Ingredients: Pork, beef, lamb, black pepper, cumin, aromatic spices, Japanese seasoning, potatoes, sweet potatoes, salad dressing, etc.
Method: In this "flavorful skewers" dish, the lamb is marinated with cumin powder, the beef is seasoned with black pepper and aromatic spices, and the pork is marinated using Japanese seasonings. Each type of meat offers a unique texture. As for the side dishes, they help balance out the richness of the meats. Potatoes and sweet potatoes can be mashed with salad dressing to form small balls for plating. Cherry tomatoes and plums can be pickled in advance to enhance flavor and texture. You can also include diced pumpkin or some fresh lettuce to add variety to the presentation.
Scene 1: Skewers stacked for visual impact
Skewers are typically made using thin bamboo sticks to hold together chunks of meat or other ingredients for grilling, often appearing in long, straight lines. This dish features a total of six skewers, which naturally creates a tall, vertical visual effect. Paired with specially designed tableware, it offers a distinctive presentation.
Plating Method
①Use a melon baller to shape the sweet potato mash into small balls and place them on the right side of the plate.
②Stack skewers of grilled pork, beef, and lamb in order on top of the sweet potato ball.
③Add purple sweet potato, cherry tomatoes, and pickled plums next to the sweet potato ball for garnish.
Scene 2: Garnishing with Ferns to Cut the Grease
Use a round white plate to create a Western-style presentation. Although the skewers are still arranged in a stacked manner, the long and thin bamboo skewers may make the round plate feel cramped. To resolve this, you can stack them at a higher angle and pair them with fresh vegetables and fruits. Add some leafy greens to balance the empty space below.
Plating Method
①Place a ball of mashed potatoes on a bamboo leaf, centered on a round plate.
②Stack pork, beef, and lamb skewers in order on top of the mashed potatoes. Fill the space around the base of the skewer tower with cherry tomatoes and pumpkin pieces, and use green tendrils as a garnish for a pop of color.
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