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I made this dish as a way to practice creative food plating. Its a baked sliced chicken breast served over homemade romesco sauce.
The chicken is garnished with pickled green onions, cillantro, white pepper, pickled radish slices and light sesame seeds, with dabs of wasabi for dipping.
The vegetables are pickled julienned carrots, cherry tomato juliennes and charred julienned red pepper and brussel sprout.
Looks absolutely wonderful ! Only worry I have is still being hungry because there's only 4 (?) pieces of chicken on there.
I literally ate some tortilla chips as soon as I finished it lol. This would probably work better as a single plate in a multi-course tasting menu. I just made it for fun.
Would definitely see it on there haha. Curious, how long did plating take you?
Arranging the juliennes was the longest part by far, probably took about 5-10 mins to do the arrangement of the prepared vegetables. Arranging everything else only took about 1-2 minutes, quick since I keep my sauces in squeeze bottles.
To actually serve this during a meal you'd probably have to arrange the juliennes on a sheet tray earlier in the day and then just spatula them onto the plates during service.
Well now it's too fancy to eat...
Why do you westerns eat so little? I wouldn't be full without atleast 20 of that shit
With more elaborate meals that have smaller servings, you have multiple courses throughout the meal so even though you're eating small portions of each thing, so you're still eating a lot of food overall. This is what people mean when they refer to a ten course meal or something like that.