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Recipe Friday: Flavor Shock
August 9, 2024
5 Min Read
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Unilever Food Solutions has identified Flavor Shock: No Rules Experience as one of 2024's top trends in its Future Menus report. Here's a look at what they have to say about this trend:
In all aspects of life, we’re demanding bigger, better, more vibrant experiences that we won’t forget–and why should the food we eat be any different?
We’re in an era of sensory overload, and it’s time to lean into that. Diners are keen to see chefs tear up the rulebook and experiment more, using authentic Mexican sauces like salsa poblana to create modern burgers, for example. They want wild fusion, chaos cooking and a no-holds-barred approach to the dishes they see on the menu.
The future of dining is about seeing food as a form of escapism, a vision that is achieved through the need to surprise and challenge diners with sensorial dishes that are designed to delight.
Kushi Plate
The concept of multiple kushi or skewers provides a perfect canvas for this trend, as it weaves together an array of textures and tastes in a single dish. This plant-forward recipe intertwines an assortment of flavors from the Middle East, crafting a delightfully unexpected combination that serves as an ideal appetizer.
Rercipe courtesy Chef Joanne Limoanco-Gendrano
Yield: 10
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Ingredients for Batter
2250 ml water
18 g xanthan gum
15 g Knorr Aromat
450 g rice flour
450 g tapioca flour
Method
To make the batter, place the water in a deep bowl. Use a hand blender to blend the water and add the xanthan gum while the equipment is running.
Whisk in the Knorr Aromat, rice, and tapioca flour. Batter can be stored in the chiller until ready to use.
Ingredients for Vegetables
1000 g eggplant, peeled and sliced into 3” segments (1 cm thick)
1000 g king oyster mushrooms, sliced into 1” segments horizontally, scored
50 g Knorr Aromat
30 g coriander powder
Method
Place the eggplant and mushrooms on separate trays.
Season with Knorr Aromat, coriander powder, and pepper. Set aside until ready to use.
Ingredients for Miso Date Glaze
100 g white miso paste200 ml date syrup water, as needed
Method
Combine all ingredients in a saucepan. Heat to dissolve the miso.
Taste and adjust seasoning.
Add water to thin out as needed.
Ingredients for Chili Hollandaise
250 g KnorrHollandaise Sauce
90 g Knorr ThaiSweet Chili Sauce
30 g GochujangWater, as needed
Method
Combine the ingredients together in a blender.
Add a small amount of water if necessary.
Place in a squeeze bottle or piping bag, chill until ready to use.
Ingredients for Tahini Dressing
200 g Hellmann’s Vegan Mayo
100 g tahini
10 g garlic cloves
2 g ground pepper
1 g salt
15 g lemon juice
30 ml cold water
Method
Combine the ingredients together in a blender.
Place in a squeeze bottle or piping bag, chill until ready to use.
Ingredients for Black Eggplant Kushiage with Tahini
600 ml original batter
15 g black charcoal powder
600 g marinated eggplant
120 ml tahini dressing
20 g tobiko
30 g chives, finely sliced
Method
Preheat the oil to 180°C.
Whisk together the charcoal powder and the batter.
Coat each eggplant with batter. Deep-fry for 3-4 mins until the eggplant is crispy.
Place over a rack to drain off excess oil.
Pipe the tahini dressing on the surface of the fried eggplant. Garnish with tobiko and chives.
Ingredients for Tofu Kunafa
600 g firm tofu, pressed overnight, sliced into 1.5-cm cubes
10 g Knorr Aromat
3 g crushed black pepper
3 g coriander powder
600 ml original batter
300 g kataifi or kunafa dough
150 ml miso date glaze
30 g pistachio powder
Method
Preheat the oil to 180°C.
Season the diced tofu with Knorr Aromat, pepper, and coriander powder.
Dip each seasoned, diced tofu with batter and coat with the kataifi strands.
Deep-fry for 3-4 mins until golden brown and crispy.
Place over a rack to drain off excess oil.
Drizzle with miso date. Sprinkle with pistachio powder before serving.
King Mushroom “Scallops”
Skewer the scored and marinated mushrooms using bamboo sticks.
Grill over medium heat.
Take off the fire and brush with the miso date glaze.
To serve, sprinkle each mushroom skewer with fried quinoa and bonito flakes.
Ingredients for Kaffir Chili Dust
5 g kaffir lime leaves, dehydrated and grinded to powder
15 g Knorr Lime Powder
7 g chili powder
3 g salt
10 g white sugar
Method
Place all ingredients in a bowl. Dry whisk to evenly combine.
Place in an airtight container.
Ingredients for Corn Bomb
10 g baking powder
50 g cornstarch
50 g tapioca flour
360 g corn kernel (from fresh corn)
5 g Knorr Aromat
2 g black pepper
70 g smoked cheese (cheddar, gouda - frico), grated
60 g dried mango, finely chopped
Water, as needed
120 g Hellmann’s Vegan Mayo
10 g kaffir lime dust
Method
Preheat oil to 170°C.
Combine the baking powder, cornstarch, and tapioca flour in a bowl. Dry whisk to combine.
Combine the corn, Knorr Aromat, pepper, dried mango and grated cheese in a bowl.
Start by adding half of the dry mix to coat the corn.
Combine the other half of the dry mix with a small amount of water. Mix well until it resembles a thick slurry. Gradually add the wet batter sparingly to the corn mixture to make it sticky. Use your hands to form a disc (2-3cm diameter) or use a falafel press. Immediately drop the mixture into the pan and deep-fry until crisp and golden brown.
Heat oil to 175°C. Form the corn mixture into balls and insert a cube of the cheese in the middle. You can set the corn bombs in the chiller before frying.
Fry the corn bombs. Set them over a rack. Drizzle with Hellmann’s Vegan Mayo and sprinkle with the kaffir spice powder before serving.
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