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School cooks, under increasing pressure to cut back on salt,
can use a variety of spices to help keep their dishes tasty.
There are a huge range of flavours
available and, done correctly, the kids
won’t even notice, says Deborah
Cunningham, of British Pepper and Spice.
“The key is not to start off by using
strong spices or distinctive blends,
and just introduce the flavours mildly.
“For example, you could make a
curry, but blend the curry powder
with yoghurt and add mango for the
sweetness,” says Deborah.
In response to government guidelines,
school caterers have been asked to
opt for healthier, low salt brand options.
The Scientific Advisory Committee
on Nutrition has published salt intake
targets for children in its report ‘Salt
and Health’.
The target average salt intake per
day is 2g for one to three-year-olds,
3g for age 4-6, age 7-10 (5g), and
age 11-14 (6g).
Mixed Italian spices can be used in
marinades for pieces of chicken, and
Deborah also suggests a slight touch of
rosemary and basil used on roast lamb.
She adds: “You can add garlic, or a
little bit of mustard to flavour gravy.
“Make meatballs but with a little Italian
Spice in the sauce, or perhaps do a
twist on Shepherd’s Pie, and use half
normal mash, half sweet potato mash,
and add a bit of curry powder, or
cumin to the potato topping.”
So come on school caterers - start
experimenting and send us your recipes
to share with your colleagues around
the country! |
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