FOOD STYLING BY RHIANNON PASCOE
Featuring Cheese Pies, Crumbed Pork with Roast Pear Salad, and Espresso and Meringue Ice Cream Sandwich ď Š
CHEESE PIES
Ingredients 1pkt filo pastry 250g cheddar cheese 250g feta cheese 4 eggs 500ml cream Pinch salt 100g butter
Method 1.Brush the pastry sheets lightly with butter. Layer together and cut into a squares slightly bigger than the fan or muffin tin moulds. 2. Mix the egg, cream and salt and add the grated cheddar and crumbled feta. 3. Bake at 180째C until golden for approximately 15 minutes. Allow to cool for 5 minutes to cool and de-mould.
CRUMBED PORK WITH ROASTED PEAR SALAD Method
1. Preheat a fan-forced oven to 180°C. 2. Roast the hazelnuts on a baking tray for 8 minutes, then transfer to a clean tea towel and rub to remove the skins – don’t worry if a little bit of skin remains. Set aside to cool. 3. Squeeze the lemon juice into a bowl of cold water. Cut pears into quarters. Remove the cores and place the pear in the lemon water to prevent discoloration.
Ingredients 2 tablespoons hazelnuts juice of ½ lemon 4 Pears 50 ml olive oil 30 ml milk 1 free-range egg, beaten 4 pork cutlets 2 tablespoons plain fl our 100 g fresh breadcrumbs 20 g unsalted butter table salt and freshly ground black pepper 2 tablespoons baby basil leaves (optional) lemon wedges, to serve
4. Place an ovenproof heavy-based non-stick frying pan over medium heat and add a dash of the olive oil. Cook the pears for 3–4 minutes, turning over carefully so it colours lightly and evenly. Transfer to the oven and roast for 15 minutes, turning once or twice until tender. 5. Meanwhile, add the milk to the beaten egg. Coat the pork cutlets with fl our, patting off the excess, then coat with the beaten egg mixture and then the breadcrumbs. 6. Heat the remaining olive oil in a large heavybased non-stick frying pan over low heat and pan-fry the cutlets for 6–8 minutes on each side or until golden and crisp. 7. Remove the quince from the oven and place the pan over medium heat, then toss in the hazelnuts and butter. Baste the quince well with the butter and season with a little salt and pepper. Add the verjuice to the pan and reduce until it has almost evaporated. Remove from the heat. 8. Serve.
ESPRESSO AND MERINGUE ICE CREAM SANDWICH Method
Ingredients 4 eggs whites 250g caster sugar 3 tsp instant coffee 60 ml boiling water 100 ml thickened cream 100g mascarpone 8 scoops caramel ice cream Cocoa for dusting
1. Preheat oven to 150°c and line tray with baking paper 2. Place egg white and 50g sugar and whisk until soft peaks form. Turn beaters to low and add another 150g sugar, turn the beaters back to high and mix for a further 3-4 minutes until glossy 3, Spoon meringue into piping bags and pipe out 6 circles Bake for ½ hour. 4. Bring the coffee and remaining sugar to boil in saucepan. Reduce heat and simmer for 2 minutes until thick and syrupy. Transfer to bowl and set aside to cool 5. Spoon cream and mascarpone and whisk till soft peaks appear. 6. Place coffee cream onto meringue, add a scoop of ice cream, top with more cream and add another meringue on top. Dust with cocoa
TECHNIQUES FOR FOOD STYLING Cheese Pies
Clean black platter
Oven mitt as prop
One pie in foreground, the others in background Good lighting/reflection of light on platter Blurred out background Use of different shaped pies.
Ice Cream Sandwich
Crumbed Pork ○ Use of props (orange placemat and knife and fork) ○ Meat in foreground, salad in background ○ Picture taken on an angle o Clean unchipped plates ○ Colour ○ Glistening meat
Height Decorations (cocoa) both on meringues and around the plate Clean unchipped square plate Skewed plate Side lighting Food not entirely in frame