Tasty Morsels

Look out for changes to the guidance pack

To make sure that the healthyliving award continues to link in with national policy and that it remains relevant to the wider food service sector, it is essential to regularly review the award criteria.

With this in mind we have taken the opportunity to review the guidance pack, together with the Food Standards Agency Scotland, and a number of changes have been made. These include, for example, changes to some of the ingredients and dishes that can be labelled as healthyliving choices.

How will I find out about the changes?

  • Details of the changes will be sent out to all registered establishments in the coming weeks.
  • New applicants will receive the updated guidance pack as soon as it is produced.

What will I need to do?

  • If you are currently working towards the award you should introduce the changes before your assessment visit, as you will be assessed on the new criteria.
  • If you already hold the award we would encourage you to introduce the changes as soon as possible. However you will not be assessed on the new criteria until your renewal visit.

So look out for information about the changes arriving through the post, and remember to update your guidance folder accordingly.

A flavour of…

Salmon with Katchumber Salad - serves 2

Recipe courtesy of Balbir’s, Glasgow

Method

For marinade, add ginger, garlic, green chillies, coriander and all dry ingredients to the yoghurt. Mix in a blender until you have a smooth paste. Pour marinade onto a tray containing salmon fillets and ensure fish is completely covered on all sides. Keep in fridge for at least an hour.

To make salad, finely chop all the onions, cucumber, lettuce and tomatoes. Grate carrot and mix everything together. Add some freshly squeezed lemon juice and a small pinch of salt, pepper and asafoetida to salad (if asafoetida is difficult to obtain, use cumin powder instead). Toss the salad.

To cook salmon, line a baking tray with foil. Shake off excess marinade and place salmon fillets on tray skin side down. Cook under a hot grill for 3 minutes. Carefully turn fish skin side up and cook for another 2-3 minutes. The salmon should remain succulent with skin nice and crisp.
Serve salmon with the katchumber salad and garnish with lemon wedges.

Ingredients:
4 salmon fillets
(skin removed on one side)

For the marinade:
100g low fat yoghurt
2 teaspoons of ginger and garlic paste (equal amounts)
2 green chillies
1 teaspoon of crushed coriander seeds or garam masala
¼ teaspoon of turmeric powder
2-3 sprigs of fresh coriander, chopped

For the salad:
¼ cucumber
½ red onion
½ Spanish onion
4 plum tomatoes
2 spring onions
1 carrot
¼ crispy lettuce
½ lemon
For seasoning use black pepper, salt and asafoetida or cumin powder.

Download this issue in PDF format
Food Service Sector
Involved in the food service sector and would like to know more? Click here
Customers
Do you sometimes want to eat healthily when eating out? Click here
issue ten:
May 2009
Change font size
The healthyliving awardNHS Health Scotland - Scotland's health improvement agencyHealthier Scotland - Scottish GovernmentHealthier Scotland - Scottish Government