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.
Patrick Gaughan & Dawn Worth
Name of recipe: Kelp and sour cherry scone
Seaweed used: Kelp
250g self -raising flour
Half a teaspoon freshly grated nutmeg
1 tablespoon milled kelp
Pinch of salt
100g dried sour Morello cherries
Handful of flaked almonds
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.
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.
Jade McDowell & Patrick G. Gaughan
Name of Recipe:Seaweed Smoothies
Seaweed used: Sea Lettuce
Ingredients: 5 Strawberries
One Tablespoon of honey
250 mls of water
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 A– The 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 C– The benefits of Vitamin C are protection against immune system deficiencies, cardiovascular disease and skin wrinkling
Sugar– Sugar is good in small amounts but when you eat it in large amounts it’s bad for your teeth and it raises your cholesterol
Protein– Your 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 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.
Steven Carey & Evelyn McNulty
Name of recipe: Carrageen Moss Pudding
Seaweed used: Carrageen moss
1 fist full of Carrageen Moss
900ml full fat milk
1 Vanilla Pod
1 tablespoon caster sugar
- Soak carrageen in water for 10 minutes
- Squeeze in your hand to remove water
- Add to milk with the vanilla pod
- Bring very slowly to the boil
- Simmer for 20 minutes (on low)
- Strain the milk – press the jelly and any escaping vanilla seeds that stick in the sieve
- Slice vanilla pod down the centre, remove seeds along with liquid
- Add this to the strained milk
- 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.
The three main ingredients in our recipe was Carrageen Moss, Milk and Eggs
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
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.
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
Maisie McMaster and Millie Healy
Name of recipe: Beef burgers
Seaweed used: Dilisk and kelp
- Mince meat
- Fresh herbs
- Ground Dilisk
- Ground kelp
- Salt and pepper
- Tomato sauce
- Chop the garlic and fresh herbs into tiny pieces.
- Add them to the bowl of mincemeat along with the ground seaweeds.
- Add salt and pepper to taste as well as some tomato sauce.
- Press the burgers using a burger press to shape them into even circles.
- 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.
- Toast the burger buns and prepare the fillings for your burger such as lettuce and tomatoes.
- Assemble your burger.
Evaluation of Recipe
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.
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.
The texture of the burger was tender.
Nutritional Value: per 100g
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.
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.
- 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.
Rebecca McMannoman & Jamie Doherty
Name of Recipe: Chickpea, Mushroom and Dilisk burger
Seaweed used: Dilisk
1 tbls olive oil
35g parmesan cheese
60g cheddar cheese
Handful of dilisk
1 tbls soy sauce
1 tbls wasabi
8 bread rolls
- Heat oil in frying pan
- Fry chopped onions and mushrooms and add pinch of salt
- Cool slightly and leave on plate
- Add the rest of the ingredients into food mixer and pulse for a minute
- Form 8 burgers and leave for an hour in the fridge
- When ready to eat, brush oil over burger and place on baking tray
- Preheat oven to 190 degrees’ Celsius bake 15 minutes
- Serve in toasted bread rolls, garnished with leaves and salad ingredients
Evaluation of Recipe
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.
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.
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.
Dilisk is very high in protein (12-21%) and low in carbohydrates.
Chick Peas contain 19 grams of protein. They are high in carbohydrates and have a fair amount of fat.
Cheese contains Vitamins D and A and is high in protein, cholesterol and carbohydrates.
Ellen Dixon & Lauren Dixon
Name of Recipe: Leek & Dilisk Quiche
Seaweed used: Dilisk
- 160g plain flour
- 60g butter
- 2 medium-sized leeks
- 50g butter
- Salt & pepper
- Handful of chopped dilisk
- 2 eggs
- 250ml cream
- 1 tablespoon mustard
- 100g grated cheese
- Roll out pastry and fit to dish
- Prick base with fork and pre-bake for 10 minutes at 200 degrees.
- Wash the leeks and sauté in the butter for approx. 5 minutes until they start to soften.
- Add ¼ cup of water and season with salt and pepper.
- Cook for a further 5 minutes and then add the chopped dilisk.
- Allow to cool slightly.
- Beat the eggs in a bowl and stir in the cream, mustard and grated cheese.
- Finally, fold in the cooled leeks and dilisk.
- Pour this custard part into the part-cooked pastry shell and bake for approx. 20 minutes or until the pie is just firm.
Evaluation of Recipe
The quiche looked well done and was a golden brown colour. The dilisk was a dark purple and made the dish look more interesting.
The quiche tasted good. The dilisk added a saltiness to the dish and complimented the cheese and leeks.
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.
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