Food & Fabric: designing a shoot…

March 8, 2012

I was asked to shoot an article for Food & Home Magazine February issue.

When I saw the beautiful colour palate I was inspired to combine fabric with the food and “designed” the shoot around the pretty fabrics I found and the delicious fresh seasonal fruit that is available in summer.

Vanessa, as usual, totally “got” the look Iwas trying to achieve.

The result… this stunning shoot, which I am thrilled with.

The recipes (below) are fresh & light, do give them a try.

Enjoy!

Love Taryne x

gazpacho — Nectarine & Raspberry Gazpacho

watermelon — Smoked Beef, Watermelon & Pumpkin Seed Platter

tomatoes — Polenta Crumbed Kumato with Corn Salsa

ham chicory — Chicory, Peppered Ham & Blue Cheese Salad

: Soay Grilled Aubegine & Pomegrante Salad

Nectarine & Raspberry Gazpacho

Serves 4 – 6

400g frozen (or fresh) raspberries
6 nectarines, peeled and chopped
1 English cucumber, peeled, deseeded and chopped
1 bunch spring onions, washed & thinly sliced
1 cloves garlic, crushed
¼ cup extra-virgin olive oil
2 tablespoons raspberry/ or red wine vinegar
1 litre Tomato Cocktail ( with added Worchester sauce)
1 cup fresh bread crumbs
Juice of 2 lemons
½ bunch fresh basil, chopped
Sea salt and freshly ground black pepper

In a large bowl, combine the raspberries and the rest of the ingredients, and stir to combine.
Depending on how smooth you prefer your soup blend half to three quarters of the mixture in a blender until the texture is mostly smooth. Dilute with a little water if too thick.
Return to the bowl and stir to incorporate. Cover the bowl and refrigerate for at least 4 – 6 hours before serving.
Serve garnished with fresh basil and ice cubes

Watermelon, Smoked Beef and Pumpkin Seed Platter
I love the combination of the sweet juicy watermelon with the saltiness of the smoked beef.
Spanspek or melon can be substituted for the watermelon.

Serves 4

1 quarter watermelon, sliced
250g sliced smoked beef
30 ml olive oil
15 ml pumpkin seeds

Arrange slices of watermelon on plates or a platter.
Arrange the smoked beef slices and drizzle with olive oil.
Garnish with pumpkin seeds and pea shoots

Chicory, Peppered Ham & Blue Cheese Salad

Serves 4 – 6

4 chicory bulbs, washed and halved
600g grapes, washed
500g peppered Kassler Ham
300g Blue cheese, crumbled
Chopped herbs to garnish

Arrange the chicory halves and grapes on plates or a platter.
Divide the ham equally between the plates, crumble over blue cheese and garnish with chopped herbs.

Sticky Aubergine Starter with Pomegranate Glaze

Serves 4

2 large aubergines, cut into quarters
2 tablespoons salt
30ml olive oil
30ml brown sugar
100ml thick soya sauce
100ml pomegranate extract
1 pomegranate, seeded

Sprinkle aubergines with salt and set aside for 20 minutes. Rinse and pat dry
Preheat oven to 220oC, and grease baking sheet with olive oil.
In a small bowl whisk the sugar, Soya sauce and pomegranate extract together.
Toss aubergines in mixture and place on baking tray.
Roast for 20 minutes until golden brown, sticky and soft.
serve sprinkled with pomegranate seeds

White & Green asparagus with tarragon cream cheese & quails eggs
Tarragon & asparagus are quintessentially summer, and a classic combination.

Serves 4

200g fresh asparagus, trimmed
1 punnet quails eggs
30 g fresh tarragon
150 g cream cheese
30 ml sour cream
1 clove garlic
Sea salt & black pepper

Cook the asparagus in boiling salted water, if using white and green asparagus, cook the white asparagus first as it takes longer to cook than the green.
Cook the quails eggs in rapidly boiling water for 2-3 minutes, drain and refresh.
Whiz the cream cheese, sour cream, garlic and seasoning in a food processor.
Serve warm asparagus quails eggs with cream cheese, scatter with tarragon and a good grind of pepper.