Mark McEwan Insights On Food Trends for 2020

We’ve always been a fan of Mark McEwan and his approach to cooking and have several of his books, check them out here. He’s shared with us his insights on European inspired food trends to hit BC this 2020! Hello fondue! AND while we are a fan of foods from all around the world, just a note that we’re always very focused on what’s local and will be working to promote Food Day Canada, and Canadian food all day everyday all year long! You’ll also find out more about food trends and more at The Wellness Show, and we’ll have a giveaway for tickets for the show shortly.

With many taking on Veganuary this month, we hear from top chef, Mark McEwan on some European inspired food trends to hit BC this 2020. From taking it slow to bringing back the classics, Chef McEwan’s expert insights reveal themes of time, quality, comfort and traditional dishes.

Canadians are growing more curious and adventurous when it comes to seeking out new food experiences, and with its unique history and geography, Europe has given rise to a plethora of food products that Canadians can discover and enjoy. Chef Mark McEwan is sharing some top European-inspired food trends for 2020. European food products offer Canadians a guarantee of safety and quality as well as an extensive range of tastes that stem from centuries of tradition.

Visit www.MorethanFood.ca for more information.

See the latest 2020 trends here – https://europa.eu/morethanfood/canada/inspiration/trends

Getting back to basics

Home cooks and chefs are returning to tried and true classics that are rooted in authentic European tradition. Incorporate authentic European ingredients in timeless traditional recipes, such as German schnitzel, Greek village salad or Italian spaghetti carbonara. For instance, create a genuine carbonara sauce using Pecorino Romano PDO – a hard cheese produced in central Italy with whole sheep’s milk from pasture-grazing herds raised in the wild. PDO (Product Designation of Origin) is an EU quality scheme that indicates the product is authentic, of high quality and compliant with stringent safety standards. It means that it has been produced, processed and prepared in a specific region using traditional production methods.

Taking the time

Recognizing the importance of sharing time with family and friends transforms the at-home cooking and dining experience. In Europe, meals are enjoyed at a leisurely pace, which enable interaction and dialogue as well as create unforgettable moments. It also gives diners the chance to savour flavours. Why not “take the time” with a European-inspired dish that includes the diverse tastes of European food. For example, an Irish whiskey glaze on salmon with seasonal mushroom risotto and Belgian white asparagus or a chicken marinated in a port wine from Portugal served with fluffy mashed potatoes. Or how about a try making Jota – a famous and traditional thick Slovenian bean and sauerkraut soup? Just serve with a homemade bread and voila.

Preserving and pickling

This technique is more popular than ever, despite having been known for hundreds of years. Preserving and pickling gives people the ability to eat seasonal foods all year round. Some foods such as cabbage, cucumbers and hearty vegetables lend themselves well to the pickling process, and short seasonal fruits such as strawberries, quince and cherries intensify and compliment when made into preserves and jams. Short on time but still want to enjoy seasonal tastes all year long? European pickled and preserved fruits and vegetables offer a delicious alternative. Try pickled vegetables from Romania as part of an antipasto dish or add pickled capers from Greece to a fresh salad, or preserved cherries from Hungary to compliment a dessert. 

One-pot meals

One-pot meals – or stews – have made a huge comeback recently. This method gives home cooks the opportunity to enjoy wholesome, comforting meals. Some of the best-tasting authentic European dishes come from one-pot recipes. Try meaty European one-pot classics such as Irish lamb stew with Irish lamb, Portuguese pork and potato stew, or Polish Hunter’s stew made with Polish sausage.  With European meat products, Canadians can rest easy knowing that Europe is a leader in farm-to-fork traceability and food safety controls.

Fondue

Fondue is a fun meal idea that brings people together and encourages them to savour their time. It works for any part of a meal and could be as simple or as complicated as you wish. Give your fondue a European twist – for example, a Comté cheese fondue with vegetables, a grapeseed or Greek olive oil fondue with fresh meats like Polish smoked sausage, or a Belgian chocolate fondue with shortbread. With this dish, Canadians can further appreciate the immense variety and distinctive regional character European cheese, oils and chocolates can offer.

Roasted Beets with Polish Cottage Cheese and Italian Proscuitto

The unique texture of Polish cottage cheese with a salty Italian Prosciutto di Parma PDO creates a European style starter you’ll be proud to serve. EU quality schemes – including labels such as PDO and PGI – protect the reputation of regional foods and indicate that the product is authentic, of high quality, compliant with stringent safety standards and of course, uniquely European. And, did you know that in modern and Old Polish cuisine the popularity of cow’s curd cheese or cottage cheese are comparable to the role that feta cheese plays in Balkans? It’s usable in a number of recipes including breakfast spreads, in appetizers or in desserts.

Ingredients and preparation

• ½ lb organic beets (a variety of shapes and colours – pink, yellow, purple)
• 25g olive oil
• 1 300g jar Le Conserva della Nonna Cipolline onions in Aceto Balsamico di Modena (PGI)
• ¼ loaf of pumpernickel bread
• 1 250g package of Polish cottage cheese (or fresh soft ricotta, or labneh)
• 25g Italian Prosciutto di Parma (PDO), thinly sliced
• 1 head baby gem lettuce
• 1 head blonde frissee lettuce
• 1 jar Italian truffle honey

1. Boil each colour beet in its own pot until fork tender. Remove from water and peel. Cut into various shapes and sizes
2. Heat a pan over medium-high heat and add olive oil. Roast beets until well coloured then remove from heat and cool to room temperature.
3. Pour entire contents of jarred onions into a pot. Cook over medium heat until onions are softened and liquid is reduced by half. Remove from heat and cool to room temperature. Cut a few in half and leave some whole.
4. Thinly slice pumpernickel bread and bake at 350°F until crispy. Break into large rustic pieces.
5. To assemble, smear the Polish cottage cheese in an oval on a dark coloured plate. Place the beets around the cheese, making sure to not cover the bright white cheese. Place a few pumpernickel crisps standing up against the beets to add height. Drape a couple pieces of torn Italian Prosciutto di Parma around the salad, making sure to keep height and not hide any other ingredients. Remove leaves from baby gem and only use the baby centre. Add a few leaves around the plate. Cut a few nice pieces of the blonde frisee and place around plate to add contrast. Spoon a few braised onions with its liquid around the salad. Finish with a drizzle of Italian truffle honey.