Food Styling – Roast Chicken
And my food styling assignment continues… This time, it was to style a grilled chicken breast with sides using different plates or bowls.
The instructor actually gave us tips on how to brown and grill the chicken. But I am sorry ma’am, I cheated a little by buying a box of grilled chicken from Nandos Chicken. Yes I am a bad student but I don’t have a stovetop grill or metal skewers to grill the chicken.
It was a Saturday morning. I woke up craving for some Nando Chicken (they just came to Singapore). So I took a cab to Plaza Singapura, ordered a box of 1/4 chicken done mild and head to Daiso to look for some styling inspirations.
Nandos Chicken originated from South Africa and I really like the chicken. The meat is butterfly cut, flame grilled and doused in a special kind of Peri-Peri sauce that makes magic in your belly. I had Peri Corn, Peri 3 Bean salad and bread as side dishes.
Peri-Peri is the heart and soul of Nando’s. It began centuries ago, when Portuguese explorers were looking to add a little spice to their meals, and they started adding this fiery ingredient into their cuisines. In Singapore, Peri-Peri is available in these flavours: Lemon & Herb, Mild, Hot, Extra Hot.
If you are wondering, yes, I applied some oil on the surface to make the skin “glistering”. Styling one plate needs alot of brainstorming. I have to first decide on the background and the size and type of plates/bowls to use. This will dictate the size of the chicken. And I have to think if I should add the sauce or place it in the saucer. If you have the time, try grilling your own chicken.
Hope you like my food styling shots. I actually like the first photo more. What about you?