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Here's a colourful meal from the kitchens of  yelleena

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Well this year I'm doing a higher level of schooling in food preparation etc . This is not just fun I'm out to get full marks and top of the class. This particular dish isn't new for me but the method of presentation on the plate is. Part of the assignment was to present the meal using modern plating techniques. Hopefully I've succeeded at this.

These were the guidelines I had:
Food Plating Techniques

1. White Plates - White plates allow you to show off the food without distracting designs or colours from the plate interfering.
2. Don’t overcrowd the plate. - Just like in art class, you learned that negative space is good.
3. Leave a border around the food don’t plate to the lip.
4. Colour, texture, and height are all key components.
5. Each ingredient should complement one another.



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Marinated Steak For 1

Marinates approx.: 2 palm sized pieces of steak

Ingredients
1 small clove garlic
1 small knob fresh ginger (about the same size as the clove of garlic)
1 large fresh basil leaves
1 fresh sage leaves
½ tsp fresh dill
¼ tsp fresh thyme
¼ tsp fresh parsley

1 tsp lemon juice
2 Tbsp cup vinegar
½ tsp teriyaki sauce
Salt & Pepper to taste (½ tsp combined)

* Optional: Onion Rings

Method
Finely chop or crush ginger and garlic, mince the herbs, mix in with the lemon juice, vinegar, teriyaki sauce, salt and pepper.

Place in strong bag, tray or bowl and massage into meat. Cover or seal bag and let sit for ten minutes then agitate and massage again. Meat can be cooked after 20 minutes but longer in the marinade will advance the flavours. Do not leave for more than 5 hours.

Cook in pan, griddle, hot plate or BBQ to desired doneness. The remainder of the marinade can be used to baste meat if desired ½ ways through the cooking process.

* Optional: Sauté Onion Rings dipped in marinade and serve as a side or garnish.


Variation
For Chicken Breast: omit vinegar and replace with lemon juice.
For Fish: omit vinegar and replace with lemon juice, do not marinate for more than 1 hour.
Other: Marinade can be used on kebabs and is suitable for steak, lamb, chicken, pork, turkey, fish or roo meat.



Flower/Herb Salad

Serves 1-2 people

Ingredients
¼ Head Small Iceberg Lettuce (shredded, add more if desired)
½ Lebanese Cucumber (quarter lengthwise and slice)
1 Small Carrot (peeled and ribboned with a peeler)
¼ cup Fresh Parsley Leaves(shredded)
3 Fresh Large Nasturtium Leaves (shredded)
1 tsp Fresh Thyme Leaves
½ Large Calendula Flower (strip petals)
½ Cup Baby Spinach Leaves (shredded)
¼ Punnet Cherry tomatoes (halved if large ones)
½ - 1 Scented Rose just open bud is best (pink petals of Turkish delight rose are ideal, gently peel away the petals, discard any that are blemished, if petals are large tear them in half or quarters)

Method
Place all items except tomatoes into a bowl, mix gently. Do not add tomatoes until serving. Cover or seal and keep chilled. Dress with simple lemon salad dressing just before serving or place dressing into gravy boat and allow customers to add it as desired.

Lemon Salad Dressing

Ingredients
¼ Cup Lemon Juice
1/8 Cup Good Olive Oil
½ tsp Mixed Salt & Pepper
1 tsp Caster Sugar (*optional: can be substituted with honey or # 1 tsp artificial sweetener)

Method
Put all ingredients into a salad dressing shaker and shake well. Just before use shake well once more to emulsify the oil and lemon together. Keep chilled.

Options
* if using honey, warm lemon juice and honey and blend well, add olive oil, salt and pepper then shake well. Allow to chill completely before use on salad. Just before use shake well once more to emulsify the oil and lemon together. Keep chilled.

# use artificial sweetener as one would use sugar
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