The next big taste (From Dudley News)

The next big taste

7:00am Saturday 6th February 2010

• Print
• Email
• Share
• Comments(0)

As the new decade gets going, food professionals look at which trends are set to become more popular, and which products the public are likely to leave behind.

As we enter a new decade, expect to be eating roast grouse for lunch, followed by a helping of ripe mangosteen. At least, that's what the experts say.

At the start of the 'teens', all the big food brands are clamouring to be an authority on the future.

But can we trust the words of supermarkets who may have a vested interest in deciding what we'll all be having for dinner?

According to Judith Kleine Holthaus, account director at the Future Foundation, her company's predictions for Waitrose are based on a variety of factors.

"On the one hand, we're studying the macro trends, which impact how people consume food, so things like economics, health, travel Government regulation and tax.

"Then we also do our own surveys to find out about consumer attitudes and what people intend to do in the future. We've got a wealth of statistics to make really educated predictions about the future."

:: Back-to-basics According to The Future of Cooking report commissioned by Sainsbury's, shopping behaviours will change over the next decade as spending becomes more thrifty, cooking preparation becomes more considered, and we adopt a make-do-and-mend attitude reminiscent of the 1950s.

Holthaus adds that cooking has been shown to be an important source of 'kudos' and social capital among consumers.

"We fully expect this - something we call "authentic-seeking" - to continue," she says. "We've seen more people cooking from scratch over recent years, combined with an appreciation of quality, authentic food."

Neil Nugent, Waitrose's executive chef agrees: "People are cooking more, so the items being sold will be less ready-made and more for cooks."

:: Technology The Future Foundation predicts that 45% of consumers will be accessing the mobile internet at least once a week by the middle of the decade.

"Suddenly, sending off an order for the core items of your food shop can be done from the train or bus stop, wherever you are with your smartphone," says Holthaus.

:: Going green Not only will we be cooking more, but fears for the state of our environment will encourage sales of local produce, and shoppers will start to only buy what they need, in order to stop wasting food at home, say experts.

Graham Cassie, a Waitrose Brand Manager points out that sales of local and regional products are currently growing by 50% year on year.

"New local products quite often become national favourites such as rapeseed oil. Provenance is clearly king," he says.

But are supermarkets planning to address the problems of sustainability and climate change, particularly in light of a new 20-year governmental food strategy?

Chris Brown, Asda's head of sustainability says: "Asda welcomes the Government's long term strategy and is looking forward to the discussion on the deployment of resources to deliver the objectives."

Sadly, this vague, yet positive-sounding statement rather suggests that Asda don't have any real plans. Other supermarkets are dipping their toes in the water with genuine commitments. Sainsbury's are encouraging consumer to 'Love Their Leftovers' this January by giving out 2 million plastic containers to all customers.

While Waitrose has gone one step further and announced the creation of an academic post dedicated to food security, the first of its kind in the UK.

:: Health Forecasters at Sainsbury's believe that health concerns will change our habits. In its Future of Cooking report, the supermarket predicts a greater demand for game meats, such as grouse, venison and pheasant, which are low in fat and cholesterol. Sales are forecast to rise by 47% within the next two years.

The report, conducted by The Future Laboratory, also states that vegetables will be fresher as local growers link up with supermarkets and different cuts of cheaper meats will become more popular.

:: Travel As consumers become ever more travel-hungry, Sainsbury's points out that our food tastes will naturally change and become more exotic. In cities such as New York, consumers are already developing a taste for African cuisine, experts say, with Nigerian shrimp fritters, chicken doro wat, Kifto tartare and plantain fufu on the menu.

In London, Sainsbury's forecasters predict that Afghan food will be the next big food craze thanks to its unfussy style and wonderful culinary culture.

Neil Nugent of Waitrose, adds that he also thinks that Canada will dominate our kitchens.

"Canadian-inspired food is seeing a really big insurgence - they offer a fantastic mix of artisan styles with modern thinking mixed in. During the next 10 years, we will really see more and more Canadian food stuffs make their way onto the shelves, including cloudberries, lobster mushrooms and Saskatoon berries, which are similar to blueberries.

Even herb and spices manufacturer Schwartz has started gazing into its crystal ball.

In its 2010 Flavour Forecast, the fragrant team agree that we'll be cooking up a storm at home and using more fresh vegetables. Here are a few recipes that they recommend. For more information about Schwartz, visit www.schwartz.co.uk.

Recipes of the future: :: Pan fried duck with rhubarb and ginger sauce (Serves 4) 4 duck breasts, skin on 4tbsp honey 125g rhubarb, finely chopped 50g dried cherries 1tbsp ground ginger 300ml orange juice 300ml rose wine Pre-heat the oven to 200C, 400°F, Gas Mark 6. Heat a frying pan, add the duck breast, skin side down and fry until the skin is crisp. Transfer to an ovenproof dish, keeping the pan and the fat for later. Pour 2 tbsps honey over the duck and roast in the oven for 10-15 minutes, or until cooked to your liking.

Remove the duck from the oven, reserving the juices from the duck, and allow to rest for 5 minutes.

Add the rhubarb, dried cherries and ground ginger to the frying pan that you used to cook the duck and cook for 1 minute. Remove from the pan and set aside.

Pour the orange juice and rose wine into the frying pan and bring to the boil for about 10 minutes, allowing the liquid to reduce. Add the juices from the duck and the remaining honey, and bring back to the boil. Reduce to a sauce consistency, then return the rhubarb and cherries back to the pan for 1 minute.

Serve the cooked duck with the rhubarb, cherries and sauce.

:: Caraway spatchcock poussin with bitter greens (Serves 4) 2 large or 4 small poussins 175g Dijon mustard 2½tbsp caraway seeds 450g corn on the cob 2 radicchio hearts 20 celery leaves 75g rocket 2tbsp oil 1tbsp white wine vinegar Sea salt and black pepper to season Pre-heat the oven to 170C, 325°F, Gas Mark 3. To spatchcock the poussin, place a sharp knife in the bottom of the poussin cavity, make a slit across the length of the cavity and flatten the bird. Repeat with each of the poussins and place on a baking tray.

Using a brush, baste the birds with the mustard (reserving 1 tbsp of the mustard for use later). Sprinkle the birds with 2 tbsp of the Caraway Seed, then cook in the oven for 40 minutes. Remove from the oven and place under a low grill for a further 10 minutes, turning occasionally.

Meanwhile, place the corn on the cobs in a pan of salted boiling water and cook for 10 minutes. Drain and run under cold water to cool.

Remove the corn kernels from the cob with a sharp knife and transfer to a blender along with the remaining 1tbsp mustard and ½tbsp caraway seed. Season well and blend until a fine paste is formed.

Break the leaves from the radicchio hearts and transfer to a bowl along with the celery leaves and rocket.

Combine the oil with the white wine vinegar, season and pour over the salad leaves, toss to coat thoroughly.

Serve the whole or halved spatchcock poussins with the bitter salad greens and a spoonful of the corn puree.

Roasted cumin, chickpea and spinach curry (Serves 4) 3tsp cumin seeds whole 1tbsp oil 1 red onion, sliced 2tbsp Schwartz korma curry with roasted spices 325g butternut squash, diced 400ml tin coconut milk 400g tin chickpeas, drained 200g (7oz) spinach 2tsp lemon juice Sea salt Dry-fry the cumin seeds in a frying pan for 30 seconds, remove and lightly crush 2 tsps with a pestle and mortar. Set aside separately from the remaining whole cumin seeds.

Heat the oil in a large pan and fry the onion on a low-heat for 5 minutes, until softened and golden brown.

Add the korma curry spices and crushed cumin seeds and fry for 1 minute to release the flavours. Add the butternut squash, coconut milk and chickpeas. Bring to the boil, cover tightly and simmer for 10 minutes, until the squash is tender.

Add the spinach and stir through until wilted. Season with the lemon juice and sea salt, as desired and garnish with the reserved whole cumin seeds.

Serve immediately with warm naan bread.

:: Courgette and mackerel salad with mint (Serves 4) 4 medium courgettes Zest and juice of 2 limes 2tbsp mint 2tbsp extra-virgin olive oil 250g tin mackerel fillets, in oil 8-12 anchovy fillets Extra-virgin olive oil Ground white Pepper Sea salt Wash the courgettes and slice into ribbons, using a peeler. Set aside in a salad bowl. Mix the zest of 1 lime, reserving the remaining zest for garnish, and the juice of 2 limes together in a small bowl. Stir in the mint, drizzle in the olive oil and season to taste. Add the courgettes ribbons and toss to coat evenly.

Place the courgette ribbons onto individual plates or bowls. Flake the mackerel and add to the courgettes.

Place 2-3 anchovy fillets on each salad, according to preference.

Drizzle with any remaining lime dressing and garnish with the remaining lime zest.

• Print
• Email
• Share
• Comments(0)