Clitheroe 422324 (Editorial), 422323 (Advertising), Burniey 422331 (Classified)


32 Clitheroe Advertiser & Times, December 16th, 2004 . A • S ?


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I I Clilheroe 422324 (Editorial), 422323 (Advertising), Burnley 422331 (Classified) 0 0 0 The top food T n ,0 E n ,a „ , ,p a r tk « la r ly .h 0 3 S .h . „a a c<»ks mo™ ad™ , and info™.- F s s r w S J s r r S InSe/tembMheFoodStandardsAgen- some top food survival tips for all Christ- high Wood pressure and heart disease. example, when you are Christmas food


shopping, always read food labels p d choose products with a low salt or sodium content. You will find that many similar


mim Christmas lunch, aim to add little or no


products can differ greatly as to the amount of salt or sodium they contain. Likewise, when it comes to cooking your


salt. “For example, carrots can be cooked in


fresh orange juice; parsnips roasted in a lit­ tle honey or pureed with a little milk and nutmeg: red cabbage can be cooked with apple and cinnamon and Swede roasted with a little grated Parmesan. You can also avoid salt when making home-made sauces.


g^jj ^g flavoured \vith a little


garlic or some cloves and gravy can be made with the meat juices, a little flour and


Name---------------------------------------------------------- some herbs instead of gravy powder, stock Address-------------------------------------------------------- cubes and granules - which are often high __________________________________________ in salt." Your make of rar_______________________________ Nick Nairn says: "Resist the temptation A « j I


" ■ ____Year


to add salt to your turkey on the big day. try using garlic, herbs and lemons to add


^ |.jjg j^yg


extra depth of flavour. Take a whole garlic 0 bulb and cut it in haF across its "equator" and stuff this into the cavity with some W herbs - flat leaf parsley or thyme are good.


g • 566 “Squeeze a lemon over the bird


and put the skins into the cavity too.


» “Do this and remember to baste


the turkey during cooking - you'll be guaranteed a flavoursome treat on the table with no added salt". If you are opting for a joint of


meat this Christmas, then celebrity chef Anton Edelmann advises grinding down some mixed spices and sprinkling these over the joint before cooking. Alternatively, for a tasty turkey, Anton recommends brushing the breast of the bird \vith a little oil, eg. truffle oil. Although this may be a luxury, it will certain­ ly he tasty. Antony Worrall Thompson's top


recipe for a flavoursome Christmas turkey involves mixing together 'some ricotta cheese with some soft­ ened unsalted butter, chives, flat


. leaf parsley, chopped tarragon, chervil and a little seasoning. Gen­ tly ease the skin away from the flesh of the turkey and push the mixture over the whole bird. For extra flavour, place half a lemon and hah an onion into the cavity of the turkey, together with some gar­ lic cloves and a few sprigs of thyme and rosemary. For further information and


advice on how to cut down on salt in your daily diet, visit the Agency's website: WLVw.salt.gov.uk


2. How to eat healthier (his Christ­ mas The festive season is renowned as


a time when many of us indulge in rich and luxurious foods but the FSA shows th a t there are many ways that you can enjoy a healthy and nutritious holiday. Sam Church, FSA nutritionist


says: • If you are buying treats this


Christmas, such as mince pie's or Christmas cakes and puddings, always read the nutritional label and check the fat, salt and sugar content. ® Try to eat breakfast on Christ­


mas Day as this will fill you up and you will be less likely to snack on all those Christmas chocolates. ® If you want to eat healthy


Christmas snack foods then you could have a handful of unsalted nuts, some dried fruit or dig out that satsuma from the bottom of your Christmas stocking. ® For Christmas lunch, eat plen­


ty of vegetables. Not only are these full of nutrients, but they contain hardly any fat. ® When it comes to the Christ­


mas pudding, instead of serving it with brandy butter you could try some natural yoghurt or even some fresh fruit. 9 For Christmas dinner why not


make yourself a turkey, watercress and spinach sandwich or a turkey salad or curry.


3. Keeping C h r is tm a s food costs down It's easy to spend a fortune on


food at CMstmas. People often buy huge quantities of food a n d dig


deeper into their pockets for luxury varieties. The Food Standards Agency shows how you can still have the food you need for a Christ­ mas feast, but for less. 9 Always work out, in advance,


what size turkey/joint you will need. Buying too big a bird/joint not only costs more, hut also could be harder to store safely, take longer to cook and it could end up being wasted. 9 Use leftover meats to make


your evening meal on Christmas Day. Buy in some extra ingredients, to make home-made turkey curry, turkey soup or a salad. 9 Instead of buying your mince


pies, Christmas cake and desserts, why not make your own? This can be cheaper and healthier and you could have great fun making these with children or even family and friends.


4. How to store Christmas food So you've bought all the food, but


where are you going to store every­ thing? We've all heard stories of people's fridges being so full of alco­ hol and drinks at Christmas, that the turkey has had to be stored in the boot of the car or the garden


shed! Dr Lucy Foster, FSA microbiol­


ogist has some simple tips on keep­


ing food cool and safe: 9 Some foods need to be kept in


the fridge to help stop bacteria from growing on them, such as food with a 'use by’ date, food that you have cooked and won't serve imme­ diately, or other ready-to-eat foods, such as prepared salads. 9 Don't fill your fridge with bot­


tles of alcohol or soft drinks. These can be chilled in buckets of ice, in a sink filled Lvith cold water or even stored in the garden shed. 9 If you don't have enough room


in the fridge, then freeze foods that you can defrost easily on Christmas


Eve. 9 When storing food in a fridge,


ensure that it is properly covered to prevent cross-contamination.


5. Food poisoning - how to avoid it December can be one of the most


common months for certain types of food poisoning. This can be due to people cooking a large roast for the first time, time constraints, food storage problems and general bad food hygiene practice in the kitchen. To prevent food poisoning this


Christmas and New Year, Dr Fos­ ter says all Christmas cooks should follow the 4C's: 9 Cleaning: always wash your


hands thoroughly - before prepar­ ing food and after handling raw meat and poultry. 0 Cooking: cook poultry and


minced meats thoroughly and make sure they are piping hot all the way through. 9 Chilling: keep foods in the fridge - don't leave them standing


around. 9 Cross-contamination: keep


raw meat and poultry separate from other foods and prepare them separately to help stop bacteria spreading. Cover raw meat and poultry and store at the bottom of the fridge.


9 Continued on next page would like to thank all their


customers fo r their support and patronage throughout 2004 and wish them a


Very Merry Christmas and a Happy New Year.


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\ ;-.v-i'l V Clitheroe Advertiser & Times, December 16th, 2004 33


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