CHICKEN is one of the most popular meats in the north – a survey commissioned by the Food Standards Agency to mark Food Safety Week this week shows that almost three quarters (73 per cent) of us eat chicken every week; almost seven out of 10 said it was our favourite meal.
However: the Food Standards Agency (FSA) estimates that about 280,000 cases of food poisoning a year can be traced to campylobacter – a germ found mostly on raw chicken.
Campylobacter food poisoning usually develops a few days after eating contaminated food and leads to symptoms that include abdominal pain, severe diarrhoea and, sometimes, vomiting. Some cases can have lasting effects – for example, irritable bowel syndrome and reactive arthritis – and at worst, campylobacter can cause death or paralysis, according to the FSA.
Food Safety Week is aimed at encouraging everyone to take the 'Chicken Challenge' by taking small steps to keep families safe from campylobacter. So the FSA is reminding people to:
:: Bag and store raw chicken separately from other food, covered and chilled on the bottom shelf of the fridge
:: Don't wash raw chicken: it splashes germs
:: Wash everything that’s come in contact with raw chicken properly in soap and hot water, from your hands to chopping boards and any utensils
:: Check chicken is cooked properly, with no pink meat, steaming hot all the way through, and that the juices run clear.
:: For the chance to win some amazing prizes see food.gov.uk/chickenchallenge.
Here's a tasty chicken recipe to try at home – just remember to follow the food safety guidelines when cooking.
CHICKEN, BACON AND AVOCADO SALAD
In this summery salad, succulent chunks of chicken and crispy bacon bits are served warm on young spinach leaves with roasted red peppers, tomatoes and avocado, then sprinkled with a zesty lemon dressing.
Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes
500g skinless, boneless chicken breasts
1 tbsp olive oil
2 rashers streaky bacon, snipped into small pieces
150g young leaf spinach, washed
100g cherry tomatoes, halved
100g roasted red peppers (from a jar, packed in brine), torn into pieces
1 large ripe avocado, halved, pitted, peeled and sliced
A few fresh basil leaves (optional)
Dressing:
2 tbsp olive oil
1 tsp Dijon or wholegrain mustard
2 tbsp lemon juice
Salt and freshly ground black pepper
Use a sharp knife to cut the chicken breasts into even-sized chunks. (Never wash chicken before preparation). Wash your hands in hot soapy water after handling the raw chicken, and wash up the knife.
Heat the oil in a frying pan and add the chicken chunks, cooking them over a high heat for three to four minutes until browned. Reduce the heat and cook for three to four more minutes. Add the bacon and cook for another five to six minutes until the bacon is crisp and the chicken is fully cooked. To check, cut a piece of chicken in half with a clean knife – there should be no trace of pink juices. If there are, cook for a few more minutes and check again with a clean knife. Remove from the heat.
Share the spinach leaves between four serving plates. Add the tomatoes, red peppers and avocado slices. Make the dressing by whisking together the olive oil, mustard and lemon juice with a little salt and pepper. Share the warm chicken and bacon between the salads and drizzle the dressing over the top. Serve scattered with a few basil leaves.
