My other half is no chef far from it, he admits this himself, he refers to the food he cooks as being disjointed, there is no marriage between flavours and presentation is just flat, more like a paint by numbers than a Michelangelo master piece, but he does try, bless him.
Though he might not know how to put a good meal together, he loves and know good food, like myself he worked in five star hotels for a number of year and had the luxury of sampling some of the finest dishes prepared by some really clever and intelligent chefs.
However, if there is one thing I have to thank him for when it comes to my cooking, is that he constantly reminds me that for a dish to be successful, healthy or otherwise it must deliver flavour. A dish without flavour is not complete; it doesn’t satisfy the appetite and therefore removes all the pleasure, and only leaves you wanting more. You might as well write it off.
The problem is, to deliver maximum flavour usually means a lot of calories. So when trying to come up with dishes that are both healthy and flavoursome can sometimes prove tricky, not impossible but tricky nonetheless. [Read more...]