Young’s Seafood Recipe Competition
In October we were invited by Young’s Seafood to take part in a seafood recipe competition. The competition was run in conjunction with the Seafood Industry Authority ‘Seafish’ to celebrate Seafood Week.
Key stage 3 students from schools across the Humber and Lincolnshire region competed to create a winning recipe using a species of fish known as ‘Basa’ which Young’s have recently introduced to the UK market. Recipes were to be judged on their taste, visual appeal, use of ingredients and ease of cooking.
Three teams from year 9 at Healing worked hard during lunch times and after school, developing some interesting ideas
1. Basa Mediterranean
2. Spicy Tropical Basa served with Tropical Rice
3. Basa Rainbow Cous Cous
The Basa Rainbow Cous Cous was selected as one of the finalists in the competition, that found Thomas Cooper, Eleanor Hutchinson, Paul Kirk and Emma Soulby going off to Young’s to prepare their dish in front of the judges. The students worked in the test kitchens alongside teams from Whitgift and Lindsey, where using the industrial equipment in itself was a challenge for all the students. They demonstrated great team work and produced a very appetising final product.
The three teams took a short breather out of the rather warm kitchens whilst Mitch Tonks and Serge tasted the three dishes. Mitchell Tonks is the award winning Fishmonger, Writer, Chef and Owner of the fantastic Fishworks restaurant chain and Serge, is Young’s development chef – both appear on the Young’s Seafood website offering advice and recipe ideas. Despite cous cous being a favourite of Mitch’s, our students were pipped to the post by the Lindsey team who were awarded first place with their Basa Curry. Our runners-up had done a magnificent job and were delighted with their prizes – HMV voucher and recipe book, along with £100 book vouchers for our Food Technology department. I am sure the experience will stay with them for a long time – well done for being true ambassadors for the school.