What will we be eating in 2017?
Well for most of us it will probably be more of the same but my top tip for what it’s worth is – eat a wide variety of real food and no food products – real food are not the same as food products. We need lots of bio diversity to feed and nourish our gut biome – the health of our gut flora has a phenomenal impact on both our mental and physical health.
When I say real, I mean unprocessed, unpasteurised organic, chemical free, vegetables directly from our garden or from a real farmer or gardener in your local Farmers or Country Market. Today I want to give a glimpse into trends and the food scene for 2017.
There is a significant rise in the number of part time vegetarians – people who are reducing their meat consumption because of health, sustainability and animal welfare concerns. The rise and rise of vegan diets continues to confound the sceptics…..
Continues to gain market share even among those who do not have allergies or intolerances – the perception is its healthier – this epidemic of faddism is dangerous for our health, the more we removed from our diet the less diversity we have in our systems.
Sports Nutrition is moving main stream, energy balls, power drinks…. The virtuous triangle of great food, exercise and great sleep rings true. Bone Broths are huge. Turmeric, climbs and climbs, it contains, curcumin, a super healthy compound, you see it in health sports drinks as well as food. Flavoured waters are exploding. Watermelon water is set to take over from coconut water in 2017. Kombucha, water and milk kefir and raw organic jersey milk and cream are virtually mainstream but there are increasingly bizarre flavours, birch water, cactus water and then there are drinkable meals and regional cocktails.
Less Processed Food
Consumer demand for less processed foods is forcing companies to remove artificial ingredients and to reduce sugar and salt in their products. What was formerly alternative is moving towards main stream.
Rise and Rise of Online Shopping
Traffic chaos in towns and cities is fuelling the phenomenal increase in online shopping and home deliveries.
Organic, Antibiotic Free, Hormone Free, GM Free….
Demand is steadily rising as consumers become more aware and educated through the internet, media, films and Utube. Healthy Kids Meals is attracting a huge R & D budget as the obesity challenge deepens.
The Home Delivery Revolution – Meal Kits
Technology continues to play a greater role. Home delivery is well established in most major cities. The trend for ‘dining in’ instead of ‘dining out’ is beginning to cause concern to restaurateurs.
Meal Kits with all the ingredients prepped in a box complete with step by step instructions for how to finish the dish at home ticks all the boxes for busy commuters and parents who want the convenience and feel good factor without the hassle and waste. What’s not to like about that…. Drones may soon be delivering our meal kits and takeaway food….. Both Google and Virginia Tech are trialling this in the US.
Chefs getting more involved with farmers….
Either buying or renting land themselves or partnering with farmers so they can use what freshest and best in season and have the option to use all parts of the plant or animal. Artisan Butchery – house made charcuterie; chefs are using more unsung cuts of meat and experimenting with grass fed jerky, seafood jerky, pickles, artisan condiments Fermented foods will get even bigger.
Fine dining continues to lose out to casual neighbourhood places doing edgy reasonably priced food.
In response to growing consumer unease, food manufactures are scrambling to produce simpler products with fewer more natural sounding ingredients and greater transparency. The clean food frenzy is also running out of puff and credibility. Low fat, carbohydrates and sugar rich foods are the villains of 2016 and 2017.
Perhaps the strongest food trend of all, not just vegetables but also expect to see more and more fungi and algae. (low cal, high in nutrients). Yoghurt with vegetables of course
Brussel Sprouts are having their moment; move over kale, beets are all the rage – the flavour of 2017. Kaleina, a mini version of kale and swede turnip chips are already with us. Meat and fish substitutes abound. A veggie burger that bleeds launched in 2016 is only the beginning. The term ‘plant butcher’ has already been coined according to the sustainable food focused media.
Bugs will be the next big thing in protein. I’ve seen this coming for a number of years now; I’ve eaten ants in Copenhagen. Grasshoppers in Mexico and Tarantulas in Loas but despite the convincing nutritional arguments I can’t see it coming ‘main stream’ in this decade.
The sous wide craze is waning at last (cooking food in a plastic bag in a temperature controlled water bath). Have to say, I was never convinced and am so delighted to see this particular practice slipping out of favour in favour of cooking over fire.
Cooking over Fire
We can’t get enough of charred, blackened, torched and smoked food not just fish but meat, vegetables, drinks, even cordials and cocktails……
Is the new juicing….did wonder about that craze, surprise, surprise! turns out that soup contains the fibre, seeds, rind and pulp that juicing often discards.
Hot, Hotter, Hottest……our appetite for heat continues, chillies and ever hotter sauces, Sri Racha is now virtually looked on as a sauce for wimps but we are also loving and having fun with Shichimi ogarashi from Japan. Sweet and spicy, Gochujang from Korea, Sambal Oelek from Indonesia, Harrissa from North Africa, Tsire, a spice mixture from West Africa, Zhoug a Yemeni green chilli sauce and spicy Berbere from Ethiopia….
Heirloom varieties beyond Tomatoes, Apples and Potatoes…
Ancient grains, chilies and pulses, Kamut, Einkorn, Teff from Ethopia, Amaranth the ancient grain of the Aztec, Sorghum is the new quinoa. Sorghum is an ancient cereal grain and is used for food, fodder and the production of alcoholic beverages. It is regarded as the fifth most important cereal crop grown in the world. Some of the health benefits of sorghum include its ability to prevent certain types of cancer, help control diabetes, improve digestive health. And who knew that porridge would become so cool, we’ll see porridge served at breakfast, lunch and any time in between with sweet and savoury toppings.
Food Trucks and Shacks
Street inspired foods – authentic ethnic both in cafés, restaurants and in food truck, pierogi, boa buns, multi ethnic dumplings, Japanese crepes – Okonomi yaki.
Sprouting Seeds (I remember that well) is predicted to be another strong food trend. Not just seeds but nuts, beans and grains. This hugely increases the nutritional value and creates enzymes that make plant proteins, essential fatty acids, starches and vitamins more available to the body.
Bowl Food, another hot trend. We love serving food in bowls everything from ramen to noodles, pasta, curries, conghee, tagines, rendang….. Check out Bowls of Goodness by Nina Olsson published by Kyle Books
Build your own Pizza
Pizzerias are inviting customers to build their own pizza from a range of toppings laid out like a salad bar. Can certainly see the appeal of this….
Quest for less Familiar Flavours
Expect to see more Eastern European food, Georgian, Middle Eastern, African flavours particularly Ethiopian….Poke pronounced po-kay is sweeping across the US, cubed fish or shellfish often yellow fin tuna or octopus with soy sauce, cucumber, spring onions, sesame oil served over rice. The taco craze continues unabated for 2017.
So there you have it and a few of the hot trends for 2017 but there’s much much more….
Ballymaloe Good Living Day and Ballymaloe Relish 5k Lucky Run
Join us for a day- long event devoted to wellness of mind, body and spirit. The objective of the Ballymaloe Good Living Day is for visitors to learn at least one new life enhancing ide or thought to carry through 2017 and beyond. Don’t miss many inspiring talks – Communicating the Sugar Message, Life Begins in the Garden, Mindfulness and Stress Management, Change your Food, Change your Life with myself at 11am…. http://www.ballymaloegrainstore.com/portfolio/ballymaloe-good-living-day
Saturday Pizza Masterclass
Imagine, the perfect pizza. Its base is made from a delicious sourdough with a thin bottom and a crunchy crust. Its topping is homemade tomato sauce, the freshest buffalo mozzarella and a few leaves of basil or perhaps wild mushrooms, chorizo and homemade goat’s cheese, shrimps from Ballycotton, local smoked salmon or maybe even fresh broccoli from the garden. This three-hour masterclass will take you through all the basics (choosing ingredients, making dough, getting the best results from your oven) before explaining how to create both traditional and contemporary pizzas. We’re talking everything from the classics (Margherita, Pepperoni and Calzone) to modern gourmet masterpieces – think Shrimp with watercress and dill-mayo and Homemade Cottage Cheese with mint, caramelized red onion and salsa verde!
Friday February 10th 2017 from 2.30-5pm. www.cookingisfun.ie
Nina Olsson’s Bowl of Miso Happy Soup
Miso soup with ginger, tofu, soba noodles and shiitake mushrooms
This easy-to-make soup is the perfect, light comfort food all year around. Miso is a big deal in Japan where it’s a staple of daily life. The uses for it are endless and its rich flavour makes it a great addition to any kitchen. Miso paste is made from fermented soya beans and is available in different varieties – lighter miso is milder in taste and has been fermented for less time than the darker variety.
Miso soup is popular for fasting and weight loss as it contains very few calories. It’s also a perfect restorative soup when you want to recharge with something light. This recipe delivers the lightness of miso soup while adding a little extra texture and flavour.
Dashi (Makes 1 litre)
1 strip of kombu seaweed
1 litre water
250g soba noodles
drizzle of rapeseed oil
75g shiitake mushrooms
150g firm tofu, cut into small cubes
few pinches of shichimi togarashi or chilli flakes
1 tablespoon grated fresh ginger
2 tablespoons shoyu
75g broccolini or broccoli florets
75g miso paste (I use white or yellow)
1 tablespoon lime juice
drizzle of sesame oil
cucumber, cut in thin sticks
2 spring onions, thinly sliced
handful of sesame seeds
handful of fresh herbs (chives or coriander fit perfectly)
To make the dashi, soak the kombu in the water overnight in the fridge, or for a minimum of 1 hour. Transfer to a large saucepan, bring to a simmer then remove the kombu. Strain the liquid through a sieve and store in the fridge until ready to use.
Cook the soba noodles according to the packet instructions. Rinse in cold water and drain.
Heat a frying pan over a medium–high heat and add a drizzle of rapeseed oil. Stir-fry the shiitake mushrooms over a medium-high heat for a couple of minutes then remove from the pan. Clean the pan and add another drizzle of rapeseed oil, then stir-fry the tofu cubes until golden and sprinkle with salt and a little shichimi togarashi. Remove from the heat.
Bring the dashi to the boil in a soup pot, then reduce the heat to a simmer.
Add the ginger, shoyu, mushrooms and broccolini and simmer for 10 minutes, then remove from the heat.
Separate 200ml of the dashi broth and dissolve the miso in it. Pour the concentrated miso dashi back into the pot with the rest of the dashi and add the lime juice and sesame oil. Taste and adjust the flavour with additional miso paste, if needed.
Pour the miso soup into four bowls then add the tofu cubes and soba noodles. Top with cucumber, spring onions and sesame seeds, chives
Taken from Nina Olsson’s Bowls of Goodness
Butchine’s Buttermilk Chicken Bun
350 ml buttermilk
500 g chicken thighs, boneless (6 pieces)
Oil for frying or beef dripping
100 g plain white flour
1 teaspoon oregano or marjoram
1 teaspoon paprika
2 teaspoons cayenne
1 teaspoon garlic powder
Flaky sea salt and freshly ground pepper
Mix the buttermilk and chicken in a bowl. Cover and allow to marinade for at least 2 hours, better still overnight.
When ready to cook:- heat the oil in a deep fry to 175C. mix the flour, oregano, paprika, cayenne, garlic powder, sea salt, freshly ground pepper in a shallow dish. Remove the chicken pieces one at a time, shake off excess buttermilk. Quickly coat in seasoned flour. Fry in the oil until fully cooked through and golden brown 10-12 minutes.
Meanwhile, split a bun, spread a good dollop of guacamole and a leaf of lettuce on the side and some chipotle mayonnaise on the other, some shredded lettuce plus a crisp streaky rasher on the other.
When the chicken is cooked through, drain on kitchen paper. Lay on top of the bacon and top with the other bun. Press together and enjoy right away.
Pronounced poh-kay – this is a Hawaiian version of sashimi or ceviche. It would be made with really fresh raw tuna, raw mackerel is also delicious.
450g (1lb) sushi rice ‘No 1 Extra Fancy’
600ml (1 pint/2 1/2 cups) water
50ml (2fl oz/1/4 cup) rice wine vinegar
1 1/2 tablespoons (1 1/2 American tablespoons + 1 1/2 teaspoons) sugar
2 1/2 teaspoons salt
2 tablespoons rice wine vinegar
4 teaspoons sesame oil
1 tablespoon mirin
2 tablespoons soy sauce
juice of 2 limes
4 super fresh mackerel – 8 fillets or 800g (1 3/4lbs) tuna cut into 2cm (3/4 inch) cubes
1 small cucumber, diced
2 avocados, roughly cubed
8 spring onions, sliced at an angle
toasted sesame seeds, black and white
4 sheets of nori seaweed, snipped into strips
fresh coriander leaves
First cook the sushi rice. Rinse the rice for 10 minutes in a colander or sieve under cold running water or until the water becomes clear.
‘Wake up’ the rice by sitting it in 600ml (1pint/2 1/2 cups) cold water for 30 to 45 minutes. In the same water, bring to the boil and then cook for 10 minutes until all the water has been absorbed. Do not stir, do not even take off the lid. Turn up the heat for 10 seconds before turning the heat off. Remove the lid, place a tea towel over the rice, replace the lid and sit for 20 minutes.
Next make the vinegar water. Mix the rice wine vinegar, sugar and salt together in a bowl until dissolved. Turn the rice out onto a big flat plate (preferably wooden). While the rice is still hot pour the vinegar solution over the rice and mix the rice and vinegar together in a slicing action with the aid of a wooden spoon. Don’t stir. You must do it quickly preferably fanning the rice with the fan. This is much easier if you have a helper. Allow to cool on the plate and cover with kitchen paper or a tea towel. (It will soak up the liquid as it cools.)
Scoop out into a timber or flat plate. Sprinkle with rice vinegar, toss and allow to cool.
Whisk the sesame oil, mirin, soy sauce, lime juice in a bowl. Add the diced mackerel or tuna. Toss in the dressing. Add the diced cucumber and cubed avocado. Toss gently.
Divide the rice between shallow bowls (or boxes for street food). Fill with the mackerel mixture. Sprinkle with spring onions, sesame seeds, some nori seaweed shards and garnish with coriander leaves. Drizzle any remaining dressing over the top and serve right away.
Agnes’ Pierogi and Uszka
Pierogi and Uszka are plump little Russian dumplings with delicious fillings. Pierogi are larger than Uszka. Serve with some cream.
Serves 5 approx. Makes approx 25 pierogi or 30-35 uszka.
300g strong white flour
1 level teaspoon salt
1 egg yolk
1 tablespoon oil
First make the dough: Sieve the flour into a bowl, add salt. Boil the water. Let it cool down a little. Mix egg yolk into the flour. Add oil to the hot water and pour into the flour. Mix to a dough. Cover and leave to rest for 15mins. Meanwhile make the filling of your choice.
Potato and cheese filling:
50g grated onion
450g cold mashed potatoes (750g whole potatoes)
225g cream cheese or more
Salt and freshly ground pepper to taste
Boil the potatoes in salted water, peel and mash, add salt, freshly ground pepper and 25g butter.
Cook the onion in the remaining 25g butter until pale golden for 8-10 minutes. Combine with the potatoes and cheese. Season to taste with salt and freshly ground pepper.
Meat filling (left over roast meat is ideal)
250g chicken, lamb or pork, chopped
225g onion, chopped
1 clove garlic
1 tablespoon extra virgin olive oil
salt and freshly ground pepper
To make the meat filling: Cook the meat until tender. Chop the onion and garlic finely. Cook uncovered in olive oil until just coloured. Whizz the meat in a food processor, add the onion, season well with salt and freshly ground pepper, mix well.
Mushroom and Cabbage stuffing
1 x 500g jar sauerkraut, one can also use fresh white cabbage, thinly shredded
50g dried mushroom (use porcini or shiitake mushrooms), chopped
225g onion, chopped
2 tablespoons extra virgin olive oil
salt and freshly ground pepper
Next make the dried mushroom filling: Soak the mushrooms in cold water for a few hours before cooking. Chop the cabbage finely. Rinse and cook in until almost tender. Cook the mushroom in one tablespoon olive oil until tender. Chop the onion and sweat in olive oil until golden. Drain the mushroom and chop finely. Mix mushroom, cabbage and onion together, season with salt and freshly ground pepper.
450g onions, sliced
2-3 tablespoons olive oil
First start the caramelized onions because they take a long time to cook, heat the olive oil in a heavy saucepan, toss in the onions and cook over a low heat for whatever length of time it takes for the onions to soften and caramelize to a golden brown, 30-45 minutes.
To make the pierogi: Roll dough to a thickness of 5mm, stamp out circles with a glass or scone cutter (6 cm). Use a smaller cutter for uszka. Put a teaspoon of stuffing in the middle of each circle and seal the edges to make crescents or half moon shapes.
To cook the pierogi: Bring a large saucepan of salted water to the boil, cook the pierogi or uszka for few minutes till tender. (They will rise to the top of the saucepan when cooked through – 7 mins.) Melt some butter in a pan and fry pierogi until golden on the both sides.
Serve with a blob of crème fraiche and caramelized onion rings on top.
Trine Hahnemann’s Winter Apple Layer Cake
Danes have a special love for layer cakes, especially homemade ones; there are a lot of family recipes! These crisp layers are a classic Danish way to make the layer cake at home, and I always make this in winter. The cream for this is partly inspired by my favourite Danish author Karen Blixen – she has described the cake as part of her dinner party repertoire.
For the apple sauce
600g/1lb 5oz Bramley apples
40g/¼ cup caster (granulated) sugar
1 Tbsp lemon juice
For the layers
175g/¾ cup minus 1 tsp soft butter
175g/¾ cup caster (granulated) sugar
175g/1⅓ cups plain (all-purpose) flour
3 tsp ground cinnamon
2 tsp ground cardamom
For the cream
400ml/generous 1½ cups double (heavy) cream
100ml/scant ½ cup single (light) cream
2 tsp icing (confectioners’) sugar
Peel and dice the apples and put them into a pan with the sugar and lemon juice. Let them simmer for 15–20 minutes until you have a smooth sauce. Set aside to cool.
Preheat the oven to 200°C/400°F/gas mark 6. Draw a 20-cm/8-in circle using a pencil on 7 sheets of baking parchment. Turn these over and arrange on as many baking sheets as necessary to fit (you may have to bake these in batches).
Beat the butter and sugar together until fluffy, then beat in the egg. Mix the flour and spices together and fold into the creamed mixture. Using a spatula, spread the mixture as evenly as possible inside each visible circle on the pieces of baking parchment.
Bake in the oven, in batches if necessary, for 6–8 minutes or until the edges start to take on some colour. Set aside to cool on the sheets of baking parchment on a wire rack.
While the layers are cooling, roast the hazelnuts. Spread them out on a baking sheet and roast in the oven, then wrap them in a clean tea towel and give them a good rub, so the skins come off. Roughly chop them.
Whip both creams together with the icing (confectioners’) sugar and stir in two-thirds of the chopped hazelnuts.
Assemble the cake just before serving, and no sooner as it goes soft very quickly. Place a crisp layer on a serving plate and add some apple sauce, then add another crisp layer, then some cream. Repeat this layer pattern twice, then add the last crisp layer and some apple sauce on top. Sprinkle the remaining chopped hazelnuts on top and serve right away.
Taken from Scandinavian Comfort Food by Trine Hahnemann (Quadrille, £25)
Photography by Columbus Leth
4 ozs (110 g/½ cup) sugar
4 fl oz (110 ml/½ cup) water
600 g (20 ozs/4 cups) cubed watermelon
675 ml (24 fl ozs/3 cups) cold water
110 ml (4 fl oz/½ cup) fresh lemon juice
Place the watermelon into a blender. Cover and puree until smooth, then strain through a fine mesh sieve.
Next bring the sugar and water to a boil in a saucepan over a medium heat until the sugar dissolves, about 5 minutes. Remove from the heat. Stir in the cold water and lemon juice. Put lots of ice cubes into 12 glasses, scoop 2 or 3 tablespoons of watermelon puree over the ice, then top with the lemonade. Gently stir before serving.