A bit of this, a bit of that

Improvisational Salad

Prosciutto, Pan fried Haloumi, mizuna lettuce, red and yellow baby roast beetroot with Pedro Ximenez sweet sherry sauce sprinkled with pumpkin seeds and a squeeze of lemon juice, cracked pepper and sea salt of course…There was some extra virgin oil too. This salad was one of the best things I tasted in 2010! believe it or not. The flavours were intriguing yet not so in a weird way but they really seemed to work it was extremely moorish. You should give it a try.  

So following on from my last post about the sexy vegetables I bought home from the market which were just too good to eat which became ornamental art in my kitchen for 12 hours. Well I did get hungry and I ate them. The photo above is how I put them altogether. Now I ALWAYS use to freelance in the kitchen and create my own dishes since I was a teenager and into my early 20’s. However in my quest to further my kitchen cooking knowledge and skill I have purposely restrained myself to following recipes as I think it is so easy to fall into the trap of staying in your comfort zone and cooking from your own knowledge and what you are comfortable with and never really pushing out and finding new ways of doing things. It can be hard work following a recipe sometimes, I believe I have read it activates that part of your brain which helps with fighting off and slowing dementia (not that I should be worried about that at 30!). I guess I am putting myself through a self-taught home cooking school – like some very other well-known cooks who learnt in the same way. This is the beauty once you confidently know which flavours and ingredients can  balance and go together you can take off the training wheels (cookbooks) and the world of cooking is your oyster. Heres to freelance cooking!.

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1 Comment

Filed under food

One response to “A bit of this, a bit of that

  1. I love freelance cooking myself but it’s nice to also follow a receipe although I constantly tweak things here and there to suit me. Great post.

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