County Armagh Community Development (CACD), working with Safefood have been asked to deliver the Community Food Initiative in ABC and NM&DD Council Areas over the next two years. This will involve support on developing skills and knowledge that positively influence the eating habits and basic food skills among families/individuals in low income areas. Unfortunately we are unable to move forward with this project due to the Covid-19 pandemic but in the coming weeks we will provide some useful links to online articles which may be useful to those isolating at the moment.
Summer Edition of Nourish
This is a publication from the Southern Heath Trust Cook It Team In this edition there are many tips to Feed your Family for less
Whatever the weather, the allure of summer dining alfresco is very appealing. And while eating outdoors can be a real pleasure, far too often the good habits we follow in the kitchen go up in smoke when the barbecue is lit.
When planning a barbecue this summer, bear in mind these simple rules so your friends, family and neighbours go home with memories of a good time - and not a bug to remember you by!
6 golden rules for a safe barbecue
Burgers, sausages and kebabs, and poultry must be cooked all the way through - but steaks or whole meat joints can be served 'rare' as harmful bacteria are on the outside only, and not in the centre.
If you like to marinate your meat, make sure any marinade used on raw meat is not then used to coat vegetables or cooked meat.
If you choose to barbecue any frozen food, it must be completely thawed on the bottom shelf of your fridge before you cook it.
When handling raw meat and poultry, wash your hands thoroughly and frequently, especially if preparing salads at the same tme.
Once your meat is cooked thoroughly, keep it away from raw meat and use separate chopping boards, cooking utensils and plates. Harmful bacteria in raw meat, poultry and their juices can contaminate cooked food and lead to food poisoning.
If there are leftovers from your barbecue, allow the food to cool before refrigerating, however make sure to refrigerate food within two hours of cooking. The golden rule for leftovers is - if in doubt, throw it out.
More tips for a trouble-free barbeque Clean the grill Barbecues are great fun for friends, family and neighbours but need some thought and planning for them to be safe for all to enjoy. Before you begin to set up your barbecue this year and consider your menu, give your barbecue grill a thorough clean by scrubbing the metal rack with a damp brush dipped in bicarbonate of soda.
Keeping it cool
When eating outdoors, food is away from your refrigerator for a longer period of time, which can enable germs to multiply rapidly in temperatures above 5 degrees C.
With this in mind, keep perishable foods like quiche, salads and coleslaw in your fridge until you need them.
Before you start
Before you start imitating your favourite TV chef, make sure any frozen food is properly thawed (preferably in the fridge) before you start cooking it. Keep your poultry or raw meat in the fridge or cool box until needed and light your barbecue well in advance – the flames should have died down before you start cooking.
It’s in your hands
As with preparing any food, make sure to wash your hands before and after handling food.
Remember to keep raw meat separate from cooked meat and ready-to-eat foods like salads and always use separate utensils for handling raw and cooked meat.
Never put cooked food on a dish that has been used for raw meat or poultry (unless it’s been thoroughly washed) and keep food covered whenever possible.
The big issue when barbecuing is making sure your food has been cooked thoroughly the whole way through.
This is particularly important when cooking minced or skewered meats, such as burgers, sausages and kebabs on the barbecue - while the outside may look cooked, and in some cases slightly burnt, the inside can still be raw.
safefood recommends that these meats should be cooked until they are piping hot all the way through, with no pink meat remaining and the juices run clear.
Burgers, sausages and kebabs should be cooked until they are piping hot all the way through, with no pink meat remaining and the juices run clear."
If you want to ensure that meat is thoroughly cooked (and you’ve got lots of people visiting) then it's better to pre-cook the meat in your kitchen just before you put it on the barbecue.
When cooking meat that is minced or skewered such as burgers, sausages and kebabs, and poultry on the barbecue make sure to turn it regularly and move around the grill to ensure it is cooked evenly on both sides - then run the done test:
Is it piping hot all the way through?
Is there no pink meat left?
Do the juices run clear?
So when planning a barbecue this summer, always think food safety and try to plan ahead. You want your friends, family and neighbours going home with memories of a good time, not a bug to remember you by!
Summer holidays provide a break from school and work, but we shouldn't break from being smart about food safety. More care is needed since foodborne illnesses increase during the summer. July is National Picnic month and summer picnics are a great way to enjoy the outdoors and each other's company. Keep your picnics with family and friends healthy and safe this summer by remembering the following tips.
Tips to stay food safety savvy on picnics:
Temperature and time. Keep your picnics safe this summer by remembering that the time perishable food can be left outside the refrigerator or freezer drops from two hours to one hour in temperatures above 90 degrees Fahrenheit (F). Keep hot food hot and cold food cold on the way to, and during your picnics and outdoor gatherings.
Use a food thermometer. According to USDA research, 1 out of every 4 hamburgers turns brown in the middle before it has reached a safe minimum internal temperature of 160 degrees F. The only way to be sure food is safely cooked is to use a food thermometer to measure the internal temperature before removing food from the heat source. For all whole cuts (steaks, roasts, and chops) of meat, including pork, beef, lamb and veal, cook to 145 degrees F and then allow for a 3 minute rest time before carving or consuming.
Bring non-perishable foods. Reduce the worry of keeping foods at certain temperatures by limiting the number of perishable foods. Try bringing baked potato chips or pretzels instead of potato salad; washed whole fruit, dried fruit, or fruit cups instead of a fruit salad; and other snacks such as trail mix, nuts, or sunflower seeds.
Two coolers are better than one. Bring two coolers to the gathering, one for perishable food and one for beverages. Keep perishable foods cool by transporting them in an insulated cooler kept cold with ice or frozen gel packs. Open as infrequently as possible. Store drinks in another cooler.
Keep it clean. Make sure you check ahead and find out if there's a source of safe drinking water at your destination. If not, bring water for preparation and cleaning; or pack clean, wet, disposable cloths or moist towelettes and paper towels for cleaning hands and surfaces.
Dangers of cross-contamination. Cross-contamination is the transfer of harmful bacteria to food from other foods, cutting boards, and utensils when they are not handled properly. It can happen during preparation, grilling, and serving food and is a prime cause of foodborne illness. Remember to wash your hands before and after handling food, and don't use the same platter and utensils for raw and cooked meat and poultry. Include lots of clean utensils, not only for eating but also for serving the safely cooked food.
Young Family Needed for Research
23/06/2020 UPDATE - NO MORE APPLICANTS REQUIRED - THANK YOU TO ALL WHO RESPONDED
We are partnering with safefood in a community based project for the next 2 years. At present they are seeking assistance with some consumer research and would like your help.
They are working on the next phase of the START campaign and would like to test some “Advertising Ideas” for the campaign before they launch it in the Autumn.
The research will be conducted online and they are looking for one household from our area to take part in a one to one chat with an interviewer which will last approximately 45 minutes. There will be a follow up interview in the Autumn with the same household. They are happy to talk to one person in the household or both parents and will be providing 1 one-for-all voucher per household.
The interviews will be conducted via zoom so that the interviews can be recorded and auto-transcribed. If for some reason just before an interview, someone's internet drops, they will carry out the interview on the phone, but the preference is to use zoom. Please come back to us urgently as interviews for taking place this week. Thank you
Take Care in the Sun when gardening
04.06.2020 Our top UV safety tips are:
Seek shade and avoid prolonged exposure from 11am to 3pm
Wear clothing and hats that protect against UVR
Use sunscreen with a minimum SPF of 15 plus UVA 4-star and apply liberally at least 30 mins before going outdoors
These sun awareness measures are essential, even in our milder local weather. More information is available at careinthesun.org/
Joint study between Queens University and Safefood
Find attached information re Queens University study exploring family food choices during the Covid 19 lockdown. Participants will receive a £35 voucher as a thank you. This is a joint study between Queens University and Safefood. The contact details are included on the attached poster.
21.05.2020 Simple recipe for comforting Italian food Feel like some comforting Italian food but don’t want the run of the mill Lasagna or spaghetti Bolognese? This simple recipe might be just up your street!
Ingredients - Serves 4 Adults
280g / 10 oz. of risotto rice
1 medium onion
1 clove of garlic
1 green or red pepper
1 x 198g / 7 oz. tin of sweetcorn
4 chicken fillets
1 teaspoon of oil
1 chicken stock cube dissolved in 425ml / ¾ pint of hot water
Salt & pepper, to taste
Boil rice for around 5 minutes and drain
Chop onion, pepper and mushrooms
Cut chicken fillets into cubes
Crush the garlic or chop into fine pieces
Fry chicken pieces in vegetable oil
Add garlic, onions, peppers and mushrooms. Fry gently
Add rice to pan
Stir in stock, add sweet corn
Bring to boil and cook gently for 30 minutes, or until all the liquid has been absorbed
Season to taste
Serving Suggestions - Serve with a crispy side salad
20.05.2020 Burgers can be a great way of getting the kids to eat meat and doesn't always have to mean digging out the BBQ. Ingredients - Serves 4 Adults
450g /1lb lean minced beef
110g / 4 oz. brown breadcrumbs, around 4 slices
Pinch mixed herbs
1 small onion, finely chopped
¼ of an egg, beaten
1 teaspoon of plain flour
Salt and pepper to taste
Method 1. Mix all the ingredients together in a bowl 2. Bind with the beaten egg 3. Shape mixture into 4 round shapes with a little flour 4. Fry or grill gently on both sides over a low heat until well cooked Serving Suggestions Serve in wholegrain bread buns or with grilled potato wedges and salad
07.05.2020 To support the fight against COVID-19, we have been advised to stay at home. With our usual social activities on hold for the moment, it’s very important that we look after our mental and emotional wellbeing. As we begin this journey together we ask you to listen to the public health guidance and stay safe, look out for each other and look after your mental health. This is temporary and there are brighter days ahead! For more information www.mindingyourhead.info/
Healthy recipes and Healthy Choices
07.05.2020 The reason many of us don’t eat as well as we could is the thought of having to cook from scratch. Even if you don’t mind dabbling in the kitchen, you may feel too tired to face it at the end of a working day. There are some easy and tasty recipes out there that can have you eating healthier in no time. www.choosetolivebetter.com/content/healthy-recipe
101 Square Meals
The food we eat affects our health and well-being and budget plays an important role in what food we buy and prepare. This recipe book is designed to take this into consideration and provides easy-to-prepare, low-budget, tasty, yet highly nutritious meals. You will find sections containing useful tips on shopping, home freezing and food safety; helpful information on healthy eating and various tasty breakfast, lunch and dinner recipes. The 101 recipes offer variety for every age and circumstance, resulting in healthier, more balanced diets for individuals and families within a realistic budget. The coloured tabs allow for easy navigation and recipes can be individually printed out to allow for easy use at home. We hope you enjoy using this resource. Happy cooking!
Looking for something interesting and healthy to try at home during lockdown? Why not try growing your own vegetables? It’s easy, fun and you will have some healthy vegetables you can eat all summer long. Don’t have a garden? Why not try windowsill gardening? The whole family can take part, it gives everyone something fun to do together and children are more likely to eat the greens they have grown themselves. It’s not too late to start growing your own vegetables from home. You can buy seeds in supermarkets, order online or even use things like dried peas or potatoes which you already have in your cupboards. There are plenty of online videos showing simple ways you can grow veg. Like reusing containers such as trays, yoghurt pots or pringle containers for growing carrots in. Check out the links below for ‘Lockdown Gardening from Home’ and ‘Window Sill Gardening’. Lockdown Gardening from home: tinyurl.com/ydaok9nt Windowsill Gardening Hints and Tips: tinyurl.com/yag8fmwp
This is the background of the Bottom Area shown below. It'll display correctly on published site.
If you don't want background for the bottom area, simply hover over the bottom of this image to delete it. The background of the bottom area will be a solid dark color.
County Armagh Grand Orange Lodge Community Development Committee Limited is a registered charity in Northern Ireland NIC 104165. A company limited by guarantee. Registered company in Northern Ireland NI 057064 Registered address: 27a Main Street, Markethill, Co Armagh BT60 1PH.