McCormick announces two new Flavour Inspirations inspired by the 22nd Flavour Forecast

Global flavour leader announces two new Flavour Inspirations products inspired by the 22nd Flavour Forecast

Global leader in flavour, McCormick, has revealed the trends that will shape the way we cook, flavour and eat in the coming year with the 22nd edition of its Flavour Forecast.

After an extensive, year-long research process involving flavour experts across five worldwide regions, McCormick has uncovered these three themes:

•Food Stories recognises both a flavour, and the story behind it. From professional chefs and restaurant operators to the grandmothers passing down recipes to keep generational techniques alive, this year’s food story celebrates the power of women in food and flavour in a contemporary way

•Plus Sweet looks at how sweetness finds new dimensions through subtle and unexpected flavour combinations.

Consumers are moving away from overly sweet tastes and incorporating a symphony of other flavours to achieve surprisingly balanced results

•Time as a Luxury Ingredient highlights time as an irreplicable and precious ingredient, after periods of isolation and reflection have put the value of time into perspective. Many are rethinking the ways they use time in food, whether investing it to build flavour, or finding smart shortcuts to spend quality time outside the kitchen

Ian Craddock, Senior Research Chef, UK (EMEA) says of the Plus Sweet theme; “As we experiment with global ingredients more and more, sweet flavour pairings are evolving and taking new directions. Think of miso caramel as the evolution of the ever-popular salted caramel, or sweet floral and smoky flavours coming to the forefront in drinks, deserts or marinades.”

Try Korean ‘Twice Smashed’ Burger recipe from the Time as a Luxury Ingredient theme; the traditional Korean technique of smashing cucumbers is a quick way to add a pickle flavour into the vegetable, while smashing burgers allows them to cook more quickly and adds maximum umami flavour.

Serves 24

For the smashed pickles: 24 Baby Cucumbers 1 Tbs Salt 3 x tsp Sugar 12 Tbs Rice Vinegar, Seasoned 4 Tbs McCormick Culinary® White Sesame Seeds 2 Tbs Soy Sauce 2 Tbs Sesame Oil 1 ½ tsp McCormick Culinary® Red Pepper, Crushed 1 ½ tsp McCormick Culinary® Garlic, Granulated

For the spicy sauce

690g Kewpie Mayonnaise 12 Tbs Pickle Juice, from Smashed Cucumbers 6 Tbs Korean Gochujang Paste

For the smash burger

1 ½ kg White Cabbage, Shredded 150g Carrot , Grated 50g Spicy Sauce 2.7kg Minced Beef, 80/20 100g Spring Onions, Thinly Sliced 2 Tbs McCormick Culinary® Garlic, Granulated 24 Brioche Buns

Method - Smashed Pickles

Wrap the cucumbers with cling film and bash with a rolling pin until cracked and slightly flattened. Remove from plastic and slice in half lengthwise, then into 1” sections. Place in colander and toss with salt and sugar. Allow to sit and drain for 15 mins. In a bowl combine rice vinegar, sesame seeds, soy sauce, sesame oil, and garlic. Whisk well and add the cucumber. Toss until well coated and allow to sit for at least 10 minutes. Hold, refrigerated, for service.

Method - Spicy Sauce

In a bowl combine mayonnaise, pickle juice, and gochujang paste. Whisk until well mixed. Hold refrigerated for service.

Method - Smash Burger

In a bowl combine cabbage, shredded carrots and spicy sauce, mix well. Hold refrigerated for service. In a bowl combine minced beef, spring onions, and garlic. Mix until ingredients are evenly distributed. Divide into 4 oz portions and form gently into balls. Hold refrigerated for service.

Service

Set griddle to medium high. For each serving, place a seasoned beef ball onto hot griddle and press down with the back of a spatula. Continue to press until burger forms a crust. Flip and cook to desired doneness. Season with salt and pepper. Toast a bun. Spread spicy sauce on both the top and bottom halves of the bun. Place smash burger on bottom bun and build with cabbage mixture, smashed pickles and top bun. Serve.