How to make: Cuban Beef Picadillo

Fusion foods have been gaining in popularity for some time as consumers increasingly want to see diverse global cuisines from the on-trade in a bid to discover new and unique flavours without the need to travel.

However, authenticity is key to seeing success in this market, with Bidfood’s latest Fresh Trends report having found 56% of consumers would be willing to pay more for a dish they perceived as “authentic”.

Most important for customers looking for authenticity was the flavour of a dish, the report detailed, with 59% of consumers looking for accurate and real flavours in international dishes.

Ingredients used (52%), the way a meal has been cooked (49%), presentation (36%). the provenance of the ingredients (27%) and knowledgeable staff (25%), were also key factors.

To tap into this trend, the supplier advised operators to ensure they showcase high quality ingredients and include global cuisine on specials boards or menus to “trial new flavours” with consumers.

Hosting “themed events” could also help add to the authentic atmosphere of a dish through entertainment or décor.

In addition, mixing up authentic global dishes in a British fusion style was another key area pubs could focus on.

Earlier this year, Bidfood’s 2024 Food & Drink Report​ found British fusion was one of the key trends for pubs this year, alongside playful dishes, rustic and rural style serves and health boosting foods.

Meanwhile in April, chefs and executives alike told the MA​ fusion foods​ provided a “safe haven” for chefs and consumers to “explore their sense of adventure”.

Cuban Beef Picadillo ​​(serves 6):​

Preparation and cooking time: 30 mins​

Ingredients:​​

• 50g pitted green olives
• 50g Capers
• 5g sea salt
• 100g tomato puree
• 250g chopped tomatoes
• 2g cracked black peppercorn
• 5g ground coriander
• 15g ground cumin
• 5g oregano
• 5g paprika
• 50g raisins
• 10ml white wine vinegar
• 25ml extra virgin olive oil
• 25g granulated sugar
• 500g minced beef standard
• 10g fresh coriander
• 6g garlic
• 20g diced mixed peppers
• 30g diced onion

Method:​​

• Heat the oil in a skillet over medium heat
• Stir onion, bell pepper and garlic into the hot oil until softened
• Add ground beef and cook until completely browned
• Stir in the chopped tomatoes and puree, olives, raisins, cumin, paprika, oregano, vinegar, ground coriander, sugar and salt
• Cover the skillet, reduce the heat to low and cook until the mixture is heated through for between 5 and 10 minutes
• Serve sprinkled with a garnish of fresh coriander alongside a side of rice and/or flatbread

• See the previous Dish Deconstructed here​​​
• To take part in the Morning Advertiser's Dish Deconstructed series please contact rebecca.weller@wrbm.com​​