Fruit Trifle
This fruity dessert is a real treat for residents suffering from dysphagia. It's level 4 on the International Dysphagia Diet Standardisation Initiative framework.
Top Tip
The chicken mixture can be cooked in a slow oven 150C for 1 hour.
Roast Chicken Dinner
Food
Main Courses
British
Dysphagia
Treat care home residents to a Sunday roast with this dysphagia-friendly dinner. It’s level 6 on the International Dysphagia Diet Standardisation Initiative framework.
Prep: 25 minutes
Cook: 30-40 minutes
10 Servings
Ingredients
1 tbsp vegetable oil
300g onions, finely chopped
750g chicken thigh meat, diced to 15mm
100g Paxo Stuffing
500ml Bisto Chicken Bouillon (made as per instructions)
Bisto Gluten Free Gravy
450ml whole milk, heated
180g Smash
125g butter
400g carrots, diced to 15mm
400g parsnips, diced to 15mm
50g honey
1 sprig of thyme
800g broccoli, diced to 15mm
Method
- To make the chicken, heat the vegetable oil in a pan and add the onion, stir fry for 5 mins until soft and transparent. Add the diced chicken and fry for 3 mins. Add the Paxo Stuffing and the Bisto Chicken Bouillon. Mix well and cook for 30 mins until the chicken is soft and tender. Add more stock if required. When the chicken is soft, thicken the sauce with the Bisto Gluten Free Gravy. Complete Level 6 texture checks.
- To make the Smash, combine the heated milk and 450ml boiling water, stir in the Smash and mix well. Add 25g butter and season to taste. Complete Level 6 texture checks.
- For the honeyed carrots and parsnips, lay out a sheet of tin foil and baking parchment. Place the carrots, parsnips, 50g butter, honey, thyme and seasoning on top of the parchment and fold in the edges to create a parcel. Twist the edges to seal. Cook the parcel in the oven at 160C for 30-40 mins until soft and tender. Complete Level 6 texture checks.
- Cook the broccoli in a pan of boiling water until soft and tender. Strain and toss in 50g butter. Complete Level 6 texture checks.
