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The Stu

The Student Food Magazine ISSUE 4 - SPRING 2012 - LONDON & SOUTH EAST








FAST FOOD Spring 2012 Issue 4


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The Editor’s EntrÊe

Contributing Editors

This issue marks our 1st Birthday. We’ve grown a lot over the last year and we’re really pleased to be reaching more students than ever across London.

Copy Editor

Over the past 3 issues we’ve covered topics from environmental and animal welfare issue to budgeting and cooking for your family, but this issue is a little different.

Tom Weil

Maya Ninel Greg Ward

Matthew Whitehead

Creative Consultant

Chris Nesbitt-Smith

Designed & Published by Chaotic Dream Media

Front Cover Photography

Chris Nesbitt-Smith at Ivory House Studios of London


Greg Ward


The Stu, 359 Goswell Road, Angel, London, EC1 V7JL +44 (0)207 754 9177


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Issue 4 Spring 2012

We decided to focus on valentines day - often quite an important day in the Spring term calendar for a lot of people. We wanted to give our readers some advice on how to keep the cost down on that romantic dinner and even what foods could help you to get your partner in the mood for love. The Stu has been growing online as well and you can now find loads of cheap, easy recipes, nutrition advice and several offers and deals. As always, The Stu is here to offer advice on how you can eat more healthily and we always love to hear from our readers about what you think. So if you get a chance, feel free to drop us tweet or send us an email. Tom Weil Editor

Other Stuff Environmental Statement The Stu is fully recyclable. By recycling you can help reduce waste and add to the 5.5million tonnes of recycled paper each year. Before you recycle please make sure you remove any additional plastic wrapping or inserts etc. The Stu is free for students. You should not be requested to pay for this publication. Sales, Marketing and Design Internship opportunities are available all year around at Chaotic Dream Media. Whilst we really hate to have to include small print; we do our best to ensure the content within The Stu is as accurate as possible, however, Chaotic Dream Media accepts no liability for any third parties’ loss or damage caused.

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Issue 4 - Sprin� 2012

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FOOD OF LOVE Suggestions for a romantic night in for Valentines day And home made chips - a delicious dish for two









With Shrove Tuesday coming up, here’s how to make pancakes, courtesy of Nido Student Living




Some cute ideas for finishing touches to a romantic meal


Miss Nutritionist looks into the history and science behind aphrodisiacs. Do they really work?

A RECIPE FOR THOSE ABOUT TO TAKE ON THE WORLD A beetroot salad to give you an energy boost when you need it most


A rich concoction of herbs to be served hot or cold



Be up to date with what’s going on in the world of food. Facts, figures & money saving deals

Win a hamper of SPAM™ products by answering a simple question

Courtesy of Encona Sauces



A look into how to avoid the fast food culture


HOW TO COOK THE PERFECT STEAK Step by step instructions for beginners

Spring Spring2012 2012Issue Issue44 33

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If you’re looking to do something a little more personal (and cheaper) than a restaurant dinner for valentines day, here are a couple of ideas.


Issue 4 Spring 2012

TUNA STEAK &AHOMEMADE CHIPS Romantic Valentines Dish

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To start, marinate the Tuna for about 1 hour in some Teriyaki sauce (or soy, rice wine and ginger). To do this, add the sauce to a shallow dish then coat the steak on both sides and refrigerate. After an hour, remove the fish, discard the remainder of the sauce and brush the tuna with a thin coating of olive oil.

To make the chips: chop a few potatoes into strips. In a baking tray, drizzle them with plenty of olive oil, making sure they are totally coated. Sprinkle some sea salt and put them in a preheated oven (220°C) for 45/50 minutes (turning them about half way through this time).

Then just grill it on a medium/high heat for 4 - 6 minutes per side. This should give a wonderful rich flavour.

Serve with a fresh green salad topped with grated parmesan and a lemon juice vinaigrette.

“You can tune a guitar, but you can’t tuna fish” Douglas Adams

Photo: FotoosVanRobin

Spring 2012 Issue 4


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If the liquid escapes from the bowl, there’s probably a leek in it. 6

Issue 4 Spring 2012

Spring Sorrel & Chive Soup

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A delicious soup to excite your taste buds served hot or cold

2 tablespoons of butter 1 medium sized onion 4 cups of chicken or vegetable stock 8 or 10 white button mushrooms 2 tablespoons of long-grain white rice 1 teaspoon of salt

1 large bunch of sorrel leaves 1 cup of coarsely chopped chive Black pepper Garnish with thinly sliced sorrel A drizzle of crème fraiche or sour cream

To prepare the soup: Melt the butter in a saucepan and add the chopped onion. Heat for 6-8 minutes until it softens and then add the stock, the chopped mushrooms, rice and salt. Slowly bring it to a boil. Now let it simmer on a low heat for about 30 minutes to allow the rice to cook.

To prepare the herbs: Slice the centre ‘vein’ from the sorrel and spin half the sorrel and chives in blender. Pour half the hot soup over the herbs and then add this all into the blender and blend at a low then high speed until smooth. Pour this into a second pan, then puree the rest of the herbs and soup base in the same way. Mix it, then return it all to the stove and reheat. Don’t leave it for too long or the soup will lose its bright colour. Garnish with a few remaining sorrel leaves, parsley, chives or a little cream.

LITTLE TOUCHES TO MAKE THEM SMILE There are all sorts of small details you can add to a meal to make it more romantic. Give some of these a try and watch your partner grin as they notice them. Attention to detail goes a long way! If you’re adding dollops of sauce or cream, simply run 1 prong of a fork straight down the middle and it will make a heart shape. Try it on the Sorrel soup recipe. o

o Next time you chop carrots you can turn them into little heart slices. Turn a slice onto its flat edge and cut a V into the top and then straighten the curved edges so they come to a point at the bottom. Voila.

o Even with a very basic meal such as beans on toast, you could cut the toast into a heart shape. o Breakfast in bed is always a winner. Even if you don’t have the time for a full English you can create a real impact just by adding some bright coloured food to the tray. Try a fresh fruit salad and a glass or orange juice along with a single red rose. The more visually stunning the spread the better. o Never underestimate the details of your table setting. Some halls of residence don’t allow candles, but they do give great ambience to a romantic night in.

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Issue 4 Spring 2012

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Spring 2012 Issue 4


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EATING FOR LOVE Fact of Fiction? It’s that time of year again where you are meant to impress your loved ones and make a romantic gesture. Well, Rosie Millen (AKA Miss Nutritionist) is here to give you a helping hand with some facts about aphrodisiac foods. Do they really work? Well there is some history and science behind it...

Almonds A symbol of fertility throughout the ages. The aroma is thought to induce passion in a female. Interestingly the size and shape are similar to the ovaries. Bananas Bananas are rich in potassium and B vitamins, necessities for sex hormone production. Chocolate The Aztecs referred to chocolate as “nourishment of the Gods”. Chocolate contains chemicals thought to effect neurotransmitters in the brain and a related substance to caffeine called theobromine. Cocoa also contains the amino acid phenylethylamine which is thought to give you a natural high. Caviar These fish eggs are very high in Zinc which is an important mineral for the male sex hormones. Zinc also stimulates the appetite. Figs An open fig is thought to emulate the female sex organs and traditionally thought of as sexual stimulant. Honey Honey contains several B vitamins which are required for testosterone. It is also a source of boron which is a mineral trace that assists the body in using and 10

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metabolising oestrogen which is the female sexual hormone. Nutmeg Nutmeg was highly prized by Chinese women as an aphrodisiac. In quantity nutmeg can produce a hallucinogenic effect. Oysters Oysters were documented as an aphrodisiac food by the Romans in the second century A.D. Oysters are a very nutritious and high in protein as well as zinc which again is a vital sex hormone component. Pine Nuts Zinc is a key mineral necessary to maintain male potency and pine nuts are rich in zinc. Pine nuts have been used to stimulate the libido as far back as Medieval times. Pineapple Rich in vitamin C and is used in the homeopathic treatment for impotence. Strawberries Shaped like a heart these are also romantic foods. Strawberries are high in vitamin C. Dip in chocolate for a double effect! Truffles The Greeks and the Romans considered the rare Truffle to be an aphrodisiac. The musky scent is said to stimulate and sensitize the skin to touch.

Vanilla The scent and flavour of vanilla is believed to increase lust. Fill tall Champagne glasses to the brim and add a vanilla bean for a heady, bubbly treat. Wine Wine relaxes and helps to stimulate our senses. A moderate amount of wine has been said to “arouse” but much more than that amount with have the reverse affect.


If you’ve tried some of these aphrodisiacs in the past and had bad results I wouldn’t worry too much. According to modern science it seems as though much of the aphrodisiac’s power lies in its ability to create a subtle placebo. Alcohol does altar processes in the brains cerebral cortex, lowering inhibitions that could otherwise restrain arousal which leads to a greater outbreak of sexual endorphins, providing improved physical sensations. So I suppose its fair to say that arousal is a by-product of a few drinks. Zinc has been proven to regulate and organize our dormant sexual hormones into action whereas amino acids such as anadamide and phenylethylamine help replicate our bodies own sexual endorphins increasing skin sensitivity. GW

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“When I said I wanted a break, I didn’t mean...”

Spring 2012 Issue 4


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Issue 4 Spring 2012


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B� Maya Ninel

It’s hard to remember the actual point that I decided that I’d had enough. In any case, it’s hardly worth the effort trying. Some points in your life occur with such decisiveness that the complex pathways that actually led to that moment of enlightenment are but small glimpses of realisations long forgotten. The only thing worth considering is that this moment has come and there’s no going back from here. In fact, even if you thought you could pinpoint that exact moment of absolute clarity, you’d probably be wrong. We are all composites of memories and experiences rooted in perspective and it’s best to leave it that way as

far as I’m concerned. I live in a constant state of hazy consciousness, adhering to vague impulsions and recollections until a moment of absolution propels me into a motivated state and all that is left to do is act. It’s in that motivated state that I find myself. And by motivated, I mean ever so slightly frenzied and very active. I find that I am being commended for being motivated to change what makes me unhappy, but it’s a sad fact that this is when I am at my best - when in a state of transition. I secretly suspect that the hard bit will be accepting the time when I’ll have to finally stay still.

WARM SPINACH AND BEETROOT SALAD This recipe is heavy on iron for strength and beetroot for stamina.

350 grams of fresh spinach and red chard Raw baby beetroots A small red onion (sliced & diced) Olive oil 4 tablespoons of balsamic vinegar A small ciabatta roll Garlic Crushed walnuts to taste 100g Feta cheese Place the baby beetroot in a pan of cold water, bring to the boil and then simmer for about 20 minutes or until cooked. Leave to cool. Meanwhile, tear the ciabatta into chunks in a bowl, pour in a tablespoon of olive oil until lightly covered and place under the grill for three or four minutes until golden but soft. In a small pan, gently fry the red onion and garlic. When softened, add the balsamic vinegar and warm through. Season with salt and plenty of pepper. Put the spinach, beetroot, walnut and feta cheese in a salad bowl. Drizzle over the balsamic dressing and add your ciabatta chunks.

If you’ll beetroot to me, I’ll beetroot to you. Photo: Simon Aughton

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FOOD NEWS Hungr� for more information & lookin� for tast� deals?

o The radiant Delia Smith, who turned 70 last year, has been online for 10 years! Her site offers over 1400 recipes from the lady herself as well as several ‘how-to’ guides for beginners. o Jean Patrique are offering a set of five beautiful professional kitchen knives for just £1.99! It’s a crazy marketing scheme, but we got a set to check them out for ourselves at Stu headquarters and they really are fantastic quality. You can pick up the deal at thestuknives o Sales of teapots are plummeting! Debenhams reported that their teapot sales have halved over the last five years but demand for mugs has trebled. The civilised world is falling apart. o Pork seems to be becoming the meat of choice in the UK as sales have risen by 10% in the last quarter. Cranswick, the major supplier for Tesco and Sainsbury, reported that pork is currently only £9 per kilo whereas beef costs

up to £31 per kilo. It’s also becoming a more popular dish in exclusive restaurants. o The British Egg Industry Council have announced that of the 9 billion eggs laid in the UK in 2012, 49% will come from free-range hens allowed to roam outdoors. This is a marked increase from 1995 when 86% where battery farmed. Caged hens are confined in a space only 750cm squared – little more than a sheet of A4 paper. o Laura Sandys, the MP for Thanet South, wants to set up a company specifically to sell “ugly” food. She says: “an apple that may not have enough red on one side, or too much green on the other. These apples do get used in things like apple juice, but obviously at a much lower [price]. Why should an apple that has not enough red or green not be acceptable when it tastes exactly the same?” An estimated 20 per cent of the British harvest is thrown away to comply with EU regulations. This could add as much as 40% to the price.

C 5 HAMPERS TO BE WON D After the expense of Christmas and New Year, we all crave simple and affordable food with that added feel-good factor. Served hot or cold, SPAM® Chopped Pork and Ham is perfect for students on a limited budget. It’s both tasty and convenient, and can be used to create a variety of quick and easy meals and snacks, from pasta dishes and risottos to toasties and sandwiches. Perfect revision food! To get you started in the kitchen, we’re giving away five hampers packed full of SPAM™ goodies such as an apron, recipe 14

Issue 4 Spring 2012

book, spatula, cup holder and, of course, some cans of SPAM® Chopped Pork and Ham – including Original, Bacon, Black Pepper and new Garlic variety. To enter is free and very easy! Simply follow us on twitter (@TheStuMagazine) and/or like our Facebook page, then tweet or comment us with the answer to the question below. Five winners will be selected at random. What is the name of the café where the Classic Monty Python SPAM sketch takes place? Entries close 23rd March. Tersm & Conditions at

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Spring 2012 Issue 4


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Yes, there may be another overpriced organic food supermarket opening on the high street for the yummy middle class mummies, but does that help you and your already shallow student pockets or indeed your healthy eating decisions? Well no, not really… But is that surprising? With such little demand for cheap locally sourced food for students, there is no supply. So what is the answer? Should the government step in, encouraging small local businesses to stock their shelves with fresh vegetables for people that might buy them? Will the demand increase with a new influx of healthy looking vegetables laid out for us anyway? I can’t imagine anyone embarking on his or her own dietary revolution with the vegetables laid out at my local store in Finsbury Park, no siree. I think it’d be easier to go to Tennessee fried chicken and self-harm. I mean, for £1.99 I can get ten hot wings (bird unspecified) or a Tennessee strip burger that responds uniquely to each bite by gently urinating warm oil down my chin; a really comforting experience. So what is the government doing to stop me from gorging down on my favorite oil ridden chickeny snack? They’re thinking of imposing a tax on the shops. Great, let’s just charge the fast-food culture out of our city… that may work. The plan’s proposer, Labour councillor Steven Bashforth, says ‘it isn’t about being unhealthy and obese, it is more about the character of the * The Indipendant **Mail Online


Issue 4 Spring 2012

town.’ Whatever that means, he also mentioned: “KFC was given planning permission to open in a district centre that already had 16 takeaways. We literally have streets that consist of nothing but kebab shops, chippies, curry houses, pizza, chicken and burger outlets. To be quite frank, it’s a mess.” Well at least we can agree on that one Steven. But what have us young people got to say on the chicken shop matter? Tom Meltzer from the guardian sat down with one of the younger customers to get his perspective. Why do you eat it? Tom asks: “Because it’s chicken and it tastes good and it fills you up,” explains 20-year-old student Akbar, at Chicken Express for lunch with a friend. “I eat it two or three times a week now.” Tom then asks him if he’s worried about how unhealthy it is, his reply, “As you can see,” clutching his rather impressive belly, “I don’t really think about that.” This concludes Tom’s article, quite morbidly, without much of a point apart from “you’re all going to die!” Well maybe that’s a bit harsh…



£7 million


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This is the kind of nonsense I find myself faced with everyday upon browsing through a popular articles on facebook. Whatever that says about the people I’m cyber-friends with, I suppose it does mean that our country’s youth is in a bit of a sad dietary state. Take Birmingham’s very own 17 year old Stacey Irvine who recently collapsed unexpectedly after struggling to breathe. Why do you ask? Because since the age of two her diet has consisted of exclusively eating Mcdonald’s chicken nuggets with the occasional side portion of fries. Lucky that or she wouldn’t get her vitamin C otherwise. Upon recovering from this very exclusive form of self-harm, she had this to say, “I am starting to realise this is really bad for me….” Nutritionist Dr Carina Norris stated that “Stacey’s diet will have serious long-term health implications, as her body will be lacking iron, calcium, antioxidants, vitamins and good fat….” basically anything that isn’t in chicken right? So what’s to be done? Who can help us in our times of dietary need? Surely someone cares about where our countries youth is headed….For a long time this is what I thought, until I discovered an organization known as Slow Food.

WHO ARE SLOW FOOD? Is it a pun on fast food? Well yes, it is a pun on fast food, one that I like actually. But more to the point. ‘Slow food’ is a grassroots movement that links the pleasure of food with a commitment to community and the environment. Slow Food on Campus, an initiative of Slow Food UK, is an inspiring and empowering student-led initiative, which encourages university and higher education students with an appetite for influencing their local food systems at their institution and within their local community from food growing and production to how the food is served. Sound good to you? Want to get involved? Well you can. Slow Food on Campus is helping to change this with student groups embracing a fun way to stay healthy, and alter the way they and other young people think about food. Through on-campus barbecues, farmers markets, film screenings, debates, talks, and the growth and development of Slow Food on Campus gardens, members become part of a global network spreading the Slow Food ethos, ‘good, clean, fair’ food. All activities can be organised and run by you, the students, with the central Slow Food UK office (in London) offering guidance and project funding where needed. Membership is free, and on joining, every student is provided with an information pack full of tips and ideas. For more info search “Slow Food on Campus” on Facebook Spring 2012 Issue 4


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Get the pan good and hot before adding the meat. Don’t add any oil. It’s useful to have a pan with a heat display on it so you can tell when it’s up to the correct temperature.

Coat the meat in oil rather than the pan. This will help lock in the flavour and keep the steak juicy. It’s always worth investing in a good quality oil. Don’t forget to season the meat with salt and pepper too.

Put the steak in the pan and then leave it. Don’t turn it or move it at all until you see the colour change to about half way up the thickness of the steak. Then flip it and wait again to sear the other side.

For a steak of 1 - 1.5 inch thickness: Rare 5-6 minutes Medium Rare 6-8 minutes Medium 7-10 minutes

3 Winter 18 Issue 4 Spring 2011 2012

For thicker steaks you should increase these times

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Issue 4 Spring 2012

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Student food magazine promoting healthy eating and lifestyl to students across London

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