Phil Vickery’s top food trends for 2024
To kick off 2024, Phil’s talking us through his favourite mouthwatering food trends. From melty mashups such as carbonara ramen and cheeseburger soup to flavourful cuisine fusions, he's got his round up of what we can expect to see on the dinner table.
Cheeseburger soup
Serves: 4
Ingredients
450g 20% fat beef mince2 tbsp oil2 tbsp Bovril50 ml water1 medium onion, finely chopped250ml water, roughlySalt and black pepper, to taste1 tbsp plain flour¼ iceberg lettuce, chopped2 ripe tomatoes, sliced4 tbsp chopped gherkins4 cheese slices4 sesame burger buns, toastedYellow mustard (American style), to serve
Method
1. Place the beef mince, oil, Bovril, 50 ml water and chopped onion into a thick bottomed saucepan and cook over a medium heat, stirring well until all the water has evaporated and the mince has browned well. It is key to char the beef at this stage.
2. Once cooked, tip into a colander and drain off the excess oil.
3. Place the mince back into the pan, add 250ml water and bring to a simmer. Taste and season well with salt and ground pepper and scrape off all the lovely brown pieces from the bottom of the pan.
4. Mix the flour with a little cold water in a small bowl and then stir the paste into the simmering beef mix to thicken - the consistency should be smooth and not too thick or too thin.
5. To serve, spoon the beef mix into 4 deep bowls. Then top each bowl with chopped lettuce, sliced tomatoes, chopped gherkins and a slice of cheese and press down slightly.
6. Cover the bowl with a toasted sesame bun top and serve with a little yellow mustard.
Roasted cauliflower with salsa verde & crispy onions
Serves: 4-6
Ingredients
For the cauliflower:1 large cauliflowerSalt and ground black pepper, to taste 2 tbsp any oil
For the Salsa Verde:8 tbsp chopped parsley8 tbsp chopped fresh basil2 small cloves garlic, chopped2 tbsp chopped capers2 tbsp chopped gherkins2 tsp white wine vinegar2 tsp Tarragon Dijon MustardPinch dried chilli flakes200ml extra virgin olive oil, roughly
To finish:Fried crispy onion flakes, shop boughtThin crisp flatbreads
Method
1. Preheat the oven to 220℃, Gas 7.
2. Cut the cauliflower into 6 equal wedges, leaving the green stems and all intact. Place the wedges into a baking tray and season well with salt and pepper.
3. Add the oil and mix well to coat the cauliflower. Place in the oven to roast for 20-30 minutes, until nicely coloured. Don’t be scared to overcook the cauliflower as it has good flavour when really charred.
4. Remove the cauliflower from the oven and leave to cool to room temperature.
5. Place all the ingredients for the salsa verde apart from the oil into a food processor and blitz until you have a chunky puree.
6. Add the oil gradually in a thin stream to form a smooth salsa. You may need a little more oil or alternatively add a dash of water if needed to thin the consistency. Leave to one side for 30 minutes to infuse.
7. Place the cauliflower wedges into a deep bowl and spoon over the salsa verde. Finish with a sprinkle of crispy onions and serve with thin crisp flatbread.
Carbonara ramen
Serves: 2
Ingredients
150g chopped pancetta1 tbsp olive oil2 x 70g packs dried ramen noodlesA dash of water6 egg yolks200g finely grated Parmesan cheeseFresh chopped basil, to finishSmall dash of soy sauceGround black pepper, to finish
Method
1. Cook the pancetta over a medium heat in olive oil until lightly browned.
2. Boil the 2 packs of dried noodles for 1-2 minutes, so they break up but are not overcooked.
3. Drain the noodles well but keep a small amount of the cooking water to one side.
4. Add a dash of water to the pancetta and re-boil.
5. Add the noodles to the pan to heat through and coat well with the pancetta.
6. Combine the egg yolks and Parmesan together in a separate bowl. Then, remove the pan from the direct heat and add the mixture to the ramen and mix really well until thickened and nicely coated.
7. Spoon the noodles into bowls and top with chopped basil, a small dash of soy sauce and finish with ground black pepper.