The nights have drawn in, knitwear is making it’s annual revival and we’re embracing the chill with a few of our favourite autumnal food trends of 2017.
Here’s Social Pantry founders, Alex Head’s, Top 3…
Table Top Noir
Cross over to the dark side of the dinner table and get on board with the black food trend that’s taking social media by storm.
Black ingredients (a welcome antidote to garish technicolour unicorn foods) needn’t be scary and chances are, you’ve already tried most of them before. Black rice? Check. Black beans? Check. Blackberries? Check. Charcoal ice cream? Ok maybe not but don’t be put off – this amazing ingredient is easy to cook with and is guaranteed to wow your dinner party guests.
To take the fear out of entertaining with black foods, try these show-stopping recipes to get you started – your Instagram feed (and hungry friends) will thank you later! Whether you’re dining alone or cooking for a crowd, make black food the star of the show with these fun and fresh dishes.
2 squid tubes
1 tsp squid ink
100 ml fish stock
1⁄2 head of cauliflower
100ml double cream
Start by preparing your squid by cleaning the tubes and cutting into small rice size pieces.
To make the cauliflower puree, roughly chop the cauliflower and place in a pan. Add the cream, milk and butter, on a medium heat on the hob cook through. Then strain and blend to a smooth puree consistency.
To make the risotto, place the squid in a pan on a medium heat, add the fish stock and cook for approximately 30 seconds.
Add the cauliflower puree and cook for a further 30 seconds, adding in the squid ink and lemon juice – taste and season accordingly.
Plate up and garnish with cauliflower shavings – add a sprinkling of white borage flowers if you have them handy.
If you’re not yet familiar with Jackfruit, you will be soon enough. It’s a healthy alternative to meat, yes meat! A brother or sister of figs, this fruit has the same texture as chicken or pork. So much so, it makes for a delicious ingredient to create a pulled pork substitute – bizarre, hey?
You’ll either be a lover or hater but try this taco recipe and you’ll soon find out…
1 can, green jackfruit in water or brine, drained, rinsed and cut into thin long slices
1 small onion, thinly sliced
1 tsp chili powder
1 tsp cumin
1 lime, juiced
Flour or corn tortillas
Salt and pepper Coriander for garnish
1 avocado, smashed
1⁄4 red onion, finely diced
1⁄2 red bell pepper, finely diced
1 tbsp jalapeño, finely diced
1 tbsp chopped coriander
1 tbsp chopped mint
1⁄2 lime, juiced
Salt and pepper
Make the taco filling. Sauté the onions in oil until translucent, about 6 minutes.
Next, add the jackfruit followed by the chili powder, cumin, lime juice and water. Cover and simmer for about 5 minutes.
Once jackfruit has softened, shred using two forks or cut into strips. Season with salt and pepper to taste.
Make the salsa by combining all the ingredients together, season to taste and build the tacos.
Who says waffles are just for breakfast? Enjoy them as a naughty lunch, afternoon tea snack or even an after-dinner treat. Waffes are having a moment (have you heard that we do a bangin’ waffle sharing board at Social Pantry Café?) and we want in.
128g gluten-free flour
2 tsp baking powder
180 ml milk
2 whole eggs, whisked
1tsp pure vanilla extract
2 tbsp maple syrup
75g melted butter
Pinch ground cinnamon
Pinch of salt
1 tsp maple syrup
1 1⁄2 tsp pure vanilla extract
Pinch of salt, to taste
Seasonal fruit of your choice
Additional maple syrup, to taste
Preheat your waffle iron to 200C.
In a mixing bowl, whisk together the gluten- free flour, salt and cinnamon.
In a separate bowl combine the eggs, milk, melted butter, maple syrup and vanilla extract.
Combine the wet and dry mixtures, whisking vigorously. Pass through a sieve to remove any remaining lumps.