Newsletter Spring 2015 For Food Technology, Home Economics and Catering teachers My Cooking Counts launches Meat and Education is delighted to bring you a brand new, free and innovative website to support food teaching in your classroom. My Cooking Counts enables pupils to record their own recipes, assess their food skills and track/record the main ingredients they use. Teachers will be able to share recipes provided by Meat and Education, sweet and savoury, upload recipes themselves and monitor and track pupils’ cooking achievements and repertoire. My Cooking Counts will provide invaluable data to support teaching food subjects. It can enable you to demonstrate pupil progression during the time you teach them, as well as over a Key Stage. Pupil certificates can also be printed and awarded at any point during the academic year. iPad My Cooking Counts is free to use – to register go to www.meatandeducation.com Make it with Mince challenges Challenge your KS3 or KS4 pupils to be creative with beef, lamb and pork mince. Recipe feature Completing one or more of the challenges would give pupils the opportunity to gain a better understanding of where food comes from, discuss and apply healthy eating messages, demonstrate how to write a clear and easy-to-follow recipe and to calculate the cost of ingredients for dishes. Different contexts are provided to add variety. There is a teacher’s guide to accompany each challenge with aims and objectives, suggested activities and links to further supporting resources. Pupil certificates are also available to download. Check out the NEW recipe on the back page. For more 60 minute recipe ideas, visit: www.meatandeducation.com The new Make it with Mince pack is available now at: www.meatandeducation.com 1 The story of the beef and lamb mini roast The mini roasting joint is a fantastic midweek meal option for 2-3 people that is boneless, easy to cook, carve and excellent value for money. In recent years, there has been a steady decline in the roasting category of the retail market. The British roasting occasion is down 5% year on year (Kantar Worldpanel). This can be attributed to the desire for shorter food preparation times in the home. The time taken to prepare and cook the main meal has fallen from 60 minutes in 1980, 45 minutes in 1990 to only 32 minutes in 2013 (Kantar Worldpanel). The midweek mini roasts are oven to table ready in under an hour. Other factors linked to the development of the mini roast include a change in consumer eating habits as a result of busier lifestyles, smaller households and a squeeze on the weekly food expenditure. The upward trend towards Spice up your savoury selection Are you tired of using the same recipes lesson after lesson, year after year and need some inspiration? There is a wide variety of recipes on www.meatandeducation.com to inspire you and your pupils to make exciting, delicious and healthy savoury dishes using red meat. We know time is a key factor when planning practical lessons, which is why all of our recipes are categorised by cooking time and have clear, and easy-to-follow instructions. Equipment lists are also given on each recipe along with top tips and nutritional information. In addition, food skills are listed – helping pupils to monitor and track their progress. A number of recipes have been recently uploaded to the website including exciting ways to encourage the use of offal, eg steak and kidney pudding, crumbed pork liver, stuffed lamb’s heart, braised oxtail with star anise and elderflower wine braised pork cheek with root vegetables. To view, go to the Recipe section at: www.meatandeducation.com 2 dished based meals, such as spaghetti bolognese or curry, using more versatile meat cuts has resulted in the reduction in the traditional roasting joint meal. However, the way in which many retailers present and market roasting joints has not changed in line with consumer demand either. The idea behind the new product development of the mini roast was to maximise the value of the carcase by adapting alternative butchery techniques thus producing innovative cuts to complement changing consumer lifestyles, providing consistency in taste, quality and value for money. For more mini roast recipes and ideas, go to: www.simplybeefandlamb. co.uk/recipes/simply-magazine Teacher survey – help to improve Meat and Education’s service to you The Meat and Education programme aims to support both the practical needs of teachers and the development of valuable life skills in students. In order to continue with this aim and ensure that the resources produced are effective, suitable for the classroom, up-to-date and valuable for teachers, Meat and Education is hosting an online teacher survey. Your feedback is vital for the success of the programme in the future, with suggestions being used to plan new resources and CPD events. As a thank you, a £50 voucher will be given to four teachers chosen at random from those who participated. To take part in the survey, which finishes on Friday 20 March at 5:00pm, go to: www.surveymonkey. com/s/MeatEducation2015 Open Farm Sunday 7 June 2015 Open Farm Sunday is a project managed by LEAF (Linking Environment and Farming) which has seen hundreds of farmers across the UK opening up their farm for one Sunday each year since 2006. It is a wonderful opportunity for children to learn about food production and the role farmers have in preserving and enhancing the environment. Group and school visits can also be arranged throughout June by contacting the LEAF office: 0247 6413 911 or openfarmsunday@leafuk.org To find out more, go to: www.farmsunday.org Future food trends Last year, 4,400 schools took part in BNF Healthy Eating Week. Did you? Registration is now open for 2015 and it promises to be the best yet! The themes of the week will focus on creative cooking, food provenance and eating and drinking well. Resources will be provided for nursery, primary and secondary schools throughout the UK. To register your school, go to: www.healthyeatingweek.org.uk Healthy eating for examination time Teachers are often asked to give advice about healthy eating for students around exam time. There are many sources of information and nearing exam time, newspapers will probably be full of articles offering advice to parents and students alike. However, it is important to give practical advice that is evidence based such as the information below from the British Nutrition Foundation. During the stress of exam time it is easy to let healthy eating habits slip. Students may feel that preparing food is a waste of valuable revision time and grabbing a coffee and a slice of pizza is a quicker and easier option. However, good nutrition is even more vital at times of stress when young people may be run down and eating healthily should be an important part of a study plan. Top tips for students – clever eating during exams •Remember to eat a healthy breakfast! •Eat at regular intervals. This will help keep your energy levels more stable, curbing the temptation to grab a high fat or high sugar snack. •Eat lots of fruit and vegetables. A variety is best as different fruits and vegetables give you different vitamins and minerals. • Stay hydrated. •Meet all your daily nutrient requirements – include foods from the four main food groups. This will help optimise your mental energy for peak performance. It is important to obtain all your requirements from your food and drink. More information about healthy eating for young people and students can be found at: www. nutrition.org.uk/healthyliving/ lifestages/students.html Ideas for quick, easy and nutritious red meat dishes ideal for revision time can be found at: www.meatandeducation.com. Some ideas include: •Bacon, carrot, butterbean and coriander soup • Chilli nachos •Lamb fajitas with chunky yogurt dollop What does 2015 have in store for food trends? Chillies will continue to dominate the food arena, in particular the Chipotle, Ancho, Habanero and Cascabel varieties. The rise of Middle Eastern foods, in particular Mezzes that include a variety of hummus made with not only chick peas but also layered with flavoursome herbs and seasonings. Other trends include the rise of fermented flavours such as Kimchi (a fermented Korean side dish), Miso (fermented soy beans), Gochujang (a fermented Korean hot pepper sauce), Kefir (a cultured milk product) and Labneh (Lebanese strained yogurt). There is also a growing interest in resurrecting British and heritage vegetables that were once commonplace. These include purple carrots, heritage and heirloom tomatoes as well as heritage potatoes and asparagus. The Street Food Revolution – many food concepts stem from the global street food scene featuring dishes from all around the world at market stalls and vans across major cities in the UK. This trend will continue in 2015 and beyond. All things American – American food and flavours continue to dominate (burgers, fried chicken, hot dogs and regional barbecue cooking). Some Japanese influences are in the mix too. There is a growing trend in all things Ramen via the street food scene, all things Umami (the big savoury “fifth taste flavour, after salt, sweet, sour and bitter “) and new sushi concepts. Simply Magazine… in the Spring edition the Japanese food trend is highlighted by introducing some recipes and new ingredients. The free online magazine is produced four times a year (spring, summer, autumn, winter). To view the magazine and recipes, go to: www.simplybeefandlamb.co.uk 3 Recipe feature Beef mini roast with chipotle butter Serves: 2-3 • T ime to prepare: 10 minutes Time to cook: 40-50 minutes (for medium) Food provenance on your doorstep The latest poster, inside this newsletter, links well with the focus on food provenance in the new food preparation and nutrition GCSE and the requirement for KS3 pupils to explore and understand the origin and production of food products and ingredients. The poster highlights and promotes regional/traditional meat dishes that use beef, lamb or pork along with explaining the protected name schemes and Food provenan identifying the on your doorst ce ep relevant red meat and meat-based products. This, and previous posters, can also be downloaded from: www.meatand education.com TRADITIONAL/ REGIONAL FOOD The way food is along with customs, prepared and made, and the use of local and seasonal ingredients often combine to create dishes unique to a particular region. Traditional British meals have ancient origins, stewed meats and such as roasted and meat traditions change pies. However, would you consider with time – what to be a traditional British dish today? Ham and Pease Pudding Broth NORTH EAST Irish Stew NORTHERN Lakeland Herdwick ENGLAND Traditional Cumberland Sausage IRELAND LAKE DISTRICT Toad in the Hole Lancashire Hotpot CUMBERLAND Roast Beef and Yorkshire Pudding YORKSHIRE Lobscouse YORKSHIRE LANCASHIRE Melton Mowbray Pork Pie LIVERPOOL Fidget Pies Welsh Lamb Welsh Beef Newmarket Sausage MELTON MOWBRAY Welsh Cawl SHROPSHIRE WALES Bedfordshire Clanger NEWMARKET WALES WALES CORNWALL, DEVON GLOUCESTERSHI & RE Pie & Mash BEDFORDSHIRE West Country Beef West Country Lamb Squab Pie CORNWALL, DEVON GLOUCESTERSHI & RE LONDON Steak & Kidney Pudding CORNWALL, DEVON GLOUCESTERSHI & RE Cornish Pasty Traditionally Farmed Gloucestersh ire Old Spots Pork SUSSEX CORNWALL KEY Products with protected status Traditional or regional dishes For more information about meat and Protected Geograph ical Indication (PGI) Traditional Speciality Guaranteed (TSG) Products which must produced, processed be or prepared within the geographical area and have a reputation, features or certain qualities attributable to that area. the recipes featured Products which are customary names traditional or have which distinguish and have a set of features them from other These features must not be due similar products. area the product to the geographical is produced in on technical advances nor entirely based in the method of production. here, go to www.meatan Protected Designati on of Origin (PDO) Products which are produced, processed and prepared particular geographical within a area and a reputation, features or certain have attributable to qualities that area. deducation.co m Keep in touch Ingredients 1x 400-450g/14oz-1lb beef mini roast (such as mini topside roast) Freshly milled black pepper Equipment Vegetable knife, chopping board, small mixing bowl, measuring spoons, mixing spoon, red chopping board, roasting rack and medium non-stick roasting tin. For the chipotle butter 50g/2oz unsalted butter 1x 15ml spoon (1tbsp) flat-leaf parsley 2x 5ml spoon (2tsp) prepared chipotle paste Meat and Education distributes both a termly newsletter and bi-monthly email updates to help provide teachers with topical news items and highlight interesting resources. Sign up to the email or newsletter by submitting your contact details at: www.meatandeducation.com Acknowledgements Produced on behalf of Method 1.Preheat the oven to gas mark 5 or 190oC. 5.Season with freshly milled black pepper and spread over the butter. 2. Prepare the chipotle butter: 6.Transfer to a roasting rack in a medium non-stick roasting tin and roast for 40-50 minutes (for medium). Cover with foil if browning too quickly. •Chop the parsley and place in a small mixing bowl •Add the chipotle paste and butter and mix well. 3.Place the joint on a red chopping board. Wash and dry your hands thoroughly after touching the raw meat. 4.Using a small sharp knife, make several slashes over the surface of the meat. 4 7.Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 minutes if time allows. Contact Jane Charlesworth, Meat and Education, Agriculture and Horticulture Development Board, Stoneleigh Park, Kenilworth, Warwickshire CV8 2TL Tel: 0247 647 8807 or 0247 647 8809 www.meatandeducation.com Top Tips •Slice the roast and serve with any meat juices, chips and seasonal vegetables or salad. BPEX and EBLEX are divisions of the Agriculture and Horticulture Development Board.
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