Back in the studio.
So brilliant to be back in the studio today shooting my delicious homemade food. Today, it was the turn of an Autumnal classic: Chill con carne. What is so great about chilli is its versatility to easily switch between the traditional beef to the equally as brilliant plant based version using anything from chickpeas and lentils to black beans and kidney beans.
With the base of onion, garlic, red pepper and chilli prepped, you get to choose which direction to take your chill con carne dish. In fact, it’s so easy to split the base ingredients between two pans and this way you can make all your guests happy. (I have 3 guests every single day in the shape of my husband, teen boy and teen girl)
Colour Scheme.
When I first began planning the photography for this recipe, I was also considering how the colour scheme would work for the photo shoot to follow. Would I create a complementary colour scheme using the two opposing colours on the colour wheel? (Adobe has a fantastic colour theory page https://color.adobe.com/create/color-wheel as you’d expect) Or would I turn to the monochromatic colour scheme using the tint, tone and shade of a pure colour such as red. A look you will probably be familiar with if you ever look at food or fashion photographs on social media. It certainly creates a powerful and impactful look with a super strong message. I enjoy viewing other food photographer’s images using this colour palette but I’m not entirely sure it’s my look. Perhaps one to try in the future…
In the end, I opted for a complementary scheme. I decided this worked best after looking at the colours in the food itself; the red chill con carne; the red chillis; the green coriander and lime. Red and green are opposite on the colour wheel which is exactly what complementary means in the science of colour theory. By selecting the pure colour on the colour wheel, I was able to create a palette of complementary colours which allowed me to choose my crockery, my background and other props and foods needed to style the photograph.
Backgrounds to suit the mood.
Planning done. It was time to choose a backdrop. Again, because I’d chosen a complementary colour scheme which built on the reds and browns and as the mood was Autumnal, it was the perfect time to bring out my rustic wooden board that my husband custom made from an old pallet. Materials with texture, life and a story always provide the perfect background for food – adding texture, detail and depth the food story you are trying to tell.
The visual connotations.
Visual connotations is perhaps the best way to explain what is happening when you are building a food photograph. Just like when you choose words to convey a meaning, so in photography you choose your background, props and food to convey to the viewer what you are trying to say. The visual connotations extends next to the crockery, the utensils and the side heroes; white porcelain works for lots of different food photographs presenting a clean, bright story but for an autumnal shoot with rustic tones, white would certainly not fulfill this brief.
Rustic not perfect.
A couple of years ago, I was fortunate enough to meet a wonderful lady whose hobby was pottery. We met at a women’s business network event and she’d brought along some of her pieces. As soon as I saw them, I knew they’d suit the type of food I make perfectly; rustic, real, homemade cooking. The bowl in this shoot was one that I bought off her along with several other pieces which I love equally as much. I absolutely adore the colours.
Cooking your own food…
Is nothing about cooking, really. Well, not in my opinion anyway and I’ve been cooking my own food for a long time now. I’ve thought about this a lot, trying to isolate why I love being in the kitchen. Some might see it as hard work, hot, messy, too much hassle. And I would agree. BUT. Cooking your own food is rewarding, satisfying, enjoyable, entertaining and makes you feel AMAZING! I have walked into the kitchen so many times feeling grumpy, with a headache and not in the least bit motivated to cook. Fast forward all of 10 minutes, headache cleared, relaxed, smiling and about to dive into making a delicious meal and sharing it with my family – perfect!!
If you’re even still reading this, you probably don’t believe me. I probably wouldn’t believe me either. But if you are the slightest bit intrigued, hop over to my recipes page and try for yourself. Who knows it might change your life like it changed mine.
Laura xx
Chilli con carne
Equipment
- 1 Large saucepan with lid
- 1 Sharp knife
- 1 Wooden spoon
- 1 garlic crusher
Materials
- 2 tbsp Rapeseed oil
- 1 large clove of garlic, crushed
- 1 onion, finely chopped red or white onion
- 1 red pepper cut into small pieces
- 1 tsp chilli powder adjust to suit your taste
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tin of chopped tomatoes
- 1 pound mince steak
- 1 tin red kidney beans
- 1 tin chickpeas optional or switch for another bean
- 1 tbsp tomato puree
Instructions
- Begin by preparing and measuring all the ingredients. It's essential to prepare ahead as you will need to have everything ready to cook right from the start.
- Gently heat the oil in a large saucepan then add the onion, pepper, garlic, a good pinch of salt and a some ground black pepper, and soften on a low heat for 10 minutes.
- Now add the spices and cook for a minute to release the flavour.
- Now turn the heat up and brown the minced steak - breaking the mince with your wooden spoon to prevent the chilli being lumpy.
- Add the tomato puree, combining thoroughly to cook the puree.
- Now add the chopped tomatoes. Rinse out the tin with some water so that it's half full and pour into the chilli.
- Turn up the heat to bring the chilli to a gentle simmer and put the lid on the pan. Simmer for 20 minutes, stirring occasionally and if it looks a little dry, add a splash of water.
- Prepare your sides ready to serve your deliciously, hot chilli. This could be rice, tortillas, chips, soured cream, coriander or simply on it's own in a bowl and a spoon.