Food Trends for 2009
Extensive research reveals the obvious: the economy dictates people’s eating and shopping budgets. People swipe less and save more. Food will be cooked by the people for the people, so family meals and stay-at-home dinner parties will be the next "big thing". Knowledge of seasonal ingredients and the use of local produce are essential in impressing your company.
Peruvian food is the new Thai, so Ceviche, or “Cebiche,” to be phonetically correct, is perfect. Ceviche is the Peruvian style of marinating seafood in soya and lime. The benefits of this chilled seafood dish include a cure for hangovers, and is reputed to be an aphrodisiac. Oh boy! Fresh ginger, garlic and coriander form an integral part of the dish and the pantry gossip is that ginger is pushing mint right off menus.
Recognizing that unhealthy eating habits in children result in unhealthy adults, grown health awareness demands a new emphasis on the value of sensible nutrition over convenience foods. Get into the habit of “double” cooking, where possible, and freezing the surplus, so that healthier food is available when time isn’t. When I think excellent value-for-money, I think homemade macaroni and cheese. Plain or schussed up, both are scrumptious.
The new trend is for smoking your food rather than frying, a blast from the past. Imagine a stylish, healthy, tea-smoked chicken breast sandwich for lunch.
Thinking of what works and what is best, remember how your grandparents used to source and prepare their food. They were the trend setters of all time, to the point that today we are looking back to what they did, and more often than not, we nick ideas from yesteryear.
Take these recipes and try them.
Post your comments and food-related questions below.
I look forward to hearing from you.