MODERNIZED COMFORT FOOD 
Adventurous And Satisfying
Adventurous And Satisfying
Comfort food as we know it is changing. Where once we saw comfort food as dishes that were familiar and safe, we’re making way for new recipes that reflect the heritage of the chef and the restaurant’s locale.
Through rich culinary storytelling and the chef’s genuine emotional connection to the dish, diners are presented with new and fresh food experiences that feel and taste special.
Think classic and rustic ancestral recipes to be shared and enjoyed to create the new comfort food like Chef Kenneth Cacho’s innovative lumpia filled with smoked wintermelon.
Nostalgia IN THE KITCHEN: BRINGING CLASSIC DISHES TO Modern DINERS
Words by
Lauren Kemp
History is full of lost culinary treasures Chefs, restaurateurs and recipe creators around the world are re-discovering local traditions, and reimagining dishes by looking to history for fresh ideas in an industry that increasingly demands authenticity. This, coupled with the demand for local, sustainable sourcing, means ingredients that had been resigned to the longlost past are back on our plates.
65% of operators believe this trend is set to grow in the future
Reimagining ingredients
These artifacts of tables past are reappearing and rebranding with impressive deftness. It’s now possible to get mead at music festivals, offal is being sold as a delicacy and honey has never left. Chefs are fermenting and pickling all sorts and combinations of vegetables, fruits, and spices.
New trends are wonderful and coupled with a historic relevance they’re even better. It was great when quinoa hit the scene, but it can be hard to import and water-intensive to grow. In seeking something that fulfills the quinoa demand in a local, sustainable way we can look back at what our great-great grandparents, and their friends were eating. Welcome back, ancient grains! Spelt and rye-based bread is more expensive than ever, farro is appearing all over the shop, pearl barley sounds exotic and does what quinoa does so well (making chickpeas look passé).
In the quest for originality, it might sound ironic to look to the past, but what better way to show a new ingredient, a fresh concept, or a sophisticated technique than to apply it to a classic. There’s a simple joy in being served a familiar dish in a bright new way; it’s the best of both worlds.
LAMB SHANK FATTEH
For Casual Independent Restaurants
Cost (€) per portion: 1-2
INGREDIENTS (SERVES 10)
Batter
- 2000g lamb shank, 5 pcs of 400g each
- 25g Knorr Mix Grill Seasoning
- 500g orange, sliced
- 20g salt
- 5g black peppercorn
- 25g garlic, cloves
- 25g rosemary, stalks
- 50ml olive oil
- 75g Knorr Hickory BBQ Sauce
Pot Assembly
- 500g freekeh duxelles
- 5 pcs lamb shanks
- 400g nutmeg caramelized onion
- 20g parsley, chiffonade
- 20g coriander, chiffonade
- 800g puff pastry, block
Mushroom Freekeh Duxelles
- 250g cremini, shiitake or oyster mushroom, diced
- 50g carrots, minced
- 50g shallots, minced
- 5g garlic, minced
- 50g olive oil
- 20g Knorr Vegetable Stock Powder
- 1g black pepper
- 500g freekeh
- 500ml water
Side Dish Assembly
- 200g paprika sauce
- 500g sautéed spinach
Roasted Red Pepper Sauce
- 500g red bell pepper
- 20g thyme, fresh
- 1g black pepper
- 5g garlic, cloves
- 50g olive oil
- 5g Knorr Vegetable Stock Powder
- 20g butter
Nutmeg Caramelized Onion
- 1000g white onion, julienne
- 50g olive oil
- 1g nutmeg
- 1L boiling water, for deglazing
- 5g Knorr Vegetable Stock Powder
- 2g salt
Chef Sherif Afifi
METHOD
Mushroom Freekeh Duxelles
- Sautee the mirepoix (carrots, shallots, and garlic) in olive oil until soft.
- Add the mushroom and keep stirring.
- Season with Knorr Vegetable Stock Powder and black pepper then add the freekeh.
- Add hot water then cover. Let it cook for 20 mins over a low heat
Lamb Shank
- Rub the lamb shanks with Knorr Mix Grill Seasoning, Knorr Hickory BBQ Sauce, and salt.
- Prepare the vacuum bags and add all ingredients along with the lamb shank in the bag.
- Vacuum seal it and cook it for 3 hours at 85°C
Roasted Red Pepper Sauce
- Slice the bell pepper and season it with Knorr Vegetable Stock Powder, black pepper, and olive oil.
- In a tray, place the marinated bell pepper and add the garlic cloves and the thyme.
- Roast for 10 mins at 190°C.
- Place the roasted bell pepper in a bowl, cover with cling film for 10 mins then peel its skin off.
- Blend the roasted pepper with the roasted garlic then finish with a cube of butter.
Side Dish Assembly
- In a medium-sized side plate, pour 40g of the paprika sauce.
- Top it with 100g of sautéed spinach.
Nutmeg Caramelized Onion
- In a medium-sized pan, heat up the olive oil then sauté the onions.
- Season it with Knorr Vegetable Stock Powder, salt, and nutmeg.
- Deglaze with the boiling water until the onion caramelizes..
Pot Assembly
- In a round baking pot, add 100g of mushroom freekeh duxelles.
- Add the cooked lamb shank on top of the mushroom freekeh duxelles.
- Add 80g of nutmeg caramelized onion around the lamb shank.
- Add parsley and coriander then seal the pot with the puff pastry. Bake for 10 mins at 230°C.
For Central Production Kitchens:
This recipe can be stored chilled and assembled. The baking part can be done to order
FRESH VEGETABLE "LUMPIA"
WITH PEANUT SAUCE AND PICKLED RADISH
The Filipino folk song, “Bahay Kubo,” depicts a rural farm setting that grows local Filipino vegetables. Different techniques were used like smoking, grilling, roasting, to add complex flavors to the many different, versatile ways of filling the lumpia made with the 18 vegetables from the popular folk song. The different filling options are packed with vegetables of vibrant colors, flavors, textures, and nutrients with plant protein from tofu and peanuts.
Chef Kenneth Cacho, Philippines
For Casual Full-Service Restaurants
Cost (€) per portion: 1-2
INGREDIENTS (SERVES 10)
A selection of filling ideas
Pickled Radish
- 100g radish, cut into 1cm cubes
- 10g kosher salt
- 3g ginger, sliced
- 30g distilled white or coconut vinegar
- 30g sugar, white granulated
- 2g bay leaves, dried
- 10g black peppercorns
- 2g Thai red chili, whole
- 5g Knorr Tamarind Soup Base
- 3g bay leaf
For more fillings see Appendix.
A selection of garnishes
Peanut Powder
- 80g roasted peanuts
- 40g brown sugar
OR
Crispy Vermicelli and Seaweed
- vegetable oil for frying
- 100g vermicelli, deep fried
- 20g crispy nori, ground
- 20g toasted sesame seeds
- 2g Knorr Chicken Powder
For more fillings see Appendix.
Serve with
Peanut Sauce
- 200g water
- 80g sugar
- 50g Knorr Liquid Seasoning
- 50g Knorr Oyster Sauce
- 2g star anise
- 15g cornstarch
- 50g Lady’s Choice Peanut Butter
Assembly
- 30 pcs spring roll wrapper
- 100g mustard leaves, middle stalk removed and cut into thick strips
- grated garlic
- water
METHOD
Pickled Radish
- Salt the radish and leave at room temperature for 1 hour.
- Strain and wash the salted radish.
- Make a gastrique with the rest of the ingredients then bring to a boil.
- Pour the gastrique directly to the radish and leave to pickle for 2 weeks
Guisadong Gulay (Sautéed Vegetables)
- Heat a frying pan and add the oil. Sauté garlic, onions and tomatoes.
- Add the rest of the ingredients and continue sautéing.
- Cover and lower the heat. Cook for 15 mins until vegetables are tender
Guinataan Gulay (Vegetables in Coconut Milk)
- Heat a frying pan and add the oil.
- Sauté ginger, garlic, and onions. Add the winged beans, long beans, and squash.
- Cook for 5 mins and deglaze the pan with fish sauce.
- Pour the coconut milk and add Knorr Chicken Powder.
- Bring to the boil and cover the pan.
- Cook for 10 mins or until the squash is soft.
Tortang Talong (Eggplant Omelette)
- In a bowl, mix all ingredients together.
- In a greased pan, cook the omelette, evenly spreading the mixture until set.
- Cut into 10 wedges.
For Central Production Kitchens:
This recipe can be stored chilled and assembled. The baking part can be done to order
Smoked Wintermelon
- Marinate the wintermelon with all the ingredients overnight.
- Place in a smoker and hot smoke at 120°C for 1 hour.
- Cool down and cut into strips.
- It can be pan-fried or used as it is.
Peanut Sauce
- Whisk all ingredients in a pan.
- Bring to a boil while constantly stirring to avoid lumps.
- Simmer for 5 mins and strain.
Assembly (Lumpia/Spring Roll)
- Make a spring roll, arranging each component in layers, except the sauce and radish.
- Roll tightly then brush edges with garlic water to seal.
- In a frying pan, shallow fry the lumpia and cook until golden brown on all sides.
- Serve with the sauce and pickled radish.
Chef Kenneth Cacho
Stewed Tofu and Lima Beans
- Place beans, water and calc in a non-reactive pan.
- Bring to a boil while stirring for 5 mins.
- Remove from the heat and leave covered overnight.
- The next day, rinse and rub the beans to remove as much skin.
- Ground or pulse in a food processor until mealy.
- In a pot, heat the oil and sauté the garlic and onions.
- Sauté the beans for 15 mins and add the rest of the ingredients.
- Cook the stew for 15 more mins
TORCHED BARBECUE PORK
WITH MALA LOTUS ROOT SLICES, PRESERVED PLUM
A modern and creative yet simple way of cooking barbecued pork with a rich mala flavor paired with a refreshingly crisp, pickled lotus root.
Chef Chris Zhong, People’s Republic of China
For Casual Full-Service Restaurants
Cost (€) per portion: < 1
INGREDIENTS (SERVES 10)
Pork Neck
- 400g pork neck meat, trimmed
- 1g ginger, sliced
- 10g spring onions
- 5g Mei Kuei Lu Chiew
- 30g red preserved bean curd sauce
- 10g Knorr Chicken Powder
- 50g peanut butter
- 10g shallots, chopped
- 5g salt
Pickled Lotus Root in Spicy, Sweet and Sour Sauce (for 40 pieces)
- 200g lotus root, sliced
- 10g Knorr Chili Liquid Seasoning
- 20g preserved plum
- 2g salt
- 200g white vinegar
- 50g water
- 110g granulated sugar
METHOD
Pork Neck
- Trim the pork into 2-cm thick pieces.
- Mix all ingredients well and let it marinate in the refrigerator for 12 hours.
- Steam the pork for 2.5 hours until very tender.
- Chill the pork. Place in a gastronorm with a weight on it to press and form the pork.
- Cut into 4 x 2cm-sized cubes.
Pickled Lotus Root in Spicy, Sweet and Sour Sauce (for 40 pieces)
- Mix all condiments together and let it rest for 6 hours in a clean pickle jar.
- Slice the lotus root into 1.5mm pieces and add the spicy, sweet and sour marinade. Let it sit for 2 hours.
Assembly
- Pan-fry the pork cubes on both sides until golden brown. Sprinkle brown sugar on top of the pork cubes then torch them until the sugar is caramelized. Top the pork cubes with pickled lotus root then garnish with some organic flower.
For Central Production Kitchens:
This recipe can be stored chilled and assembled. The baking part can be done to order
Chef Chris Zhong
BRAISED BEEF, RED CABBAGE ROULADE, AND POTATO
A modern take on a German classic with an apple and red cabbage roulade, and potato donut to balance the richness of the beef by adding more varied flavors and textures to the dish.
Chef René-Noel Schiemer, Germany
For Casual Independent Restaurants
Cost (€) per portion: 4-5
INGREDIENTS (SERVES 10)
Braised Beef
- 1,5kg beef topside
- 500g mirepoix
- 220g Knorr Professional Clear Gravy
- 2L water
- 500ml red wine
- Knorr Professional Clear Gravy, to taste
- Mondamin Roux Dark, to taste
Crunchy Topping
- 250g onion, brunoise
- 250g cornichons, brunoise
- 150g coarse Pommery mustard
Potato Donut
- 120g Pfanni Potato Fix & Fertig
- 80g flour
- 560ml milk
- 15g baking powder
- 2 eggs
- nutmeg and salt, as needed
Red Cabbage and Apple Roulade
- 1kg red cabbage
- 40g Knorr Professional Vegetable Stock
- 500g Granny Smith apple
- 50ml white wine
- 100ml apple juice
- 100ml water
- Agave thick juice, as needed
- olive oil, as needed
METHOD
Braised Beef
- Cut the topside into approx. 150g pieces then sear all sides.
- Roast the mirepoix in a pot.
- Deglaze with wine and add water and delicatessen sauce.
- Place the meat in a gastronorm and cover with stock.
- Braise the beef in the oven until tender.
- Season to taste with clear gravy.
Crunchy Topping
- Fry the onion in a pan until golden.
- Add the cornichons and toss.
- Combine everything in a bowl and mix with mustard.
- Spread on a silicon mat and dry at 80°C for about 3 hours.
Potato Donut
- Mix all ingredients in a blender.
- Blend it for 30 seconds.
- Season with salt and nutmeg.
- Pour everything into a siphon and shake well.
- Bake in an iron or silicone donut mold.
Red Cabbage and Apple Roulade
- Remove the outer leaves of the red cabbage and set aside.
- Cut out the lower part of the thick stalk.
- Place the leaves between the cling film and a tea towel.
- Blanch the leaves then rinse with cold water.
- Slice the apple with a peeler into thin long strips.
- Place the apple on the red cabbage leaves and roll into a roulade.
- Cut the roulade in approx. 2-cm lengths.
- Mix white wine, apple juice, and water with vegetable stock.
- Put olive oil in a pan and fry the roulades briefly then add the stock.
- If needed, season with agave syrup.
Assembly
- Plate the braised beef, red cabbage and apple roulade.
- Add the potato donut and crunchy topping.
Chef René-Noel Schiemer
GOURMET RICE WITH SAFFRON AIOLI
A modern, minimalist take on cooking and presenting paella using different techniques with the right mix of the best ingredients : bouillon, paste, concentration of flavors, and accurate cooking times for the most ideal rice flavor and texture.
Chef Peio Cruz, Spain
For Casual Independent Restaurants and Chain Restaurants
Cost (€) per portion: 1-2
INGREDIENTS (SERVES 10)
Rice Base
- 450g onion
- 500g fresh calamar, 25-cm width, diced
- 1 pc bay leaf
- 400g white wine
- 200g olive oil
- 600g rice, bomba variety
- 1 pc rosemary, fresh
Prawn Bouillon
- 10 pcs fresh prawn heads
- 1,5L water
- 60g Knorr Paella Bouillon
- 20g oil
Topping Sauce
- 0,03g saffron
- 10g garlic
- 80g Hellmann’s Mayonnaise
Salmorreta (concentrated paste to boost the taste)
- 3 pcs Ñora pepper (dry pepper)
- 15g garlic, sliced
- 200g ripe tomatoes
- 200g olive oil
- 30g Knorr Umami
- 10g salt
Assembly
- 30-40 pcs prawns, defrosted
METHOD
Rice Base
- In a sauté pan, cook the finely chopped onion in olive oil. Add calamar. Cover and add salt.
- After 10 mins, add bay leaf and wine. Slow cook until golden brown and soft. Cover the pan.
- Char the rosemary then add into the mixture for smoked flavor. Leave the rosemary in the pan for a few mins.
- Add 250g of salmorreta then cook for another 5 mins.
- Add rice and 1L of prawn bouillon. Reserve some bouillon in case needed at the end.
- Keep cooking for 12 mins until the rice grains are nearly cooked.
- In the square metal tray, spread the mixture evenly – around 300g – covering the full surface at the same height, max 1cm. Let it rest for 2 mins. Add some bouillon if needed to get the perfect doneness of the grain.
- Cook again for the last 5 mins at 200°C in a dry-heat oven, adding more bouillon if needed until the grains are cooked.
- Remove the tray from the oven and let it rest for 2 mins.
- Finish the dish with 2 cooked prawns and some drops of saffron aioli and saffron strands. Plate symmetrically.
Chef Peio Cruz
Salmorreta
- Open the peppers and remove the seeds. Keep the peppers in warm water for at least 2 hours.
- In a pan, fry the sliced garlic. Add the hydrated peppers and strain them. Cook for 2 mins.
- Add the chopped tomatoes, and cook slowly for about 60 mins, until most of the water has evaporated. Mix the ingredients and pass through a fine sieve.
- Add Knorr Umami and some salt to taste. It should reach a pasty texture similar to a puree.
- Use this paste for boosting the taste and color of the dish
Prawn Bouillon
- Take the prawn heads off and fry them in a pan. Smash them in order to extract all the flavors.
- Add water and the paella bouillon powder. Stir and boil for at least 10 mins.
- Use this bouillon to hydrate the rice if needed.
Assembly
- Saffron aioli: In a mortar, mix together garlic, toasted saffron, a pinch of salt, and a few drops of olive oil. Smash the mixture until it becomes a smooth paste. Keep adding mayonnaise gradually until the mayo emulsifies the mixture. Transfer the mixture to a squeeze bottle.
- Top the rice with cooked prawns.
- Finish with some dots of sauce.
GRILLED CHICKEN JACKFRUIT IN SERUIT SAUCE
WITH UDON MANDAY
A dish with modernized components inspired by the different regions in Indonesia from Central Java, Lampung City, to Kalimantan Island. The grilled chicken is paired with crispy spinach, udon Manday, fermented unripe jackfruit in a seruit sauce made with a combination of tomatoes, chili, shrimp paste, and calamansi.
Chef Gungun Chandra Handayana, Indonesia
For Casual Restaurants
Cost (€) per portion: < 1
INGREDIENTS (SERVES 10)
Grilled Chicken
- 1000g boneless chicken breast, skinless
- 400g jackfruit
- 35g lemongrass
- 4g salam leaf/ bay leaf
- 300g Bango Kecap Manis
- 20g Knorr Oyster Sauce
Spice Mix Paste
- 25g garlic
- 60g shallot
- 20g galangal
- 20g ginger
- 6g coriander powder
- 120g cooking oil
Crispy Spinach
- 400g spinach
- 25g garlic, chopped
- 40g shallots, chopped
- 20g spring onion, chopped
- 10g Knorr Chicken Powder
- 80g cooking oil
Seruit Sauce
- 20g shallots, chopped
- 200g red chili, sliced
- 140g cherry tomatoes
- 10g white sugar
- 6g toasted shrimp paste
- 10g calamansi
- 6g Knorr Chicken Powder
- 6g agar agar
- 500g cooking oil
Stir Fried Udon Manday
- 40g cooking oil
- 15g garlic, chopped
- 20g shallots, chopped
- 10g red chili, seedless, sliced
- 10g green chili, seedless, sliced
- 6g toasted shrimp paste
- 160g Manday, shredded
- 60g Bango Kecap Manis
- 6g Knorr Chicken Powder
- 500g udon noodles
- 200g unripe jackfruit, diced
METHOD
Grilled Chicken
- Sauté the ground spices and add jackfruit, lemongrass, salam, Bango Kecap Manis, and Knorr Oyster Sauce.
- Add the chicken, braise for 45 mins, and turn off the heat. Let it cool and soak for 1-2 hours.
- Grill the chicken while brushing it with the remaining braising sauce
Crunchy Spinach
- Heat the oil to 190°C in a fryer. Deep-fry spinach until crispy.
- In a pan, cook the garlic, shallots, cayenne pepper and red chili. Add Knorr Chicken Powder and crispy spinach.
Sauté Manday Udon
- Deep-fry shredded manday until crispy. Set aside.
- Cook the garlic, shallots, red and green chilies, shrimp paste, manday, Bango Kecap Manis, Knorr Chicken Powder, and udon.
Sambal Seruit Caviar
- Blend the chili mixture until smooth.
- Cook until it boils. Pour small drops of the chili sauce in the cold oil. Let it set and strain.
Assembly
- Plate the chicken, udon, and crunchy spinach.
- Top with sambal seruit caviar
Chef Gungun Chandra Handayana
Chicken is the top best-selling dish according to a survey of 1400 independent restaurant, hotel, and elderly care operators from 19 countries in 2023.
