Tandoori chicken, Prosciutto cotto, petit pois a la Francaise and chive yogurt creme.

Tandoori chicken, Prosciutto cotto, petit pois a la Francaise and chive yogurt creme.

Like any form of art there is no right or wrong way to create a plate presentation. Its you to choose your preferred accompaniments and garnishes. Pick up the best dished you like with their preferred ingredients and combine them on your plate in an artistic way. Few things to be considered are, the angle of view corresponding to the guest prioritising the most important and the least ingredient on the plate.




Always your main player should stand out, using the colour of the plate, texture and shapes. Usually a beautiful dish won’t really exceed more that 4 to 5 colours.

Tandoori chicken, Prosciutto cotto, petit pois a la Francaise and chive yogurt creme.

Tandoori chicken, Prosciutto cotto, petit pois a la Francaise and chive yogurt creme.

Here I have done a simple plating with tandoori chicken, Prosciutto crudo (Italian dry cured ham) with petite pois a la Francais, chive yogurt creme and served cold. I have earlier done a tandoori chicken and the ingredients used are the same except chicken breast minced with spices,  rolled and cooked (except the greek yogurt). Here is the attachment- Tandoori chicken.

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Sumith.

Tandoori chicken, Prosciutto cotto, petit pois a la Francaise and chive yogurt creme.

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