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O4 - Recipes and multimedia contents for healthy cooking book and short term mobility

Cookery teachers identified recipes belonging to the cultural heritage of their country. They redesigned them with a healthier vision, creating new revisited versions of past traditional dishes, thanks to the support conducted by the scientific committee (P2). Cookery teachers proposed: 2 first courses, 2 mains, and 2 desserts suitable for topics (allergies, intolerance, and celiac diseases), 18 for partners, for a total of 72 recipes, collected in a handbook used for the Pilot Training Course (IO2) and for the AR Healthy Cooking Book (IO5). During short-term mobilities, teachers and students were engaged in the preparation of 9 dishes (3 for each topic), selected from the 72 recipes. During the preparation, teachers underlined the scientific theoretical characteristics of the dishes. The preparation phases were video-recorded by technical school staff for the AR Healthy Cooking Book (IO5).

008 - Mackerel, citrus, carrot juice and black rice

Paese: Francia
Difficulty: Hard
Preparation time: 20 mins
Cooking time: 30 mins
Servings: 4
Allergens: Fish, Milk

8-maquereau

Preparation for the mackerel

Gut and fillet the mackerel and remove the bones. Peel the oranges and remove the segments. Roll up the fillets, garnishing them with orange segments and basil leaves.
Cook for 15 to 20 minutes in a steam oven at 63° C.

Preparation for the pumpkin squash and roasted carrots

Wash the pumpkin and cut into quarters. Scrape the carrot tops. Roast with butter, oil and thyme at 150° C for 30 minutes.

Preparation for the black rice

Cook the black rice “à la créole” (in a large volume of salted water).
Reduce the carrot juice. Wash and centrifuge the carrots. Reduce the juice with the basil stems. Strain through a sieve. Whisk in butter. Add the chopped basil leaves.