Tips and Tricks for Tantalising Food

 

The intensive and immersive nature of the Ballymaloe cookery school means you are usually trying to digest a lot of different techniques at the same time (pardon the pun), and I have a notebook full of scribbled ideas. Here are just a few good tips and tricks that I noted along the way ...

1. Praline. What a revelation this easy recipe was! You can whip up a batch of this in no time, and either break it into chunks for a fine-looking dessert decoration, or blitz it in a food processor and use the praline crumbs over ice-cream or other creations. Above: a slab of praline, and ice cream sitting on a bed of praline crumbs, with lemon tart.

Praline recipe: 175g caster sugar, 175g raw, unskinned almonds. Combine sugar and nuts in a heavy saucepan and put over a low heat until sugar turns a caramel colour. Stir carefully or rotate the pan until the nuts are covered with caramel. When you hear the nuts go 'pop', pour the mixture onto a tray lined with baking paper and cool.

2. Tomatoes. I wrote in an earlier post about the marvel that is a good-quality tomato (usually grown in the backyard or locally, and not a supermarket variety). If you can source yummy ones, use them instead of tinned tomatoes every time, and buy the delicious ones in bulk and freeze them (just pop them into the freezer whole).

To peel ripe tomatoes: Cut a little 'X' in the bottom of each tomato, and remove the stalk/core. Pour boiling water completely over the tomatoes and count slowly to 10. Pour cold water over the tomatoes so that they are cool enough to touch, and immediately peel.

To peel frozen tomatoes: Take out of the freezer and put into a bowl of cold water, then peel off the skins.

3. Edible, crystallised flowers. Well, well, well. I almost don't want to give away how easy these are, so that you can Ooh and Aah over my cake decorating in the future. However I will, because these are a winner on cakes, cupcakes and desserts. All roses are edible, and there is a large number of other edible flowers (e.g. nasturtiums, chrysanthemums, carnations, daisies, cornflowers, lavender etc). You can also crystallise mint leaves or other edible leaves, such as lemon verbena or sweet geranium.

Crystallised flowers and leaves: Use a fork to break up an egg white in a small bowl, adding a tiny pinch of salt. Then, using a small, thin paintbrush, paint the egg white over the petals of a flower and into every crevice. With a teaspoon, pour caster sugar (make sure it is very dry sugar) over the flower and place it on a tray lined with baking paper and leave in a warm, dry place to set. These can be stored for months in a dry, sealed container.

4. Crispy chicken skins. Sorry dogs, but you will no longer be getting the skins from my chickens! Now that I know how to crisp them in the oven, they are human food in our house. Chicken skins are a great dinner plate garnish.

Crispy chicken skins: Spread out chicken skins (fatty side down) on an oiled rack and sprinkle with salt. 120 degrees Celsius for between 30 and 60 minutes (just take them out when crispy). You need to cook skins low and long in order to render the fat.

5. Garnishes.  Studies have been done to show that food that looks attractive and appealing, actually tastes better, according to the eater! I can't remember ever adding decorative leaves or flowers to dishes that I have made, but after having to "plate up" aesthetically every day at Ballymaloe, you can be assured that there will be some meals I make where you might not see the food for all the greenery! Using flowers, leaves and herbs to decorate meals is definitely a crowd-pleaser. Above: A zucchini salad with zucchini flowers, and a bubble lemon cake with sunflowers.

6. Ice bowls. This clever and simple serving idea is a great way to keep ice-creams or other desserts cold when serving. Above: an ice bowl with flowers frozen in, and raspberry ice-cream, and a plain ice bowl with vanilla bean ice cream.

Ice bowls: Put a smaller bowl inside a bigger bowl and fill the space between them with water. Ensure the small bowl doesn't sit on the bottom of the big bowl, or there won't be a base when it becomes a frozen bowl. Cover with a teatowel with a rubber band around the rim to keep in place, and freeze overnight. You can add flowers or leaves (or anything food-grade) to the water for the wow-factor. 

7. Vanilla pods. Vanilla pods are great but expensive. To give them a longer lifespan, once you have used the pods (either after scraping out the seeds for a recipe, or as a flavour infuser), pop them into a jar of vodka. After a couple of months, this will become vanilla extract.

8. Resting meat. I always rest meat on the bench and worry it will be cold by the time it is served. In fact, it is perfectly acceptable - in fact, preferred - to rest meat in an oven on very low (50 degrees Celsius). 

9. Enjoy yourself! Finally, have fun in the kitchen. Food is not meant to be serious for amateurs like me. Nothing is a failure, it's just a learning experience (or an 'experiment'). Learn to be patient, particularly when waiting for bread to rise. My daily report cards often included 'Patience!' #Ihavenopatience 😁