Monthly Archives: May 2014

What is HACCP?

mcCurrie-HACCP-CertificationWe would like to let our customers know that Mc Currie is HACCP and ISO 22000:2005 certified.

To put it in a simple and understandable language HACCP known as Hazards Analysis and Critical Control Points is a widely recognized and used product safety management principle in food manufacturing, processing, treatment and service organization. The implementation of HACP is a legal requirement for the food industry in many countries worldwide.

We develop and maintain our  food safety assurance programme based on the internationally accepted principles of IOS 22000.

We are guided by the Sri Lanka Standards Institute (SLSI) on our food  safety assurance programme with periodical audits carried out by Officers of the SLSI, Annual Registration and Re-certification after 3 years.

HACCP certification is necessary for the food manufacturing industry, as food poisoning germs such as Salmonella, Coliform, Reisteria and Camfilobacter are being detected frequently. This is why “Mc Currie” insists that from its importers that they submit certification from a reputed independent surveying company from the country of import, that its products imported by “Mc Currie” are free from these food poisoning germs.

We have always kept our clientele in mind in providing maximum safety and sanitation of products guaranteed to  the highest norms of food safety, so that they can consume our products without anxiety. Furthermore, our customers can rest assured and select their products from “Mc Currie” range as every one of our products carry the HACCP certification mark.

So sit back and enjoy our products with less anxiety as  Mc Currie  always adorns your dining tables and tantalizes your taste-buds with the very best products….

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Beef Barbecue

Ingredientsbeef BBQ

1kg beef
1 tbsp tomato sauce
4 tsp Mc Currie roasted curry powder
2 tbsp soya sauce
corn flour
Mc Currie salt to taste
A handful of Mc Currie curry leaves

Method

Wash the beef and cut into cubes. Then marinade for 30 minutes with the roasted curry powder and soya sauce. Grill the beef with one cup of water and thicken with corn flour. Add the curry leaves and check salt to taste.

TIPS ON BEATING THE HEAT

hot sunThe sun is now right over Sri Lanka, which has resulted in a strong heat and humidity that is hard to bear. When drought sets in it affects or bodies and systems. In Ayurveda terms it is said that you need to consume food that is cooling to your bodies. At times we are prone to strong headaches which is are a result of the scorching sun. The skin tends to become dry and due to the fact that the moisture is all drawn away by the heat. WE need to take this seriously. Mc Currie brings to you today hints on how you should fight the heat head on.

1. Drink sufficient water – This is very essential as our bodies need water for other functions to work properly. Intake of extra water eradicates constipation. It is best that you carry a bottle of water all the time. It helps flush the kidneys and as a result protects them as well.

With the intake of water , also drink king coconut and fruit juices. Cucumber juice is ideal during drought times. Cucumber juice clear the urine and cools your system, whilst reducing headaches and acting as a natural moisturiser for your skin.

2. Refrain from consuming hot food – With the humidity and heat one should be conscious of the food you eat. Hot food such as crabs, prawns, lobster, pineapple, pickles, vinegar based food and fried food should be avoided.

3. Fresh vegetables, greens and fruits – Make sure that you consume fresh vegetables, greens and fruits. All these give you sufficient fibre that helps in digestion. While providing the moisture required by human beings.

4. Daily Baths in Cold Water – Bathing makes you stay health. Daily baths in cold water helps replenish the moisture your system needs.

FISH TAWA MASALA

Ingredients

FISH-TAWA-MASALA_Recipe1 kg Thalapath Fish, 2 tsp Mc Currie Unroasted chillie powder, ½ tsp Mc Currie garam masala, ½ tsp Mc Currie turmeric powder, ¼ tsp Mc Currie cumin seeds, 5 red onions (sliced), 2 cloves garlic (ground), ½ cup chopped tomatoes, 1 tbsp Mc Currie amberalla chutney, 2 green chillies (sliced length-wise), 1 tbsp Mc Currie curry leaves, 2 tbsp thick coconut milk, 3 tbsp oil, ½ tsp lime juice, 1 cup water, salt to taste.

 

 

Method

Heat the oil in a frying pan and fry the cumin seeds. Add the chopped onions, green chillies, garlic and curry leaves and fry until golden brown. Thereafter, add the chilli powder, garam masala, turmeric powder and chutney and sauté for 30 seconds. Add the chopped tomatoes. Add the pieces of fish, water and salt and simmer on a low flame for 15 minutes. When the water has been absorbed, add the coconut milk and once again simmer for 3 minutes. Add lime and take off the fire.

Prawn Buriyani

 

Ingredientsprawn biriyani

500 g prawns (shelled and cut up),
250 g butter or margarine,
¼ tsp Mc Currie turmeric powder,
½ tsp Mc Currie roasted curry powder,
2” piece Mc currie cinnamon quills,
3 hard boiled eggs quartered (for garnishing),
1 kg samba rice,
salt to taste,
1 tsp Mc Currie unroasted chilli powder,
500 large onions,
2 tbsp Mc Currie curry leaves,
1 piece Mc Currie rampe,
ripe green chillies and ½ lb potato chips for garnishing
Water for boiling.
The Following ingredients should be placed in a tied bag
3 tbsp Mc Currie coriander seeds,
10 Mc Currie peppercorns,
9 Mc Currie cloves,
8 Mc Currie cardamoms

Method

Clean and wash the prawns. Season with salt, turmeric, chilli and curry powder for half an hour. Heat pan and add the fat. When the fat is hot add the rampe, curry leaves, garlic, ginger, rice and large onions (sliced) along with the prawns. Let this fry for a few seconds and add the water. When nearly cooked lower the heat. Serve on to a rice dish and garnish with eggs, potato chips and sliced chillies.

PACK-WELL AND EAT FRESH ANOTHER DAY

Vacuum

Packaging in General

Packaging in any form is an important part of product processing and preservation and has a direct influence on the system in respect of physical and chemical changes.

Packaging has undergone some innovative product developments to help ensure a safe and more nutritious food supply. One method of packaging that may be used for products such as ready-to-eat products and spices is vacuum packaging, where the product is placed in a plastic or aluminum foil pouch and most of the air is removed. The package around the vacuumed product allows the internal atmosphere to be retained so that the product stays fresh and safe.

The plastic used for vacuum packaging should be carefully chosen, because not all plastics are equally resistant to gas.

Vacuum Packaging

Vacuum packaging refers to the technology wherein the product to be packed in placed in a pouch of suitable material and air is drawn from the pack prior to the final sealing. The removal of air eliminates oxygen which affects food in various ways, such as odour, colour, taste and texture and allows for longer storage.

One of the important properties of vacuum packing is the extent to which it is able to resist the passage of gases and vapour.

Vacuum packaged products need to be refrigerated, as some organisms are resistant to high carbon dioxide levels. Their growth is slower at lower temperatures.

Advantages of Vacuum Packaging

 A simple solution to packaging goods requiring protection from oxygen.
 Positive control of the product moisture content.
 Inhibits the growth of aerobic spoilage bacteria.
 Lower costs than those of rigid containers.
 Longer shelf life for goods.
 Larger quantities of food can be purchased and kept over a longer period of time and bulk purchases are often cheaper.
 Vacuum packaging decreases food waste due to spoilage.
 Not only fresh, perishable foods benefit from vacuum packaging, dried foods also keep longer when vacuum packaged.
 Vacuum packaging allows more efficient use of time. Food can be prepared in advance without loss of freshness, so slack times are more productive and busy times are more manageable.

 Vacuum packaging reduces product shrinkage. There is no moisture loss or evaporation in a sealed vacuum bag. Therefore, the weight you purchase will be the same.

At Mc Currie SpicMc LOGOe 1st Showrooms, we have vacuum packed items and also vacuum packing could be done to customer requirements. We have also created a niche among our customers, as we vacuum pack cooked items that our customers bring in. Our key customers are parents whose sons and daughters are studying abroad. This is proof enough of the valuable service we render to customers by way of our quality vacuum packing process.

So, the next time you wish to take Mc Currie products or your home-cooked food abroad, visit the Mc Currie Spice 1st Showrooms where you can get it vacuum packed to suit your needs!

Gotu Kola Salad

Ingredients
1 Bundle gotu kola
8 Small red onions (sliced)
2 Green chillies (sliced)
1 tspn Mc Currie Maldive fishGotukola salad chips
1 tspn lime
3 tspn Salt water.
2 tspn Scraped coconut

Method
Wash the gotu kola well and shred them very fine. Slice the onions and green chillies, and add the salt water, lime and onions (squeezed ). Mix all the ingredients together and add two teaspoons of scraped coconut if desired.

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