The Datebook datebook_winter_spring2019_digital_ARTWORK | Page 15

By Caroline Gardiner
What’s New On The Menu?
Buzz Word for 2019 - Plant-Based
F
our years ago we were
ahead of the time with
a Thought of Everyone
menu we used to sell to
our clients which was a
pack of delicious menus
that were free of the 14
allergens – which became
a legal requirement in
December 2014 – and
were also vegetarian &
vegan friendly.
Moving
forward to
2019, the
trend word is
Plant-Based
which
officially is a
diet based on
vegetables, grains, beans,
nuts, seeds & fruits possibly
including few animal products.
The word DIET has gone and
the extremely healthy way to
live is to be plant-based.
Celebrity chefs have
embraced this with new books
coming out plus Michelin
starred chefs are adding more
plant based-dishes to their
restaurant menus.
important to eat
sensibly and with
over 28% of the
UK being obese,
it is something
that naturally
should be
embraced.
What are caterers adding to
their menus? … plants and
lots of them. More and more
of my dishes include more
plant-based and less animal
products. Clients are very
happy to choose dishes that
cater for everyone as no one
serves up a goats cheese
salad followed by a bowl of
pasta as vegetarian
dish these days. They are more
spiced cauliflower, walnut and
rocket salad, cashew nut
dressing followed by hay baked
celeriac, candy beets, curly kale
and burnt onion squash.
For more information about
Lucas – Gardiner Creative
Catering Consultancy go to:
www.lucasgardiner.co.uk
Tel: [phone]
With the word health on
everyone’s lips it is
WHOLESOME
SUPERGRAIN PORRIDGE
spend a lot of time discovering new ideas in health shops
and regularly come across foods I have never heard of
before, trying out new recipes and cooking up new ideas. The
other day I came across Teff flour, which is an ancient grain
from Ethiopia ground into flour. It contains lots of calcium,
can benefit blood sugar management and is gluten free so
perfect for cooking with. Teff grain can be eaten as a cereal
and it makes a delicious bowl of porridge topped with chia
seeds, barberries and a drizzle of maple syrup.
I
SERVES 2
100 grams brown
grain Teff
½ litre Soya milk or
any other nut milk
¼ litre water
A drizzle of Coconut oil
Vanilla extract
100 grams Dried
Barberries
Coconut Sugar
(use to taste)
Maple syrup
Soya yoghurt
Chia seeds
Heat the coconut oil, ¾ of
the milk and water gently,
add the Teff and stir over a
medium heat for around 6-8
minutes. Lower the heat and
cook gently for a further 10
minutes. Mix the barberries
with coconut sugar and a
little water and heat gently to
give a little sweetness to the
fruit. Once cooked remove
from syrup and toss with a
splash of vanilla and a
teaspoon of maple syrup.
Once the porridge is cooked
to your taste, you can always
add more liquid if required,
spoon into bowls and top with
the barberry mix, a sprinkle of
seeds, a dollop of yoghurt
and enjoy.
Visit The London & UK DatebooK on www.thedatebook.co.uk
Brown grain Teff is rich in flavour with a subtle nutty aftertaste.
THE LONDON & UK DATEBOOK
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