Care of the Cardiac and Circulatory System - Assignment Example

Development of a menu Contents Abstract., page 1 (I) Cod, page 1 Spinach, page 2 Pineapple, page 4 (II) Recipes, page 6 Menu , page 6 (III) The Theme of the Menu and Gastronomic Implications, page 10 Conclusion , page 12 References, page 12 Abstract This paper considers the development of a menu that is based around principles of good health , in particular care of the cardiac and circulatory system by reducing salt and including omega rich fats instead of more traditional ingredients such as lard and butter. This fits in with the modern trend fro consumers to demand a healthier diet. (I) My three core ingredients are blue eyed cod, spinach and fresh pineapple. Cod. The dietary experts say that the ideal diet should contain fish at least twice a week. One of these meals should contain oily fish and the other should be white fish. Fish such as cod are low in cholesterol and calories, but are relatively high in mineral that the body requires such as phosphorus and potassium. They also contain vitamin B3 (niacin). This together with ready availability, versatility and taste make them popular choices on any menu. It is mild, almost sweet in flavour and has dense flaky flesh with easily removable bones. Too often though cod, gutted, skinned or not according to choice, is filleted, cut into suitable sizes and then is simply dipped in batter and deep fried, possibly in lard. This of course hugely increases its calorific value and, if saturated fat is used for frying, adds an excess of this to the diet. This is fine on occasions, but can have a negative effect on the heart and circulatory system if indulged in too frequently. It turns a healthy naturasl food into an unhealthy one. The word ‘cod’ is the popular name for a group of fish from the genus ‘gadus.’ In this case however the fish used is actually blue eyed trevalla, also known as blue eye, deep sea trevalla and blue eyed cod. It is found in the waters off the southern coast of Australia at depths of about 600metres, close to the rocky bottom. They are large fish with a maximum weight as high as 40kg and they can reach almost a metre and a half in length according to the web page ‘Blue eyed trevalla, from the New South Wales Government Primary Industries web page. Early European settlers in Australia would find the blue eyed cod familiar as its flesh is similar to that of the cod which inhabits the Atlantic and North Sea. ‘Fish and chips’ would have been familiar to British migrants and European migrants would be more familiar with this way of baking cod with a tomato based topping. It can be curried, served in fish pies either under mashed potato or pastry topping, often with other fish such as prawns or smoked fish. It can also be used in fish cakes and grilled or served as a soup such as in the Chilean Caldillo de Congrio. Cod can also be served raw in dishes such as sushi or in the Cambodian style where the flesh is ‘cooked’ by the action of lime juice. In parts of Europe the fish is salted heavily to preserve it. Spinach . ’ Spinacia oleracea’ This is a green vegetable, a flowering plant belonging to the Amaranthaceae family. Originally native to parts of Asia it is usually as an annual plant (rarely as a biennial), which reachesd a height of 30 cm, although on occasions if unpicked it will grow to double that height. In milder climates the plant can be grown as a winter crop, but usually it is grown as a summer crop from late spring to very earl;y autumn. It grows quickly so is a good crop as far as farmers are concerned. This rapids growth also tends to cut down the price. However once picked spinach has a relatively short shelf life so menus must be planned carefully in order to avoid wastage from vegatbles that are past their best. The product does however freeze well and can be tinned which, both of which methods, although they destroy texture, means that it is availalbe all year round to be used in such dishes as flans and soups. As well as being tasty spinach has high nutritional values and is also rich in antioxidants, especially if used when fresh, steamed, or quickly boiled very quickly . It is a source various vitamins of A ,B2, B6, B9, E, K,, as well as betaine, calcium, copper, folate, folic acid, iron, magnesium, , potassium, copper, protein, phosphorus, zinc, , selenium and omega-3 fatty acids. The Women Republic web page ‘Spinach’ also mention the fibre content and the chlorophyll which when ingested gives body cells an oxygen boost. The only problem is that things such as calcium and iron are not so easily absorbed by human body so spinach cannot be relied on a source of these, but rather taken as part of a balanced diet. Pineapple Technically referred to as ‘ananus comosus’. ‘Ananus’ refers to its aroma and the second part of the name refers to the spiked leafy top. The common name comes from both Spanish and English. Pina is the Spanish word for pine cone which it can be said to resemble and the English thought it was fruit so added ‘apple’. Common types in cultivation are the Abacaxi, Queen, Red Spanish and Smooth Cayenne. Of these the latter is the most popular for canning and has a deep yellow flesh. Queen pineapples are of smaller than average size, but highly perfumed and produce a large amount of juice. Also they have an edible core so there is less waste. In the West Indies, and near by countries, Red Spanish, with paler flesh and which are somewhat more acidic, are commonly grown. Abacaxi has the palest flesh and is the sweetest. It is widely grown in the Bahamas as well southern United States and Brazil. In Australia the commonest variety grown is the Mareeba Sweet according to Jerry Coleby-Williams ( 2007). If the relatively rare variety Ananas bracteatus 'Variegata' can be obtained this has unusual pale pink flesh as well as attractive pink and cream striped foliage. Pineapples were one of the fruit that Columbus found, in this case in the Lesser Antilles, and took back to Spain. It had however already been in cultivation for at least 2000 years according to the Office of the Gene Regulator , 2003. From there the fruit spread as it was taken on board ships which traveled the world. Later it was realised that eating the fruit provided protection against scurvy, a disease which sailor tended to develop because of a lack of vitamin C in their diet during long weeks at sea. It soon spread to the Philippines and later to Australia where cultivation is easiest in humid areas such as coastal lowlands in the subtropical or tropical areas of the northern and eastern areas of the country. They can however be grown elsewhere in warm, sheltered and frost free areas, The plants are bromeliads, the only ones in widespread cultivation, and are tropical plants, having originated in Brazil and Paraguay according to the web page ‘Pineapple’.1996, the California Rare Fruit Growers Inc. They vary in size from 2 to 6 lbs in weight. The plant takes from 20 months to two and a half years to produce a fruit. Pineapples are available as fresh, tinned in rings, chunks or crushed or juiced. Pineapples are versatile in that they have a sweet /sour taste which means they are often used in savoury as well sweet dishes, often being used to accompany meats such as pork and chicken and in side dishes such as salads, salsas, chutneys. This is particularly so in the east and other sub tropical or tropical areas where they grow and are used in the way other cultures uses other fruits such as British pork with apple sauce, apricots in the Middle East, or turkey and cranberries in America. They contain 15 % sugar which is responsible for the familiar sweetness and fruit acids ( malic and citric). According to Michele Howard in her article of March 2010 ‘Information on the pineapple plant’ the fruit is high in vitamin C. They also contain bromelain, a protein digesting enzyme which serves to cut down tough meat fibres so are good to include in a high protein meal. It is the only source of this enzyme among foods eaten. For use the fresh pineapple must be ripe. This can be easily tested by pulling at a leaf. If it comes away easily the fruit is ripe. Also it tapped a really ripe fruit will produce a dull heavy sound. The top and bottom of the outer flesh is removed first using a very sharp knife. The tough outer skin is then removed. The flesh may have specks of the peel still marking it and these dark specks also need to be removed. Then the fruit should be sliced, cut in chunks or rings or crushed according to the recipe being used. The central core is usually too tough and woody to be consumed and should be discarded. A few recipes simply call for the fruit to be halved top to bottom. The majority of the flesh is then removed and mixed with other foods to make a salad. Pineapple can also be used on the barbeque , either being placed directly above the coals, perhaps as part of a kebab. It can also be cooked on the barbeque in foil parcels , perhaps with the addition of sugar, spices and even a little rum Looking at several cookery books it is interesting to note that pineapple is included in far more savoury recipes than it is in sweet ones. II Recipes Although these recipes are for small quantities they can easily be multiplied as needed in a commercial operation. Menu Starter- Spinach , Watercress and Pea Soup Main Course - Baked Blue eyed Cod with Garlic Crust Dessert - Pineapple and coconut pancakes Spinach , Watercress and Pea Soup Own recipe based upon one by Judith Wills, 2000 200g/61/2 oz potatoes 400mls/ ¾ pint vegetable stock 1 tablespoon olive oil A medium onion, chopped quite small 1 clove garlic, chopped fine 200g/ 6 ½ oz spinach, washed and with any large stems removed. You could also use Swiss Chard 75g/ 2 1/2 oz peas. I bunch of watercress minus large stalks. ( Keep some back for a garnish.) Add half at first, taste and then add more to taste. Pepper. Peel potatoes (You could use tinned ones). Bring stock to boil and add the potatoes and simmer. Heat the oil and sauté the onion until soft, adding the garlic towards the end. Stir the spinach in with the onions and then add the whole into the pot with the potatoes, peas and the cress and simmer for 20 minutes. Blend for a few minutes so as to leave some texture in the soup. Reheat to serve and garnish with reserved watercress and a swirl low fat yoghurt with added chives. Serve with crusty bread. Baked Blue eyed Cod with Garlic Crust - serves 2 , Adapted from French recipes 2 garlic cloves, crushed or chopped 3 tablespoons margarine or oil Tomatoes, 4 medium – chopped or sliced Red capsicum pepper, ½ , deseeded and chopped small Cod fillets to serve two 1/4 cup fresh chopped herbs such as parsley, thyme, tarragon, coriander ½ cup wholemeal bread crumbs ( You could also use couscous) Heat oven to 350F/180F/Gas 4. Heat the oil or margarine and add the garlic, cooking until soft . Remove the pieces of garlic and reserve the oil. Remove oil from heat and add the crumbs and herbs and mix well. Place the fish on a baking dish and top with the tomatoes and peppers Top this with the crumb mixture . Bake for 15 minutes. Serve with a green salad and a sauce such as parsley and chilli salsa – made from garlic, chillies, parsley, extra virgin olive oil, salt and pepper. The amount of each ingredient can be varied to suit individual choice. For a somewhat fuller dish the sauce can be used over plain boiled pasta. Pineapple and coconut pancakes. ( If served with rum sauce these are Pina Colada Pancakes, based upon a recipe by Sherrie Hansen Prep Time: 30 minutes Cook Time: 10 minutes Total Time: 40 minutes Ingredients: PANCAKES: 2 cups all-purpose flour 2 tablespoons baking powder 1/4 cup sugar 1/2 teaspoon salt 500 grams/ 1 lb fresh pineapple 2 eggs, beaten 1 cup milk 1/4 cup vegetable oil 1 cup flaked coconut; additional coconut, if desired RUM SAUCE: 1 cup sugar 1 tablespoons flour 1/2 cup half-and-half ( single cream ) 1/2 cup low fat spread 4 teaspoons light rum or 1/4 teaspoon rum extract Preparation: Pancakes: In a large bowl, mix flour, baking powder, sugar and salt. Drain pineapple; reserve syrup. Add water to syrup to make 1 cup of liquid. In a medium bowl, combine eggs, syrup-water mixture, milk and vegetable oil. Add to flour mixture. Stir only until combined; batter will still be lumpy. In small bowl, mix pineapple and coconut. Preheat griddle. Brush with oil. Pour 1/4 cup batter for each pancake onto griddle. Sprinkle each pancake with 1 tablespoon pineapple mixture. Cook over med-high heat for 2-3 minutes until underside is golden brown and surface is bubbly. Turn and cook 2-3 minutes more until other side is golden brown. Serve with Rum Sauce, additional coconut and halved pineapple rings, if desired. Makes 16 pancakes. Rum Sauce: In a small saucepan, combine sugar and flour. Stir in half-and-half and butter. Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat; stir in rum. Refrigerate until needed. III The Theme of the Menu and Gastronomic Implications When developing a menu a number of factors could be taken into consideration such as the local competition, pricing and the type of customer in the area as described on the web page Menu planning from Essential Catering. In this case I have chosen to follow the increasingly popular idea of a healthy, But tasty diet. Maria Caranfa in an article of 2007 describes how the catering industry is answering the call of consumers fro healthier menus. The theme of the menu is foods high in omegas and low in saturated fats. Eating such foods on a regular basis, especially using unsaturated fats in place of saturated fats such as lard and butter, provides a degree of protection to the circulatory system including the heart. Such a diet, sometimes referred to as the Mediterranean diet, is popular among those who are seeking to improve their life styles and life opportunities. Using omega rich food does not detract in any way from taste, texture or the quality of the food provided and so is generally acceptable even among those who are not informed or interested in such matters. With regard to spinach in the past clients may have been subjected to very strongly tasting spinach or some that has been very over cooked. The menus should state that the spinach used is only lightly cooked and delicious. Supermarkets now sell spinach as a salad vegetable so clients will be used to it in that context. It is also sold frozen and tinned. It is a popular food with television chefs so patrons will be familiar with how it can be used. The addition of peas to this soup adds necessary body, but also gives a sweetness to counteract the somewhat bitter flavours of watercress and spinach. The soup does however have a somewhat dark appearance so a garnish of yoghurt or cream with chives will make it a more attractive presentation. The use of watercress will give a peppery sharpness to the soup. This is the ingredient where the amounts of watercress can be varied according to taste – some will like only a little and others prefer the full blown taste. The garlic makes its own Mediterranean type contribution. Many clients will be familiar with fresh pineapple, but this is a way that will be new to most. Also the slightly sharpness of fresh pineapple will contrast with the blandness of the pancakes and the richness of the coconut flakes. The pancakes add carbohydrate to the meal without being too heavy. This is a light meal despite having three courses and so attractive to those who enjoy good food but wish to eat wisely and protect themselves from disease without being too obsessive about it. . The rum sauce is optional, but adds an alcoholic kick to the meal. For children or those who do not drink alcohol a caramel based sauce could be used or a couli of raspberries would be a pleasant alternative. These freeze well so this recipe could be used at any time of year. Other ‘heart healthy ‘ recipes that would be suitable are easily available as on All Recipes using the search term ‘Healthy recipes.’ Conclusion A menu such as this would be acceptable not just to those who have health concerns, but provides a tasty and filling meal that could be enjoyed by anyone. The client need not even be aware that he is making’ healthy choices’ when he chooses dishes such as these. It isn’t about telling people what they can and cannot eat but rather about offering them positive alternatives. References ALL RECIPES, retrieved 26th October from http://allrecipes.com/Search/Recipes.aspx?WithTerm=Heart healthy dishes BLUEEYED TREVELLA Primary Industries, New South Wales Government , retrieved 23rd October 2010 from http://www.dpi.nsw.gov.au/fisheries/recreational/saltwater/sw-species/blue-eye-cod CALIFORNIA RARE FRUIT GROWERS CO.( 1996) Pineapple, retrieved 25th October 2010 from http://www.crfg.org/pubs/ff/pineapple.html CARANFA, M. September 1 2007, Nutrition on Menus: Operators Answer Health Demands on Menus, All Business, retrieved 26th October 2010 from http://www.allbusiness.com/sales/2976221-1.html COLEBY-WILIAMS, J., Fact Sheet – Growing Pineapples, Gardening Australia, retrieved 25th October 2010 from http://www.abc.net.au/gardening/stories/s1902702.htm HANSEN,S. Pina Colada Pancakes, About.com retrieved 25th October 2010 from http://bandb.about.com/od/pancakerecipes/r/pina_colada.htm HOWARD, M., ( March 2010) Information on the pineapple, retrieved 24th October 2010 from http://www.ehow.com/about_6136922_information-pineapple-plant.html MENU PLANNING, Essential Catering retrieved 26th October 2010 from http://www.essentiallycatering.co.uk/issue2/menu-planning/ OFFICE OF THE GENE REGULATOR, 2003 The Biology & Ecology of Pineapple (Ananas comosus var. comosus) in Australia, retrieved 25TH October 2010 from http://www.ogtr.gov.au/internet/ogtr/publishing.nsf/content/pineapple-4/$FILE/pineapple.rtf SPINACH , Women Republic, retrieved 23rd October 2010 from http://www.womenrepublic.co.uk/diet_fitness/spinach/ WILLS,J., 2000, The Omega Diet, New York, London, Sydney, Toronto, BCA Read More