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--- future_fabulators:future_fictions_recipes [2014-10-15 19:05] – [Carrots and violets] maja
+++ future_fabulators:future_fictions_recipes [2014-10-17 09:08] – [Future Fictions Recipes] maja
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 ====== Future Fictions Recipes ======
-[[future_fictions_menu|Food Futures Menu]] for the reception at the opening of the [[future fictions]] exhibition at Z33 in Hasselt, Belgium, on the 4th of October 2014. Based on four archetypal [[food_scenarios]]
+[[future_fictions_menu|Food Futures Menu]] for the reception at the opening of the [[Future Fictions]] exhibition at Z33 in Hasselt, Belgium, on the 4th of October 2014. The menu is ased on four archetypal [[food_scenarios]]. We designed the scenarios in the spring of 2014 originally for the [[Food Futures]] dinner for the Edinburgh science festival, that we co-hosted with Amanda McDonald Crowley. For Future Fictions we adapted the menu from a tasting dinner to finger-food for a reception, as well as adapted the dishes to a different region and season.
+{{:future_fabulators:table-cloth.png?direct&400 |}}
 ===== Continue=====
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 Context: “continue business as usual”, exotic foods, delicate or exaggerated presentation, lively colours, re-localised tastes, importance of branding, enhanced foods… More about the [[food_scenarios_continue| Continue Scenario]].
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+{{>https://secure.flickr.com/photos/foam/15272866367/in/set-72157648440738481/ ?maxwidth=700}}\\
-==== Golden dip ====
+==== Golden fruit & veg ====
-Golden banana and parsley raita with vegetable crisps
+Banana and parsley raita with vegetable crisps
-Based on the [[http://www.foodpairing.com/en/home|flavour pairing]] principle, where ingredients are combined based on their common volatile molecules, banana and parsley are here combined in a sweet, sour and savoury dip. The dip is served with a range of vegetable crisps chosen for a range of tastes, shapes and colours. This dishis an example of the food from the Continue scenario, characterised by the inexhaustible search for novelty and intensification of taste. The dip is sprinkled with edible gold powder, adding to its subdued extravagance.
+Inspired by the [[http://www.foodpairing.com/en/home|flavour pairing]] principle, where ingredients are combined based on their common volatile molecules, we combined banana and parsley in a sweet, sour and savoury dip. The dip is served with an assortment of vegetable crisps chosen for their tastes, shapes and colours. As an example of the food eaten in the Continue scenario, pointing to the inhabitants' never-ending yearning for novelty and intensification of taste. The dip is sprinkled with edible gold powder, adding to its subdued extravagance.
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-Ingredients
+== Ingredients ==
 For the dip:
-  * 2 Cavendish (most common) bananas (not too ripe nor sweet)
+  * 2 Cavendish (i.e. most common) bananas (not too ripe nor sweet)
   * 1 Red banana ([[http://toucanfruit.com/boutique/wp-content/uploads/2013/04/red-banana1.jpg|image]])
   * 2 Apple (Latundan) bananas ([[http://www.marketmanila.com/wp-content/uploads/2007/03/1abanana.JPG|image]])
@@ Line 27: / Line 31: @@
   * 1 tsp black mustard seeds
   * 1 chunk of ginger root (to taste)
-  * salt (to taste)
+  * Salt (to taste)
   * [[http://www.amanvida.eu/nl/biologisch-eten/kruiden-supervoeding/amanprana-orac-botanico-mix-mild.html|Orac botanico mix]] (to taste)
 For crisps
-  * a range of vegetable crisps (beetroot, carrot, parsnip, radish, blue potato, etc)
+  * an assortment of vegetable crisps (beetroot, carrot, parsnip, radish, blue potato, etc)
   * 1/2 cup herbs (parsley, sage, basil, mint, verbena...)
   * 1/2 cup frying oil (grapeseed, sunflower seed or coconut)
 Serving:
-  * [[https://3.bp.blogspot.com/-X3NqA4qScsg/UNUaWFD6JZI/AAAAAAAAEA8/hxblFoj0TBc/s1600/RIMG4496.JPG|Banana leaf cups]]
+  * Banana leaf cups ([[https://3.bp.blogspot.com/-X3NqA4qScsg/UNUaWFD6JZI/AAAAAAAAEA8/hxblFoj0TBc/s1600/RIMG4496.JPG|image]])
   * Edible gold powder
-  * parsley stalks
+  * Parsley stalks
-Banana and parsley raita: put all ingredients in a strong smoothie blender and blend until smooth. Transfer to glass jars and reserve in the fridge, if possible overnight.
-Vegetable crisps: due to time constraints we have opted for buying vegetable crisps from an organic store. However, they can be made at home using a mandoline and a dehydrator: http://www.raw-food-diet-magazine.com/how-to-dehydrate-vegetables.html
+== Preparation ==
+Banana and parsley raita: put all ingredients in a strong blender and blend until smooth. Transfer to glass jars and reserve in the fridge for at least a few hours.
-Crunchy herbs: select big healthy leaves from a few of your favourite herbs, clean and dry them. Place the oil into a small fry pan or deep-fryer and heat up to ~150C. Use a slotted spoon to lower the leaves into the oil and fry them for 5-10 seconds (check that their colour is even). Drain on a plate covered with a paper towel.
+Vegetable crisps: due to time constraints we have opted for buying vegetable crisps from an organic store. However, they can be made at home using a [[http://www.raw-living-food-success.com/images/mandoline.jpg|mandoline]] and a [[http://www.raw-food-diet-magazine.com/how-to-dehydrate-vegetables.html|dehydrator]].
-Serving: Pour the dip in a few banana leaf cups, sprinkle it with gold powder and dip in a few parsley stalks. Divide vegetable crisps among the remaining cups (one type per cup) and serve asap.
+Crunchy herbs: select big healthy leaves from a few of your favourite herbs, clean and dry them. Place the oil into a small fry pan or deep-fryer and heat up to ~150C. Use a slotted spoon to lower the leaves into the oil and fry them for 5-10 seconds (check that their colour is even). Drain on a plate covered with a paper towel. Pack in an airtight container and keep in a dry place until serving.
-Sourcing: Bananas, crisps and Orac mix from [[http://tanclub.org/|Tanclub]] organic shop. Parsley, ginger, mustard seeds from a Pakistani shop in Molenbeek. Yoghurt and oil from Delhaize. Banana Leaf Cups from Kam Yuen. Herbs from Rasa Alksnyte's garden. Gold powder from [[http://www.mmmmh.be/|Mmmmh]].
+== Serving ==
+Pour the dip in a few banana-leaf cups, sprinkle with gold powder and decorate with parsley stalks. Divide vegetable crisps among the remaining cups (one type per cup) and serve asap, to avoid the crisps getting soggy..
+== Sourcing ==
+Bananas, crisps and Orac mix from [[http://tanclub.org/|Tanclub]] organic shop. Parsley, ginger, mustard seeds from a Pakistani shop in Molenbeek, Brussels. Yoghurt and oil from [[http://nl.delhaize.be/|Delhaize]]. Banana Leaf Cups from [[http://www.kamyuen.be/Kam Yuen]]. Herbs from Rasa Alksnyte's garden. Gold powder from [[http://www.mmmmh.be/|Mmmmh]].
 ==== Limburg sushi ====
-In the Continue scenario we talk about ruthless borrowing and re-localising world cuisines. Sushi is one such dish, that has been integrated around the globe, using different ingredients that suit the palates of the locals. For Limburg, where the exhibition is held, we chose potatoes and asparagus (in our case out of season, which still suited the scenario).
+In the Continue scenario there is much ruthless borrowing and re-localising world cuisines. Sushi is one such dish, that has been integrated around the globe, using ingredients suited to the palate of the locals. For Limburg, where the Future Fictions exhibition is held, we chose potatoes and asparagus. Asparagus is a vegetable endemic to the region, but it is out of season in October so the asparagus we used was actually imported from Peru, which perfectly suited the scenario.
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-Ingredients
+== Ingredients ==
   * Nori sheets ([[https://upload.wikimedia.org/wikipedia/commons/b/be/Nori.jpg|image]])
-  * Dulse flakes ([[http://livesuperfoods.com/media/catalog/product/cache/1/thumbnail/9df78eab33525d08d6e5fb8d27136e95/l/s/lsf120-live-superfoods-dulse-flakes-8oz_1.jpg|image]]
+  * Dulse flakes ([[http://livesuperfoods.com/media/catalog/product/cache/1/thumbnail/9df78eab33525d08d6e5fb8d27136e95/l/s/lsf120-live-superfoods-dulse-flakes-8oz_1.jpg|image]])
 Potato Puree
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   * Tamari soy sauce (to taste)
-Potato puree: Boil potatoes in the skin. Once soft, let cool enough so you don't burn your fingers, then peel the skin off. Mash potatoes with salt, butter and/or olive oil until they become relatively smooth. It's ok to have some small chunks that aren't completely mashed. Let cool and reserve in the fridge.
+== Preparation ==
+Potato puree: Boil potatoes in the skin. Test their softness with a fork. The fork should pierce the potatoes easily, but they shouldn't fall apart. Take off the heat, drain the water and let cool just enough so you don't burn your fingers when you hold the potato for a few seconds. Peel the skin off using your fingers. Mash potatoes with salt, butter and/or olive oil until the mash becomes relatively smooth. It's not a problem to have some small chunks that aren't completely mashed. Let the mash cool completely.
+Asparagus: Peel asparagus (if needed) and blanch for a few minutes until the stalks soften but are still bright green and firm. Take out of the pan using a slotted spoon an place the asparagus in ice water for a few minutes to halt the cooking process (this will preserve the bright green colour). In the mean time make the marinade: juice half a lemon, add soy sauce and olive oil, stir to combine. We used a smoked olive oil, that we smoked a few weeks earlier using the [[http://www.polyscienceculinary.com/the-smoking-gun.php|Smoking Gun]], but this is not absolutely necessary. A good quality extra virgin olive oil can be used as well. Brush the asparagus with the marinade and reserve in the fridge until needed.
+Sushi: Spread a thin layer of potato puree on a nori sheet. Place a few asparagus spears in the middle and roll sushi using a [[http://ladykatiecook.files.wordpress.com/2010/11/how-to-roll-sushi-with-bamboo-sushi-mat.jpg|bamboo mat]].
-Asparagus: Peel asparagus (if needed) and blanch for a few minutes until the asparagus softens a bit but is still bright green and firm. Take out of the water an place the asparagus in ice water for a few minutes to halt the cooking process and keep the green colour. In the mean time make the marinade: juice half a lemon, add soy sauce and olive oil, stir to combine. Brush the asparagus with the marinade and reserve in the fridge until needed.
+== Serving ==
-Sushi: Spread a thin layer of potato puree on a nori sheet place a couple of asparagus in the middle and roll sushi using a [[http://ladykatiecook.files.wordpress.com/2010/11/how-to-roll-sushi-with-bamboo-sushi-mat.jpg|bamboo mat]].
+Cut sushi in medium thin slices using a sharp knife. Sprinkle with dulse flakes.
-Serving: Cut sushi in medium thin slices using a sharp knife. Sprinkle with dulse flakes.
+== Sourcing ==
-Sourcing: The ingredients came from the [[http://tanclub.org/|Tanclub]] organic shop,  [[http://www.ateliersdestanneurs.be/nl/node/289|Des Tanneurs]] biomarket and Delhaize.
+The ingredients came from the [[http://tanclub.org/|Tanclub]] organic shop,  [[http://www.ateliersdestanneurs.be/nl/node/289|Des Tanneurs]] biomarket and Delhaize.
 ==== Vegetable jello ====
-Corn is one of the most dominant plant species in the world, thanks to industrialised agriculture. It was therefore a "must" for a menu from the Continue Scenario. We paired it with chilly sauce, as it is often done in the globalised "tex-mex" cuisine. Adding the suspiciously artificial texture of jello and the "mini melba toast", this dish plays with the cliches of agribusiness, food industry and domestic bliss.
+Thanks to industrialised agriculture, corn is currently one of the most dominant plant species in the world. It was therefore an imperative to include on a menu from the Continue Scenario. We paired it with chilly sauce, as it is often done in the globalised "Tex-mex" cuisine. Adding the suspiciously manufactured texture of jello and the "mini melba toast", this dish plays with the cliches of agribusiness, food industry and domestic bliss.
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-Ingredients
+== Ingredients ==
-One clove of fresh yellow corn ( remove the grains with the sharp knife)
+  * One clove of fresh yellow corn (remove the kernels with a sharp knife)
-gr of fresh ( or frozen) green peas
+  * 100gr of fresh (or frozen) green peas
-red paprika (chopped in small pieces)
+  * 1 sweet red pepper (chopped in small pieces)
-gr okra (ladies fingers) sliced
+  * 100gr okra (lady fingers), sliced
-small piece of ginger grated
+  * Small piece of ginger, grated
-clove of garlic crushed
+  * 1 clove of garlic, crushed
-package of agar-agar powder
+  * 1 package of agar-agar powder
-tamari sauce
+  * A splash of Tamari sauce (to taste)
-fresh coriander
+  * Fresh coriander leaves (to taste)
-oil for frying
+  * Frying oil (sunflower, grapeseed or coconut)
-pieces of toast.
+  * 1 packet of mini [[https://en.wikipedia.org/wiki/Melba_toast|Melba toast]]
-Chilli sauce
+  * Hot chilli sauce (to taste)
-Preparation
-In the pan heat up a drop of oil. Sauté garlic, ginger add corn grains, green peas, paprika, okra. Let it simmer for a few min. add a spoon of tamari sauce. In a dish aside melt agar agar powder in a bit of water ( check the proportions on the packaging). Add the agar agar mix to the veg. Brin it to boil. Remove from the heat. Pour the mixture into the square deep form to set. Once it is hardens cut in squares and serve n on the pieces toast. Tot up with a drop of chilly sauce. Decorate with fresh coriander.
+== Preparation ==
-Sourcing Delhaize suppermarket
+In the pan heat up a small amount of oil. Briefly sauté garlic and ginger, then add corn kernels, green peas, pepper and okra. Stir-fry for a few min. At the end add a spoonful of Tamari sauce. In another dish melt agar-agar powder in a bit of water (check the proportions on the packaging). Add the agar-agar mix to the vegetables, bring it to the boil and remove from the heat. Pour the mixture into a deep square form to set.
+== Serving ==
+When the jello hardens cut into small squares. Place the squares on the toast and finish with a drop of chilly sauce. Decorate with fresh coriander.
+== Sourcing ==
+Delhaize supermarket
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 Ingredients
-gr of spirelli pasta
+  * 500gr of spirelli pasta
-Piece of ginger grated
+  * Piece of ginger, grated
-cloves of garlic
+  * 3 cloves of garlic
-stalk of lemongrass, chopped
+  * 1 stalk of lemongrass, chopped
-gr of okra sliced
+  * 100 gr of okra, sliced
-carrots peeled and sliced
+  * 3 carrots, peeled and sliced
-large onion
+  * 1 large onion
-tamari sauce
+  * Tamari sauce
-Juice of 3 oranges
+  * 3 oranges (juice and peel)
-orange peels from 3 oranges
+  * Coconut milk
-Cocos milk
+  * Olive oil for frying
-Olive oil for frying
+  * Salt and pepper (to taste)
-salt &pepper
+  * Fresh coriander leaves, chopped
-Fresh coriander chopped
+  * 3 food colourings (green, red, orange)
- different food colourings ( green, red, orange)
-Preparation
+== Preparation ==
-Cook pasta in 3 pots. Add different colouring to every batch. Set it aside.
-In the pan heat up the oil. Sauté ginger, garlic, onion, lemongrass until brown. Add okra, carrots , juice and tamari sauce. After a few min add cocos milk. Season with salt and pepper if needed.
+Cook pasta in 3 pots, follow the instructions on the packet. Add different food colouring to each batch. Set aside.
+In the pan heat up the oil. Sauté ginger, garlic, onion and lemongrass until brown. Add okra, carrots, orange juice and tamari sauce. After a few min add coconut milk. Season with salt and pepper to taste.
 Divide the sauce in 3 batches. Add to the coloured pasta. Stir well.
-Serve in the small paper boxes decorate with fresh coriander and strips of orange peels.
-Sourcing The colouring is not so easy to find, but you can get it in the asiatic shops such as Kam Yuen supermarket in Brussels.
-the rat of the ingredients comes from the biological food supermarket Bio Planet.
+== Serving ==
+Serve in small paper boxes. Decorate with fresh coriander and thin strips of orange peel.
+== Sourcing ==
+Food colouring came from the Kam Yuen supermarket in Brussels. The other ingredients came from the organic supermarket [[http://www.bioplanet.be/|Bio Planet]].
 ==== "Green" tea ====
-Similar to the Rainbow Pasta, this tea has a shockingly bright colour. Its name is deceptive: it is not actually green tea, but green coloured lemongrass powder tea. We bought the tea at a market in Siem Reap, Cambodia, where the seller assured us that the powder was genuine, without any additives. But without a transparent supply chain, we will never know. The dish illustrates the proliferation of green-washing (pun intended!) in globalised food markets.
+Similar to the Rainbow Pasta, this tea has a shockingly bright colour. Its name is deceptive: it is not actually green tea, but green coloured lemongrass powder tea. We bought the tea at a market in Siem Reap, Cambodia, where the seller assured us that the powder was genuine without any additives. But without a transparent supply chain, we will never know. The dish illustrates the proliferation of greenwashing in globalised food markets.
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-Ingredients
+== Ingredients ==
-  * Lemon grass powder
+  * Lemon grass powder ([[http://image.ec21.com/image/wensdaughter/simg_GC04298431_CA04298442/Lemongrass_Powder_Herbal_Tea.jpg|image]])
-  * Stevia
+  * [[https://en.wikipedia.org/wiki/Stevia|Stevia]]
   * Lime juice
-Preparation
+  *
-Pour hot water over the lemongrass powder.
+== Preparation ==
-Let it stand for a while.
-Filter it trough coffee filter.
+Pour boiling water over the lemongrass powder. Let it steep for about ten minutes. Filter the tea trough a coffee filter. Add stevia and lime juice to taste.
-Add stevia sugar and lime juice for the taste.
+== Serving ==
+Transparent plastic shot-glasses.
-Serving: Transparent plastic shot-glasses.
+== Sourcing ==
-Sourcing: Lemong grass powder from the central market at Siem Reap, Cambodia.
+Lemon grass powder from the central market at Siem Reap, Cambodia. Stevie and lime juice came from the Bioplanet supermarket.
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 ==== Sweet basil teas ====
+To end the menu we served some digestive herbal iced teas. All of the teas had health benefits, but were also pleasing to the eye, albeit unnerving for some of our guests who have not seen steeped basil seeds before. They resemble tiny eyes of tadpoles, and their texture is quite slippery. Most people were keen to try them anyway. We paired the basil seeds with a hibiscus, lavender & rose and mallow teas. Hibiscus to ward off the flu season, lavender and rose as a calming and headache reducing elixir and mallow for cleansing our breathing apparatus. Talking about ethnobotanical inspirations behind this drink allowed us to talk a bit about the human-plant interaction that has deep consequences in the Transform scenario. We hope our visitors left slightly transformed themselves…
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+Ingredients:
+  * 2 teaspoons of sweet basil seeds
+  * 1 handful of hibiscus flowers
+  * 2 tsp dried lavender
+  * 2 tsp dried roses
+  * 5 tsp dried mallow (+ 1 tsp should be kept apart to add just before serving)
+  * sugar/honey/stevia to taste
+  * ~3l boiling water
+Preparation:
+Basil seeds: Pour the basil seeds in a jar and cover them with ample water (the water  should cover at least 5cm above the seeds). The seeds will expand over about 10 minutes. Make sure that they don’t form a gel, otherwise they’ll stick to each other - add some more water in this case. The swollen seeds should still be 'swimming' in a bit of liquid  when they stop expanding. Place the closed jar in the fridge for a few hours.
+Iced teas: Steep the flowers separately in boiling water. For the quantities above we used between 500ml and 1l of water - it depends how strong you like the tea. Add a sweetener if you like, to your taste, while the water is still warm. Cool down, then chill in the fridge overnight. A note about the mallow tea: the flowers will colour the tea a beautiful blue when you just put them in, then turn purple and eventually yellow. If you want to serve a strikingly coloured drink, add a teaspoon of the flowers to the tea just before serving.
+Serving: In small glasses pour first a teaspoon of basil seeds, then fill the glass with one of the flower teas.
+Sourcing: Sweet basil seeds came from the Central Market in Siem Reap, Cambodia. Hibiscus flowers were a gift from Veronique Linard that she picked up while working with crafter-jewellers in Burkina Faso. Dried lavender came from a lavender farm in Istria, Croatia, roses and mallow came from Mmmmh in Brussels.