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How to choose a garnish
 This page will show you something of the range of
possible garnishes, with
serving suggestions and variations on the most popular themes. While we suggest
what basically goes with what, here are a few guidelines you might find useful
when choosing a garnish, or creating one of your own.
Some garnishes arise from time-honoured combinations, like lemons with fish,
apples with pork, sage and onions with goose and cranberries with turkey, while
others stem naturally from one of the dish’s components: Tarragon chicken, for
example, simply crowned with a sprig of that aromatic herb.
Still other garnishes are chosen specifically for contrast, whether in colour,
texture, richness or flavour: pink prawns against the delicate green of an avocado mousse; crisp croutons in a creamy soup; fresh salad vegetables with a smooth
paté; a slice of seasoned butter to moisten grilled fish; the sharp simplicity of a 
twist of lime on a venison; chilled cucumber cooling a spicy curry.
Remember that a garnish is there to enhance the food, not to disguise it, and your
choice of serving dish contributes to this. Elaborate patterns can distract the eye
while plain colours and simple, elegant shapes will enhance your work of art and set
it off to its best advantage.
So, bearing the above in mind, and with a steady hand, and a vast array of
possible ingredients to inspire you, you should be able to find the perfect garnish
for any dish - and even invent a few of your own.
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 Lemon twist and cone
• Cut a good-sized lemon into 5mm slices, plain or
grooved, and slit the slices almost to the centre.
• For a Lemon Twist, twist the two outer surfaces in
opposite directions.
• For a Lemon Cone, form a funnel, slightly over- lapping one cut end with the other.
• A tiny, fresh herb sprig looks attractive in the
centre of the twist or cone. |
| Use as a garnish for: Shellfish and fish, mousses and fish patés. Oranges and limes and firm-skinned naartjies can be used. |
 Lime basket
• Select a good lime and take a fine sliver off the side of the lime so it will sit securely. Make two cuts halfway through the lime, 5 mm apart, just either side of the centre, this will form the handle. Slice across the middle to meet the first horizontal cuts. Remove the wedge of lime. Repeat on the other side.
• Carefully cut away the semi-circle of flesh from
under the handle and scoop out all the flesh in
the base of the basket.
• Fill the miniature basket with tiny sprigs of herbs or edible greenery, small spring onion (Scallion) curls or chilli flowers
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| Use as a garnish for: Cold meat, shellfish and fish platters, individual mousses and terrines, baked whole fish dishes. |
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 Orange Julienne
• Using a vegetable peeler or sharp paring knife, cut the peel thinly from the fruit.
• Using the point of the knife, scrape away any
bitter white pith.
• Trim the strips into neat lengths and them cut the peel into matchstick-wide strips.
• Blanch in boiling water for 2-3 minutes, refresh in cold water, then pat dry on absorbent kitchen paper (paper towel).
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| Use as a garnish for: Soups, salads, meat, poultry and game dishes, curries and oriental dishes, flans. |
 Kiwi fans
• Select firm, small kiwi fruits. Using a sharp paring knife, peel off the skin.
• Cut the kiwi in half, lengthwise, and then again into quarters.
• Cut five or six slices along the length of the kiwi; stopping just short of the end.
• With the point of the knife, carefully ease the slices open, and fan them out.
• A small decorative chive “bow”, or fresh herb sprig, or a small slice of strawberry can add a final touch.
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| Use as a garnish for: Salads, patés and mousses, fish, chicken and game dishes, cold meat platters. |
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 Nutty pineapple slices
• Select a small, ripe but firm pineapple. Cut it into 1.5 cm slices. Using a small plain cutter, remove the core of the pineapple. Select a larger cutter to remove the outer skin.
• Lightly flour the pineapple slices, and then dip in beaten egg.
• Coat with almond flakes or desiccated coconut and then shallow fry in butter or oil, until a golden colour. Drain on kitchen paper (paper towel).
• Serve plain, or fill the centre hole with strawberry or maraschino cherry slices, or a fresh herb sprig. |
| Use as a garnish for: Pork, ham and chicken dishes |
 Chilli flowers
• The stalk ends of small red or green chilli peppers are used for this garnish. Cut to the desired length. Slide a small paring knife around the inside of the chilli to loosen the core and seeds and remove them.
• Using scissors, cut around the length of the chilli to form petals, trimming the tips of each petal to a point.
• Drop the chilli flowers into iced water and
leave for 1 - 1 ½ hours to allow the chilli flowers to “blossom”. |
| Use as a garnish for: Terrines, patés and mousses, hot and spicy dishes (Mexican and Thai in particular). |
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Feathery cucumber fans & Fleurs-de-Lys
 • For a feathery cucumber fan, cut a 8-cm piece from a length of cucumber. Cut this in half lengthwise. Then make a lengthwise cut along one of the halves deep enough to remove the seeds.
• Using a sharp paring knife or grooving tool, cut out
V-shaped grooves along the length of the outside of the cucumber.
• Lay the cucumber on its flat base and, with a sharp knife, diagonally cut a corner off one end of the cucumber. Use the remaining pointed corner as the tip of the fan.
• Cut five to ten paper-thin slices to the tip of the cucumber (as shown), taking care not to cut right through the tip. On the final slice cut right through to separate the fan from the remaining cucumber.
• Using the flat side of the knife blade, gently press the cucumber slices so that they “fan” out.
• A cucumber fleur-de-lys is made by following the steps above to make a seven-slice fan. Then, bend the second, fourth and sixth slice towards the joined end of the fan, forming small plumes. Arrange the fleur-de-lys, fold side down.
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| Use as a garnish for: Mousses and patés, cold fish and seafood dishes, cold meat platters, vegetable and rice salads. |
Spring onion (Scallion) curls & bows
 • To make spring onion (Scallion) curls, select medium-sized spring onions (scallions). Trim off the roots and remove any coarse outer leaves. Cut the onion to approximately 10 cm in length.
• With a sharp knife, make a cut down the length of the spring onion to within 1/4 cm of the root - end. Rotate the onion a quarter turn and make another cut down the stem. (If you hold the onion stem firmly between your thumb and first finger, this will make it easier.)
• Continue making as many fine cuts down the stem as possible, to form thin strands. Repeat with the remaining onions.
• For spring onion (Scallion) bows, select medium-sized spring onions and remove any coarse outer leaves. Trim the root and first 1 cm of the bulb end. Cut the onion to approximately 10 cm in length.
• To form bows, make the cuts from both ends of the spring onion to within
2 cm of the centre. As with the spring onion curl, rotate the onion and continue making fine cuts to produce a “bowtie” effect.
• Drop the onions into cold water, and refrigerate. In between 30 minutes and an hour the onions will have curled.
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| Use as a garnish for: Chinese cookery, meat dishes, savoury dips, flans, egg and rice dishes, salads. |
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Tomato rose
 • Select medium-sized, firm, ripe tomatoes. Starting at the non-stalk end of the tomato, slice a continuous paper-thin strip of skin 1.5 cm wide. Use a small, sharp paring knife and cut in a circular fashion around the tomato to produce this “spiral” with ease.
• Using the stem end of the strip to form the centre of the rose, carefully wind the tomato peel around itself, skin side out.
• When completely wound, shape the skin into a rose, making the “petals” more open around the base of the flower. A couple of bay or mint leaves add a final touch.
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| Use as a garnish for: Chinese cookery, meat dishes, savoury dips, flans, egg and rice dishes, salads. |
Onion rings
 • Select a small, firm, white or red onion. Peel away the fine paper skin. Turn the onion on its side and cut slices approximately 5 mm thick. Separate the slices.
• Sprinkle the rings with paprika pepper, turmeric or mild curry powder. Alternatively, toss the rings in finely chopped parsley, so that they are evenly coated.
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| Use as a garnish for: Terrines, Middle Eastern or other spicy dishes, vegetable and egg dishes, cold meat platters, salads. |
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Parisienne potato balls
 • Sieve some cooked mashed potato. Beat in one egg yolk for each 500 g potatoes. Season with salt,
pepper and a little freshly grated nutmeg.
• Take a spoonful of the potato mixture and roll it between lightly floured hands to form a smooth round ball the size of a cherry. To ensure even- sized balls, it is a good idea to measure or weigh each spoonful of potato. Repeat the procedure until you have sufficient balls.
• Dip each potato ball in beaten egg.
• Using two forks coat the balls in fine dried breadcrumbs. Alternatively, after coating with the egg, roll the potato balls in flaked almonds or chopped hazelnuts.
• Deep-fat fry (180°C) until golden brown. Drain on absorbent kitchen paper (paper towel). Keep warm until required. |
| Use as a garnish for: Hot meat, game, chicken and fish dishes - particularly grilled (boiled) and roast cuts. Also as a vegetable accompaniment. |
Shredded pancakes (Crêpes)
 • Make a batter using 125 g plain flour, 3 eggs, 45 ml vegetable oil. Leave to stand for 30 minutes to an hour, then add 45 ml finely chopped fresh herbs.
• Tightly roll up a couple of stacked pancakes, to form a cigar shape.
• With a sharp knife, finely slice the pancakes to form thin shreds. Warm through in the oven or microwave oven before sprinkling onto soups.
Note: By making a batch of pancakes, any spare can be frozen between
layers of greaseproof (waxed) paper and then thawed out individually for use as a garnish, when required. |
| Use as a garnish for: Light soups and consommés. |
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Speciality butters
As well as presenting butters attractively, as described in the following two garnishes, the butters can also be flavoured before forming into balls or curls or other shapes. Not only will the butter enrich and moisten the food but it will also coat the food with a delicious buttery lemon or herb flavour, for example. Here are a few ideas for flavouring butters before they are shaped and moulded:
Caper Butter: To 125 g butter, add 5 ml crushed capers. Stir in 2.5 ml each orange and lemon juice and 50 g drained finely chopped anchovies. Shape into balls and chill.
Use to garnish and accompany grilled (broiled) fish.
Orange butter: To 125 g butter, blend in 15 ml each finely grated orange rind, orange juice and green peppercorns. Spread in a 1 cm thick layer on foil and chill. Cut into rectangles for serving.
Use to garnish and accompany fish, pork, chicken and game, and boiled vegetables.
Red pepper butter: To 125 g butter beat in a pinch of ground ginger and a few drops of Tabasco sauce. Mix 45 ml finely chopped sweet red pepper. Form into a long roll. Wrap in foil and chill. Unwrap, coat in finely chopped parsley and slice.
Use to garnish and accompany grilled (broiled) meats, fish, potatoes baked in their skins and vegetable dishes.
Mustard butter: To 125 g butter, beat in 15 ml mustard, 6 drops Tabasco sauce and a dash of Worcestershire sauce. When light and fluffy, transfer to a piping bag with small plain nozzle and pipe three blobs close together (trefoil shape) onto foil. Repeat. Chill well. Place a tiny herb sprig in the centre of each.
Use to garnish and accompany grilled (broiled) meats and fish.
Tomato butter: To 125 g butter beat in 10 ml tomato purée (paste). Chill, then form into balls.
Use to garnish and accompany hot meat, fish, vegetable and pasta dishes.
Fresh herb butter: To 125 g butter blend in 15 ml freshly chopped mixed fresh herbs (chives, tarragon and parsley for example). Form into a roll. Wrap in foil and chill. Slice the butter.
Use to garnish and accompany hot meat, fish and vegetable dishes. |
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Baking Ingredients 
