Tasty Morsels

The time has come…

Your healthyliving award is valid for a period of two years, so the time has come for some holders to re-apply. We strongly encourage you to do this as soon as your reminder letter arrives, to ensure that your award remains continuous.

  • We will write to you three months prior to your award expiring, explaining what you need to do and enclosing the documentation.
  • Once we have received your completed documentation and checked your food safety status with Environmental Health, an assessor will call to arrange a mutually convenient time to visit.
  • A full inspection visit will take place, incorporating an examination of the front of house service and a detailed discussion with the Head Chef and/or Catering Manager.
  • Following the visit, we will issue a feedback report telling you if your award has been successfully renewed.

So look out for your reminder letter when the time comes, and by following the steps above we can work together to ensure that your award continues without a break.

A flavour of…

Pork Meatballs with Ribbon Pasta and Mushrooms

Recipe courtesy of Sodexo at the Scottish Government

Serves 10

Method

1. Place pork, diced onion, breadcrumbs, crushed garlic, oregano and chopped parsley in a bowl and mix well.

2. Mould into 50 evenly shaped balls, cover and refrigerate until required.

3. For tomato sauce, finely dice onion, crush tomatoes and garlic. In a large saucepan heat all the ingredients together, bring to a simmer and cook gently until onions are soft. Puree in a food blender. Return to a clean pan and cook, stirring sauce from time to time until thickened.

4. Cook pasta in boiling water until al dente. Slice mushrooms and cut cherry tomatoes in half

5. Heat a little oil in a frying pan and cook meatballs until golden brown and to a core temperature of 75°C.

6. Add mushrooms, tomatoes, meatballs and pasta to tomato sauce. Portion evenly into individual bowls.

7. In a food processor, blend breadcrumbs, parsley and cheese until a fine green crumb is formed. Sprinkle this over pasta and bake at 180°C until golden brown. Serve.

Serving suggestion: serve with a green salad or rocket leaves.

 

Ingredients

For the meatballs:
1.4kg minced pork
250g red onions
400g fresh brown breadcrumbs
4 garlic cloves
10g oregano
10g parsley

For the Italian tomato sauce:
225g white onions
1kg chopped fresh plum tomatoes (not tinned)
4 garlic cloves
5g dried oregano
40g tomato paste
2g caster sugar

For the pasta:
750g tagliatelle
250g button mushrooms
125g cherry tomatoes
60ml olive oil
300g fresh brown breadcrumbs
10g parsley
200g grated mozzarella and low-fat cheddar mix

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issue seven: August 2008
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