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Food Styling- Georgia Coffey-Fusion Magazine

Transcript of Food styling georgia coffey x

  • Fusion.

    Modern Australian, this style of cooking has been variously known

    as international, mod-oz, fusion or contemporary, and denotes a

    culinary culture that is the result of a collision of cuisines from around

    the world.

    By Georgia Coffey

  • Garlic and Lime Chilli-


    Cooking and Prep: 35 minutes

    Serves: 4


    -15 medium green (raw) prawns

    -3 garlic cloves

    -3 tbs. coriander

    -1 small red chilli

    -2 limes

    -Packet of wooden skewers

    -2 tbs. olive oil

    - cup sweet chilli sauce

    - tsp. lime zest

    Chilli Sauce:

    - cup soy sauce

    - cup fish sauce

    -1 finely chopped chilli

  • Prawns in Marinade

    1. Peel the skin off the prawns

    leaving heads and tails intact.

    Carefully thread them onto the

    wooden skewers, 3 per


    2. Combine the olive oil, sweet

    chilli sauce, coriander, garlic,

    lime zest and lime juice into a

    medium sized, flat shallow

    dish. Add prawns to the

    marinade, covering the

    skewers evenly. Cover in foil

    and allow 15-20 minutes to

    marinate in a refrigerator.

    3. Preheat and grease a

    barbeque plate on medium

    heat. Preferably, using tongs

    remove the prawns from the

    marinade and evenly place

    them on the barbeque

    hotplate. Allow time to sit and

    cook, then flip and toss onto

    the opposite side. Cook for 2-3

    minutes until they turn pink

    and are just cooked through.

    Using tongs carefully remove

    the prawns from the hot plate

    and place them on a plate.

    4. As a garnish, lightly

    sprinkle coriander leaves on

    top and serve with lime


    Chilli Dressing

    1. Finely chop one chilli and

    place in a small bowl

    2. Mix soy sauce and fish

    sauce to combine a dressing.

    3. Add dressing to the finely

    chopped chilli and mix.

  • Meal Prep: 35 minutes

    Serves: 4


    -4 boneless and skinless Atlantic

    salmon fillets

    -2 handfuls of green beans

    -2 bunches of asparagus

    Dukkha: -2/3 cup almonds

    - cup sesame seeds

    -2 tbs. coriander seeds

    -2 tbs. cumin seeds

    -1 tsp. flaked sea salt

    -1 tsp. sumac

    -1 tsp. dried basil

    -1 tsp. fennel

    -1/3 cup macadamia nuts

    - tsp. grounded black pepper

    Couscous: -1 red pepper

    -1 yellow pepper

    -2 courgettes, sliced

    -1 large red or regular onion sliced

    -1 tbs. vegetable oil

    -300g plain couscous

    -450ml reduced salt vegetable


    15 cherry tomatoes

    tsp. grounded black pepper

    Dukkha Crusted Salmon

  • Dukkha:

    1. Preheat oven to 180

    degrees Celsius.

    2. Spread almonds and

    macadamia nuts over a

    baking tray and roast in

    preheated oven for 2-3

    minutes or until golden.

    3. Place the roasted

    almonds and macadamia

    nuts in a food processor and

    process until roughly the

    same size of sesame seeds.

    Transfer into a large bowl.

    4. Heat a medium sized

    frying pan over medium

    heat. Add sesame seeds and

    proceed cooking, stir for 1-2

    minutes until golden brown.

    Add to the bowl of roasted

    almonds and macadamia


    5. Place coriander seeds and

    cumin seeds in a frying pan

    over medium heat and stir

    until they are cooked,

    approximately 1-2 minutes.

    6. Transfer all ingredients

    into a mortar and pestle and

    ground until crushed. Add

    the crushed spices, pepper

    and salt to the roasted

    almond and macadamia nut

    mixture. Mix all ingredients



    1. Preheat oven to 180 degrees


    2. Place courgette, peppers and onion

    into a roasting tin and add vegetable

    oil. Roast for approximately 25-30

    minutes. Turn vegetables at halfway

    point (15 minutes).

    3. While vegetables roast, put

    couscous in a heatproof bowl and add the hot stock, stir cover and leave to

    sit and soak. After1-15 minutes of

    soaking, carefully use a fork to fluff up

    the couscous.

    4. Remove vegetables from oven and

    add the finely chopped cherry

    tomatoes and couscous carefully

    stirring them through. Season the

    couscous with pepper and salt. Return

    the combined mixture to the oven for 5

    minutes to heat, and then serve.

  • ZESTY LEMON Meringue

    Serves: 24

    Prep: 0:30

    Cook: 0:50


    Cupcake Mixture:

    -1 cup buttermilk

    -2 tbsp. lemon juice

    -2 tbsp. finely grated lemon rind

    -1 tsp. pure vanilla extract

    -4 large eggs

    -2 cups caster sugar

    -250g unsalted butter (softened)

    -1/2 tsp. salt

    -1 tbs. baking powder

    -3 cups plain flour

    Lemon Curd:

    -pinch of salt

    -150g unsalted butter (room temp.)

    -1 cup caster sugar

    -2/3 cup lemon juice

    -1 tbsp. finely grated lemon rind

    -8 large egg yolks


    -6 large egg whites

    -2 tbsp. glucose syrup

    -1 cups caster sugar

    -2 tbsp. caster sugar


  • Method:

    1) Combine yolks, lemon rind, and sugar and lemon juice in a medium sized saucepan over

    medium heat. Stir constantly with wooden

    spoon, scraping down sides of pan. After 8-

    10 minutes of mixing, check to see if the

    sugar has dissolved and has turned thick

    enough to cover the back of a spoon with a

    thick coating. Remove saucepan from heat

    and slowly add salt and butter whilst mixing

    in together. Pour the thick mixture into a heatproof bowl (preferably glass). Cover with

    plastic and leave in fridge for a minimum of 2


    2) Line two 12-hole baking muffin trays and

    preheat oven to 150 degrees Celsius fan


    3) Combine cream, butter and sugar in a bowl

    and use an electric mixer on medium high

    speed until light and creamy. Add the eggs,

    one at a time, continuing to beat until well

    incorporated. Beat the lemon rind and

    vanilla. Slowly add the sifted flour in 3

    separate lots, add in the buttermilk and

    lemon juice and beat until well combined.

    4) Evenly divide the cupcake mixture into the

    two trays, filling each to three-quarter s full.

    Bake for 25 minutes or until golden brown in

    colour. Insert a skewer into the cupcake to

    see if it comes out clean (ready). Remove

    from oven and allow cooling.

    5) Combine sugar with 2/3 cup of water and

    glucose syrup in a small to medium

    saucepan. Bring to a boil over a medium heat

    until sugar has dissolved. Place a candy

    thermometer in the pan. When the pan

    reaches 110 degrees Celsius, remove from

    heat immediately. Meanwhile, beat the egg

    whites in a heatproof bowl with an electric

    mixer on medium speed. When soft peaks

    form, add in the two extra tablespoons of

    sugar and continue to beat until combined.

    When the syrup reaches 110 degrees Celsius

    remove from the heat. With an electric mixer

    on medium speed, slowly poor the sugar

    syrup in evenly combining the sugar mixture

    and the whites. Beat for approx. 7 minutes

    until stiff peaks form. 6) To make cupcakes, add one tablespoon of

    lemon curd to each of the cupcakes and then

    in meringue (using piping). 7) Skim lightly over the meringue with a blow

    torch to create rustic look.