Our focus this week is centred around cuisine founded on plants, guaranteeing heavy punches in the taste department.
I relish the memory of my previous year’s collaboration with a team of eminent chefs in Singapore. Our assignment balanced precariously between stimulating and daunting: the sophisticated creation of a future restaurant’s culinary offerings. We engaged our patrons in a stimulation of a night in the year 2223, serving six delightful courses amidst an enthralling narrative unfolding on the LED table, around which our guests were seated.
The development of the menu led us into deep contemplation regarding the potential culinary trends in two centuries time. Would there be an explosion in the popularity of synthetic meat substitutes? Would we find ourselves devouring pizzas generated magnificently by machines, much like Marty McFly in Back to the Future? Would restaurant dining still exist? We chose to revolve our focus around ingredients and how various factors might manipulate their future usage. We considered the impact of climate change, water value, stock preservation, rarity, cost, and human migration on future culinary culture.
The final menu was as riveting as it was diverse. Commencing with Mackerel, a rapid-growing and oily fish species whose stocks can be well-managed. While currently affordable, we suspect it may transition into a lavish variety with time. Pike quenelles, a seasoned European masterpiece largely forgotten on the modern menu, was predicted to make a gallant comeback in 2223. Pike, a copious predatory freshwater species, are plentiful in our rivers and lakes. We anticipated a shift towards freshwater fish as marine prices escalate, making them a cost-effective alternative. Especially when crafted into mousse and then steamed, which aids in extending portion size and conserving stocks.
The focus then moved towards Celeriac, an unsightly root vegetable whose subterranean growth might serve as a trump card in futuristic dining. We questioned whether such roots might show more resilience to the looming heat increase induced by climate change.
As we look at our present circumstances, these two mouth-watering recipes potentially hint at how we might sustain ourselves in the future. They offer seasonal, nutritious, and satisfying dishes that are not only great value for money but also boast a sumptuousness that is good for our wellbeing.
Falafel often receives unjust criticism due to common slack versions. Our variant, however, is robust, crucially relying on rehydrated dried chickpeas. Lastly, the humble Freekeh, an underrated grain; its melding with the Middle Eastern essence in this dish is truly harmonious.
Celeriac also makes a comeback, accompanied by a robust salad of parsley and shallots, served with a horseradish cream. The technique of baking in salt may appear tiresome, but the reward of its rich taste more than compensates for the hard work involved.
Recipe: Falafel accompanied by harissa jam and a salad with freekeh
Recipe: Celeriac baked in salt, served with a horseradish-infused crème fraîche and a salad of parsley and shallots.