When I cook stuff, I prefer it to be fast (especially when I am hungry). Today, I made Shakshuka for dinner. I know that there's the traditional way of making it properly, but I just couldn't wait. I had all the right ingredients so I was just like you know: "Bring it!".
Hereby starts the journey of Shortcut Shakshuka
I prepared the most basic of ingredients:
1 chopped onion (big ones)
1 tspn cumin (the seeds, cause I didn't have the powdered ones)
Pinch of salt
Some pepper
Heinz tomato paste
Chilli Sauce (I used Life Chilli Sauce)
I do also know that paprika should be essential to the Shakshuka, but unfortunately I don't have them with me.
So I light up the stove, throw all the ingredients into the pan and begin to stir fry.
When the onions turn slightly golden, I pour in the tomato paste, sprinkle some basil and add in the chilli sauce.
It begins bubbling, and so I turn off the flames, pour the mix into a baking bowl (Pyrex) and then preheat the oven to 160'C (320F).
I then make two wells and add in two eggs and then stash it (the bowl) into the oven for 20 minutes.
Because of that, sometimes when I am too lazy to make myself something to eat - I just eat oats and cold milk. Thing is, I don't steep them first. Of course, I buy only rolled oats so I don't have to nibble through the tough husk. It is generally fine to eat rolled oats raw because the process of making them involves steaming and so they are actually already cooked beforehand. Besides that, the flattening makes it easier for our digestive systems to break them down for consumption [1].
I read that grains generally contain phytic acid, that if untreated can combine with other nutrient in the digestive system and prevent absorption which will then lead to mineral deficiencies. Soaking with warm water will then neutralize the phytic acid and make the oats suitable for consumption [2]. Oats are good fiber material, but excessive consumption can lead to irritable bowel syndrome and constipation - an adverse effect.
I normally try to eat healthy and cook everything from scratch - like if I want to make pasta, I will make them from flour and eggs instead of buying those instant ones you need to steep. This year, I got to know an Australian exchange student from my class (Hey Hugh!) that regularly brings fruits and vegetables to nibble on. I would see him munching on nuts, eating apples and oranges and most recently nibbling on carrots. Raw carrots. That actually piqued my interest to eat things raw (except meat of course).
The breakfast I have now is most commonly oats and yogurt. Not sure if it makes me any healthier, but I certainly don't feel anymore different. I also add in two eggs, either half or hard-boiled - no sauce, no salt.
Being lazy might actually be beneficial for my health - lets see how this goes in the long run.
[1] Stakal, K 2011, "Can You Eat OatsRaw", Energetic Health, Organic Authority, read 24 November 2015
[2] "Why you should never eat raw oats" 2014, Claire Obeid, The Wellness Project, Sydney, Australia, read 24 November 2015
a) You only need to make the Matzah if you do not have Matzo Meal. The only two ingredients in Matzah is water and flour. The trick though, is you have to make it fast.
Prepare a cup of all purpose/ plain white flour (about 60g) and a cup of water. Pour the water little by little (you don't need to use up all the water) and mix with a fork until a dough is formed. Knead the dough on a clean floured surface until smooth. Quickly preheat the oven to about 230'C and start rolling the dough until thin. You might need to turn the rolled dough over a few times and dust the underneath. Once done, quickly poke holes into the flat dough to prevent rising (front and back). Bake for 7-10 minutes and let cool.
b) To make the Matzo meal, you only need to grind the Matzah. Use a food processor (I used thermomix and pulsed a few times).
c) For the balls, crack open an egg and check for any blood particles carefully. If clean, add some kosher salt to the egg and pour in about a tablespoon of virgin olive oil. Pour in 60g of water mixed with two teaspoons of baking powder and mix with a fork. Now, pour in the Matzo meal slowly and mix in until there a consistency is reached. Cover with a plastic foil/ a plate and let set in the refrigerator for an hour or two.
Now, bring a pot of water to simmer (add a pinch of salt to the water). Wet your palms with a sprinkle of virgin olive oil and begin rolling the balls. Add them to the pot right after you roll them. Let boil and then serve with any soup of your choice.
Inspired by Jamie Geller (A wonderful lady, respect!) - to get more Kosher recipes from her, go to JoyofKosher.com
Matzo balls are the Jewish penicillin (like the panadol) or something like that. Good for sicknesses probably :) had that really warm vibe when eating it. I hope it's supposed to taste that way or I will be reallly sad.
Anyways, I recently met an Australian who I mistakenly (I am a horrible horrible person) assumed to be Jewish because of his surname (Vaisman). He is a very interesting person, I was curious so I asked a lot. Turns out he isn't Jewish because Judaism is passed down by the mother. I asked too about Kosher dishes because I like how Kosher food looks and tastes (there is this amazing concept behind the different techniques like knotting to make Challah and the use of Matzo meal that is essentially grounded from unleavened bread or Matzah). He isn't actually really into the concept of Kosher - but he knows the basics. Also, when I showed him the Matzo balls I made he was actually quite surprised at how well it turned out and I got a few compliments. I'm not actually very used to compliments because as an Asian you don't really get that very often UNLESS U DOCTOR OR U ENGINEER AND U EARN THE MONEY (please read with strong Asian accent) so I think I might have a little crush on him now shit, am I gay!? that inspires me to continue doing what I love most.
Since I will be on the plane for the whole day tomorrow, I made this today for an early valentines. I like to think that
each half of the meringue linked together by the double cream
symbolizes human relationships, and since compote means "mix" in some
language - I would like to represent mixed feelings in relationships. So
deep I can't even see myself anymore.
Happy Valentine's! (Belated)
What to Expect
A trio of meringues with double cream on top of unsweetened refreshing
apple compote. Since meringue is technically baked sugar and egg white,
the sweetness is balanced by the double cream and the apple compote.
Yeap, the simpler the better. Not too much technicalities involved.
Ingredients Part A : The Meringue a) Two Egg Whites b) Pinch of Salt c) 125g Castor Sugar
Part B : Plating a) Double Cream ( Half a teaspoon to a teaspoon per two meringue sides ) b) Apples c) Cinnamon (Powder) d) Water and Vanilla Essence (1 drop) mixture
You can make either Poached Apples (Diced) or an Apple Compote. To make the apple compote, simply add more liquid to make the final product more syrupy. The poached apple (if you are making it) should be crunchy and unsweetened to complement the texture of the meringues.
Procedure
a) Pour the egg whites into a mixing bowl and add in the pinch of salt. Start beating (it is easier to use a machine mixer since you will take years to beat it to stiff peaks.Make sure that there is no other impurities in the egg yolk or else it will not stiffen.
b) When the mixture is stiff and forms peaks, gradually add the sugar whil mixing at high speed until the mixture is glossy and stiff.
c) Spoon the mixture into a piping bag and then begin piping on a baking tray lined with baking paper.
d) Preheat the oven to 120'C for about 20 minutes, and then bake for around an hour until the meringues are pale golden brown.
e) Now, dice the apples and put in a pan. Sprinkle cinnamon on top of the diced apples and then pour in the water and vanilla essence mixture. Stir fry until you can smell a heavy aroma of apples and cinnamon (like that of apple pie)
f) Put them on a plate and separate into as many factions as you want. Spoon half a teaspoon to a teaspoon of double cream and put on the flat side of a meringue. Take another and clamp them together. Serve on the poached apples (diced)
So after watching MasterChef Season 5 and seeing
Courtney, Christian and Jaimee making the incredibly beautiful and
stunning profiterole tower, I took a liking and kept a mental note about
how ONE DAY, I WILL BE THE ONE MAKING THE SAME TOWER OF YUM. And I did.
What to Expect
Expect freaking profiterole tower covered with delicious
toffee. In the profiterole, you will have beautiful tasty freaking cream
yaw. And if you are expecting to make this, be prepared to risk two
hours or more, since it took me about the same time. A complex yet
fulfilling dish.
Ingredients Part A: Profiterole
Part i : The Puff
a) One finger of butter (About the size of two fingers width - I would say around 70g)
b) Milk (200 ml - yeah, I freaking measured, Yay me.)
c) Plain White Flour (I used around 100g - YES I MEASURED)
d) 3 Eggs
Part ii : The Cream
a) Double Cream (The whole cup)
b) Milk (1/3 of the double cream cup)
c) Icing Sugar (I used two teaspoons)
Part B : The Tower of Sauron ( I mean the tower of profiteroles)
a) Profiteroles from Part A
b) One cup of Castor Sugar
c) Half a cup of water
Procedure Part A : Making the Profiteroles (The torturing part)
Part i : The Puff
a)
Pour the milk and put the butter in the pan and stir with a wooden
spoon until it boils. Sift the flour into a bowl and pour it into the
mixture after it boils and stir until it has the consistency of soft
dough. BRING AWAY FROM FIRE to cool.
b) Bring back to the fire, and
beat in eggs one by one while stirring constantly. You do not want the
eggs to be fried. To make the process easier, pour cold milk into the
pan while doing this. Stir and mix until the mixture has a soft
consistency.
When you hold the mixture up with a wooden spoon, you can
technically see the batter falling. Its like the consistency of wet
mud.
c) Prepare a piping bag and fill the piping bag with the batter. Pipe
the batter onto a prepared baking tray lined with baking paper.
How to pipe the profiteroles? Start at the bottom, pipe a
little - when you see the batter forming a circle around two inches
wide, adjust the height of your pipe higher and pipe again. Then, stop
piping and remove the pipe. You do not need to create any pattern by
rotating nor piping in a circular motion, the only motion you need to
move is upwards from earth. Your piped batter should look like poo, if
that is easier to note.
d) Preheat the oven at 190'C double fan forced for around 10-15
minutes and start baking the "to be" profiteroles. It should take around
25 - 35 minutes to be ready. Note the color of the top of the
profiteroles should be brown.
e) Take out the profiteroles from the
oven when ready, and with a skewer (I used a chopstick coz I asian yo)
poke a hole at the bottom of each profiterole. It is easier to do it
while it is hot, so get used to enduring the heat.
To know whether you are doing it right, remember that a
profiterole is a cream puff. The puff should be just filled with air. It
shouldnt have the consistency and texture of bread. So when you poke
the bottom of the puff, you should realize that the middle is basically
empty.
f) Set aside to cool
Part ii : The Cream
a) Pour everything into a mixing bowl and whip until it has the consistency of cool whip.
If you are lazy, you can just whip the double cream until
it is soft instead of using milk and icing sugar. It won't taste as
good, but on the bright side it is easier and healthier - NO DIABEETUS
YO
b) Fill in a piping bag (I used an icing bottle and a funnel so
imagine my pain) and pipe into each profiterole by using that hole you
made in its bum. Gonna make more dirty jokes but too lazy to think.
c) Leave the profiteroles bottom side up for the cream to set.
Part B : THE TOWER OF SAU.. Profiteroles. (But hey, tower of god, babel, druaga, saviors etc would work too)
a) Pour the castor sugar in a pan with the water and spread everything evenly.
Don't stir the mixture please. During caramelization you
should not lay one finger on the mixture. Just let it boil and
caramelize.
b) Boil until the mixture bubbles and turns brown. (Yes this is the caramelization process)
c) Remove from heat.
d) Now, prepare your profiteroles. Dip the bottoms of each profiterole and build them on each other to form a tower.
Croquembouche - the tower of profiteroles should be
hollow in the middle. If you are new or is lazy, then you can just make
one in which the middle of the tower is also profiteroles. A little less
traditional but hey, it is nice to be lazy.
e) After the tower is done, with the remaining caramel/toffee - use
two forks. Dip one fork into the caramel, press one fork on the other
for a few seconds and separate to form a string of toffee. Weave it
around the tower to form a web.
f) Repeat the toffee weave several times.
g) Weave several more times around the freaking tower.
h) FREAKING WEAVE IT BABY
i) Serve
During this process, it is important to construct the
tower fast - or else the toffee will cool down and harden. Of course you
can leave it be under a small fire, but you risk burning your delicate
fingers when the mixture is bubbling. I burnt mine several times doing
this even after removing the mixture from the fire.
Sometimes when I am down (mostly a week or so before freaking
valentines day), I just need something to maybe "Pick me up" and make me
experience a haven, a sanctuary of escapade from everything else that
just "let me down".
Tiramisu is the perfect dessert for that, as it literally means "pick
me up"! I kinda went the kinda vegan way (no eggs, only milk), as the recipe does not contain eggs
nor do they contain mascarpone. Also, I dislike Alcohol and Caffeine,
and so Rum and Coffee/Expresso was not something I would love to
incorporate into something that I want to "pick up".
What to Expect
Well, you should not be expecting the flavors of rum and
caffeine which I feel is some sort of delicacy, or something of an
acquired taste that my tongue does not respect well. The cream will not
have hints of eggs or mascarpone either, so that means that the tiramisu
will be far softer than any that you have ever tasted before. It tasted
like heaven for me, so everything is sort of going great for me.
Ingredients Part A: The Bases
a) Lady Fingers (Or you know, sponge fingers where they say it differently)
b) Hot Chocolate
c) Water
You might want to make enough brew of the hot chocolate
so that you can easily just dip the lady fingers in, the rest of them
you can drink later on, so there is really no wasting going on.
Part B: The Cream
a) Thickened Cream (Half the bottle)
b) Milk (Full cream is better, but yeah you get the idea - 1/4 of the bottle)
In the video, I used one whole bottle of thickened cream
and so I put in half the amount taking the bottle by size. I realized it
was too much and so half the bottle is actually enough.
c) Mixture of Cacao Powder and Icing sugar. ( 1/4 of each which contributes to half a cup )
Procedure Part A: The Bases
a) Brew the hot chocolate by boiling water in a pan and then stirring in the hot chocolate until mixed well.
b) When it starts to boil, take it off and let it rest.
Part B: The Cream
a) Pour the thickened cream into a mixing bowl and add milk.
b) Add in the mixture of cacao powder and icing sugar and stir to mix.
c) Now, beat/whip the batter in an electric mixer at medium speed until the batter has a consistent color.
If you dont have an electric mixer you will have a horrible time and a muscular arm by the time you finish!
d) Once the color is consistent for the batter, beat/whip at high
speed until soft peaks form. Took me around 8 - 10 minutes to get it to
that consistency.
Part C: The Tiramisu
a) Layer the bottom of the mold with a thin layer of the cream.
b) Line the second layer with lady fingers quickly dipped in the brew of hot chocolate
If your mold is too small, you might want to cut the lady fingers with a knife first before you dip it.
Also, make sure you only dip the lady fingers and not SOAK them. If
you soak them, your tiramisu will be SOGGY and it will mean "put me
down" and that means that the tiramisu has failed in its attempt at
making you want to pick it up.
c) Layer again with cream and continue the process until you get at least two layers. The last layer must be cream!
d) By using a sifter, dust the top of the tiramisu with a mixture of cacao powder and icing sugar.
e) Refrigerate for around 4 - 6 hours.
If you refrigerate for less than that, you can see that
the lady fingers have not yet completed their mission of absorbing the
liquid, and so you can still see the lady fingers. I do have people I
know who love that texture (like my dad), so it is up to you. I love to
leave mine in the fridge overnight to chill before I have them.
Plating
a) Remove from mold with a (whatever its called) but I used a rice scoop (flat)
b) Sprinkle sliced hazelnut on top of the tiramisu
Some people I know laughed at me when I told them I put
hazelnut on the tiramisu and said that it was unconventional. I told
them the recipe in itself was already unconventional (no eggs, no
mascarpone, no rum, no expresso) - and so I am kinda original. Kinda.
Once upon a time, I was at home after eating crazy sweet
desserts all day. I needed something to nibble on, but I didn't want it
to be too salty etc. I was also craving the flavor of cheese spread and
so I just ran into the kitchen and started to bake
What to Expect
If you are looking for junk food, this recipe is only
half fitting. Its healthier than junk food ( self proclaimed ) and you
can taste subtle cheese.
Ingredients
a) Stick of butter as long and wide as your index finger ( yeah it also worked for my friends )
b) Two tablespoons of cream cheese
c) One teaspoon of salt
d) One teaspoon baking powder
e) One cup of plain white flour
f) Whipping cream
g) One egg
Procedure
a) Melt butter and cream cheese in a mixing bowl with the salt. Crack in one egg and whip until mixed.
b) Sift in flour and baking powder, fold and then knead until the consistency of dough.
Like bread or cookie dough, check if it tends to be
springy when using a rolling pin. If it isn't, then its more of a pastry
dough.
c) Cut shapes of your preference with a cookie cutter and a rolling pin. Smoothen surface with flour for ease.
I am not skillful, so I tend to use lots of flour just to do this. Flour on surface, rolling pin and both side of the dough.
d) Line on baking paper on baking tray and spread whipping cream on top so that it retains its shape when baking.
e) Preheat oven to 200'C, and bake for 5 minutes.
Consumption
Eat when binge eating or eat with dips. I know I made two sizes, the
smaller one is for when I want to binge and the larger one is for
dipping. Yeah, I binge eat when I am depressed
Not overly crispy. Texture is unique. A must try.
A different rendition is also available: Spicy Cheese Crackers. A video tutorial is up on Youtube, but instead of giving you the link, I will try to put it up here.
I saw Cho Ahran making Savory Tiramisu on Master chef,
and then I thought to myself that it would be nice to start making
savory dessert instead of the normal desserts I usually make. Also, I
didn't follow Ahran's recipe but rather tried to innovate and build as I
go along.
What to Expect
If you don't like the taste of Pasta Sauce, then I will
tell you straight up that you will freaking hate this. Expect something
different and unique!
Ingredients a) Lady Fingers ( Or as my Aussie friends say, sponge fingers ) b) Two cans of diced tomatoes c) Brown Sugar ( I used three tablespoons ) d) Minced Meat of your choice e) Ketchup ( Half a cup mixed with water )
You can use any sauce you like for the taste
f) Thickened cream g) Sour Cream ( Sprinkle some salt) h) Spices ( Oregano and Basil ) I) Big Onions ( Add garlic if you love them ) j) Olive Oil
Procedure a) Slice Big Onions and fry in pan with olive oil till
golden brown. When golden brown, throw in the minced meat and fry until
cooked.
Season the minced meat with a little salt and pepper first. I usually add a dab of oyster sauce but yeah, I'm Asian. "What the heck is Fish Sauce, and why does it taste like death?" Quoted from Monti, Masterchef Season 3.
b) Pour in the diced tomatoes, Ketchup water mix and the sugar and stir. Taste along the way and improvise if you need to. c) When done, separate the liquid and the other things in the pot. The liquid will be used to dip the lady fingers in. d) Dip the lady fingers and build the base of the Tiramisu.
I know people who soak the lady fingers. Their Tiramisu
becomes soggy and quite scary really. Just dip and take it out. Count to
three quickly if it helps.
e) Spread the solids separated from the liquid mixture on top of the lady fingers evenly. f) Whip the thickened cream and sour cream together and then pour on the base of the Tiramisu.
People tell me they hate this part cause its hard. I tell
them just concentrate on covering all gaps, the unevenness will fix
themselves later in the oven.
g) So preheat the oven to 160'C and wait. h) Now, sprinkle the oregano and basil on the Tiramisu.
If you are a fan of cheese, you can sprinkle some mozzarella on top before baking.
I) Bake for around half an hour while constantly checking on the
Tiramisu. This will allow the cream to even themselves out and let them
give a better aroma while the lady fingers absorb the sauce. j) Serve hot or warm.
My friend tried my recipe but used mascarpone instead. He said it tastes better. But I don't know. Sure, my recipe goes against the conventional rules ( I mean baking a Tiramisu? Seriously ) but you know what, YoLo.
Part A : The Panna Cotta (That white pudding thingy) a) Full Cream Milk (One and a half Cups) b) Whipping Cream (One Cup) - yeah, should be liquid form so dont whip it to any peaks! c) Gelatine Powder - One teaspoon of gelatine powder is enough to gelatify (is that even a word) two cups of water to soft jelly like texture - Two teaspoons can gelatify two cups of water to a pudding like texture - as seen in the illustration - Add as you see fit :3 I would add Two and a half teaspoons.
Part B : The Topping and the Sauce (Per Serving) a) Castor Sugar (One Tablespoon) b) Full Cream Milk (One Tablespoon) c) Chopped Peaches
Procedure
Part A : The Panna Cotta yo a) Pour the full cream milk and the
whipping cream into a pan and heat it until it simmers - BUT DONT
FREAKING LET IT BOIL YEAH THIS IS THAT IMPORTANT. NO BOIL. DONT FREAKING LET IT BOIL. b) Okay, now bloom the gelatine powder in a cup of cold water.
I have people asking me like wtf is "bloom the gelatine
powder", like plant them and make them bud flowers or something? I tell
them well, when you pour gelatin powder onto cold water, they spread out
like they are blooming. Stir them until you get an applesauce or jam
kind of consistency and you sir, have bloomed the gelatine powder.
c) add the bloomed gelatine mixture into the milk and stir until they
are mixed. I know it is hard to see whether they are mixed well, but
trust me and just look at your ladle. If you can still see grains of
gelatine when you scoop, its not mixed.
AGAIN, DONT LET THE MIXTURE BOIL. If you see steam, get
the pan away from the fire before it boils. If it boils, the gelatine
will not work and your Panna Cotta will not set. You will have to refire
and rebloom the gelatine again if it doesnt set.
d) Pour into ramekins and refridgerate overnight. If like me, you are
impatient then add more gelatine to bloom and it will set in one or two
hours.
Part B : The sauce and garnish - For once your Panna Cotta is ready a) Caramelize the castor sugar in a pan.
I do have people asking me (imagine heavy Chinese accent because my friends are mostly Chinese) : " What is Caramelize!?"
My answer to that is - Put sugar in a pan with water. Heat it until
it boils, and it will go on the verge of burning. Add more water if
necessary to stop the process of it being burnt black, usually happening
if you are making small serves. And walla, you have caramel. But for the sauce, instead of adding water before it is burnt to
crisp, add two tablespoons of milk instead. Now, you have the sauce
tasting like praline. Pour it into a small cup and leave it be so that
it thickens.
b) Chop the peaches.
Procedures for Plating a) Use a paring knife to unmold the Panna Cotta (Or leave it be in the ramekins if you are lazy). b) Top the Panna Cotta with the chopped peaches c) Add the sauce on the Panna Cotta
I do have friends who prefer to drown their Panna Cotta in the sauce, but I prefer minimal amounts
d) Ready your camera, and snap! - That must go to Instagram e) Aw yeahhh time to freaking dig in.
People are asking me whether there is a proper substitute
to gelatin for vegans. It is really hard for me to answer. Well, Panna
Cotta is a gelatine based dessert and so it is very hard to acquire the
texture you want without gelatine. You could use Agar, but well the
texture is just different.
I should be posting less, seems like I am spamming the post hahah
Oh well, that must be it for today
Edit: I read that Vegan Gel can be used to replace Gelatin - but no idea where to get it, so yeah
Ingredients Part A : Lamb Loin a) Lamb Loin DUH b) Seasoning - Salt - Pepper - Rosemary - Fried Onion/ Garlic :/ - Whatever seasoning you like and love and adore, even your boyfriend's hair EHEHEH
Part B : Uh um, Salad :/ Part i : The Actual Salad a) Spinach b) Grated Carrots c) Chopped Blue Kraut (Or as my fellow Asians say, red cabbage ) d) Cabbage e)
Up to you really, I know people who suggest adding in Feta, Goat
Cheese, Haloumi, Lettuce, Assortments of nuts (Pecan, Macademias,
Pistachios), Lettuce and other things you can put in salads, and again, I
dont despise people who put in their boyfriend's hair or anything, as
long as its edible is the rule in salads
Part ii : The Dressing a) Olive Oil b) Rice Wine Vinegar c) One or two drops of fish sauce (Yes, sounds crazy but it is true) d) Apple Cider Vinegar e) Soy Sauce
Experiment with the dressing until you find the best mix of flavors, mine is a teaspoon of everything except the fish sauce
Procedure (Damn its simple) Part A : The Lamb Loin a) Get ready a baking tray, lined with
aluminium foil. Preheat your oven to a 180 degrees Celcius. Lay your
Lamb loins down on a bed of roses, sink it in a river at dawn.. I mean
lay the loins on the aluminium foil in the baking tray and season them
to your preference. Rosemary should be sprinkled on top of the lamb
loins. b) Bake for half an hour or so, until you can smell the aroma.
Took me more than half an hour to get the lamb to be done medium well
at a 180'C, but if you are experienced then you can use whatever
temperature you like to speed up the process. It is up to you to cook
either rare, medium rare or well done. I like mine well done - to check
if it is well done, press your index finger against your thumb for the
texture you should feel when you poke the lamb loin.
Part B : Seriously? You need a procedure for Salad!? a) Mix the ingredients in 'Part i' in a small bottle so you can shake it well. b) Chop the ingredients in 'Part ii' to your liking and put them in a salad bowl c) Toss ingredients well.
Procedure for Plating a) Prepare a clean plate b) Decorate the base of the plate with a bed of tossed salad c) Lay the lamb chop on the bed of salad like a sleeping prince d) Garnish with fried garlic and onions e) Use a high quality camera to take a picture of it, and preferably edit it before posting to instagram f) Consume
The salad can be prebought if you are too lazy to make it from scratch
)