robinbloke's birthday meal

[karohemd]

So on Saturday I finally managed to cook the three course meal I had promised as a birthday present. I guess we're living too busy lives. So here we go:

Robin's Birthday Menu
by karohemd

  

Prawn Risotto
Tiger Prawns cooked in garlic and pimentón on a base of Arborio risotto, finished with truffle oil
•••
Pan-fried Duck Breast
red wine reduction, potato dauphinoise, rocket salad
•••
Dark Chocolate Mousse
mixed berries




The colour of the prawns should be a bright red but no matter what I did, I couldn't change it. The tungsten bulb over the hob was still on and that screwed up the colour balance


I took the photo, served the first two plates and then realised I had forgotten the reduction, d'oh and I didn't really want to faff around with the light again. So imagine a dark, rich sauce drizzled over and around the meat. At least the colour balance is right in this one.


If anyone has any tips how to make scoops of chocolate mousse not looking like turds, I'd appreciate the advice...

Comments

[nikkita422.livejournal.com]

I figured someone who had been a short order cook in the past would at least know how to stir, how/when to turn down the flame, not to stir burned food in with good food.

I was wrong.

[feanelwa.livejournal.com]

It's the difference between "know how" and "realise that they ought to". I think this is a direct analogue of people who stand in the middle of supermarket aisles with their trolleys pointing across the aisle waving their arms around - they have some spacial awareness, it just hasn't occurred to them to use it in supermarkets.

[nikkita422.livejournal.com]

LOL! You get cool points for making me laugh out loud at work. ;)