Quote:
Originally Posted by impulseX
I can sort of see your plate presentation, so let me just say this... you will need some colour within your veg component. Also, you will need some form of starch (assuming the small dice potatoes will only be a garnish)
The balsamic fig reduction is a nice idea, but unless it's in the form of a demi, it will be way too sweet for the pork.
^this is all assuming you're plate has to be presented like a dish at a fine dining restaurant.
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Quote:
Originally Posted by Santoku
^ Well I want to make a steak dinner with different ingredients!
does Celery root or turnips have enough starch?
What vegetable should i go for? I heard brussels sprouts are too strong for pork.
Nah. Just balsamic vinegar, simple syrup and some fresh figs mix together...
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Alright, start off with... Plating presentation. Are you after a presentation like the keg where everything is everywhere (ie. steak at 4 oclocl, starch at 8, and garnish/veg at 12) or are you after a more fine dining look where everything is all nice and close together (you will get more marks for this one)
an example of this would be ...
^dont mind the presentation so much, but its just for an idea. Notice how tight the components are? That will score you high marks.
Second, like others have mentioned in response to your balsamic reduction. No. Sorry but if you're only reducing the vinegar with figs, then you will find that the sauce will completely overpower your pork with sweetness. If in anyway you can make a demi, then that would be ideal.
For starch, you want either grains or potatoes. Anything from Rice, Risotto, Quinoa, Couscous, and almost anything potato (mashed, scalloped, rosti, gnocchi...)
Since Root vegetables are in season now.. why not do a mix of that? Carrots, Parsnips. And even add in squashes of all sorts.
I'm throwing a lot of stuff at you, but keep in mind how much time you have for your competition (assuming it's something along the lines of.. you have 1 hour to complete your dish) and plan out from there.