Schwartz Collaborates With Chef Maria Elia To Launch McCormick's Global Flavour Forecast® 2012

Maria Elia creates six tasty recipes to bring top flavour trends to the table all year round.

Herbs and spices experts Schwartz, in partnership with parent company McCormick & Company, Incorporated, a global leader in flavour, uncovers the future of flavour and releases its first ever global Flavour Forecast 2012. Since 2000, the report showcases McCormick and Schwartz leadership in culinary trends and innovations. It pinpoints common trends and flavours driving culinary innovation and reveals a singular set of forces driving what we will eat across the globe in coming years. In the UK, Flavour Forecast was released annually since 2008.

This first global edition of the Flavour Forecast was crafted by an international team of McCormick and Schwartz chefs, sensory scientists, trend trackers, marketing experts and food technologists spanning Asia, Australia, Europe, Africa, Latin America and North America. It highlights the six hottest global culinary themes for this year illustrated by 12 regional flavour combinations.

Trends highlighted in the report include honouring a cuisine's traditional roots, seeking the ultimate in sensory stimulation, a focus on vegetables, simplicity, flavourful swaps, and breaking boundaries.

To bring Flavour Forecast 2012 to life in the UK, Schwartz is collaborating with Chef Maria Elia, who has added her twist on Flavour Forecast by developing six contemporary new recipes appealing to the UK palate. A further six recipes have been crafted by Schwartz Concept Development Chef, Steve Love, a member of Schwartz's dedicated team of Development Chefs, who collectively identified these flavours which showcase the trends. In total a selection of twelve inspiring on-trend recipes have been created for flavour enthusiasts to replicate at home.

Maria Elia's Flavour Forecast 2012 recipes include:

Raw Lamb Kibbeh and Asian Pear Salad Honours Roots
Watermelon Cooler Cocktail takes you on a Quest for the Ultimate
Honey, Harissa Marinated Aubergines wrapped in Kataifi brings Veggies back in Vogue
Jerusalem Artichoke and Vanilla Soup with Seared Scallops gives Simplicity the Shine
Red Tea Ganache with a Cinnamon and Plum Compote encourages Flavourful Swaps
Blueberry and Cardamom Glazed Ham reminds that flavour has No Boundaries

"Being on top of culinary and flavour trends is something I'm passionate about as a chef, so it's a pleasure to work with Schwartz on their Flavour Forecast 2012," says Maria Elia. "I get to experiment with my love of flavour combinations and create innovative recipes, applying a fresh perspective on tradition that balances modern tastes and cultural authenticity. It's a fun and exciting challenge; a global adventure to inspire the palate!"

Steve Love adds, "Flavour Forecast 2012 demonstrates six global trends with some inspiring and delicious regional flavour combinations and food experiences, allowing you to eat in many countries without leaving your home nation. Now in its fifth year in the UK, the Flavour Forecast is inspired by the food we eat every day, from supermarket products to restaurant offerings. Trends pinpointed in past editions have moved once-edgy ingredients into mainstream popularity and we have no doubt it will continue to further enlighten the global culinary scene."

Schwartz is McCormick's leading "herbs and spices" brand in the UK, offering the greatest variety of herbs, spices and seasonings. Our spice experts from McCormick have travelled the world in search of the best spices and herbs available. Schwartz's extensive product portfolio spans into different sectors including recipe mixes, wet sauces, gravies and innovative stir fry seasonings.

To learn more about Flavour Forecast 2012 in the UK, visit www.schwartz.co.uk and to explore the future of global flavour, visit www.FlavourForecast.com.

Don't just spice your barbecue meat! Schwartz it, instead!

We must all have done it at one time or another. Just shoved some generic spice into the shopping basket, used it in our cooking and thought: “I don't really like that. There's no real taste!”

But you really do not want to risk that with British Barbecue Week, do you? We must let the Sunshine in and Celebrate British BBQ Week with Schwartz!

After a brutally snowy winter, everyone is overjoyed to see summer fast approaching. What better way to celebrate the sunshine then to throw a fabulous BBQ with all your friends and family?

Show off your BBQ skills with a fantastic array of tasty recipes from Schwartz. From Cocoa Chilli Pork Ribs to Chilli and Herb Beef burgers, the aromas will get every nose in the street twitching with intrigue. Your culinary delights will be the talk of the town!

Explore our full collection of delicious recipes with step by step instructions at www.schwartz.co.uk

COCOA CHILLI PORK RIBS

900g (2lb) pork spare ribs
1 onion, quartered
100g (4oz) brown sugar
1 tsp Schwartz Cinnamon Ground
1 tsp Schwartz Garlic Salt
2 tsp Schwartz for Chef Chilli & Cocoa Bean
150ml (1/4 pint) apple juice
4 tbs tomato puree

STEP 1

Preheat the oven to 200ºC, 400°F, Gas Mark 6.

 STEP 2

Place the ribs in a large roasting dish with the onion, cover with boiling water and foil. Place into the oven and cook for 30 minutes.

 STEP 3

Meanwhile mix together the sugar, Cinnamon, Garlic Salt and COOK ART spice blend in a small bowl.  Reserve 3 tbs of this spice mixture for the sauce.

STEP 4

Remove the ribs from the oven and drain. Rub the remaining spice mixture over the ribs, until well coated. Place the ribs in a single layer on a foil-lined roasting pan. Cover with foil and roast in the oven for a further 30 minutes.

 STEP 5

Meanwhile make the sauce, gently heat the apple juice, tomato purée and reserved spice mixture until well combined and glossy.  Use half the sauce to baste the ribs and return to the oven for a further 20 minutes, until the ribs are sticky and glossy. 

 STEP 6

Place the other half of the sauce in a serving bowl.

CHILLI AND HERB BEEF BURGERS

(Serves 4)

1 tbs oil
1 onion, finely chopped
450g (1lb) beef mince
2 tsp Schwartz Chilli Powder Mild
2 tbs tomato purée
1 tbs Schwartz Mixed Herbs
4 burger buns, halved and toasted if desired
1 bag mixed salad leaves of your choice
2 tomatoes, sliced
Schwartz Sea Salt Mill to season
Schwartz Ground Black Pepper to season

STEP 1

Heat the oil in a frying pan, add the onion and fry gently for 5 minutes, until softened.

STEP 2

Tip the onions into a bowl and add the beef mince, Mild Chilli Powder, tomato purée and Mixed Herbs. Season well and blend the mixture together.

STEP 3

Divide the mixture into four and shape into burgers. Cover and refrigerate, until ready to cook.

STEP 4

Brush with a little oil and cook on the barbecue, or under a pre-heated grill for 15-20 minutes, or until cooked through, turning occasionally. Ensure the burger is piping hot and cooked throughout before serving.

STEP 5

Add a few mixed salad leaves and tomato slices to each burger bun and top with the cooked burger. Serve with the remaining salad and sauces of your choice.

CLASSIC BBQ CHICKEN

4 tbs honey
6 tbs tomato ketchup
4 tbs Worcestershire sauce
2 tbs Schwartz Perfect Shake Classic Barbecue Special Blend
Juice of 1 lime
1kg (2.2lbs) chicken drumsticks, thighs or wings
1 bag mixed salad leaves of your choice
1 French baton

STEP 1

Mix all the marinade ingredients together in a large bowl. Add the chicken and stir to coat evenly.

STEP 2

Cover and leave to marinade for 30 minutes, or for best results overnight in the refrigerator. 

STEP 3

On the barbecue or under a pre-heated low-heat grill, cook the chicken drumsticks and thighs for 30-40 minutes, and the wings for 10-15 minutes, or until cooked through. 

STEP 4

Ensure the chicken is piping hot and cooked throughout before serving with the salad and French bread