3 minute read
ON THE PLATE
by gaypages
MUKBANG, AN ONLINE FOOD TREND Say what? If you haven’t heard this word before, get ready for a concept that’s fast taking the internet by storm. The idea originated in Korea and can now be seen on many YouTube channels. And, the viewing numbers attest to the popularity of…watching people eat. Mukbang is an online audio-visual broadcast in which a host eats large quantities of food that they have either prepared themselves, or bought, while interacting with their audience. It’s been around for a while, but the idea is now fast taking hold among anyone with a YouTube channel worth its salt – from food vloggers to cooks, to fitness instructors and fashionistas. Some hosts interact with their viewers live, while others pre-record videos that can last for up to a few hours. It is thought this type of food voyeurism satisfies the human need for companionship and that of sharing a communal meal. The word mukbang is derived from the Korean words for “eating” (meokneun) and “broadcast” (bangsong). We know you you’ll be hitting YouTube after reading this!
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THE MEATLESS BURGER THAT BLEEDS Impossible Foods’ meatless burger went mainstream when it was first served by an NYC restaurant – David Chang’s Momofuku Nishi – in 2016. It has since been hailed as a viable meat alternative for both vegetarians and carnivores alike. The meatless burger’s appeal is all thanks to heme (pronounced heem from the Greek word ‘blood’), a molecule that gives meat its pink color, makes it bleed, and gives it its flavour. BBC named heme a top trend for 2018, calling it “a possible stepping stone to more environmentally sustainable meat alternatives”.
GRILLED SIRLOIN AND RED WINE
Winter is red wine season! Chef Kerry Kilpin of Steenberg’s popular Bistro Sixteen82 recommends a delicious grilled sirloin drizzled with a whisky and black pepper jus and a green pea and tomato salsa to go with it.
YOU WILL NEED (Serves 2) 2 x 220g sirloin steaks Olive oil Salt and pepper 50g wild rocket GREEN PEA AND TOMATO SALSA 80g cooked peas 80g cherry tomatoes quartered 5g chopped parsley 10ml olive oil Squeeze of lemon juice ½ red onion chopped Combine all the ingredients for the salsa and season with salt and pepper. BLACK PEPPER JUS ½ red onion chopped 4 button mushrooms chopped Canola oil 250ml beef stock 250ml cream 3ml crushed black pepper 60ml whisky
PREPARATION Sauté the onion and mushroom with a little oil until brown, deglaze with the whisky and bring to the boil. Add the black pepper and stock and reduce by half. Add the cream and reduce by half. Blend with a stick blender and season with salt. Taste and, depending how strong you like your black pepper, add more if necessary. Season the sirloins with salt, pepper and olive oil. Preheat your pan until nice and hot. Pan fry your steaks to desired cooking degree. Allow your steak to rest for 2 minutes before slicing. Slice the sirloin in half, place on a bed of rocket, top with the green pea and tomato salsa and drizzle the black pepper jus on the plate. Serve with a glass of delicious Steenberg Merlot which is available at a cellar door price of R175. www.steenbergfarm.com
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