Accompaniments and Garnishes

New Zealand Journal of Agriculture, Volume 86, Issue 6, 15 June 1953, Page 580

Accompaniments and Garnishes

■THE art of good cooking lies in the clever combination of flavours, colours, and ’ textures which will please the palate and appeal to the eye. That cooking is an art is undisputed, and though simplicity is the keynote of good design in food as well as in other forms of art, subtle and attractive contrasts will provide interest and variety. A dull meal can be transformed by the addition of a delicious sauce or a colourful garnish, and skill and imagination in the preparation of food will mean that the family eats what it should because the food looks and tastes good. Eleanor Couston, Field Officer in Rural Sociology, Department of Agriculture, Timaru, in this article describes recipes for and methods of making meals more attractive.

STRONG seasonings which destroy i natural food flavours should be < avoided, but those which enhance such c flavours should be skilfully introduced. 1 The well-trained French chef tastes as c he works, adding a soupcon of this ( and soupcon of that until his palate i assures him that the flavouring is perfect. A cook who is interested in £ preparing fine-flavoured food will have ) a kitchen' garden which supplies < parsley, chives, mint, and cress, and j in her kitchen cupboard a range of j herbs, spices, and seasonings for dis- ' criminate use. ; Colour contrasts in food service are < important, but care must be taken to < see that colour combinations i harmonise. An all-white or an all- l brown meal looks dull and unappetis- , ing and clashing colours may be equally unattractive. Texture contrasts are important, too, and here again the accompaniment or ; garnish may be the means of producing such contrasts. Delicious food aromas stimulate the gastric juices, and colourful, well-

flavoured food has a similar effect. One’s mouth may “water” at the sight of a food picture in a book, and a knowledge of how to create attractive dishes can be invaluable in tempting children or those with capricious appetites to eat without persuasion. National food habits vary considerably, but certain “food affinities” have become, recognised, and well-known examples such as bacon and egg, roast beef and horse-radish sauce, or pork and apple sauce are legion. In New Zealand, where poultry is expensive and generally reserved for special occasions, * there is often some doubt concerning the choice of accompaniments and the suggestions and recipes given here should be of value. Stuffings Bread, Thyme, and Parsley ’ Stuffing (for a 41b. fowl) 2 cups of stale bread- 1 tablespoon of crumbs minced onion 1 teaspoon of dried (optional) thyme » teaspoon of salt 1 tablespoon of J teaspoon of pepper chopped parsley 2 to 3oz. of butter

Melt the butter and add the other ingredients. Stuff the fowl in the body and neck. Sew up and skewer. Rice Stuffing (an alternative for chicken) 1 cup of boiled rice 2 teaspoons of 1 chopped onion chopped parsley i cup of chopped ham Salt and pepper 1 tablespoon of butter Melt the butter in a saucepan. Add the onion and saute until golden brown. Add rice mixed with ham and seasonings and fry for 3 minutes. Veal Forcemeat Stuffing Jib. of lean veal Salt and pepper to 1 teaspoon of parsley taste and herbs 1 teaspoon of grated Nutmeg and mace to lemon rind taste 2oz. of fat bacon Chop or mince the meat and bacon and mix all the ingredients. Sausage Stuffing (for a medium-sized turkey) 21b. of lean pork or i teaspoon of mixed bacon or sausage- herbs meat i teaspoon of pepper 1 teaspoon of salt Giblets, chopped i cup of breadcrumbs Mince the meat and add the breadcrumbs, seasoning, and giblets. Mix these well and moisten with a little stock. Sage and Onion Stuffing (for duck, goose, or pork) 1 cup of chopped 2 cups of breadonions crumbs 1 tablespoon of | teaspoon of salt chopped parsley J teaspoon of pepper 1 tablespoon of finely IJoz. of butter chopped sage leaves

Mix all the ingredients and add the melted butter (the onion may be parboiled 11 desired). Prune Stuffing (for roast duck) 2 cups of bread- 1 tablespoon of crumbs minced onion 2oz. of melted butter 1 cup of cooked 1 Soon of Denner i Fem on* rind mated 1 cupof sliced P apple * * ’ ' . xt i j i ,•« Q rvjvi-ncr Place the breadcrumbs in a mixing bowl. Stir in the melted butter with a fork, add the remaining ingredients, and mix well. Apple and Raisin Stuffing (for goose or turkey) J cup of diced bacon 6 medium tart apples 1 cup of chopped (diced) celery 1 cup of seedless 1 c «?An° f chopped i pnn Sl n? rhAnned 7 X Of bread- 2 parley PP crumbs 2 teaspoons of salt » cup of .u E «. t ..woon or pepper Saute the bacon until crisp and oXn Ve and m na h r e slev n ini the ? C SnJtes and remove Put the apple £ the f?• snrkflde with the sugar cover, and cook slowly till glazed. Add all the ingredients and combine well, Sauces The sauce is the symbol of civilised eating and fine sauces are intended to ■ accentuate delicious J flavours■ i food rather than to disguise them. The reason so many people are heard to say “no sauce, thank you”, is that they have been served with the uninteresting and unappetising type so often that they prefer their food without it.

Many delicious sauces may be served with desserts, and a good cookery book will supply taspiratton For are also endless a possibilities,, S but a good variety can be made from the one basic recipe given here. Foundation White Sauce loz - of butter J teaspoon of salt os - of flour J teaspoon of pepper t cup of milk (optional) Melt th butter in a sau cenan or the top o a double boiler. Add the flour and salt and stir until blended, but not brown. Remove from the heat and add i‘ o the milk. Blend well, return to the heat, and stir until thickened. Add another J .of milk, mix quickly. Add the remaining milk and stir well. Heat quickly to boiling point, stirring continually. Cook for a further 2 minutes. If a large quantity is being made, some of the milk may be heated to save stirring time. Sauce Variations With the foundation sauce used as a base, the following varieties can be made:Parsley: Add 2 to 4 tablespoons of finely chopped parsley. Serve with boiled mutton, fish, or vegetables. Egg: Add 1 diced, hard-cooked egg. Serve with boiled or steamed fish - Cheese: Add -% cup of grated cheese, Stir over low heat until the cheese melts. A half teaspoon of mustard may be added if desired. Serve with fis h> eggs, or vegetables. . - Anchovy: Add 1 to 2 teaspoons of anchovy sauce or paste. Serve with fish.

Caper: Add 2 .to 4 tablespoons of capers. Serve with boiled mutton. Oyster: Make the foundation sauce, using half milk and half oyster liquor. Add j teaspoon of lemon juice, | teaspoon of sugar, and a dash of nutmeg. Just before serving acid 6 chopped oysters. Serve with omelettes or fish custard ' Tomato: In the foundation sauce recipe substitute 1 cup of thin tomato Puree for the cup of milk. Add -i teaspoon of grated onion. Serve with fish, meat loaves, croquettes, or ome e <_s. Veloute: In the foundation sauce recipe substitute 1 cup of veal or chicken stock for the cup of milk. Serve with grilled or baked fish or croquettes. Bechamel: Use chicken stock or milk and cook in it 1 slice of onion, 1 slice of carrot, I bay leaf stalk of celery, sprig of parsley, and 4 peppercorns, Strain and make as for the foundation sauce. A half CU of thin • cream may be added. Serve with chicken. Mock hollandaise: In the foundation recipe substitute water for the milk and add 2 tablespoons of butter. Stir until blended. Just before serving add 2 .teaspoons of lemon juice and 1 egg yolk> slightly beaten. Serve with fish or j am b chops. . Mustard- Add 2 teaspoons of preiviusurd. Add z teaspoons or pre pared mustard. Serve with cornea beef.

fXarnickAc Garnishes are primarily for decorative effect, but should be chosen to improve the flavour as well as the appearance of food. The garnish is an accessory only and should be comparenot el obsSred S It ha c\n he however IS pronot obscured. It can, however, pro should b alway be ”n harmony with the main theme. Green is one of the most successful contrasts for savoury dishes, but other colours may often be used to good effect. Overhandled food looks unattractive and the garnish should be prepared in advance and added as the final touch, The right garnish daintily arranged will add interest to any meal and well repay the extra time spent in preparation. For Savoury Dishes Parsley is the most commonly used and should be well washed and drained and broken into sprigs, or finely chopped, just before being served. It can also be combined with butter to. make parsley butter for serving with grills * s e ’ Parslev Rutter 1 heaped teaspoon of loz of butter chopped parsley Salt 1 teaspoon of lemon Cayenne (a few ulce grains) Warm and cream the butter. Work in the parsley, lemon juice, and

seasoning. Leave to harden, then shape into pats. w . tMOTtMa ic o-rnwn in water and mlv from a safe should b ft<s g eakuir and flavour nrovide |° ur <° a ?comnaniment for fish an exceilent food and it can be used also in salads or sandwiches. Before use it should be washed in Slied water, rinsed, and drained. Mustard and cress may be grown very easily m a small box and used in the same way as watercress. Mint provides an aromatic flavour f or many dishes, and a sprig added to green peas and new potatoes enhances their flavour. It is used for mint sauce as an accompaniment to i am b and mutton and chopped in lads, or as a garnish to grapefruit or cold beverages. Trnrintv nf Chivesare avery small variety of fl a^j to salads Shed potatoes savoury dishes and mashed potatoes, savoury aisnes, ana T 7lO * , , ~ , Celery, though used both raw and cooked as a vegetable, can make an attractive garnish when .curled. To make celery curls cut stalks into 3|m. lengths, then slice these lengthwise, cutting to within gin. of the end. Place in lce water or cold water to curl. Cucumber may be served as a garnish for fish dishes, cold entrees, or salads. A cucumber can be given a decorative look by deckle edging,

which is done by drawing the tines of a fork down the length of the cucumber before slicing it. Cones can be made by cutting a cucumber into thin slices, making one cut from the ede to the centre of the slices, and shaping. Radishes: When used as a garnish bright, round radishes can be made into roses. With a small sharp knite + owar( j th e s tem end making 6 to 8 , „.," k ~ “petals” and place .. ii s h in ice water to curl ra ™ ™ ™ btive colour but be usedwith tomato or should not be used with tomato or grrnonise It can be cooked and da ™2 \lieps c ®?i Pratedl raw served m slices or grated raw. Root vegetables: Carrots, parsnips, and turnips may be used either grated or cut into thin, matchlike strips about ljin. long. Carrot curls are made by cutting wafer-thin strips lengthwise, rolling these round a finger, and plac.ng them on ice Carrot “flowers” are also attractive and are formed by making lengthwise cuts jin. deep into a carrot, then cutting the carrot cross"wise into paper thin slices. The petals ill cur j when placed for an hour or so i n ice water. Tomatoes may be sliced, cut into wedges, or shaped as “lilies”. To make lilies use a sharp knife and shape the tomato, by cutting in sawtooth fashion round it and into the centre. Fan-tans are made by slicing a peeled tomato

in vertical slices not quite through and inserting slices of cheese or cucumber, Gherkins and olives also make colourful garnishes and add a distinctive flavour to savoury disnes or salads, Capers can be added to the sauce which accompanies boiled mutton, or to mayonnaise for serving with fish or vegetable salads. Potatoes: Chips, Saratoga chips, or lattice potatoes may be served with grills or roast poultry. Saratoga chips are made by paring wafer-like slices from mature potatoes, soaking them in S a^een hotfat the 39s dearees^F 8 ) until X p Theyare 9 ttS re d?ataed Un S absorbent paper and sprinkled with „,.„ , . , . Hara-cooked egg can be used in a variety of ways, either cut into slices or with yolk and white separated. The yolk is put through a sieve and the + 1 ~ e j CUl in * : 2 shapes or chopped. For stuffed eggs the edges of the eggs may

be serrated in the same way as tomatoes are for “lilies”. Bread: Small cubes of bread fried and di ne d make a crisp garnish for cream soup or pea soup or for serving with hot entrees. , astry: Fleurons may be made by cutting small fancy shapes from pastry X'XS m“ “be* sSveX th en trees mince an similar dishes n emrees > mmce > and similar dishes. Noodles in fancy shapes are used to garnish soups and savoury dishes. Lemon is the ideal garnish for fish S'E*!? a T nd J” m f an /. c ‘‘ t a £ a ql and c?t each slice in halves. Cut the rind in halves again, leaving the centre whole, Splay into fan shapes and dip in chopped parsley or add a sprig of parsley at the centre. Paprika or red pepper is mild in flavour but bright in colour and can

be used on creamed dishes or poached or scrambled eggs, or to make a bright edging for lettuce leaves. Cheese may be grated and served with salads, sprinkled in soup, or made into cheese balls. If dipped in paprika, cheese balls make a bright and tasty garnish. Cheese cut-outs made with fancy cutters are also a good garnish for salads. Pineapple or orange slices are used to accompany pork or poultry. For Desserts . A little dressing up will improve the appearance of many cold desserts and also add variety. Fruits such as raspberries, strawberries, cherries, orange sections, sliced pineapple, apricots or peaches, or bananas dipped in lemon juice to prevent discoloration may all be used. Chinese gooseberries skinned and sliced are particularly attractive for colour and design. Jelly may be set in a thin layer and cut into fancy shapes or chopped coarsely and used for decoration. Whipped cream may be used plain or tinted to a delicate shade and piped on to sweets. Glace fruits such as cherries and angelica after being washed to remove the sugary coating may be shaped into flowers, stems, or leaves. Chopped nuts are also effective, and shredded coconut, plain, tinted, or browned in the oven, makes an attractive decoration. Grated orange rind, grated chocolate, marshmallows, or miniature meringues may also be used. Spun caramellised sugar is crunchy and palatable. To make this heat some sugar in a heavy pan until it is caramellised, then pour it in a thin stream from a height into a bowl of very cold water. Remove quickly from the water and sprinkle over whippedcream topping. Serve immediately. All photographs by Oddies.

Meat Stuffing Extra accompaniments Vegetables Roast fowl Bread, thyme, and parsley, or veal Thin gravy, bread sauce, small sausages, Saratoga chips, new potatoes, peas, diced forcemeat or rice, ham and onion bacon rolls, watercress garnish carrots, beans Roast turkey Bread, thyme, and parsley, or veal Thin gravy, bread sauce, small sausages Roast potatoes, -brussels sprouts, celery, forcemeat or sausagemeat or chestnut or bacon rolls or ham or cranberry artichokes Roast goose (if available) ;, ■ < Sage and onion or apple and raisin sauce (if available) Gravy, apple or gooseberry sauce Roast or creamed potatoes, brussels sprouts, artichokes Roast duck Sage and onion or prune or apple and Gravy, orange salad or apple, gooseRoast or chip potatoes, braised celery, onion berry, or orange sauce brussels sprouts, peas Boiled fowl Bread, thyme, and parsley, or veal forcemeat or rice, ham and onion Bread, thyme, and parsley, or veal forcemeat or sausagemeat or chestnut (if available) Sage and onion or apple and raisin Sage and onion or prune or apple and onion Thin gravy, bread sauce, small sausages, bacon rolls, watercress garnish Thin gravy, bread sauce, small sausages or bacon rolls or ham or cranberry sauce (if available) Gravy, apple or gooseberry sauce Gravy, orange salad or apple, gooseberry, or orange sauce Parsley, hard-cooked egg, or oyster Masked or steamed potatoes, peas, beans sauce, pickled pork or boiled ham Saratoga chips, new potatoes, peas, diced carrots, beans Roast potatoes, brussels sprouts, celery, artichokes Roast or creamed potatoes, brussels sprouts, artichokes Roast or chip potatoes, braised celery, brussels sprouts, peas Mashed or steamed potatoes, peas, beans

ACCOMPANIMENTS FOR POULTRY