Tune in to trends
this winter…
Winter Trend Guide 2013
Hitting the headlines1:
This winter’s coolest trends
You can’t beat
a Brazilian
Viva Brasilia! Samba food on the rise
Brits go ‘Brazilian’ crazy…
Meat and two veg:
rise of the ‘flexitarians’
VEGIVORES LEAD
THE PACK…
‘Eater-tainment’ please…
Semi-vegetarians are here to stay
Don’t listen to your mother, this season
is all about playing with your food
(presentation that is!)
Vegetarians...
But not as we
know them!
Vegetarianism v flexitarianism: what’s not to like?
Heston leads the pack with
‘fanciful food’
playful cooking just got serious…
1
Please note that the headlines featured on this page are mocked up and are not genuine media headlines.
Click on the logos below for more information, ideas and inspiration from
MAGGI, CHEF and DOCELLO
Bringing this winter’s
trends to life:
An introduction
This winter, three trends are set to soar:
1. Eat Brazil: With Brazil set to host the World Cup and Olympics in the next two years,
Brazilian cuisine is set to be a mega-trend here. In fact, brands such as Rodizio
Preto and Cabana Brasilian Barbecue are already going down a storm in the
capital. Hear more from Cabana’s founders on the following page of this guide…
2. Part-time vegetarians: Thanks to the rising price of red meat and the demand
for ‘healthier eating’, a new breed of meat eater is choosing to eat sustainable
vegetarian food. Initiatives like ‘meat-free Mondays’ create a business
opportunity to cut costs by moving away from red meat whilst promoting fresh,
local veggie dishes.
3. Quirky Presentation: Innovation in presentation is set to be huge. From Heston
Blumenthal’s ‘The Sound of the Sea’ to Restaurant Story’s ‘Three Bears
porridge’, this trend is all about using theatre and artistry to create
a memorable dining experience.
Read on for tips and advice on how to bring these trends to life to boost your profits.
Eat Brazil
The founders of Cabana talk
Business, Brazil and Barbecues…
With Brazilian food currently going down a storm in the capital,
Jamie Barber and David Ponte, founders of the award winning
Cabana Brasilian Barbecue restaurant brand, tell us about the highs
and lows of running a thriving business and what inspires them…
Who/what inspired you to set up Cabana?
D: I was born in Rio and have always had an
immense love for Brasil. My father is French
Moroccan and my first foray into the restaurant
business was founding Momo with Mourad
Mazouz. With Momo, we were part of a growing
movement to make Moroccan food mainstream
in London, and I had always hoped to do the
same for Brasilian food.
J: I have been in the restaurant business since
founding Hush in Mayfair in 1999 and have
always been fascinated by the idea of “Brasilian
Barbecue” i.e. freshly grilled meat brought to the
table on huge metal skewers. When I met David
I realised we had a golden opportunity to really
make this concept work in London.
What makes the Cabana brand stand out in
such a competitive market?
Simply put, there is no-one else in the market
today who has taken the traditional concept
of the churrascaria (Brasilian Barbecue) and
updated it for the 21st century. There are multiple
Italian chains within the ‘inspirational casual
dining’ sector, a myriad of burger restaurants
Ja m ie Ba rber &
Da vi d Ponte
and Mexican food is continuing to rise in
popularity, but there is only one Cabana!
How do you react to the changing marketplace?
We are constantly renewing our menus and
reviewing customer feedback. We both also
eat out (perhaps too much!) as we like to make
sure we’re aware of the latest trends whilst still
staying true to the brand. A great example is the
Picanha Burger: David has always wanted to
put Picanha (Brasil’s favourite cut of steak – the
Cap of Rump) on the menu, but Jamie realised
that most customers would dislike this cut, which
comes with a layer of fat on the top. When
the burger trend took off, we realised that a
Picanha Burger was a great way of being part
of the zeitgeist whist putting our own stamp on
something with a dish that is on trend, wholly
Brasilian and unique to Cabana.
What is the best piece of business advice you’ve
ever been given?
D: “Look after your customers and the business
will look after itself”. My father’s words…
J: “If you don’t ask, you don’t get.”
Nestlé Professional® Top Tip
“Maggi has a great range of simple recipes that complement the
Brazilian Trend. Why not match the coconut and tomato sauce
featured on the following page to your own Picanha burger?”
Nestlé Professional®
Fe ijoad a Bra silei ra (bla ck bean, ch orizo an d po
rk ste w)
Ingredients
•35ml olive oil
•300g onion, finely diced
•30g crushed garlic
•2tbsp mild chilli powder
•2tbsp smoked paprika
•1.6kg MAGGI Rich and
Rustic Tomato Sauce
•480g cooked black beans,
drained and washed
•1kg cooked pulled pork,
finely shredded
•50g CHEF Jus de Veau Lié
•100g sliced chorizo,dryfried and well drained
•Handful fresh coriander,
roughly chopped
Method
1. Heat the oil in a large, thick based pan. Add the onions and
garlic and cook until softened.
2. Add the chilli powder and smoked paprika. Cook out for 3mins,
stirring continuously.
3. Add the tomato sauce. Stir and reduce to a gentle simmer.
Add the beans and the pulled pork. Stir well.
4. Simmer for 5mins before stirring in the Chef flakes. Simmer for
a further 10mins. The sauce will thicken slightly.
5. R
emove from the heat and serve with the chorizo and
chopped coriander.
Chef’s Tip
Try other meats such as pulled chicken, which is increasing in
popularity, to replace the pulled pork. Adjust the heat by using
hot chilli powder but try not to make the dish too hot as this will
detract from the complex flavours of the other ingredients.
Serving Suggestions
Serve with crusty Catalan bread and rice.
Portions: 10
Cook Time: 30 mins Nutrition Info
of your daily amount:
Prep Time: 10 mins
Total Time: 40 mins
Calories
547
Sugars
15.0g
Fat
17.6g
Saturates
4.3g
Salt
2.15g
27%
17%
25%
22%
36%
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C re pe De
Ingredients
• 75g MAGGI Béchamel Sauce
• small bunch fresh parsley, finely
chopped
•½tbsp MAGGI Vegetable Liquid
Concentrated Fonds
•300g plain flour
•750ml semi-skimmed milk
•3 medium eggs, beaten
•200ml sunflower oil
•800g mixed seafood such as
mussels, prawns and calamari
Portions: 10
Cook Time: 20 mins
Prep Time: 15 mins
Total Time: 35 mins
Method
To make the béchamel sauce: stir the béchamel mix into 125ml
of cold water into a smooth paste. Whisk into the 375ml of boiling
water and simmer for 1min. Pour into a clean bowl, add the
chopped parsley and the vegetable fond. Cover and set aside.
To make the pancakes: Place the flour into a large bowl. Slowly
mix in the milk and eggs to a smooth paste. Heat some of the oil in
a large non-stick pan. Add just enough mixture to cover the pan
base thinly. Cook for a few seconds and then turn over to cook
the other side. Remove and place to one side. Repeat until all the
mixture is used.
1. Place the seafood into a clean bowl, add just enough sauce to
combine and hold the mixture together.
2. Lay a pancake on a flat clean chopping board. Spoon a small
amount of the seafood onto a quarter of the pancake. Fold the
pancake in half to form a semi-circle and then in half again to
form a quarter circle.
3. Place into an oven proof dish and repeat until all pancakes are
filled and folded.
4. Coat with the remaining sauce and place in an oven preheated
to 180°C to heat through or pan fry individual portions to order.
5. Check that the temperature is at least 75°C in the centre before
serving with a crisp dressed salad and a few shell-on mussels.
Nutrition Info
of your daily amount:
Calories
424
Sugars
4.9g
Fat
24.0g
Saturates
4.4g
Salt
2.45g
21%
5%
34%
22%
41%
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Bra zilia n To m at o an d Coco nut Sa uce
Portions: 10
Prep Time: 60 mins
Cook Time: 60 mins
Total Time: 2 hours
Ingredients
Sauce
• 20g fresh root ginger, grated
•20g crushed garlic
•800g MAGGI Rich and Rustic
Tomato Sauce
•400ml MAGGI Coconut Milk
Powder made up with 70g
coconut milk powder
•50g green Jalapenos
•50g fresh coriander,
roughly chopped
•30ml MAGGI Beef Liquid
Concentrated Fonds
•30ml olive oil
•1.2kg beef top rump
Method
For the Sauce
1. In a pan gently cook the ginger and garlic for 5mins. (if using a
non-stick pan no oil is needed).
2. Add the tomato sauce and coconut milk and cook for 10
minutes on a low heat.
3. To finish, add the jalapenos and coriander. Store in sterilised jars
and serve with grilled vegetables, fish or meats.
For the Beef
1. Mix together the beef fond and olive oil in a large dish. Remove
the beef from the fridge and turn in the fond and oil making sure
it is well coated. Cover and marinate for at least one hour at
room temperature.
2. Preheat the oven to 190°C and preheat a griddle pan until
smoking hot.
3. Seal the beef on all sides on the griddle ensuring you get good
bar markings. Place in the oven and roast for 60 minutes or until
core temperature is 60 degrees for medium. Cook for less if rare
is preferred.
4. Rest for at least 20 minutes.
5. To serve, place on skewers on a wooden board with the spicy
sauce. For traditional style Brazilian BBQ, carve the meat to
order served with the tomato and coconut sauce.
Nutrition Info
of your daily amount:
Calories
279
Sugars
7.3g
Fat
13.6g
Saturates
6.3g
Salt
1.48g
14%
8%
19%
32%
25%
Part-time
Vegetarians
How to bring the trend to life: Three top tips
1. Go BIG with flavour: Vegetarian food needn’t be bland. Innovative veggie
dishes at London’s hottest restaurants are going down a storm. Dishes such
as paella with aubergine and cinnamon ragu and paprika aioli or Szechuen
spiced tofu and vegetable skewers will inspire and excite diners and pack a
powerful punch.
2. Meat Free Mondays: The McCartneys have been urging people to go meatfree on Mondays since 2009. Why not follow their lead and reinvigorate your
Monday menu to entice people with the very best that vegetables have to
offer?
3. Focus on fresh: With the increasing demand for local, ethically sourced food,
the new breed of vegivores want to know where their food is from and how it
got there. Aim to use local suppliers where possible, and ALWAYS promote this
on menus.
Nestlé Professional® Top Tip
“Meat free Mondays are easy with the Maggi recipes featured on
the next page. Always aim for a full flavour hit so that your customer
feels satisfied. Maggi Vegetable Fonds will boost the flavour of any
vegetable dish from risotto through to grilled vegetables or steamed
side vegetables. Try the Aubergine steak for a real ‘meaty’ eat. We’ve
used the Mushroom Fonds which is a whopping 51% mushrooms as a
flavour hit.”
Nestlé Professional®
A u be rg in e Stea k
Method
Ingredients
• 25ml olive oil
• 25ml MAGGI Mushroom Liquid
Concentrated Fonds
• 5 aubergines
• 10 flat, open cap field mushrooms
• 300g mushroom pate
• 150g cooked puy lentils
• 10g flat leaf parsley, roughly chopped
To Serve
• 200g MAGGI Salsa Mex
• 1kg thick cut chips
Portions: 10
Prep Time: 30 mins
Cook Time: 30 mins Total Time: 60 mins
Nutrition Info
of your daily amount:
Calories
314
Sugars
4.8g
Fat
10.5g
Saturates
3.6g
Salt
0.91g
16%
5%
15%
18%
15%
R u st ic Gn occhi wit h
C h a rd a n d Ja la pe n os
Ingredients
• 500g ready prepared MAGGI
Mashed Potato (cold method)
• 400g plain flour
• 2 medium eggs, beaten
• 20ml olive oil
• 150g Swiss chard, washed
• 750g MAGGI Rich and
Rustic Tomato Sauce
• 50g green sliced jalapenos
Portions: 10
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
1. Mix together the olive oil
and mushroom fond.
2. Using a peeler take 3
peels down the length
of the aubergine skins
to give a stripe effect
and then cut into
approx. 6cm round
barrels. In a bowl coat
the mushrooms and aubergine with the fond
mixture and lay on a baking sheet.
3. Bake in an oven preheated to 190°C for 20
minutes. In a separate bowl mix the mushroom
pate with the lentils and parsley
4. Take the aubergines and mushrooms out of the
oven and place one aubergine slice on each
mushroom then top with equal amounts of the
pate mix. Place back in the oven for 10 minutes
5. Serve with MAGGI Salsa Mex and thick chips.
Method
1. M
ix the cold mashed
potato with the flour and
beaten eggs in a large bowl.
Do not over mix.
2. B
ring a large pan of water
to a simmer.
3. On a well-floured surface
and working in batches, roll the
potato mix into long sausages
about 1cm in diameter. Using a
knife, cut pieces about 3cm from each roll.
Do not worry if they look a little rustic.
4. Drop the potato pieces into the simmering water in batches.
Once they have floated to the top, they are cooked.
Remove with a slotted spoon onto a greased tray. At this
point the gnocchi may be chilled or frozen for later use.
5. In a frying pan, add the olive oil and quickly sauté the chard
then remove and set aside. Add the cooked gnocchi to the
pan and gently brown them. When cooked take out and in
the same pan add the tomato sauce and warm through.
6. Assemble the dish. Layer the sauce, gnocchi and chard.
Finish with a sprinkle of jalapenos and serve.
Nutrition Info
of your daily amount:
Calories
255
Sugars
7.5g
Fat
5.9g
Saturates
1.2g
Salt
0.66g
13%
8%
8%
6%
11%
Quirky
presentation
How to bring the trend to life: Three top tips
1. Think like an artist: ‘Normal’ rules are being thrown out of the window when it
comes to presentation, and creativity is king. Heston Blumenthal’s legendary
‘The Sound of Sea’ dish, where diners listen to the sea on an iPod whilst they eat,
paved the way for food artistry and ‘sensory eating.’
2. Childhood reinvented: Nostalgic takes on childhood classics are big news this
season so why not add some adult appeal or your own unique twist? Restaurant
Story’s ‘three bears porridge’ trio where one is too sweet, one too salty and one
just right, is an inspirational and playful take on a standard item.
3. Be bold with colour: In Japan, beauty is a central ingredient to any dish and
‘eating with your eyes’ is a concept that is fast taking hold over here. Winter
may be a grey season but why not inject some serious colour into your dishes
to excite and entice diners? Crunchy pistachio nuts add some greenery to a
panna cotta dessert and fresh seasonal fruits will brighten up the finished plate
to create a vivid dining experience.
Nestlé Professional® Top Tip
“Quirky presentation is a different way to bring your own style to a dish
and the interest it creates adds value to the eating experience. Think
outside the box and be resourceful with some of the items you already
have in the restaurant. An old fruit crate can make a really interesting
way of presenting. It doesn’t have to cost the earth to set up. Odd
crockery can be used. Scour antique shops and second hand markets
for retro pieces such as cups for desserts or odd jugs for sauce.”
Nestlé Professional®
Vata pa (Sh ri m p Ste w)
Method
Ingredients
• 60ml olive oil
• 400g onion, finely diced
• 30g crushed garlic
• 100g red chilli, deseeded and finely
chopped
• 1.25kg raw tiger prawn tails peeled
and de-veined
• 300g red pepper, chopped
• 80ml CHEF Fumet de Homard –
whisked into 1ltr of hot water to
form a sauce base
• 1tbsp smoked paprika
• 100g smooth peanut butter
• 75g MAGGI Coconut Milk Powder
• handful fresh coriander, roughly
chopped
• a few roasted peanuts
Portions: 10
Prep Time: 10 mins
Cook Time: 30 mins Total Time: 40 mins
Nutrition Info
1. Heat half the oil in a thick
based pan over
a medium heat. Add 100g
of the diced onions, the
garlic, chilli and 250g of
the raw prawns. Sauté until
cooked without colour.
2. Remove from the heat
and place in a food
processor. Blitz to make a
smooth paste.
3. Heat the remaining oil in a clean pan on a high heat
and cook the remaining onions and peppers until soft.
4. Add the remaining prawns and cook through.
5. Once the prawns are cooked add the pureed
paste, smoked paprika and the peanut butter.
Coat all the prawns well before adding the lobster
fumet sauce base.
6. Bring to the boil and reduce the heat to a simmer.
7. Add the coconut milk powder and mix well. The
sauce will thicken slightly. Simmer for 2mins. Serve
with the chopped coriander and roasted peanuts.
Calories
326
Sugars
6.1g
Fat
18.3g
Saturates
7.0g
Salt
1.58g
16%
7%
26%
35%
26%
of your daily amount:
wit h
Pista chio C ru st ed Pa n n a C otta
O ra n g e a n d C ru sh ed R a sp berry
Method
Ingredients
1. Heat the cream and milk
in a pan to a simmer,
whisk in the panna cotta
mix and simmer for a
further 2 minutes, whisking
continuously.
2. P
our into a loaf tin. Please note that the tin needs to
be at least 10cms in height. Cover and chill until set.
3. T ip the raspberries, orange zest and juice into a pan.
Warm through and lightly crush with a fork.
4. Cut long barrels of panna cotta with smooth sided cakes
cutters appox 4cm in diameter then roll in the crushed
pistachio.
5. Serve with the orange and raspberry sauce, wedges
of peeled orange and any spare pistachio.
• 500ml semi-skimmed milk
• 500ml whipping Cream
• 150g DOCELLO Panna
Cotta Mix
• 200g pistachio nuts,
roasted and finely chopped
• 200g fresh raspberries
• 2 large oranges, finely
zested and squeezed
Portions: 10
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Nutrition Info
of your daily amount:
Calories
397
Sugars
19.8g
Fat
30.5g
Saturates
14.6g
Salt
0.19g
20%
22%
44%
73%
3%
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Sa lm o n F is h F in g e r Sa
Ingredients
Method
For the Lobster Mayo
•1Ltr low fat mayonnaise
•30g CHEF Fumet de Homard
•250ml hot water
For the Lobster Mayo
1. Put the water into a saucepan
along with the Chef Lobster
Fumet and bring to the boil.
Reduce the heat and allow
the stock to reduce by a third.
2. Remove from the heat,
cover and leave to cool.
3. Place the mayonnaise into a
bowl and gradually add the
cooled lobster stock. Check
the flavour at regular intervals
to ensure that the sauce is not too strong.
4. Cover and refrigerate until ready to use.
For the Fish Fingers
•1 egg
•100g Panko breadcrumbs
•600g boneless, skinless
salmon fillets cut into fingers
8 slices white soda bread
Portions: 4
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Chef’s Tips
Do not press down too hard
when cutting the sandwich
as you do not want to squash
the fish.
Serving Suggestions
Skinny sweet potato fries
(optional). We have used
a white soda bread but
any bread will be good.
You could even lightly grill
the bread before using.
Serve with fresh rocket or
watercress in the sandwich.
Nutrition Info
of your daily amount:
For the Fish Finger Sandwich
1. Place the egg and Panko breadcrumbs into
separate trays, ready to pane (coat) the
salmon fingers.
2. Coat the salmon in the egg, then press into the
Panko breadcrumbs. Ensure the fish is well coated.
Place onto a lined baking sheet and bake in an
oven preheated to 200°C for approx. 8mins.
3. Lay out the bread. Spread approx. 1tsp of lobster
mayonnaise over each slice. Place the fish fingers
onto one slice of bread. Place the top slice of
bread, mayo side down, onto the fish fingers and
gently press down.
4. To serve, cut the sandwich in half. Present on a
wooden board with extra mayonnaise in a baby
kilner jar with a small mustard spoon. Serve with
skinny sweet potato fries in a lined mini frying basket.
Calories
644
Sugars
6.9g
Fat
24.2g
Saturates
5.2g
Salt
2.53g
32%
8%
35%
26%
42%
Click on the logos below for more information, ideas and inspiration
from MAGGI, CHEF and DOCELLO