Phil Vickery’s top food trends for 2024
At the start of 2024, Phil tells us about his favorite delicious food trends. From delicious concoctions like ramen carbonara and cheeseburger soup to savory delights, he’s got his take on what we can expect to see at the dinner table.
450 grams of minced beef, 20% fat2 tablespoons oil2 tablespoons Bovril50 ml water1 medium onion, finely choppedApproximately 250 ml waterSalt and black pepper to taste1 tablespoon plain flour¼ iceberg lettuce, chopped2 ripe tomatoes, cut into slices4 tablespoons of chopped cucumber4 slices of cheese4 sesame burger buns, toastedYellow mustard (American style), for serving
1. Place the minced beef, oil, Bovril, 50 ml of water and the chopped onion in a thick-bottomed pot and cook over medium heat, stirring well, until all the water has evaporated and the minced meat is well browned. It is important to char the beef at this point.
2. After it is cooked, put it in a strainer and get rid of the excess oil.
3. Place the minced meat back in the pan, add 250 ml of water and bring to a boil over low heat. Taste and season well with salt and ground pepper and scrape up all the lovely brown bits from the bottom of the pan.
4. Mix the flour with a little cold water in a small bowl and then stir the dough into the simmering beef mixture until it thickens – the consistency should be smooth and not too thick or too thin.
5. To serve, pour the beef mixture into 4 deep plates. Then top each bowl with chopped lettuce, tomato slices, sliced pickled cucumbers, and a slice of cheese and press down slightly.
6. Cover the bowl with the toasted sesame cake and serve with a little yellow mustard.
Grilled cauliflower with green sauce and crispy onions
For cauliflower:1 large cauliflower floretSalt and ground black pepper to taste 2 tablespoons of any oil
For the salsa verde sauce:8 tablespoons chopped parsley8 tablespoons of chopped fresh basil2 small garlic cloves, minced2 tablespoons chopped capers2 tablespoons pickled cucumber2 teaspoons of white wine vinegar2 teaspoons Dijon mustard tarragonA pinch of dried chili flakes200ml extra virgin olive oil, approx
To end:Crispy fried onion chips, store boughtThin and crispy flatbread
1. Preheat the oven to 220 degrees Celsius, gas 7.
2. Cut the cauliflower into 6 equal pieces, leaving the green stems intact. Place the pieces on a baking tray, and season well with salt and pepper.
3. Add the oil and mix well until it covers the cauliflower. Place it in the oven for 20-30 minutes until it acquires a beautiful color. Don’t be afraid to overcook cauliflower as it has good flavor when it’s already charred.
4. Take the cauliflower out of the oven and leave it to cool to room temperature.
5. Place all the green chutney ingredients, except the oil, in a food processor and pulse until you get a chunky puree.
6. Gradually add the oil in a thin stream to form a smooth sauce. You may need more oil or you can add a little water if necessary to thin out the consistency. Leave it on one side for 30 minutes to infuse.
7. Place the cauliflower slices in a deep bowl, then put the green sauce on top. Finish with a sprinkling of crispy onions and serve with thin, crunchy flatbread.
150g pancetta, chopped1 tablespoon olive oil2 x 70g packages dried ramen noodlesA splash of water6 egg yolks200 grams of finely grated Parmesan cheeseChopped fresh basil, to finishA teaspoon of soy sauceGround black pepper, to finish
1. Cook the pancetta over medium heat in olive oil until lightly browned.
2. Boil 2 packages of dried pasta for 1-2 minutes, until crumbly but not overcooked.
3. Drain the pasta well but reserve a small amount of the cooking water to one side.
4. Add a little water to the pancetta and re-boil it.
5. Add the noodles to the pan until hot, then cover them well with the pancetta.
6. Mix the egg yolks and Parmesan together in a separate bowl. Next, remove the pan from the direct heat and add the mixture to the ramen and mix well until it is thick and well coated.
7. Place the noodles in bowls and garnish with chopped basil, a small sprinkle of soy sauce, then sprinkle with ground black pepper.