Tasty Thursday: Food Trends and Menu Predictions

The Eat to the Beat team is waiting to see this year's event menu. For now, all we can do is guess what components might show up in the dishes served on the night. We have picked three food trends that we think will make an appearance this year, along with a few recipes so you can try them at home.

 

Grapefruit

Grapefruits are popping up all over the place this year. Whether served in a cool drink or baked into an innovative dessert, this fruit is refreshing and very good for you.

Have you added grapefruit to your summer breakfasts and parties yet? Try out these recipes to bring a big hit of vitamin C to the season.

 

Orange and Grapefruit Slices with Coconut

What you need

1/2 cup sweetened shredded coconut

3 red or white grapefruit, peel and white pith removed

4 oranges, peeled and white pith removed

2 tablespoons light brown sugar

What to do

Preheat the oven to 325 F.

Spread the coconut in a pie plate and bake, stirring occasionally, until lightly toasted, about 10 minutes. Watch carefully, as coconut burns easily. Cool and set aside.

Slice the grapefruit and oranges into 1/4 inch thick rounds. Arrange in layers, sprinkling each with some brown sugar, in a glass or ceramic bowl. Cover and chill at least 2 hours. Sprinkle with coconut just before serving.

 

Campari, Grapefruit and Pomegranate Cocktail

What you need

1 1/2 cups grapefruit juice

1 1/2 cups pomegranate juice

1 1/2 cups ice cubes, plus more for serving

3/4 cup Campari

6 twists of orange zest, or 6 thin slices of seedless orange

What to do

Combine the grapefruit juice, pomegranate juice and ice cubes in a blender. Blend until the ice is very finely chopped and the mixture is foamy and pale pink.

Transfer to a pitcher and stir in the Campari.

Serve over ice, garnished with a twist or slice of orange.

 

Duck Eggs

Duck is the new chicken. Not the bird, though - the eggs. Duck eggs are richer and larger than their chicken equivalents, meaning more of a nutrition hit per egg.

Try adding duck eggs to your cakes and pastries to help them rise higher and bake more tenderly. Or make them the star with these recipes.

 

Red Potato Salad with Bacon and Duck Eggs

What you need

2 lbs new red potatoes

1/2 cup diced sweet onion

2 hard boiled duck eggs

3 cloves of garlic

4 slices of thick cut bacon

2 to 3 tbsp jarred pickle brine

1 tbsp dijon mustard

1/2 cup mayonnaise

1 tsp dried tarragon

Salt and pepper to taste

What to do

Cook the bacon and cut into 1/2 inch pieces.

Peel the garlic and boil it with the potatoes until the potatoes are cooked.

Pull out the garlic and mash it into a paste.

Cut the potatoes into 1 inch cubes. Sprinkle the pickle juice evenly over the potatoes while they are still hot, then let them cool completely.

Mix together the garlic paste, onion, mayonnaise, mustard, tarragon, salt and pepper.

Chop the eggs and fold them, the bacon, the potatoes and the dressing gently together until everything is coated. Let chill for at least an hour, overnight is best.

 

Bacon and Eggs: Smoked Bacon Hash and Fried Duck Egg

What you need

500 g baking potatoes

350 g smoked streaky bacon

75 g shallots

2 tsp sage, finely chopped

1 dash of rapeseed oil

Ground white pepper

4 duck eggs

50 g unsalted butter

1 dollop of tomato ketchup

What to do

Preheat the oven to 200 Celsius.

Prick the potatoes all over with a fork, put them directly on the oven shelf and bake for about an hour, or until the potatoes are slightly undercooked.

Meanwhile, grill or fry the bacon rashers until they are cooked, then chop them roughly.

Finely chop the shallots and sage. Heat a little rapeseed oil in a frying pan and cook them gently, without browning, until the shallots are soft.

Using a clean tea towel to hold the potatoes, peel and grate the potatoes into a mixing bowl while they are still hot.

Add the shallot and sage mixture, then the cooked bacon, and mix thoroughly. Season with ground white pepper only, no salt.

Divide the mixture into four portions and shape as desired. Place on a small tray or plate and chill for at least 30 minutes.

Put a nonstick frying pan over a medium heat. Add a little rapeseed oil and fry the hash cakes until golden brown on each side. Remove from the pan and keep warm.

Add a little more rapeseed oil to the pan along with the butter, and fry the duck eggs to your liking.

To serve, sit a smoked bacon hash cake in the middle of each serving plate and place a fried duck egg on top. Accompany with tomato and apple chutney, or a spoonful of tomato ketchup.

 

Cauliflower

Cauliflower was named vegetable of the year, knocking the crown off kale's leafy head. It makes a great side dish, but can even be the main attraction. Try out some of these cauliflower recipes to freshen up your summer.

 

Crispy Cauliflower Cakes with Herb Sauce and Arugula Salad

What you need - Cakes

12 ounces cauliflower florets

1 (10 ounce) peeled baking potato, cut into 4 wedges

2 large shallots, halved lengthwise

1 1/2 tablespoons extra virgin olive oil

2 ounces fontina cheese, shredded, about 1/2 cup

1/2 teaspoon chopped fresh thyme

1/2 teaspoon salt

1/2 teaspoon black pepper

1 large egg, lightly beaten

1/2 cup panko, lightly toasted

2 tablespoons grated Parmigiano-Reggiano cheese

What you need - Sauce

2 tablespoons light sour cream

2 tablespoons canola mayonnaise

2 teaspoons chopped fresh flat-leaf parsley

2 teaspoons minced fresh chives

1/4 teaspoon black pepper

1 garlic clove, minced

What you need - Salad

4 cups baby arugula

1/2 cup halved grape tomatoes

2 teaspoons extra virgin olive oil

1 teaspoon fresh lemon juice

What to do

Preheat the oven to 400 F.

To prepare the cakes, place the cauliflower, potato and shallots on a baking sheet. Drizzle 1 1/2 tablespoons oil over the vegetables and toss. Bake at 400 F for 35 minutes, or until tender, stirring once. Place the cauliflower mixture in a food processor and pulse 10 times, or until chopped. Scrape the mixture into a bowl. Add the fontina, thyme, salt, 1/2 teaspoon pepper and egg, stirring well.

Combine the panko and Parmigiano-Reggiano in a shallow dish. Using wet hands, shape the cauliflower mixture into 8 patties, about 1 inch thick, and dredge in the panko mixture. Place the patties on a baking sheet. Bake at 400 F for 25 minutes, or until browned, turning once.

To prepare the sauce, combine the sour cream and the next 5 ingredients through garlic in a small bowl.

To prepare the salad, combine the arugula, tomatoes, 2 teaspoons oil and juice, and toss well to coat. Place 1 cup of the arugula mixture on each of 4 plates, top with 2 cakes and 1 tablespoon of herb sauce.

 

Seared Scallops with Cauliflower Puree

What you need

2 cups chopped cauliflower florets

1 cup cubed peeled Yukon gold potato

1 cup water

1/2 cup fat free, lower sodium chicken broth

1 tablespoon canola oil

1 1/2 pounds sea scallops

3/4 teaspoon kosher salt, divided

1/2 teaspoon coarsely ground black pepper

1 1/2 tablespoons unsalted butter

1/8 teaspoon crushed red pepper

What to do

Bring the first 4 ingredients to a boil in a saucepan. Cover, reduce the heat, and simmer 6 minutes, or until the potato is tender. Remove from the heat. Let stand, uncovered, for 10 minutes.

Heat a large skillet over high heat. Add the oil and swirl to coat. Pat the scallops dry with paper towels and sprinkle with 1/4 teaspoon salt and black pepper. Add the scallops to the pan and cook 3 minutes on each side, or until desired degree of doneness. Remove the scallops from the pan.

Pour the cauliflower mixture into a blender. Add 1/2 teaspoon salt, butter and red pepper. Remove the center piece of the blender lid to allow steam to escape, and secure the lid on the blender. Place a clean towel over the opening in the lid to avoid splatters. Blend until smooth. Serve the puree with the scallops.

 

Smoked Paprika Popcorn Cauliflower

What you need

2 heads cauliflower, cut into florets

6 tbsp olive oil

2 tbsp smoked paprika

1 tbsp kosher salt

What to do

Preheat the oven to 425 degrees.

In a large bowl, add the oil, paprika and salt, and whisk to combine. Add the cauliflower and stir until the florets are well coated.

Place in a single layer on a baking sheet, or 2 sheets if needed.

Bake for 30 to 40 minutes, stirring occasionally, until the florets begin to brown around the edges.