Some things just come naturally don’t they? A kind of in-built, feel for something. Me? I’d never dream of measuring the liquid to put into a risotto, I just, kind of, know. I know when to stop mixing a cake batter. I know how much pepper to add to my favourite casserole. I know when to stop drinking because I’m about to fall over. (That’s a total lie. I know when to stop drinking because I’ve fallen over mostly.)
Anyway, whatever yours may be, there’s some things that we all just know, aren’t there? Food photography just isn’t quite coming to me like that. Since starting this blog, I spend a lot of time working on trying to improve.
I read this amazing ebook by Pinch of Yum and have learnt heaps that I’m trying to put into practise. But often something doesn’t quite connect. Like in these photos. A lack of time and a bloody rouge sesame seed I hadn’t noticed loitering on the plate has driven me to distraction.
Do you know what though? Some days it feels like an uphill battle to produce photos I’m proud of, but I’m absolutely loving it. Trying to translate the tastes I love so much into a digital version, is totally enthralling me. So, thanks for humouring me and sharing my creations. Hopefully a stray sesame seed doesn’t distress you half as much as it does me.
This quick little supper is borne of my midweek laziness. The people at Gourmet Garden sent me these nifty little tubes of their puree blends, they’ve made this meal even more simple. If you don’t have the purees, you can obviously make this, just substitute the fresh ingredients that you’ve squished yourself.
I also used some Kikkoman Soy Sauce I’d been sent to try. As an Aldi stalwart I normally buy their own brand, but I was totally amazed by what a difference this brilliant soy sauce made to the dish. A really deep, rich flavour, totally satisfying in it’s umami. (Am I the only one who thinks of this when they heard the word umami? Just me? Okay then..) Anyway, I’m converted to the posh soy sauce now.
So, here it is, ready in under half an hour, low fat, low faff and packs a real kick. (Spot the pesky rouge sesame seed…)
- 4 Chicken breasts (skinless, cut into chunks)
- 1 Tbsp Cornflour
- 6 Tbsp Soy sauce
- 1 Tsp Garlic puree
- 1 Tsp Ginger puree
- 1 Tbsp Honey
- 2 Tbsp White wine vinegar
- 1 Tsp Chilli puree
- Sesame seeds
- Preheat oven to 180C.
- Put all of the ingredients apart from the chicken into a medium size pan and heat gently until well thickened (about 4 or 5 minutes).
- Put the chicken chunks into the pan, coat them all in the sauce and turn out onto a lined baking tray.
- Pop into the oven for 20 - 25 minutes.
- Whilst the chicken is cooking, I cook some rice in the bottom of a steamer pan and then add some green vegetables to the steamer part on top for the last 5 minutes.
What’s your natural ‘thing’? Do you love or loathe food photography? Any top tips for me..?