So, what was on the menu 25 years ago?
When we first started cooking in the 1980s, Mediterranean flavours were all the rage: sundried tomatoes, olives and olive oil, antipasti, pesto, hummus etc. Pasta, in all its different forms and varieties was widely popular and pizza restaurants were well established and well frequented (as they are today of course, though this was before eating carbohydrate heavy meals had become frowned upon!).
There was also great enthusiasm for microwave and ready meals, fast food and take away, instant and convenient, packets, packaging and generally all that was over processed and over produced. Well, just because something’s popular…!
In restaurants, French influences prevailed. Reductions and emulsions, glazes and purées spattered the menu and in the nouvelle cuisine fashion, greater attention was being paid to aesthetics although, sadly, this was sometimes over taste.
Today, you are more likely to see gels, jellies, foams, alginate pearls and other chemistry wizardry on the menu. There are new ingredients and old or forgotten ones to taste and a greater concern for sustainability and fresh, local and seasonal produce.
For nostalgia’s sake, we thought we’d hunt out a recipe from our early cooking days to share with you. Some ingredient combinations really do stand the test of time!
(Click on either picture below to take you to the recipe).