NKC cooked up a storm last week at “The Ashes Cooking Challenge”. A competition against MidKent College and held at the Gravesend campus. It was a cook off between three students from North Kent College and three students from MidKent College. Professional Level 3 Cookery students cooked a variety of dishes which were then critiqued by two judges from local businesses … [Read more...]
Chefs Vegetarian Recipe of the Week, Mango Chick’n Wrap
This simple vegan recipe is perfect for school lunch boxes or for those who are on the go. Serves 1 – 2 Cooking time 10 minutes Vegan Ingredients A handful of Fry’s Chicken-Style Strips 4 Crisp lettuce leaves ½ large Cucumber 1 medium just-ripe Mango 2 Seeded tortilla wraps 2 tbsp. Sweet chilli sauce Method Prepare strips using on-pack … [Read more...]
Baxterstorey’s Recipe, Wholemeal Blueberry Muffins
Healthy Me is a BaxterStorey campaign designed to support the health and wellbeing of customers, educating and engaging people about health and nutrition, so they can make better and more informed choices. As part of this campaign, Gabriella Roberts, Head of Nutrition at BaxterStorey, created a series of healthy and delicious recipes. These wholemeal blueberry muffins are a … [Read more...]
Electrolux Recipe of the Week, Craig Floate’s Squid ink risotto, seared scallops, nori seaweed crisp
To find out more about Electrolux Professional and its extensive range of food service equipment and services, visit here … [Read more...]
Recipe of the Week from Great Italian Chefs by Jure Tomič
Whole wheat fusilli with courgette and goat's cheese Jure Tomič's courgette pasta recipe was deservedly crowned as the winning dish in the Barilla World Pasta Championships 2016. The dish impressed judges with its simple cream sauce flavoured with courgette and goat's cheese, while the inventive powdered pumpkin oil garnish takes the dish to the next level. Find the full … [Read more...]