• 10
  • 4
  • Dessert
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Ingredients

  • 500 g Kerrymaid Custard
  • Kerrymaid Whipping Cream (Optional)
  • Strawberries, chopped
  • 3 Meringue nests, crushed

Method

  1. Pour the Kerrymaid Custard into a bowl.
  2. Fold the Kerrymaid Whipping into the custard (if using).
  3. Stir the fruit and crushed meringue through the Kerrymaid Custard.
  4. Serve in individual glasses.
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Ingredients

For the pork: 
1 belly pork
1 tbsp Country Range Fennel Seeds
1 tbsp Country Range Caraway Seeds
1 tsp Country Range Chilli Seeds
1 ½ pints chicken stock
1 onion, cut into quarters
3 carrots, roughly chopped
3 sticks celery, roughly chopped
1 bulb garlic

For the BBQ rub: 
3 tsp Country Range Smoked Paprika
2 tsp mustard powder
1 tsp Country Range Ground White Pepper
1 tsp Country Range Onion Salt
1 tsp Country Range Garlic Salt
1 tsp Demerara sugar
1 tsp Country Range Cumin Powder (optional)
4 sachet Country Range Tomato Ketchup
Splash of Worcestershire sauce

For the salad (1 portion): 
½ baby gem shredded
1 leaf from oak leaf lettuce ripped
¼ apple, deseeded and cut into small chunks
Small handful Country Range Sultanas

Method

  1. Place all of the rough cut veg into a deep sided tin.
  2. Place belly pork on top of vegetables.
  3. Season the meat with the spices and rub.
  4. Add all the stock until meat is fully submerged.
  5. Cover with baking parchment and a tight fitting lid/tin foil. Place in pre-heated oven 180°C for 7-8 hours until meat is tender.
  6. Once the meat is tender remove from stock and pick/pull the meat ensuring all bones and sinew are removed.
  7. Add BBQ rub to meat making sure it is evenly coated.
  8. Pass the stock through fine strainer and add half to the meat.
  9. Place back in the oven for 20 minutes giving enough time for the meat to soak up flavours.
  10. More stock may need to be added depending on consistency.
  11. Combine salad in a bowl.
  12. Place all into bowl with 3oz pork and gently toss together.
  13. Plate up and gently dust with Country Range Cinnamon Powder.
Orange Pastry Dyshagia Recipe
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Ingredients

  • 250 g Cooked McDougalls pastry mix
  • 300 ml Milk
  • 200 ml 'No bits' orange juice
  • 10 g Vegi gel

Method

  1. Place the pastry into a food processor. Blend to a fine crumb.
  2. In a pan add the pastry crumb, orange juice, and milk and gently bring to the boil. Add the Vegi gel and whisk to ensure all the ingredients are mixed together. Simmer for 2 minutes.
  3. Then pour onto a tray lined with cling film, cover with cling film and roll out, so you get a thin layer. Leave to set, then cut out and use as a base for any sweet pastry recipe.
Dysphagia Morrocan Lamb Recipe
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Ingredients

1tbsp Veg oil
1200g Lamb mince
200g Diced onion
125g Chopped dried apricots
40g Tomato purée
10g Ground cumin
500g Homepride curry sauce
Cous-cous
300g Semolina
6g Ground cumin
Pinch salt
1400ml Boiling water (can be fortified with stock instead of water)

Method

  1. Heat oil and fry the onion (without colour) for 3-4 minutes.
  2. Add the mince and cook for 5 minutes until the mince has browned.
  3. Add the cumin, tomato purée and dried apricots.
  4. Pour in the Homepride curry sauce then cover and simmer for 1 hour until the meat is tender.
  5. Blend to a smooth purée and check consistency.
  6. For the cous-cous, add the water/stock to a pan and bring to the boil.
  7. Gradually whisk in the semolina, salt and cumin to the water.
  8. Reduce the heat and cook for 2 minutes, whisking constantly until thickened.
  9. Serving suggestion: top the semolina with the lamb and serve with thickened natural yoghurt.
Pineapple Upside Down Cake Dysphagia
  • 20 Minutes
  • 5
  • Dessert
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Ingredients

For the Sponge
375g McDougalls Plain Sponge (Baked)
200ml Ambrosia custard
50ml yoghurt

For the Pineapple section
400g tinned pineapple drained
20g Nutricia Clear

For the Cherry section
100g tinned cherry pie filling
5g Nutricia Clear

Method

  1. Place sponge into a food blender and blend to a fine crumb. Add the custard and yogurt to make a puree. Check against descriptor C check list to ensure it passed, if there are any bits or it is not the correct consistency blend or adjust as needed. Place in a piping bag.
  2. Blend the pineapple then pass through a sieve to ensure all bits are removed. Add the Nutricia Clear and leave for 2 minutes, check constancy against check list. Add more Nutricia if it is not thick enough. Place in piping bag.
  3. Blend the pie filling then pass through a sieve to ensure all skin and bits are removed. Add the Nutricia Clear leave for 2 minutes check constancy against check list. Add more Nutricia if needed. Place into a piping bag.
  4. Serve in clear glasses or bowls place sponge in the bottom then pipe a ring of piped pineapple puree on top and garnishing with cherry puree.
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Ingredients

  • 500 g Linguine
  • 4 tbsp Olive oli
  • 1 Red chilli (deseeded and chopped)
  • 2 Garlic cloves
  • g Brown crabmeat and fresh white crabmeat
  • Splash of white wine
  • Small squeeze of lemon
  • Flat leaf parsley leaves finely chopped

Method

  1. Bring large pan of slated water to the boil and add the linguine. Stir well to avoid it sticking.
  2. Add 3 tbsp of olive oil with the chilli and garlic in a pan that will hold the pasta, too. cook the chilli and garlic gently until they sizzle, then turn up the heat and add the white wine. Simmer until the wine and oil come together, then add the brown crabmeat whilst the pan is off the heat. Use a spatula to mash it into the olive oil to make a thick sauce.
  3. Taste a strand of linguine- it should have a slight bite. When its ready, turn off the heat. Place the sauce on a low heat and lift the pasta out of the water with tongs.
  4. Off the heat, add the white crabmeat and parsley to the pasta, with a sprinkle of sea salt. Stir everything together and taste for seasoning. Add a small squeeze of lemon and serve immediately.
  5. Drizzle with the remaining oil.
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Ingredients

1 tbsp oil
1 large onion
1 red pepper
2 garlic cloves, peeled
1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1tsp paprika
1tsp ground cumin
500g lean minced beef
1 beef stock cube
400g can chopped tomatoes
½ tsp dried marjoram
1tsp sugar
2tbsp tomato purée
410g can red kidney beans
Plain boiled long grain rice, to serve
Soured cream, to serve

Method

  1. Dice the onion and the red pepper.
  2. Heat the oil to a medium heat, add the onions and garlic then sauté for about 5 minutes, until the onions are soft and slightly translucent. Add the garlic, red pepper, chilli powder, paprika and ground cumin. Cook for another minutes, stirring occasionally.
  3. Add the lean minced beef and cook until browned.
  4. To make the sauce, crumble the beef stock cube into 300ml hot water and add to the beef mixture. Then add the chopped tomatoes, dried marjoram and sugar (to take away the sharpness). Add a good shake of salt and pepper and the tomato purée and add to the beef.
  5. Gradually bring to the boil, while gently stirring, then turn down the heat and simmer with a lid on for 20 minutes, stirring occasionally.
  6. Drain and rinse the red kidney beans and add to the pan. Bring to the boil again then gently simmer without the lid for another 10 minutes, adding a little more water if it looks too dry. Add seasoning to taste.
  7. Replace the lid, turn off the heat and leave your chilli to rest for 10 minutes before serving.
  8. Serve with soured cream and plain boiled long grain rice.
  • 90 minutes
  • 4 portions
  • Main
View full recipe

Ingredients

  • lbs Boneless Chicken Breast or Thigh
  • Lemon Juice
  • 1 tsp Pink Himalayan Salt
  • 4 tbsp Olice Oil
  • 1 Onion, finely chopped
  • 2 tsp Garlic Puree
  • 2 tsp Ginger Puree
  • 1 tsp Ground Turmeric
  • 1 tsp Ground Cumin
  • 2 tsp Ground Coriander
  • 1 Hot Chilli, diced
  • 149 g Chopped Tomatoes
  • 150 ml Warm Water
  • 1 Large Garlic Clove, finely chopped
  • 1 Small Red Pepper, deseeded and cut into 2.5cm pieces
  • 1 Green Pepper, deseeded and cut into 2.5cm pieces
  • 1 tsp Garam Masala
  • 10 g Fresh Coriander

Method

  1. Cut chicken into 2.5cm cubes and put in a non-metallic bowl. Add lemon juice and half the salt and rub well into the chicken. Cover and leave to marinade in the fridge for 20 minutes. Heat 3 tablespoons of oil in a heavy based pan over a medium heat.
  2. Add the onion and cook, stirring frequently for about 8 minutes until lightly browned. Add the garlic and ginger purees and cook for 3 minutes.
  3. Add turmeric, cumin, coriander and chilli and cook, stirring for about a minute.
  4. Add tomatoes and cook for a further 2-3 minutes, stirring frequently until the oil separates from the spice paste.
  5. Add marinated chicken, increase the heat slightly and cook stirring until it changes colour.
  6. Add the warm water and bring to the boil - reduce heat, cover and simmer for 25 minutes.
  7. Heat the remaining 1 tablespoon of oil in a small frying pan over low heat and add the garlic and cook, stirring frequently until browned. Add the red and green peppers, increase the heat to medium and stir fry for 2 minutes.
  8. Then stir the garam masala. Fold the pepper mixture into the curry - taste and add remaining salt if required. Remove from the heat and sprinkle over fresh coriander.
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Ingredients

  • 1 pint Sunflower Oil (plus extra for greasing)
  • 100 Dark Rum
  • 400 g Sultanas
  • 750 g Plain Flour
  • 8 tsp Ground Cinnamon
  • 4 tsp Ground Nutmeg
  • 4 tsp Bicarbonate of Soda
  • 300 g Golden Caster Sugar
  • 300 g Light Brown Sugar
  • 8 item Medium Egg
  • 4 item Lemon Zest
  • 4 item Orange Zest
  • 700 g Carrot, peeled and grated
  • 200 g Desiccated Coconut
  • 200 g Californian Walnuts, chopped
  • 4 tsp Vanilla Extract
  • 2 tbsp Glace Ginger, chopped (optional)
  • 3 item Lemon, juiced
  • 2 item Orange, juiced
  • 225 g Light Brown Sugar

Method

  1. Grease nad line a deep cake tin of the correct size with non-stick baking paper or use a non-stick cake tin. Ensure all the ingredients are at room temperature. Pour the rum over the saltanas and leave to infuse for 1 hour.
  2. Preheat the oven. Sift the flour together with the spices and the bicarbonate of soda. Beat together the sugars, sunflower oil and eggs until smooth. Stir the spiced flour into the smooth mixture, then add the remaining ingredients (including the glacé ginger, if using) and stir well.
  3. Spoon the mixture into the prepared tin and bake for the time stated or until a skewer inserted into the middle of the cake comes out clean.
  4. Make the syrup while the cake is baking. Strain the juices into a jug, add the sugar and stir well. Continue to stir at intervals while the cake is in the oven. As soon as the cake is out of the oven, pierce it with a skewer several times, then careully spoon or pour the citrus syrup over the top. Leave the cake to cool before removing it from the tin.
  5. To bake: Fan 130°C (250°F) or conventional 150°C (300°F) gas mark 3 for 3 hours.
  6. To store: Keeps fresh for up to 2 weeks if covered and decorated with icing or wrapped in greaseproof paper and kept in an airtight container. Or to freeze for up to a month, wraooed in a double layer of greaseproof paper and aluminium foil.
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Ingredients

  • 1 item Large Mango
  • 1 item Ripe Avocado
  • 2 item Large Cos Lettuce
  • 16 item Large Cooked King Prawns, peeled but with tails left on
  • 2 item Lime Juice
  • 1 tsp Palm Sugar
  • 2 tbsp Vegetable Oil
  • item Chilli, de-seeded and finely chopped

Method

  1. Cut the mango and avocado flesh into 2cm piece. Discard the outer layer of leaves and cut the stems offnthe lettuces, leaving the heart. Separate the leaves and add them to the mango and avocado with the prawns
  2. Make the dressing by whisking together the lime juice, sugar and oil with the chilli. Add the dressing to the salad, toss carefully to mix and serve immediately.
  3. For a more luxurious accompaniment, make a creamy mayonnaise dressing - mixing 3 tbsp mayonnaise, 2 tbsp double cream, 2 tsp tomato sauce, 1.5 tsp Worcester sauce, 2-13 drops of Tabasco sauce, 1 tbsp lemon juice and 1 tbsp brandy. Season to taste with salt and pepper. Spoon over the salad or as a dip on the side.
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Ingredients

300g raw king prawns

2tbsp Country Range Piri Piri Seasoning

oil, for frying

1 lemon, to garnish

 

For the cous cous

400g Country Range Cous Cous

400ml boiling water

75g Country Range Frozen Fancy Peas, defrosted

75g Country Range Frozen Sweetcorn, defrosted

50g red pepper, chopped

2tbsp fresh parsley, chopped

2tbsp Country Range Piri Piri Seasoning mixed with 2 tbsp olive oil

Method

  1. Place cous cous in a bowl and pour over the boiling water. Leave to stand for a few minutes until the water has been absorbed and cous cous is soft (add a little more water if required).
  2. Stir in the remaining ingredients and place into a serving dish.
  3. Sprinkle the Piri Piri Seasoning over the prawns and stir to mix through.
  4. Heat the oil over a high heat in a frying pan and add the prawns, cook for a couple of minutes until the prawns are pink and cooked through, do not overcook.
  5. Add the prawns to the cous cous and serve garnished with lemon. Piri Piri Seasoning can be adjusted to suit personal preference.
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Ingredients

  • 2 Item 6cm Plain Scone made with McDougalls Scone Mix
  • 140 g Single Cream
  • 2 tbsp Seedless Raspberry Jam
  • 1 Scoop Thick and Easy
  • 3 tbsp 'Squirty' Cream

Method

  1. Place the scones and cream into a food processor and blend until smooth.
  2. Place into small round moulds approximately 3cm in diameter and freeze.
  3. To serve, defrost moulds.
  4. Thicken jam with Thick and Easy and pipe in a swirl over the scone.
  5. If desired pipe a small swirl of 'squirty' cream on top of the jam.
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Ingredients

  • 1 tbsp Olive oil
  • 8 Chicken thighs or other pieces, with skin and bone
  • 2 Cooking chorizo sausages, sliced into rounds
  • 2 Garlic cloves, finely chopped
  • 1 Onion, sliced
  • 800 g 2 cans of chickpeas, drained and rinsed
  • 400 g 1 Can of tomatoes, drained
  • 200 ml Chicken Stock
  • 1 Large sprig of thyme
  • Small bunch of kale, thickly shredded
  • Salt and black pepper

Method

  1. Preheat the oven to 200°C / 180°C Fan / Gas 6
  2. Heat the oil in a large casserole dish. Add the chicken thighs or pieces and brown them thoroughly on both sides. Make sure the skin in particular is crisp and brown. Remove the chicken from the dish and set it aside, then pour off the excess fat released by the chicken.
  3. Add the slices of chorizo to the casserole dish and brown them for a couple of minutes on each side. Remove them from the pan and again drain off any excess fat. Add the onion to the casserole and fry gently for 5 minutes, then add the garlic and cook for another minute.
  4. Add the chickpeas (as much of them as you want) and tomatoes and stir well to combine. Tuck in the sprig of thyme, pour over the chicken stock and season with salt and pepper. Pile the kale on top of the chickpeas, and then arrange the chicken and chorizo on top. Season again.
  5. Put the lid on the casserole dish and place the dish in the oven for 20 minutes. Then remove the lid and cook for a further 15 minutes or until the chicken is completely cooked through.
Melting Pot recipe
  • 70 minutes
  • 20 portions
  • Dessert
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Ingredients

  • 16 Rhubarb stalk, peeled and peel reserved
  • 12 Pink Pepper Corns
  • 1 kg Caster Sugar
  • 400 ml Dry White Wine
  • 2 Orange, finely grated rind of both and juice of 1
  • 100 ml Grenadine
  • 100 ml Caorunn Gin
  • 4 Gelatine Leaves, softened in cold water
  • 10 Eggs, room temperature
  • 16 Pink Peppercorn, crushed
  • 200 g Caster Sugar (for sponge)
  • 2 Vanilla Pod, seeds scraped (for sponge)
  • 300 g Self Raising Flour, finely sieved
  • 60 g Unsalted Butter, melted
  • 1 ltr Double Cream
  • 1 ltr Milk
  • 3 Vanilla Pod, split and scraped (for custard)
  • 24 Egg Yolk
  • 350 g Caster Sugar (for custard)

Method

  1. For the sponge, preheat oven to 200°C. Whisk eggs, pink pepper, vanilla and sugar with an electric whisk for about 5 minutes until light, fluffy and doubled in volume. Sift in flour and carefully fold to incorporate fully, then do the same with the butter. Pour onto lined baking tray and bake for about 6 minutes until nicely golden brown. Leave to cool for10 minutes then turn out onto a cooling wire and cool completely. Cut into shape of trifle glasses and place at bottom.
  2. Turn oven down to 170°C.
  3. Cut rhubarb into 5cm pieces and then again into 3 strips lengthways. Reserve trimmings.
  4. For the jelly and baked rhubarb, put sugar, wine, rind, pink pepper, rhubarb trimmings and peelings, grenadine with 400ml of water and bring to the boil. Boil for 3 minutes and set aside to infuse. Place rhubarb strips into a roasting dish and strain syrup over rhubarb. Cover with baking paper then foil and cook for about 10 minutes until just tender. Leave to cool in syrup. Strain syrup again, add gin and drizzle a small amount over the sponge. Heat remaining syrup add gelatine (water squeezed out) and stir to dissolve. Set aside somewhere not to cool.
  5. For the gin custard, bring cream, milk, vanilla to boil in thick bottomed pan. Set aside to cool. Whisk yolks and sugar in a bowl until light and fluffy. Pour in a small amount of the boiled cream mix onto the eggs to scorch. Add rest of cream mix very slowly a bit at a time whisking all the time. Return mix to pan and with a thermometer on the back of a spoon keep stirring the mix over a low heat until the mix reaches 82°C, remove from heat, add gin and quickly pour over sponge until glass is 3/4 full. Gently tap the glass to even out the top and place on a tray and refrigerate.
  6. When chilled pour over the rhubabrb jelly until glass nearly full. Finish with roasted rhubarb, rhubarb crisp, toasted almond and a few passion fruit seeds.
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Ingredients

For the cheesecake
750g Philadelphia cream cheese
225g sugar
1 vanilla pod
2 eggs
300ml double cream

For the oat crumble:
300g plain flour
350g rolled oats
500g Demerara sugar
400g butter
150g roasted
and chopped hazelnuts

For the rhubarb:
500g rhubarb
175g sugar

For the rhubarb foam:
250g rhubarb
3 leaves gelatin

Method

  1. Beat in mixer with paddle attachment the cream cheese, sugar and vanilla. Add the egg and then the cream.
  2. Place the mixture into circles onbaking parchment paper on a pan and put into the oven at 120°C for 10-15 minutes until set/wobbly, then place in fridge.
  3. Mix all oat crumble ingredients by hand, place on tray with baking parchment paper. Bake for six minutes, stir and then another four minutes until slightly golden.
  4. Put three pieces of gelatin into bowl with cold water to soak.
  5. Cut on a diagonal the rhubarb into bits, place on tray, top with sugar, cover with foil and bake until soft (make sure it’s not mushy).
  6. Combine rhubarb juice with gelatin, put in syphon and blast chill.
  • 1 hour
  • 1
  • Dessert
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Ingredients

Sponge
250g Ground almonds
500g Whole eggs
100g Soft flour
75g Caster sugar
375g Egg whites
75g Kerrymaid Premium Baking, melted
375g Icing sugar

Orange and Brazil Nut Custard
200g Kerrymaid Custard
3 Oranges (zests)
100g Brazil nuts
4g Salt

Italian Meringue
150g Egg whites
50g Water
114g Caster sugar

Method

  1. For the sponge - whisk icing sugar and eggs to ribbon stage. Separately, sieve almonds and flour together.
  2. Whisk egg whites and caster sugar to semi-peak, then fold the ingredients together (in the order you made them). Finally, fold in the melted Kerrymaid Premium Baking.
  3. Spread over trays in an even 1cm layer and bake six-ten minutes at 200°C. Remove from the oven and sprinkle with caster sugar.
  4. For the brazil nut custard - Chop the brazil nuts into small pieces and add all the ingredients to a mixing bowl and mix together until combined.
  5. Spread an even layer over the baked sponge sheets and gently and carefully roll tightly.
  6. For the meringue – bring the water and sugar to 118°C.
  7. Whisk the egg whites to semi peak and gently rain in the hot sugar. Once all the sugar is in, turn to a high speed and whisk until stiff peak and glossy texture.
  8. Spread over the rolled sponge so it is covered using a pallet knife, make sure you get some texture to the outside and some small to medium peaks sticking off. Then gently blow torch the whole pudding until it is a light brown golden colour.
dysphagia meat lasagne
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Ingredients

Homepride Bolognese Sauce
15ml Vegetable oil
150g Onion, finely diced
150g Carrots, grated
500g Lean minced beef
1kg Homepride Bolognese Sauce
For “Dysphagia” Pasta / Cheese Sauce
250g Batchelors Béchamel Sauce Mix
1ltr Full fat milk
125g Fresh breadcrumbs
150g Grated Parmesan cheese

Method

  1. Place the oil in a large pan and add the diced onions and carrots, sauté for 3 minutes or until soft. Add the minced beef and cook until the meat is browned. Drain any excess fat or water from the pan.
  2. Pour over the Homepride Bolognese Sauce, heat and then reduce the heat to simmer. Cover the pan and cook for 35-40 minutes on a low heat or until the meat is tender.
  3. Place the bolognese into a food blender and purée until smooth. Check the consistency and add stock as needed to achieve the correct texture and consistency. Pass through a sieve and check against the descriptor, adjust as necessary.
  4. Prepare the cheese sauce by heating half the milk with the breadcrumbs. Add the rest of the cold milk to the Batchelors Béchamel Mix and whisk to a smooth paste.
  5. Add the paste to the hot milk and stir. Bring back to the boil and simmer for 2 minutes. Remove the pan from the heat and add the cheese.
  6. To assemble the individual lasagnes, place 2 tbsp of the Bolognese into the bottom of each dish and pipe one tbsp of the pasta sauce. Repeat the layers and add any remaining bolognese finishing with the cheese sauce. Heat in the microwave or steamer until piping hot. Serve immediately
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Ingredients

  • 500 g Anglaise
  • 60 g Pistachio
  • 12 g Leaf gelatine
  • 230 g White Chocolate
  • 600 g Whipping Cream

Method

  1. Make a sauce anglaise.
  2. Whilst sauce anglaise is hot add soaked and drained gelatin, make sure that this is fully incorporated before the next stage.
  3. Use a whisk to mix in the Pistachio paste, make sure this is mixed in well.
  4. Pour the warm mixture on top of the chocolate, mix until fully mixed in.. If all of the chocolate is not fully incorporated and the mix goes cold, gently reheat the mix but no warmer than 40c.
  5. When mix is cool, around 30c gently fold in the 1/3 of the whipped cream.
  6. When fully mixed, add the 2nd 1/3 of cream, carefully gently folding into the mixture.
  7. Lastly, add the remaining 1/3 of cream very carefully.
  8. Spoon or pipe the mix into desired moulds, place in fridge or freezer until set.
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