Ourlady's School Belmullet

OLSS Evaluation of Recipies

December 2017 Blog – Evaluation of  All tested Recipes

Following on from the development of the Recipes and the huge success of our ‘COOK OFF’, our 14 students worked closely with Ms. o Donnell, our Home Economics Teacher to develop and research the recipes. As part of this research method the students analysed the nutritional content of all of the dishes they had prepared.

COOK OFF D

Team 1

Patrick Gaughan & Dawn Worth

Name of recipe: Kelp and sour cherry scone

Seaweed used: Kelp

Ingredients

250g self -raising flour

Half a teaspoon freshly grated nutmeg

1 tablespoon milled kelp

Pinch of salt

45g sugar

20g butter

100g dried sour Morello cherries

150ml buttermilk

Sugar sprinkling

Handful of flaked almonds

cherry scones

Method:

Preheat the oven to 190 degrees Celsius.

Measure out the flour in a large bowl and add the buttermilk.

Then add in kelp powder and cherries then mix it together.

Then cut up the almonds. Cut out the dough using cookie cutters to form the shape of a scone, make the dough thick enough as they don’t rise that much when in the oven.

Put the mixture on the tray and place tray in the oven.

Let bake for about 15 minutes while continuously checking to see that they’re not burning.

You then take out when golden brown.

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Evaluation of Recipe

Appearance/Colour Golden brown with parts of red due to cherries. I could not see the seaweed as it was not noticeable in the texture of the scone.

Taste/Flavour A sensational taste that you would usually get off baked goods. You could get a small taste of seaweed abit salty but it wasn’t very noticeable it mostly added flavour.

Texture Crispy on the outside fresh and soft on the inside. Seaweed was not noticeable in the texture as it was dried kelp that was used.

Allergy Information: Contains nuts, buttermilk, butter and cherries.

Team 2:

Jade McDowell & Patrick G. Gaughan

Name of Recipe:Seaweed Smoothies

Seaweed used: Sea Lettuce

Ingredients:  5 Strawberries

5 Bananas

Sea Lettuce

One Tablespoon of honey

250 mls of water

2 Kiwis

            
Method: We cut up 5 strawberries, 5 bananas and we poured the fruit and the water into the blender. We poured the sea lettuce on top of the fruit and then we poured the honey on top of the sea lettuce and we let the fruit blend for 90 seconds.

Evaluation of Recipe

Appearance/Colour: The smoothie had a gritty red and green colour, you could see the chunks of fruit in the smoothie

Taste/Flavour: The only real taste in the smoothie was the fruit. The banana had the strongest flavour and you couldn’t taste the seaweed

Texture: The smoothie was smooth and chunky.

Nutritional Value: Strawberries-

Strawberries Bananas and Kiwis are all rich in Vitamin A & C and strawberries are also high in Sugar and Bananas are high in Potassium.

Vitamin AThe main function of vitamin A is to support vision and it plays important roles in the development of bones. In addition, Vitamin A provides a barrier against infections.

Vitamin CThe benefits of Vitamin C are protection against immune system deficiencies, cardiovascular disease and skin wrinkling

SugarSugar is good in small amounts but when you   eat it in large amounts it’s bad for your teeth and it raises your cholesterol

ProteinYour body uses protein to build and repair tissues and you need protein to make enzymes hormones and other body chemicals and it is an important for building bones, muscles, cartilage, skin and blood

Sea Lettuce

Sea lettuce has 0.66g of protein to help repair red blood cells in your body

Sea lettuce has 0.02g of fat which is low

Sea lettuce has 1.25g of carbohydrates which is the main source of energy in our body.

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TEAM 3:

Steven Carey & Evelyn McNulty

Name of recipe: Carrageen Moss Pudding

Seaweed used: Carrageen moss

 

Ingredients

1 fist full of Carrageen Moss

900ml full fat milk

1 Vanilla Pod

1 egg

1 tablespoon caster sugar

Method

  1. Soak carrageen in water for 10 minutes
  2. Squeeze in your hand to remove water
  3. Add to milk with the vanilla pod
  4. Bring very slowly to the boil
  5. Simmer for 20 minutes (on low)
  6. Strain the milk – press the jelly and any escaping vanilla seeds that stick in the sieve
  7. Slice vanilla pod down the centre, remove seeds along with liquid
  8. Add this to the strained milk
  9. Separate egg
  • Beat yolk with sugar
  • Slowly add milk to the beaten yolk
  • Pour into a jug
  • Beat the white until stiff and fluffy. Add this to the milk too.
  • Leave the pudding in the fridge until cold and set.

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Nutritional Value

The three main ingredients in our recipe was Carrageen Moss, Milk and Eggs

 

Carrageen moss 

Protein: it has 15g of protein which is a high amount.

Carbohydrates: it has 46g which is very high amount.

Fat: it has 1.4g of fat.

Vitamins: It has vitamin A, C and D

 

Milk

Protein: It has 3.4g of protein which is quite low.

Carbohydrates:  It has 5g of carbs which is low.

Fat: it has 1g of fat.

Vitamins: It has vitamins A, C, D and calcium.

Eggs

Protein: it has 13g of protein which is an average amount.

Carbohydrates:  it has 1.1g of carbs.

Fat: it has 11g of fat.

Vitamins: It has vitamins A, and D

TEAM 4:

Maisie McMaster and Millie Healy

Name of recipe:    Beef burgers

Seaweed used:      Dilisk and kelp

 

Ingredients

  • Mince meat
  • Fresh herbs
  • Garlic
  • Ground Dilisk
  • Ground kelp
  • Salt and pepper
  • Tomato sauce

Method

  1. Chop the garlic and fresh herbs into tiny pieces.
  2. Add them to the bowl of mincemeat along with the ground seaweeds.
  3. Add salt and pepper to taste as well as some tomato sauce.
  4. Press the burgers using a burger press to shape them into even circles.
  5. Lightly coat the pan in oil and cook the burgers on high heat for about 2-3 minutes and let them cook through on a medium heat.
  6. Toast the burger buns and prepare the fillings for your burger such as lettuce and tomatoes.
  7. Assemble your burger.

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Evaluation of Recipe

Appearance/Colour

The burgers where dark brown and looked well done on the outside and on the inside they were slightly pink and looked not overcooked. The appearance of the end result looked very appetising.

Taste/Flavour

The burgers were very flavourful with hints of the garlic and seaweed. The seaweed gave the burger a nice peppery taste without it being too overpowering.

Texture

The texture of the burger was tender.

Nutritional Value: per 100g                    

Mincemeat:

Protein                 24g

Fat                        20.3g

Carbohydrates      0g

Vitamins; calcium, iron, vit-B6, vit-B12, magnesium

High in protein (high biological value) for growth and repair. It is also high in saturated fat which is needed for energy but should be eaten in moderation as it can cause high cholesterol. It also contains B group vitamins for a healthy nervous system. It also has an excellent source of iron for haemoglobin production.

Dilisk:

Protein       12-21%

Fat                  0.7-3%

Carbohydrate             46-50%

Vitamins and minerals

Dilisk has a decent amount of protein which is needed for growth and repair. Dilisk is also high in carbohydrates which are needed for energy. It is also low in fat which is very useful for low calorie diets. Dilisk is a very good source of B group vitamins especially B12 which is usually found in animal foods. This would be a valuable source for vegetarians. B12 is essential for red blood cell formation. It contains a variety of minerals such as calcium for healthy bones and teeth, iodine for a healthy thyroid gland. It also contains significant amounts of magnesium, sodium and zinc.

Kelp:

  • Fat 0g
  • Cholesterol -0mg
  • Sodium- 23 mg
  • Carbohydrate- 1g
  • Dietary fibre -0g
  • Sugars -0g
  • Protein -0g
  • Vitamin A -0%
  • Vitamin C -1%
  • Calcium -2%
  • Iron -2%
  • Kelp is high in sodium which is essential for water balance in the body but too much can cause high blood pressure. Kelp also contains fibre for a healthy digestive system. It also contains protein (moderate amount) for growth and repair of cells. It is low fat but the saturated fat is the highest. It contains a variety of vitamins and minerals including vitamin A, vitamin C, vitamin D, vitamin B12, vitamin B6, calcium, iron and magnesium.

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dilisk burger

TEAM 5:

Rebecca McMannoman & Jamie Doherty

Name of Recipe: Chickpea, Mushroom and Dilisk burger

Seaweed used: Dilisk

Ingredients:

1 tbls olive oil

2 onions

150g mushroom

35g parmesan cheese

60g cheddar cheese

150g chickpeas

Handful of dilisk

100g breadcrumbs

1 tbls soy sauce

1 egg

1 tbls wasabi

8 bread rolls

Method

  1. Heat oil in frying pan
  2. Fry chopped onions and mushrooms and add pinch of salt
  3. Cool slightly and leave on plate
  4. Add the rest of the ingredients into food mixer and pulse for a minute
  5. Form 8 burgers and leave for an hour in the fridge
  6. When ready to eat, brush oil over burger and place on baking tray
  7. Preheat oven to 190 degrees’ Celsius bake 15 minutes
  8. Serve in toasted bread rolls, garnished with leaves and salad ingredients

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Evaluation of Recipe

Appearance/Colour

The burger looked well done with a golden colour on the outside and greyish colour on the inside with a hint black from the dilisk and yellow from the chickpea. The bread rolls also looked golden brown because it was toasted.

Taste/Flavour

The burger was very nice, it tasted a bit salty from the dilisk and a strong taste of cheese from the two types of cheeses.

Texture

The burger has many different textures. The bread rolls were hard because of they were toasted. The burger was soft when you bit into it.

 Nutritional Value

Dilisk                                         

Dilisk is very high in protein (12-21%) and low in carbohydrates.

 Chick Peas

Chick Peas contain 19 grams of protein. They are high in carbohydrates and have a fair amount of fat.
Cheese
Cheese contains Vitamins D and A and is high in protein, cholesterol and carbohydrates.

 

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TEAM 6:

Ellen Dixon & Lauren Dixon

Name of Recipe:  Leek & Dilisk Quiche

Seaweed used:     Dilisk

Ingredients

Pastry:

  • 160g plain flour
  • 60g butter
  • Water

Filling:

  • 2 medium-sized leeks
  • 50g butter
  • Salt & pepper
  • Handful of chopped dilisk
  • 2 eggs
  • 250ml cream
  • 1 tablespoon mustard
  • 100g grated cheese

Method

  1. Roll out pastry and fit to dish
  2. Prick base with fork and pre-bake for 10 minutes at 200 degrees.
  3. Wash the leeks and sauté in the butter for approx. 5 minutes until they start to soften.
  4. Add ¼ cup of water and season with salt and pepper.
  5. Cook for a further 5 minutes and then add the chopped dilisk.
  6. Allow to cool slightly.
  7. Beat the eggs in a bowl and stir in the cream, mustard and grated cheese.
  8. Finally, fold in the cooled leeks and dilisk.
  9. Pour this custard part into the part-cooked pastry shell and bake for approx. 20 minutes or until the pie is just firm.

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Evaluation of Recipe

Appearance/Colour

The quiche looked well done and was a golden brown colour. The dilisk was a dark purple and made the dish look more interesting.

Taste/Flavour

The quiche tasted good. The dilisk added a saltiness to the dish and complimented the cheese and leeks.

Texture

The quiche had a combination of lots of different textures. This made it diverse and added variety. The pastry was flaky while the filling was smooth and soft. The dilisk was almost melt in the mouth.

Nutritional Value

Protein                 12-21%                         Fat                                   0.7-3%

Carbohydrates    46-50%                         Vitamin C               150-280 ppm

Beta Carotene    663 i.u.                          Vitamin B1                        7 ppm

Vitamin B2          2-5 ppm                         Vitamin B3                  2-19 ppm

Vitamin B6           9 ppm                            Vitamin B12                    6.6 ppb

Vitamin E             1.71 ppm                      Calcium          2,000-8,000 ppm

Iodine                  150-550 ppm                Iron                          56-350 ppm

Magnesium         0.2-0.5%                       Manganese             10-155 ppm

Sodium                0.8-3%                          Zinc                                   3 ppm

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