Have you ever wondered why the cakes and pastries always look so tempting and appealing in the baker's window or the sweet trolley in your favourite classy restaurant?
The Superchef Secret is mirrors. If you pop into your local supermarket and buy a box of fancy cakes for tea, once you've opened the packet and plonked them on a plate they never quite resemble the pretty picture on the front of the box. However, if you dig out that old mirror you put in the back of the garage because it didn't match your new colour scheme, give it a good clean with some antibacterial spray and then arrange your cakes and pastries on the top, suddenly you've promoted your French fancies and mini éclairs into top chef style petit fours.
Nigel Brown's Top Tip Is Mirrors
The same principle applies to all kinds of other dishes too. Cold meats look fantastic fanned out over the mirror with some cherry tomato and parsley garnishing, samosas look like they've doubled in quantity and a large creamy gateau wouldn't look out of place during afternoon tea at The Ritz.
For a truly spectacular dish, why not try using a fairly large mirror with a whole poached salmon, skinned and garnished with lemon and cucumber laid on a bed of blue-tinted aspic jelly. This makes a fantastic centre piece to your table and will have your guests gasping in admiration at your skill and talent.
For more information about Nigel and his cookery academy check out
www.nigelbrownchef.co.uk
