COVID RECIPE TRENDS

DINNERS, DINE-INS AND DRIVES

Leandi Archer of The Food Design Agency explores the new phenomenon of dark kitchens that have popped up almost overnight.

The sad truth is that businesses, large and small, across the country have had to close their doors and restaurants are certainly no exception. With the delayed reopening of in-house dining and the ban on alcohol which has only recently been lifted, chefs certainly had to become innovative in order to keep the literal and metaphorical pot boiling. To paraphrase H.G. Wells it simply is a case of ‘adapt or perish’. The silver lining is, is that there is no lack of creativity in the restaurant industry and chefs and restauranteurs are responding with new vigour!

FINE DINING FINESSE First and foremost, home meal deliveries are taking over. With the increase in logistics available and continuing consumer interest in staying safe and tucked away at home, innovative chefs have developed their recipes and altered their menus to make them suitable for delivery at home. Forti’s Bar and Grill in Pretoria provides various lockdown menus that provide all the comforts of an Italian home such as a decadent seafood platter or even a tapas plate to share. La Colombe’s at home dine-in experience includes the delivery of fine-dining items such as Tuna Umami Broth and Rhubarb Brioche and even a strawberry and bergamot posset, perfect for a celebration or a lavish night in. Fermier creates luxurious date night boxes – a concept which is sure to be popular when COVID 19 is a distant memory (the perfect date night with none of the hassle – yes please!). Home meal deliveries are thus not only limited to a cheeseburger or a pizza, but chefs have gone above and beyond to provide fine dining within the comfort of your own living room.

RETURN OF THE ROADHOUSE To paraphrase a common saying if the burger can’t go to Jimmy, Jimmy needs to go to the burger. In lieu of being able to seat customers in their restaurants, the once-popular roadhouse has found a revival. To name but two examples Molly Malone’s in Fourways, for example, is not only circumventing social distancing by delivering food car-window side but have added to the dining experience by providing a true roadhouse affair. In addition to providing fresh comfort food screenings of movies, sports events and even quiz nights all aim to break the monotony of lockdown rules. For those not interested in fry-ups Goddess Café in Pretoria provides the full coffee shop experience in the comfort of your car complete with extravagant cakes and Spanish lattes. Simply pull up and enjoy.

FROZEN FOOD Frozen food has also found a new life with many chefs tailoring their recipes to be freezer friendly. Gourmet freezer friendly meals such as those created by Confit are no longer bland and boring but appeal to even the most discerned palate. De Grendel Winery delivers family favourites such as oxtail, lamb curry and chicken pie in hot and frozen format, ready for customers to pop into the oven. In Salt River, Table Seven provides fresh and frozen meal delivery services with perfect for the freezer items such as chicken broccoli and leak pie, immune-boosting chicken and vegetable broth and even chocolate fondant.

Quality remains key!

This being said, frozen foods and home meal deliveries are certainly no easy feat. Even if the logistics are in place recipes need to be tailored to allow for food to retain quality during travel and or freezing. Enzymes in fruit and vegetables, for example, cause colour and flavour changes when frozen and thus require blanching. Plant cells rupture during freezing, causing defrosted fruit and vegetables to be softer and proteins to be drier once reheated. Moisture loss during freezing, chilling or even during heated transport all contribute to the drying out of food thereby degrading their quality. South African chefs have certainly got this well at hand. The quality of meal delivery and frozen foods available to the South African consumer can rival any international brand. Suitable recipes (See the recipe in the box) blast chilling/freezing and beautiful packaging are just some of the ways in which chefs are further contributing to the dining experience.

COVID-19 is and continues to be a challenge for the industry but chefs and restauranteurs nationwide are certainly rising to the occasion. The industry is evolving, and you better believe there is much more innovation in store!

ABOUT THE FOOD DESIGN AGENCY The Food Design Agency has been at the forefront of the food styling, photography and development market since 2008 when Jodi-Ann Pearton founded the company. Our team works both locally and internationally to bring clients custom made solutions for their culinary innovation needs through our extensive knowledge for food trends, target markets and flavour science. www.fooddesign.co.za

LENTIL AND BUTTERNUT BOBOTIE WITH TURMERIC AND KEFIR CUSTARD

SERVES: 4-6

INGREDIENTS Lentil and Butternut base • 2 Tbsp. Oil, avocado • 1 Tbsp. Oil, olive, extra virgin • 1 Onion, brown, finely chopped • 500 g Butternut, cubed • 2 tsp. Garlic, crushed • 1 tsp. Ginger, fresh grated • 2 tsp. Curry Powder, Mild • 1 tsp. Cumin, ground • ½ tsp. Cinnamon, ground • ½ tsp. Chilli powder, ground • 2 Bay leaves • 250g Lentils, brown, cooked • 1 tin Tomatoes, chopped • ¼ cup Stock, vegetable, low sodium • 1 Tbsp. Sugar, brown • Salt and Pepper to taste Turmeric and Kefir Custard • 200ml Kefir • 200ml Milk • 4 Eggs, large • 2 tsp. Turmeric, ground • ½ tsp. Black Pepper, ground • ½ tsp. Salt, fine

METHOD 1. Preheat the oven to 180°C. 2. In a sauté pan heat the avocado and olive oil over a medium-high heat. 3. Add the onion and fry until translucent. 4. Add the butternut and fry for 3-5 minutes then add the garlic, ginger, curry powder, spices and bay 5.

6.

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8. leaves. Sauté over a low heat until the butternut just starts to soften. Add in the lentils, chopped tomatoes, stock and brown sugar and bring to a simmer over a low heat. Simmer for 8-10 minutes until the butternut has softened and most of the liquid has evaporated. Season to taste. Place the lentil and butternut mixture into an ovenproof dish. For the custard combine the milk and kefir, then add the eggs, turmeric, pepper and salt. Pour the custard over the lentils and immediately place in the oven. Bake for 30-40 minutes until golden brown.