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

Context: “continue business as usual”, exotic foods, delicate or exaggerated presentation, lively colours, re-localised tastes, importance of branding, enhanced foods… More about the Continue Scenario.

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Golden banana and parsley raita with vegetable crisps

Based on the 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.

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Ingredients

For the dip:

• 2 Cavendish (most common) bananas (not too ripe nor sweet)
• 1 Red banana (image)
• 2 Apple (Latundan) bananas (image)
• 400ml Greek yoghurt
• 1 bunch flat leaf parsley
• 1 tsp black mustard seeds
• 1 chunk of ginger root (to taste)
• salt (to taste)
• Orac botanico mix (to taste)

For crisps

• a range 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:

• Banana leaf cups
• Edible gold powder
• 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

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.

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.

Sourcing: Bananas, crisps and Orac mix from 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 Mmmmh.

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).

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Ingredients

• Nori sheets (image)
• Dulse flakes (image

Potato Puree

• 1/2kg (Adirondack) blue potatoes (image)
• Butter and/or olive oil to taste
• (Himalayan Pink) Salt (image)

Marinated Asparagus

• 200g thin green asparagus (tips)
• 1/2 lemon
• 1tsp (smoked) olive oil
• 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.

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.

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 bamboo mat.

Serving: Cut sushi in medium thin slices using a sharp knife. Sprinkle with dulse flakes.

Sourcing: The ingredients came from the Tanclub organic shop, Des Tanneurs biomarket and Delhaize.

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.

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Ingredients

Preparation

(Artificial) food flavouring and colouring, so archetypal for the Continue Scenario, is best illustrated in “rainbow” pasta: brightly coloured and strongly flavoured pasta that would brighten every Continue-kid's birthday party. We combined it with fruits and vegetables, making the salads comfortingly sweet and sour, to soften the first shock of eating neon-coloured foods.

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Ingredients

Preparation

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.

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Ingredients:

• Lemon grass powder
• Stevia
• Lemon juice

Preparation:

Context: Wholesome foods focused on nutritional value, food as medicine, certification bureaucracy, short supply chains, C2C, wild foods… Read more about the Discipline scenario

Witlof leaf stuffed with cheesy potatoes and wild herbs

• Pumpkin and smoked paprika veloute
• Mixed grains and seeds with chantarelles and harissa
• Layered wholegrain hummus and beetroot sandwiches

Context: waste as food, fermentation, hunting and gathering, anti-biotic resistance, starvation/decadence, mock meat, insects, nose-to-tail diets… Read more about the Collapse scenario

• Potato-peel chips with truffle oil
• Fermented seasonal mushrooms
• Smoked mushroom consomme
• Crickets in seaweed salt
• Spirulina capsules

Context: innovation, playfulness, DIY, flavour pairing, food science, food forests, micro-supply chains, ultra-boutique products… Read more about the Transform scenario

• Raw cocoa snuff
• Fruit reduction with chilli
• Mock oysters (glazed seasonal fruit)
• Popping dates
• Purple carrots and candied violets
• Sweet basil drink