Recipe Friday: Modernized Comfort Food

Comfort food as we know it is changing. Where once we saw comfort food as dishes that were familiar and safe, we’re making way for new recipes that reflect not only heritage but also location, according to Unilever Food Solutions' Future Menus report (which identified Modernized Comfort Food as one of 2024's top trends). 

Through rich culinary storytelling and the chef’s genuine emotional connection to the dish, diners are presented with new and fresh food experiences that feel and taste special. Think classic and rustic ancestral recipes to be shared and enjoyed to create the new comfort food like Chef Kenneth Cacho’s innovative lumpia filled with smoked wintermelon.

History is full of lost culinary treasures, and chefs, restaurateurs, and recipe creators around the world are re-discovering local traditions, and reimagining dishes by looking to history for fresh ideas in an industry that increasingly demands authenticity. This, coupled with the demand for local, sustainable sourcing, means ingredients that had been resigned to the longlost past are back on our plates. 

New trends are wonderful and coupled with a historic relevance they’re even better. In the quest for originality, it might sound ironic to look to the past, but what better way to show a new ingredient, a fresh concept, or a sophisticated technique than to apply it to a classic. There’s a simple joy in being served a familiar dish in a bright new way; it’s the best of both worlds. 

Lamb Shank Fatteh

Recipe courtesy Chef Sherif Afif for Unilever Food Solutions' Future Menus report 

Yield: 10

Ingredients for Lamb Shank

Method

1. Rub the lamb shanks with Knorr Mix Grill Seasoning, Knorr Hickory BBQ Sauce, and salt.
2. Prepare the vacuum bags and add all ingredients along with the lamb shank in the bag.
3. Vacuum seal it and cook it for three hours at 85°C.

Ingredients for Mushroom Freekeh Duxelles

Method

1. Sautee the mirepoix (carrots, shallots, and garlic) in olive oil until soft.
2. Add the mushroom and keep stirring.
3. Season with Knorr Vegetable Stock Powder and black pepper then add the freekeh.
4. Add hot water then cover. Let it cook for 20 minutes over a low heat.

Ingredients for Roasted Red Pepper Sauce

Method

1. Slice the bell pepper and season it with Knorr Vegetable Stock Powder, black pepper, and olive oil.
2. In a tray, place the marinated bell pepper and add the garlic cloves and the thyme.
3. Roast for 10 minutes at 190°C.
4. Place the roasted bell pepper in a bowl, cover with cling film for 10 minutes then peel its skin off.
5. Blend the roasted pepper with the roasted garlic then finish with a cube of butter.

Ingredients for Nutmeg Caramelized Onion

Method

1. In a medium-sized pan, heat up the olive oil then sauté the onions.
2. Season it with Knorr Vegetable Stock Powder, salt, and nutmeg.
3. Deglaze with the boiling water until the onion caramelizes.

Ingredients for Pot Assembly

Method

1. In a round baking pot, add 100 g of mushroom freekeh duxelles.
2. Add the cooked lamb shank on top of the mushroom freekeh duxelles.
3. Add 80 g of nutmeg caramelized onion around the lamb shank.
4. Add parsley and coriander then seal the pot with the puff pastry. Bake for 10 minutes at 230°C.

Ingredients for Side Dish Assembly

Method

1. In a medium-sized side plate, pour 40 g of the paprika sauce.
2. Top it with 100 g of sautéed spinach

Fresh Vegetable "Lumpia" with Peanut Sauce and Pickled Radish

Recipe courtesy Chef Kenneth Cacho for Unilever Food Solutions' Future Menus report 

Yield: 10

Ingredients for Pickled Radish

Method

1. Salt the radish and leave at room temperature for one hour.
2. Strain and wash the salted radish.
3. Make a gastrique with the rest of the ingredients then bring to a boil.
4. Pour the gastrique directly to the radish and leave to pickle for two weeks.

Or

Ingredients for Guisadong Gulay (Sauteed Vegetables)

Method

1. Heat a frying pan and add the oil. Sauté garlic, onions and tomatoes.
2. Add the rest of the ingredients and continue sautéing.
3. Cover and lower the heat. Cook for 15 minutes until vegetables are tender

Or

Ingredients for Guinataang Gulay (Vegetables in Coconut Milk)

Method

1. Heat a frying pan and add the oil. Sauté ginger, garlic, and onions.
2. Add the winged beans, long beans, and squash.
3. Cook for five minutes and deglaze the pan with fish sauce.
4. Pour the coconut milk and add Knorr Chicken Powder.
5. Bring to the boil and cover the pan.
6. Cook for 10 minutes or until the squash is soft.

Or

Ingredients for Tortang Talong (Eggplant Omelette)

Method

1. In a bowl, mix all ingredients together.
2. In a greased pan, cook the omelette, evenly spreading the mixture until set.
3. Cut into 10 wedges.

Or

Ingredients for Smoked Wintermelon

Method

1. Marinate the wintermelon with all the ingredients overnight.
2. Place in a smoker and hot smoke at 120°C for one hour.
3. Cool down and cut into strips.
4. It can be pan-fried or used as it is.

Ingredients for Peanut Powder

Ingredients for Peanut Sauce

Method

1. Whisk all ingredients in a pan.
2. Bring to a boil while constantly stirring to avoid lumps
3. Simmer for five minutes and strain.

Ingredients for Asssembly

Method

1. Make a spring roll, arranging each component in layers, except the sauce and radish.
2. Roll tightly then brush edges with garlic water to seal.
3. In a frying pan, shallow fry the lumpia and cook until golden brown on all sides.
4. Serve with the sauce and pickled radish.

Torched Barbecue Pork with Mala Lotus Root Slices, Preserved Plum

Recipe courtesy Chef Chris Zhong for Unilever Food Solutions' Future Menus report

Yield: 10

Ingredients for Pork Neck

Method

1. Trim the pork into two-cm thick pieces.
2.  Mix all ingredients well and let it marinate in the refrigerator for 12 hours.
3. Steam the pork for two-and-a-half hours until very tender.
4. Chill the pork. Place in a gastronorm with a weight on it to press and form the pork
5. Cut into 4 x 2 cm-sized cubes.

Ingredients for Pickled Lotus Root in Spicy, Sweet and Sour Sauce 

Method

1. Mix all condiments together and let it rest for six hours in a clean pickle jar.
2. Slice the lotus root into 1.5 mm pieces and add the spicy, sweet and sour marinade. Let it sit for two hours.

Assembly

1. Pan-fry the pork cubes on both sides until golden brown.
2. Sprinkle brown sugar on top of the pork cubes then torch them until the sugar is caramelized.
3. Top the pork cubes with pickled lotus root then garnish with some organic flower.

Braised Beef, Red Cabbage Roulade, and Potato

Recipe courtesy Chef René-Noel Schiemer for Unilever Food Solutions' Future Menus report 

Yield: 10

Ingredients for Braised Beef

Method

1. Cut the topside into approx. 150 g pieces then sear all sides.
2. Roast the mirepoix in a pot.
3. Deglaze with wine and add water and delicatessen sauce.
4. Place the meat in a gastronorm and cover with stock.
5. Braise the beef in the oven until tender.
6. Season to taste with clear gravy.

Ingredients for Crunchy Topping

Method

1. Fry the onion in a pan until golden.
2. Add the cornichons and toss.
3. Combine everything in a bowl and mix with mustard.
4. Spread on a silicon mat and dry at 80°C for about three hours.

Ingredients for Red Cabbage and Apple Roulade

Method

1. Remove the outer leaves of the red cabbage and set aside.
2. Cut out the lower part of the thick stalk.
3. Place the leaves between the cling film and a tea towel.
4. Blanch the leaves then rinse with cold water.
5. Slice the apple with a peeler into thin long strips.
6. Place the apple on the red cabbage leaves and roll into a roulade.
7. Cut the roulade in approx. 2-cm lengths.
8. Mix white wine, apple juice, and water with vegetable stock.
9. Put olive oil in a pan and fry the roulades briefly then add the stock.
10. If needed, season with agave syrup.

Ingredients for Potato Donut

Method

1. Mix all ingredients in a blender.
2. Blend it for 30 seconds.
3. Season with salt and nutmeg.
4. Pour everything into a siphon and shake well.
5. Bake in an iron or silicone donut mold.

Assembly

1. Plate the braised beef, red cabbage and apple roulade.
2. Add the potato donut and crunchy topping.

Gourmet Rice with Saffron Aioli

Chef Peio Cruz  for Unilever Food Solutions' Future Menus report 

Yield: 10

Ingredients for Rice Base

Method

1. In a sauté pan, cook the finely chopped onion in olive oil. Add calamar. Cover and add salt.
2. After 10 minutes, add bay leaf and wine. Slow cook until golden brown and soft. Cover the pan.
3. Char the rosemary then add into the mixture for smoked flavor. Leave the rosemary in the pan for a few mins.
4. Add 250g of salmorreta then cook for another five minutes.
5. Add rice and 1 L of prawn bouillon. Reserve some bouillon in case needed at the end.
6. Keep cooking for 12 minutes until the rice grains are nearly cooked. 
7. In the square metal tray, spread the mixture evenly – around 300g – covering the full surface at the same height, max 1 cm. Let it rest for two minutes. Add some bouillon if needed to get the perfect doneness of the grain.
8. Cook again for the last five minutes at 200°C in a dry-heat oven, adding more bouillon if needed until the grains are cooked.
9. Remove the tray from the oven and let it rest for two minutes.
10. Finish the dish with two cooked prawns and some drops of saffron aioli and saffron strands. Plate symmetrically

Ingredients for Salmorreta (concentrated paste to boost the taste)

Method

1. Open the peppers and remove the seeds. Keep the peppers in warm water for at least two hours.
2. In a pan, fry the sliced garlic. Add the hydrated peppers and strain them. Cook for two minutes.
3. Add the chopped tomatoes, and cook slowly for about 60 minutes, until most of the water has evaporated. Mix the ingredients and pass through a fine sieve.
4. Add Knorr Umami and some salt to taste. It should reach a pasty texture similar to a puree.
5. Use this paste for boosting the taste and color of the dish.

Ingredients for Prawn Bouillon

Method

1. Take the prawn heads off and fry them in a pan. Smash them in order to extract all the flavors.
2. Add water and the paella bouillon powder. Stir and boil for at least 10 minutes.
3. Use this bouillon to hydrate the rice if needed.

Ingredients for Assembly

Ingredients for Topping Sauce

Method

1. Saffron aioli: In a mortar, mix together garlic, toasted saffron, a pinch of salt, and a few drops of olive oil. Smash the mixture until it becomes a smooth paste. Keep adding mayonnaise gradually until the mayo emulsifies the mixture. Transfer the mixture to a squeeze bottle.
2. Top the rice with cooked prawns.
3. Finish with some dots of sauce.

Grilled Chicken Jackfruit in Seruit Sauce

Chef Gungun Chandra Handayana for Unilever Food Solutions' Future Menus report 

Yield: 10

Ingredients for Grilled Chicken

Method

1. Sauté the ground spices and add jackfruit, lemongrass, salam, Bango Kecap Manis, and Knorr Oyster Sauce.
2. Add the chicken, braise for 45 minutes, and turn off the heat. Let it cool and soak for one to two hours.
3. Grill the chicken while brushing it with the remaining braising sauce.

Ingredients for Spice Mix Paste

Ingredients for Crispy Spinach

Method

1. Heat the oil to 190°C in a fryer. Deep-fry spinach until crispy.
2. In a pan, cook the garlic, shallots, cayenne pepper and red chili. Add Knorr Chicken Powder and crispy spinach.

Ingredients for Stir-Fried Udon Manday

Method

1. Deep-fry shredded manday until crispy. Set aside.
2. Cook the garlic, shallots, red and green chilies, shrimp paste, manday, Bango Kecap Manis, Knorr Chicken Powder, and udon.

Ingredients for Seruit Sauce

Method

1. Blend the chili mixture until smooth. Cook until it boils.
2. Pour small drops of the chili sauce in the cold oil. Let it set and strain.

Assembly

1. Plate the chicken, udon, and crunchy spinach.
2. Top with sambal seruit caviar.