1) Always garnish sparingly, not to overpower your finished dish.2) Always garnish in odd numbers, e.g. three blobs of cream or sprigs of fresh herbs.
3) Soup must be served immediately after garnishing.
4) When using cream to garnish with, always use slightly whipped cream. It is much more stable to work with.
5) Some garnishing ideas:
Sprinkle with:
Paprika (not to be confused with peri-peri!)
Crispy fried bacon bits
Strong flavoured grated cheddar cheese
Savoury biscuit crumbs
Parmesan cheese
Basil leaves, rolled up length wise and cut into tiny strips (chiffonade)
Chopped parsley, chives or any fresh herbs
Sprigs of herbs
Slightly whipped cream
Plain yoghurt
Chopped pecan nuts
Chopped roasted cashew nuts
Use a sliver or piece of the main ingredient in the soup to garnish with, e.g. a small mushroom to garnish mushroom soup with or scalloped carrot slice on carrot soup.
Use nasturtiums (kappertjies) to garnish big serving platters with, as these brightly coloured yellow, orange and burgundy flowers are completely edible. Yellow carnation leaves look stunning in a salad, these too are safe to eat.
A decorative lemon wedge or slice, dipped into or sprinkled with finely chopped parsley is still the most striking garnish for any seafood dish.
How to make croutons: Cut the crusts off a couple of slices of bread (white or whole-wheat). Heat equal amounts of oil and butter in a frying pan. When the butter is foaming hot add the bread cubes and toss around for even browning. Remove to a dish with several layers of paper towel in to absorb excess oiliness. Garlic or herbs can be added to the butter when frying. Store in an airtight container or use immediately.
Louise Groenewald
