redbourn
No longer a newbie, moving up!
- Joined
- Dec 18, 2009
- Messages
- 476
- Reaction score
- 36
- Location
- Nazaré, Portugal
- Website
- best-food.info
- Can others edit my Photos
- Photos OK to edit
Am trying to take on board all that I've learned here but am still getting specular highlights.
And I added a layer of tracing paper over my softbox diffuser.
They are very close to one another.
They could most likely be removed easily in post.
But is is possible to shoot food without getting any at all ?
And additionally, this is the second time that I've had a problem with rice.
I passed a fork through the grains and they
were all separated but they don't look that way in the photo.
Following what I think was a good tutorial, I had the softbox about 12" above and 12" away from the plate, but I still got specular highlights ! :-(
Anyway the recipe although it's a little bit of work creates a really wonderful sauce.
Please try it and enjoy it!
The plate was gray.
Thank you for any responses.
There are three Basque regions and each one has a different cuisine.
All are excellent and it's restaurants have a multitude of Michelin stars!
The same as the whole of France!
I couldn't decide if it was sweet or sour so it must have been just right! This sauce is great!
Basque Chicken In A Sweet n Sour Sauce
Serves 4
Prep time 15 min
Cook time 45 min
Total time 1 hour
2 1/2 lb, 1 kg skinless chicken thighs or legs.
14.5 oz, 400g coarsely chopped canned plum tomatoes or fresh ones peeled and seeded.
1 thinly sliced red bell pepper and 1 thinly sliced yellow bell pepper - or use whatever colors you have ;-)
2 small or one big onion, thinly sliced
3-4 medium garlic cloves, thinly sliced
1/2 cup light brown sugar
1/4 cup balsamic vinegar and maybe a sprinkling of tarragon to add a more earthy taste
1/2 tsp hot pepper flakes, or 1/4 tsp cayenne or piri piri to taste
Salt and freshly ground black pepper to taste
Olive oil, as much as is needed to lightly cover the bottom of the pot
Season the chicken with salt and pepper and fry over med-high eat until chicken is golden brown on both sides, about 12 minutes.
Make sure that chicken is almost totally cooked and turn down heat if necessary.
Set the chicken aside, and in the same pan fry the onions and the bell peppers over medium high heat, stirring occasionally.
After 5 minutes lower the heat to medium, add the garlic and continue frying for about 3 minutes more.
Make sure there is always enough oil to lightly cover the bottom of the pan.
Add the tomatoes and cook until softened and all of their liquid has evaporated, about 7-10 minutes.
Purée the vegetables in a blender or food mill but keep the sauce a little chunky.
Add the hot spice, and less is more because you can always add more heat, but you can't take it out.
Taste and season with salt and pepper and heat.
Pour the vegetable mixture back into the pan, add the sugar and vinegar, stir to mix well for a minute or two over medium heat.
Cover and simmer the chicken until it's cooked through, about 12 minutes.
Check the taste of the sauce again and season if necessary.
Transfer the chicken to a platter and pour the sauce over it or place it in a gravy boat on the table.
Maybe serve with Basmati rice or couscous.
And I added a layer of tracing paper over my softbox diffuser.
They are very close to one another.
They could most likely be removed easily in post.
But is is possible to shoot food without getting any at all ?
And additionally, this is the second time that I've had a problem with rice.
I passed a fork through the grains and they
Following what I think was a good tutorial, I had the softbox about 12" above and 12" away from the plate, but I still got specular highlights ! :-(
Anyway the recipe although it's a little bit of work creates a really wonderful sauce.
Please try it and enjoy it!
The plate was gray.
Thank you for any responses.
There are three Basque regions and each one has a different cuisine.
All are excellent and it's restaurants have a multitude of Michelin stars!
The same as the whole of France!
I couldn't decide if it was sweet or sour so it must have been just right! This sauce is great!
Basque Chicken In A Sweet n Sour Sauce
Serves 4
Prep time 15 min
Cook time 45 min
Total time 1 hour
2 1/2 lb, 1 kg skinless chicken thighs or legs.
14.5 oz, 400g coarsely chopped canned plum tomatoes or fresh ones peeled and seeded.
1 thinly sliced red bell pepper and 1 thinly sliced yellow bell pepper - or use whatever colors you have ;-)
2 small or one big onion, thinly sliced
3-4 medium garlic cloves, thinly sliced
1/2 cup light brown sugar
1/4 cup balsamic vinegar and maybe a sprinkling of tarragon to add a more earthy taste
1/2 tsp hot pepper flakes, or 1/4 tsp cayenne or piri piri to taste
Salt and freshly ground black pepper to taste
Olive oil, as much as is needed to lightly cover the bottom of the pot
Season the chicken with salt and pepper and fry over med-high eat until chicken is golden brown on both sides, about 12 minutes.
Make sure that chicken is almost totally cooked and turn down heat if necessary.
Set the chicken aside, and in the same pan fry the onions and the bell peppers over medium high heat, stirring occasionally.
After 5 minutes lower the heat to medium, add the garlic and continue frying for about 3 minutes more.
Make sure there is always enough oil to lightly cover the bottom of the pan.
Add the tomatoes and cook until softened and all of their liquid has evaporated, about 7-10 minutes.
Purée the vegetables in a blender or food mill but keep the sauce a little chunky.
Add the hot spice, and less is more because you can always add more heat, but you can't take it out.
Taste and season with salt and pepper and heat.
Pour the vegetable mixture back into the pan, add the sugar and vinegar, stir to mix well for a minute or two over medium heat.
Cover and simmer the chicken until it's cooked through, about 12 minutes.
Check the taste of the sauce again and season if necessary.
Transfer the chicken to a platter and pour the sauce over it or place it in a gravy boat on the table.
Maybe serve with Basmati rice or couscous.
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