Blog Archives

Sweet and Sour Pork (or Chicken)

  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

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Coq Au Scrumpy

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

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Boeuf Bourguignon

      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

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Turkey, Leek and Chestnut Fricassee

      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

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Steak and Ale Casserole

      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

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Sidmouth Hot Spiced Pork

Sidmouth Hot Spiced Pork Thick Purée: Blend cooked dish to a smooth consistency This is another tried and tested traditional full flavour recipe from ‘the valley’. Ingredients Serves 6 2 teaspoons vegetable oil 1 garlic clove, crushed 1-2 teaspoons of

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Lemon Chicken and Cream

Lemon Chicken and Cream Another tasty effective savoury recipe selected by Sue our speech and language therapist. Ingredients 15g butter 1 tablespoon vegetable oil 4x 100g chicken breast fillets ¼ (140ml) pint chicken stock Finely grated rind and juice of

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Chicken with Honey and Apricots

Chicken with Honey and Apricots Thick Pureé: Blend cooked dish to a smooth consistency Contributed by Sue Renyard Ingredients 1kg boneless chicken or pork, diced 2 tablespoons plain flour 2 tablespoons vegetable oil 2 onions, chopped 100g dried apricots 2

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Caribbean Pork and Pineapple

Caribbean Pork and Pineapple Ingredients Serves 6 680g pork 2 tablespoons vegetable oil 1 pepper 1 onion 3 tablespoons soy sauce 2 tablespoons sherry (or madeira etc according to preference) 2 tablespoons soft brown sugar ½ teaspoon ginger 230g pineapple

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Caribbean Ham

Caribbean Ham Straight from ‘the valley’ comes another tasty meal that our friends found useful whilst looking after their Grandfather Ingredients 450g of ham (or any meat you wish) 2 tablespoons vegetable or olive oil 2 teaspoons mustard 2 tablespoons

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