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Stir it up magazine November December 2015

ON THE RANGE ON THERange Ingredients 2-3 tbsp Country Range Barbecue Sauce 4 tbsp Country Range Skimmed Milk Powder Country Range Vegetable Bouillon Paste Country Range Beef Bouillon Paste 6-8 pellets of Country Range Frozen Mashed Potato Microwavable pulled pork 25g vegi gel Dysphagia bread mixture: 300g bread (crusts removed) 900ml full fat milk 25g vegi gel You can also access this Country Range recipe by using your smart phone. Simply scan the QR code below or enter the web addresses in to your internet browser window. Additional recipes can be found at: www. countryrange.co.uk/recipes www.countryrange.co.uk/ recipes/?ID=322 >> Care cooks face an increasing challenge of providing tasty and appealing dishes for people who suffer from dysphagia. Dysphagia is a condition where people have difficulty swallowing, and are therefore at greater risk of malnutrition, dehydration, aspiration pneumonia and choking. Karen Proctor (pictured below) catering manager at The Hollies Care Home, in Dursley, Gloucestershire, is committed to making safe, nutritious meals for her residents. She says: “I strive to provide safe, nutritional meals for residents with dysphagia, which is more common than you think. We cater for all special diets, and dysphagia is the one that is becoming more widespread. “Meals we provide for dysphagia residents are modified with cream, full fat milk, butter and milk powder to increase the calorie intake. This is then thickened with thickening agents which are available on the market, to achieve the correct consistency for putting in moulds, in order to create a meal not too dissimilar to a normal meal.” Here, Karen shares her dysphagia recipe for pulled pork in a bun, using a wealth of Country Range ingredients. “Country Range products are as good if not better than any products out there but they are obviously cheaper so you get better value for money. There’s not one Country Range product that I have ever been disappointed with. I’m surprised by how big the range is. The barbecue sauce used in this recipe has a brilliant flavour and the bread roll mix is so easy to use.” Method 1. Microwave the mashed potato pellets and spoon into a mould for wedges. Put in freezer (ideally made the day before). 2. For the ‘bread bun’, heat the milk to 90°C with the bread and blend to a smooth purée. Add vegi gel and cook out for 2 minutes. Immediately pour mixture into a mould/ tray lined with cling film, smooth out and chill. 3. Prepare pulled pork as directed. 4. Liquidise pork and add the barbecue sauce and a little water to bind. Add 4 tablespoons of milk powder and blend well. Keep warm. 5. Turn out your potato wedges and heat in microwave. 6. Dissolve a little vegetable bouillon in water and beef bouillon in water. 7. When wedges are heated paint the dissolved beef bouillon onto the wedges until desired colour is achieved. 8. Cut a circle out from your ‘bread’ and turn out the top from your mould to create your bun. 9. Paint your vegetable bouillon on to the bun until desired colour is achieved. 10. Fill with pork mixture. 11. Serve with side salad and extra barbecue sauce. “I strive to provide safe, nutritional meals for residents with dysphagia...” Pulled pork in a bun with potato wedges and barbecue sauce (dysphagia version) NOV / DEC 2015 31


Stir it up magazine November December 2015
To see the actual publication please follow the link above