CAMPUS KITCHEN

On-line‘Chef’s Touch’:Any readers seeking advice with regards to recipes provided or to discuss the importance of balancing flavours and textures in dishes, please feel free to emailShaune at:

Culinary Quote of the Month:

“An Explosion of Exotic Flavours”

Eilidh Leonard (17), Chef Shaune Hall and Meagan Toye (19) show off the final dish

Ethos:Our aim is to support the Fairtrade movement by using fresh Fairtrade produce and commodities as much as possible.

We will strive - despite these difficult economic times - to contribute towards building a better and sustainable future for those who need it most.

M9

M9

A9

A84

B8051 B8052

A9

A84

B823

Kildean

Craigforth Causewayhead

Cornton Road

Co rnton Road

Drip Road

Drip Road

Forth Valley CollegeRaploch

Community Campus

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Ingredients for 2 persons:

For the syrup• 1 vanilla pod• 50g caster sugar (for making the syrup)• 50g water• 1 lime or lemon

For the fruit salad• 1 passion fruit• 20g kiwi fruit• 1/5pc pineapple• 20g banana• 20g mango• 10g sweet melon

For the red fruit coulis/sauce• 50g raspberries• 50g strawberries• 100g icing sugar

For the pannacotta• 88g white chocolate• 69g milk• 94g whipped whipping cream• 1 gelatine leaf

Welcome to the latest Campus Kitchen column.

This month, Forth Valley College thebistro@thecampus Chef Shaune Hall will focus his efforts on using Fairtrade produce in new and exciting Bistro dishes. Along with his talented team of catering and hospitality students at the training restaurant and kitchen, Raploch Community Campus, Drip Road, they will be serving up some great Fairtrade meals for the people of Stirling to come and try.

To coincide with Fairtrade Fortnight (27th February - March 11th) the Bistro@thecampus is hosting a Fairtrade Event where, as much as possible, dishes will be made from Fairtrade produce. Readers can win a meal for two for this celebration in our easy to enter competition.

However, February is also the month of Valentine’s Day and Shaune has chosen a passionate dessert dish which could easily round off the perfect romantic meal. He is confident - that with just a little preparation and organisation - his step by step

recipe can help the amateur cook create a professional dish.

Shaune has been inspired by ‘Flavours and Textures’ for this dessert.

He said “Desserts are not just the end of dinner they are the epilogue to a wonderful meal, the ‘piéce - d’resistance’. For the adventurous cook the combination is most certainly achievable. Whether comforting your indulgence with a classic pudding or exciting the palate with delicate textures and flavours, the end to the meal should linger within your heart and soul for hours in anticipation for the next culinary adventure.”

Prep time: 45 minutes

Setting time: 4-6 hours

Difficulty: easy

Cost: affordable(between £3 - £6 depending on existing ingredients)

Healthy: worth the calories!(Reduce by using sweeteners or less sugars and low fat dairy instead of full fat)

Culinary Tips• Use a good quality Fairtrade white

chocolate with the highest cocoa level you can find.

• Select your fruit carefully to ensure they are fresh, ripe and un-damaged.

• Visit a local cake maker or shop that specialises in cake decorating and or patisserie. It is a visit well worth making, and equipment such as stencils can be bought there.

• When baking, ensure all your raw products are at room temperature - which ensures even mixing - and an end product of high quality.

• Be creative by using different crockery or experiment with small bowls and spoons for modern presentation techniques.

• Give yourself enough time. Making a few items at a time, will ensure that you are relaxed and ready for assembly after the main course.

• Most importantly, follow the recipe, but listen to your creative self and don’t be afraid to try new things.

Happy Cooking!

bistro@thecampus dish of the month for February

White Chocolate Pannacotta, Red Fruit Coulisand Exotic Fruit SaladContext:

I have designed this dish not only in support of but to demonstrate the use of Fairtrade products, and hopefully to inspire the reader to try something different. This dish certainly has a ‘wow factor’ and it will surprise your guests and tantalise the taste buds with an impressive show of flavours. The importance of balancing a dish and the creation of harmony on a plate is also demonstrated when using many different ingredients. Remember if you can’t get your hands on all the ingredients you can simplify and pick and choose certain fruit elements, the result will still be an accomplished pudding. The majority of the ingredients can be purchased as Fairtrade goods.

Method

Stage 1 - Make the pannacotta• Soften gelatine in ice-cold water• With small sharp knife, split

vanilla pod, scrape seeds out and add some seeds to milk and chocolate in a steel bowl over a bath (pan) of simmering water.

• Whisk whipping cream till soft peaks appear and keep chilled.

• Place chocolate-milk mixture over medium heat to infuse for 10 minutes, do not boil water bath.

• When chocolate - milk mixture is half melted, remove from heat and beat till well combined, then add drained gelatine and cool slightly.

• Next fold in whipped cream and pour into desired moulds (alternatives might be ice-cube holders or plastic children’s bowls). Set for at least 4-6 hours in fridge, or overnight.

• To remove from mould, simply run a hot knife around the edges or quickly submerge half the mould into hot water and shake loose.

Stage 2 - Make the syrup• Add water, juice and zest from

lime, sugar, de-seeded vanilla pod and remaining seeds in saucepan and bring to boil.

Stage 3 - Prepare fruit salad• Chill the syrup and during this

time, peel and small dice the banana, mango, the remaining pineapple, melon and kiwi fruit.

• Add to chilled syrup, cover tightly and refrigerate till ready for use.

Stage 4 - Fruit coulis• Blend or puree by either using a

hand held blender or small bowl chopper, first the strawberries and then the raspberries.

• Whilst blending, add in even amounts of icing sugar, then pass through a sieve.

• Add a touch of lemon or lime juice to bring out the berry flavour and freshen it up.

Stage 5 - Assembly • Spoon raspberry coulis on plate.• Remove pannacotta from moulds

and place on raspberry coulis.• Drizzle strawberry coulis as

decoratively as possible on the plate.

• Then add fruit salad and finish with mint sprig - optional.

To win dinner for two at ‘The Fair Gourmand’ a Themed Event in support of Fairtrade at the bistro@thecampus, on Wednesday 29 February, all you have to do is answer this simple question:

Which foodstuff is most often associated with Fairtrade?

Name

Address

Postcode Contact No/Mobile No

Email

Please send your entries to: Communications & Marketing,Forth Valley College, Grangemouth Road, Falkirk, FK2 9ADor email: marketing@forthvalley.ac.uk or alternativelytext FORTH - A, B, or C (and your name) to: 88020no later than Friday 17 February 2012.

COMPETITION

Congratulations to Mrs Carole McCulloch, of Thornhill, the winner of our January competition. Carole was unable to attend the Burns Night event at the Bistro but is looking forward to claiming her prize of a meal for two soon.

Fairtrade Support SuggestionsM o s t s u p e r m a r k e t s h a v e designated shelves to support Fairtrade products, usually retailing at the same price as an equivalent. They are clearly identified by the Fairtrade logo.

Most, if not all the ingredients in this recipe can be bought as Fairtrade products.

shaune.hall@forthvalley.ac.uk

Fruit Salad & CoulisIngredients

Soften gelatine in ice-cold water

De-seedthe vanilla pod

Add the juice from the lime to the syrup

The finisheddish

Pass the coulisthrough a sieve

A. Hamburger B. Banana C. Candyfloss