This page contains a Flash digital edition of a book.
NEWS & VIEWS SPICE BUSINES S


DISHWASHER CHICKEN SET TO CLEAN UP?


RESTAURANT BACKS DRIVE FOR BETTER CANCER CARE


AWARD-winning chef Stephen Gomes is putting ‘dishwasher chicken’ on the menu at his Cardiff restaurant, Moksh. Using extreme heat which sterilises dirty dishes and kills all known germs, this way of cooking is said to offer a means of ensuring that no bacteria can be passed on during washing raw chicken. According to Gomes, “This is


the cleanest way to eat chicken without any hygiene risk at all. You cook it in the dishwasher


SWINDON restaurant Lalbagh is supporting efforts to create a radiotherapy centre at the local Great Western Hospital (GWH) and raised around £1000 with a charity dinner. The evening was also the occasion for the Bangladeshi restaurant to celebrate a relaunch after a refurbishment of its premises. Abdul Amin, who owns the Lalbagh, said: “The event was part of an opening celebration we had following the refurbishment and we had many loyal customers along and they donated all the money for the radiotherapy


unit.Cancer affects everyone one way or another and it’s affected my family too, so I just wanted to do something to help other people. Cancer patients in and


around Swindon currently have to travel up to 90 minutes each way to Oxford to use one of five machines available. This is significantly more than the 45 minutes recommended by the National Radiotherapy Advisory Group. A project to build a £2.5 million unit at GWH is underway and the Lalbagh event was one of the very first fundraisers in support of the initiative. n


while you are doing your dishes, on the highest temperature programme.” About 2ft of cooking foil is needed for each 450 gram serving of chicken breast which


is trimmed and cut to shape, smothered in garlic and ginger paste, cumin, pink peppers, chilli powder, salt and lemon juice.The chicken is wrapped and sealed into the foil and for best results it should be left in the fridge for 24 hours so it can all marinate. Then it is placed in the dishwasher on


the hottest programme for a 10 minute cycle.


Chef Gomes said the chicken


will now figure as a starter on his Great Kebab Factory menu served alongside Moksh chicken, a variety of “jerky” or dried fowl, and chocolate orange chicken tikka. n


www.spicebusiness.co.uk 21


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60