and some peo­ple pre­fer us­ing two spoons. The mousse is gar­nished with rose­mary flow­ers, broc­coli flow­ers and gera­nium petals.

BIT­TER NE­GRONI COCK­TAIL JELLY (Sarah Tuck, page 104)

The ne­groni jelly recipe needed ex­tra gela­tine leaves (nine in to­tal) to achieve the right con­sis­tency to be made into a cube. We set the jelly into large oiled ice block cubes. After re­mov­ing the cubes, we sliced the edges with a sharp knife to achieve that flat, shiny sur­face on all sides of the cube. The jelly cube is gar­nished with nas­tur­tium and a rocket leaf.

SALTY ROASTED FETA WITH QUINOA (Ginny Grant, page 76)

Cut the zuc­chini into thin strips, in­stead of the rounds the recipe stip­u­lates, and roast lightly. Make the rest of the quinoa salad recipe as per the orig­i­nal. Ar­range the zuc­chini strips on a serv­ing plate and scat­ter with the quinoa and feta. Gar­nish with bronze fennel.

SOUR MID­DLE EASTERN GREEN FRIT­TER (Olivia An­drews, page 92)

Make the frit­ter mix as per the recipe and then cook in an oiled metal ring to achieve the round shape. Make the lab­neh us­ing thick Greek yo­ghurt, lightly salted and drained through muslin overnight. Sid smeared the lab­neh onto the plate with an off­set spat­ula and placed the frit­ter on top, then gar­nished with co­rian­der.

UMAMI PORCINI & POTATO FRIT­TATA (Fiona Smith, page 88)

Make the frit­tata as per the recipe, but make the potato cubes smaller than spec­i­fied – around 1cm. When cooked, cut the frit­tata into thick rec­tan­gu­lar slices. We used cherry toma­toes and baked as per the recipe, but for 1 hour rather than 1½. Sid gar­nished the toma­toes with thinly sliced fresh but­ton mush­rooms, enoki mush­rooms, alyssum flow­ers, lemon thyme and ama­ranth.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.