FOOD STYLING BY RHIANNON

PASCOE

Featuring Cheese Pies, Crumbed Pork with Roast

Pear Salad, and Espresso and Meringue Ice

Cream Sandwich

CHEESE PIES

Method

1.Brush the pastry sheets lightly with butter. Layer together and cut into a squares slightly bigger than the fan or muffin tin moulds.

2. Mix the egg, cream and salt and add the grated cheddar and crumbled feta.

3. Bake at 180°C until golden for approximately 15 minutes. Allow to cool for 5 minutes to cool and de-mould.

Ingredients

1pkt filo pastry

250g cheddar cheese

250g feta cheese

4 eggs

500ml cream

Pinch salt

100g butter

CRUMBED PORK WITH ROASTED PEAR

SALAD

Method

1. Preheat a fan-forced oven to 180°C.

2. Roast the hazelnuts on a baking tray for 8 minutes, then transfer to a clean tea towel and rub to remove the skins – don’t worry if a little bit of skin remains. Set aside to cool.

3. Squeeze the lemon juice into a bowl of cold water. Cut pears into quarters. Remove the cores and place the pear in the lemon water to prevent discoloration.

4. Place an ovenproof heavy-based non-stick frying pan over medium heat and add a dash of the olive oil. Cook the pears for 3–4 minutes, turning over carefully so it colours lightly and evenly. Transfer to the oven and roast for 15 minutes, turning once or twice until tender.

5. Meanwhile, add the milk to the beaten egg. Coat the pork cutlets with fl our, patting off the excess, then coat with the beaten egg mixture and then the breadcrumbs.

6. Heat the remaining olive oil in a large heavy-based non-stick frying pan over low heat and pan-fry the cutlets for 6–8 minutes on each side or until golden and crisp.

7. Remove the quince from the oven and place the pan over medium heat, then toss in the hazelnuts and butter. Baste the quince well with the butter and season with a little salt and pepper. Add the verjuice to the pan and reduce until it has almost evaporated. Remove from the heat.

8. Serve.

Ingredients

2 tablespoons hazelnuts

juice of ½ lemon

4 Pears

50 ml olive oil

30 ml milk

1 free-range egg, beaten

4 pork cutlets

2 tablespoons plain fl our

100 g fresh breadcrumbs

20 g unsalted butter

table salt and freshly

ground

black pepper

2 tablespoons

baby basil leaves (optional)

lemon wedges, to serve

ESPRESSO AND MERINGUE ICE

CREAM SANDWICH

Ingredients

4 eggs whites

250g caster sugar

3 tsp instant coffee

60 ml boiling water

100 ml thickened cream

100g mascarpone

8 scoops caramel ice cream

Cocoa for dusting

Method

1. Preheat oven to 150°c

and line tray with baking

paper

2. Place egg white and 50g sugar

and whisk until soft peaks form.

Turn beaters to low and add

another 150g sugar, turn the

beaters back to high and mix

for a further 3-4 minutes until

glossy

3, Spoon meringue into piping

bags and pipe out 6 circles

Bake for ½ hour.

4. Bring the coffee and

remaining sugar to boil in

saucepan. Reduce heat and

simmer for 2 minutes until

thick and syrupy. Transfer to

bowl and set aside to cool

5. Spoon cream and mascarpone

and whisk till soft peaks

appear.

6. Place coffee cream onto

meringue, add a scoop of ice

cream, top with more cream

and add another meringue on

top. Dust with cocoa

TECHNIQUES FOR FOOD STYLING

Clean black platter

Oven mitt as prop

One pie in

foreground, the

others in

background

Good

lighting/reflection

of light on platter

Blurred out

background

Use of different

shaped pies.

Height

Decorations

(cocoa) both on

meringues and

around the plate

Clean unchipped

square plate

Skewed plate

Side lighting

Food not entirely

in frame

Cheese Pies Crumbed Pork Ice Cream

Sandwich

○ Use of props

(orange placemat

and knife and

fork)

○ Meat in

foreground, salad

in background

○ Picture taken on

an angle

o Clean unchipped

plates

○ Colour

○ Glistening meat