Making transition to healthy cooking

Making transition to healthy cooking

STUDENTS LEARN KITCHEN TECHNIQUE

Students from St Mary's Diocesan and St Joseph's CBS enjoyed a lively cookery demonstration and healthy eating presentation last week by qualified chef Karl Moore.

12 transition year students from St Mary's Diocesan and St Joseph's CBS enjoyed a lively cookery demonstration and healthy eating presentation last week by qualified chef Karl Moore.

The event took place at the Beverage Business Solution's canteen kitchen as part of their Fit for the Future Programme in keeping with the Coca-Cola Live Positively focus.

First on the menu was a healthy green minestrone soup with lots of green vegetables like broccoli, French beans and basil leaves.

Then the boys took a hands-on approach and were shown how to make a honey cajun chicken with Mexican salsa. The best part was when they got to eat and enjoy the delicious food being prepared, during their break.

One student even revealed that he would be making the chicken dish at home for his girlfriend on Valentine's Day!

Karl also discussed a healthy eating plan with the participants and they received useful handouts on healthy suggestions for snacks, lunch boxes, as well as guidelines for mineral, vitamin intake and meal menus.

Such was the success of the session that when the boys were asked what they wanted to make for their next demo, believe it or not it wasn't healthy homemade pizza.

No, nothing so mundane for this bunch. Healthy baked homemade cod goujons in a wholemeal crumb, with low fat cheesecake and a granola biscuit base for a healthy dessert were top of their suggestions, no less!

The participants continued with individual gym programmes and were given a complete fitness test later in the week at Jackie Skelly Fitness gym at the M1 Retail Park.

The programme takes place every Tuesday and Thursday for eight weeks. While some will be jetting off to Austria for some healthy skiing with their classmates, the rest will continue their programmes at the gym.

Balsamic Strawberries with Ricotta Cream

16 oz Strawberries (quarted)
3 tbs Balsamic Vinegar
2 tbs Caster sugar
100 grm Ricotta Cheese
1 tbs Honey
1/2 tsp vanilla essence
2 tbsp Basil (sliced thinly)

Optional;Sprinkle with toasted almond flakes.

1.Wash & quarter strawberries.
2.Blitz cheese,honey & vanilla essence in food processor & chill in fridge for 1hr.
3.Bring balsamic vinegar & sugar to the boil & simmer for 2 mins,let cool.
4.Put strawberries in bowl,pour balsamic mix over and add basil.
5.place scoop of ricotta cream in a chilled glass & top with Strawberries.serve.

A deliciuos dessert for a healthy appetite!

Cooking Made Easy

WHISKEY & CHILLI GARLIC TIGER PRAWNS
Ingredients


2 limes, 1 juice and zest, 1 juice only
90ml/3½fl oz Irish whiskey
180g/6½oz soft light brown sugar
20 raw tiger prawns, peeled, deveine
1 red chillie & 1 clove of garlic finely chopped
1 tbsp vegetable oil
Fresh coriander


Preheat the oven to 200C/400F/Gas 6.
Heat the lime juice, whisky and sugar in a saucepan over a medium heat, stirring gently, until the sugar has dissolved. Once the sugar has all dissolved, stop stirring, turn up the heat and boil for 5–7 minutes, or until the mixture becomes syrupy and thickens. To tell if it is ready, dip a wooden spoon in the mixture and tap off the excess – some glaze should still stick to the spoon, but it will not be as thick as honey. (Sometimes the whisky catches alight and you will see a blue-orange flame coming from the pan. Just take it off the heat and the whisky will burn itself out. )
Stir in the finely grated lime zest, then remove the pan from the heat and set aside.
Put the prawns in a shallow ovenproof dish and sprinkle over the chilli & garlic. Brush the prawns with the oil and then with the glaze. Bake in the oven for 10–15 minutes, or until the prawns turn opaque. Remove from the oven and brush with more glaze, reserving any extra glaze for dipping, and set aside to cool .sprinkle with fresh coriander leaves and serve.