IDDSI – Work In Progresss

Our modified diet descriptors are currently in the process of being updated to the International Dysphagia Diet Standardisation Initiative (IDDSI)

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Sweet and Sour Pork (or Chicken)

NormalThick Purée

 

Thick Purée:  boil a sweet potato until soft and blend with a portion of sweet and sour for ideal thick purée consistency

NB omit red chilli to  take away heat/spice

Ingredients

Serves 4

350g/12oz lean pork (or chicken)

1/4 tsp salt and 1/2 tsp ground peppercorns

15ml/1 tbsp Chinese rice wine

115g/4 oz bamboo shoots

30ml/2 tbsp plain flour

1 egg, lightly beaten

vegetable oil, for frying

15ml/1 tbsp vegetable oil

1 garlic clove, finely chopped

1 spring onion, cut into short sections

1 small green pepper, diced finely

1 fresh red chilli, seeded and shredded (optional)

15ml/1 tbsp light soy sauce

30ml/2 tbsp light brown sugar

45ml/ 3 tbsp rice vinegar

15ml/ 1 tbsp tomato purée

120ml/4 fl oz stock

 

Method

Using a sharp knife, cut the lean meat into bite size cubes.  Marinate with the salt, ground peppercorns and Chinese wine for about 20 minutes.

Cut the bamboo shoots into small cubes about the same size as the meat pieces.  Dust the meat with flour, dip in the beaten egg and coat with more flour.  Deep fry in moderately hot oil for 3-4 minutes, stir to separate the pieces.  Remove.

Reheat the oil, add the meat and bamboo shoots and fry for 1 minute, or until golden.  Drain.

Heat 15ml/1 tbsp oil and add the garlic, spring onion, pepper (and optional chilli).  Stir-fry for 30-40 seconds, then add the seasonings with the stock.  Bring to the boil, add the meat and bamboo shoots.

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Posted in Normal, Recipes, Thick

Chocolate and Beetroot Cake

Normal Fork Mashable

Fork Mashable: Mash the cake with custard, cream or ice-cream

The community rehabilitation team have many talents including baking.  Thank you Karen for this recipe; it’s a great way to include beetroot and it went down very well at Kate’s leaving lunch.

Ingredients

150g Soft butter

250g Light muscovado sugar

3 Large eggs

60g Cocoa powder

200g Self raising flour

2 tsp Baking powder

4 tbsp Milk

250g Cooked beetroot, grated

For the icing

60g Butter

30g Cocoa powder

3 tbsp Milk

250g Icing sugar

 

Method

Lightly grease the tin and line bottom with baking parchment.

Combine all the cake ingredients, except the beetroot, in a large bowl.

Beat with a whisk until smooth and then fold in the beetroot.

Spoon the mixture into the prepared tin and bake in preheated oven at 180°C/Gas mark 4 for 45-55 mins, until the cake is well risen and shrinking away from the tin.

Remove from the tin when cooked and leave to cool completely.

Make the icing:

Melt the butter in a saucepan, add the cocoa powder and stir over the heat for 1 minute.

Add the milk and the icing sugar and stir to combine.  Remove from the heat and set aside to cool and thicken.

Slice the cake in half  and spread a third of the icing on the bottom half and then place the other half on top.  Spread the remaining icing over the top and side of the cake to give a thin layer.

Keep refrigerated.

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Posted in Fork Mashable, Normal, Recipes

Super Healthy Beetroot Soup

Normal          Fork Mashable          Thick Purée          Thin Purée

Thanks to River Cottage for providing this nutritious tasty soup.

The recipe below is great for the colder months.  Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C.  Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium.  The greens should not be overlooked; they can be cooked up and enjoyed in the same way as spinach.

Thick purée/Thin purée:  Blend cooked dish to a smooth consistency

Ingredients

2 tbsp cold pressed rapeseed oil

1 tsp mustard seeds

1 tsp cumin

1 tsp fennel seeds

1 large onion, finely chopped

1 lb/500g raw beetroot, any colour, coarsely grated

1 litre vegetable broth

2 bay leaves

1 tbsp apple cider vinegar

sea salt and freshly ground pepper

 

Horseradish yoghurt

4 tsp freshly grated horseradish, or more to taste

120ml plain organic yoghurt

 

Method

Heat rapeseed oil in a large saucepan on a medium heat, add the mustard, fennel and cumin seeds and stir constantly to prevent burning.

Fry until fragrant and lightly smoking.

Add onion and fry until soft, stirring occasionally.

Add the grated beetroot, vegetable broth and bay leaves.

Bring to a boil, lower the heat and let simmer for 30-40mins.

Meanwhile prepare the horseradish yoghurt by combining both ingredients in a bowl and set aside.

Add apple cider vinegar, salt and pepper to the beetroot soup and let simmer for another minute or so.

Adjust seasoning to taste.

Serve in bowls with a dollop of horseradish yoghurt.

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Posted in Fork Mashable, Normal, Recipes, Thick, Thin

Coq Au Scrumpy

NormalThick Purée

This recipe has been provided by Sheppys Cider – thank you so much – it makes a very flavoursome puree.

Thick puree:  Blend to a smooth consistency on completion

Serves 6

Ingredients

4 oz Pancetta, cubed

8 Chicken thighs

1 lb Carrots, sliced

Splash of Cognac

1 lb Mushrooms

1 Small sprig of rosemary

2 Apples, peeled and sliced

1 Celery stick, sliced

Butter

4 Large onions

4 Pints dry scrumpy

Chicken stock

Few sprigs thyme

Salt and pepper

Flour to thicken

 

Method

Fry pancetta in a little butter until browned and all fat given up.  Take from pan and keep aside.

Season thighs both sides with salt and pepper and fry in pancetta fat until brown and crispy, keep aside.

Slice onions and fry in pancetta fat until brown and crispy and keep aside.

Drain residue fat and keep for thickening later.

De-glaze pan with cognac and flambé to burn off alcohol.

Add onions, chicken, pancetta, carrots, mushrooms, celery and apple.

Add a little stock and the thyme/rosemary sprigs.

Cover with as much of the scrumpy as is needed.

Simmer on the stove-top for an hour.

Mix flour with pancetta fat to make a thickening roux and add this slowly to the pot, stirring well between each addition until it reaches the right consistency.

Simmer for 10 minutes, taste and season if necessary, serve.

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Posted in Normal, Recipes, Thick

Boeuf Bourguignon

Normal     Thick Purée

Thick purée:  Blend cooked dish to a smooth consistency and serve with sweet potato mash

Ingredients:

2kg shin or braising steak
400g pancetta
2 onions
400g whole, small shallots
2 sticks celery
1 bottle red wine (Merlot best)
1 pint fresh stock
sprig fresh thyme
2tbsp flour
salt and freshly milled black pepper

Method:

Preheat oven 180ºc/350ºF/gas 4

Chop onions, shallots, pancetta and celery and cook with a little olive oil.

When onions are transparent, add the beef. Stir until beef is browned then add the vegetables, a spoonful of flour and the wine.

Add the fresh thyme, salt and pepper and when boiled, transfer to the oven and cook for 2 hours. Fry the button mushrooms in a little butter and add to the pot.

Put back in the oven for another hour.

Add chopped parsley and serve with rice or sweet potato mash.

Once cooked, this can be thickened with cornflour or left thin for puréeing.

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Posted in Normal, Recipes, Thick

Turkey, Leek and Chestnut Fricassee

Normal     Thick Purée

Thick Purée:  Blend cooked dish to a smooth consistency

Ingredients:

8oog cooked turkey meat
4 rashers smoked streaky bacon, roughly chopped
2kg leeks, washed and chopped
2tbsp crème fraiche
packet of cooked chestnuts, chopped (approx 12)
olive oil
fresh thyme
garlic, crushed
2 pints chicken stock
2tbsp plain flour
salt and freshly milled black pepper

 

Method:

Preheat oven to 190ºC/375ºF/gas 5

Fry the bacon and herbs in the olive oil then add the prepared chopped leeks.  Turn down the heat and cook until soft.

When the leeks are softened, add the turkey meat and chopped chestnuts to them and stir.

Add the flour, mix it in well then pour in the stock and stir again.  Add the crème fraiche then turn the heat up and bring everything back up to the boil.

Season and either serve with rice, mashed potato or pastry lid.

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Posted in Normal, Recipes, Thick

Horseradish Mash

Normal     Fork Mashable     Thick Purée

 

Ingredients:

2kg potatoes

200g butter

1 tbsp horseradish sauce

salt and pepper

 

Method:

Add peeled, cut potatoes to boiling water and cook for 15-20 mins until soft.

Drain and mash with butter, salt and pepper.

When mashed, stir in horseradish sauce.

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Posted in Fork Mashable, Normal, Recipes, Thick

Steak and Ale Casserole

Normal     Thick Purée

Thick purée:  Blend the cooked dish to a smooth consistency and serve with horseradish mash

Ingredients:

2kg braising steak

2 onions

100g shallots

200g mushrooms

2 sticks of celery

1 large tin of ale or Guinness

300mls beef or vegetable stock

2 large carrots

bay leaf

sprig of fresh rosemary

sprig of fresh thyme

salt and freshly milled black pepper

 

Method:

Preheat the oven to 180ºC/350ºF/gas 4

Chop onions, celery and carrot and sweat with a little olive oil.

When onions are transparent remove all vegetables and add the beef.

Stir until beef is browned then add the ale and stock.

Throw in all the herbs, salt and pepper and when boiled, transfer in a medium oven and cook for 2 hours.

Once cooked this can be thickened with cornflour or left thin for puréeing.

Serve with horseradish mash.

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Posted in Normal, Recipes, Thick

Sweet Potato Mash

Normal     Fork Mashable     Thick Purée

 

Ingredients:

2kg sweet potatoes

200g butter

salt and pepper

 

Method:

Add peeled, cut sweet potatoes to boiling water and cook for 15-20 mins until soft.

Drain and mash with butter, salt and pepper.

These can be puréed and added to any of the meat dishes.

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Posted in Fork Mashable, Normal, Recipes, Thick