English Breakfast (for dysphagia residents)

Food Main Courses British Dysphagia

James Ball, Premier Foods

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Ingredients

Sausage

750g Lincolnshire sausage meat

450ml Bisto Gluten Free Gravy

100g onion, diced

20g tomato purée

vegetable oil, for frying

Food thickener (if needed)

TOMATO

600g Homepride Tomato and Basil Sauce

Food thickener

MUSHROOM

100g onion, sliced

50g garlic, crushed

450g flat mushrooms, sliced

100ml Oxo Vegetable Bouillon (made up as per instructions)

Food thickener (if required)

SCRAMBLED EGG

3 Eggs

5 Egg yolks

500g Butter (clarified)

Salt

BAKED BEANS

800g baked beans

Food thickener (if required)

TOAST

300g bread crumbs (toasted in the oven)

900ml whole milk

25g Vegi-Gel

Method

SAUSAGE
Heat vegetable oil in a pan and gently cook the onion for 5 minutes until soft
Add the tomato purée and sausage meat and continue to cook for 5 minutes
Pour in the Bisto Gluten Free Gravy, mix well and then simmer for 20 minutes until the sausage is cooked through and soft
Blend the mixture until smooth with no lumps. Check the seasoning and add food thickener if required
Complete dysphagia diet texture checks
TOMATO
Blend the sauce to a fine purée then pass through a sieve
Heat the sauce and thicken as required
Complete dysphagia diet texture checks
MUSHROOM
Sweat the onion and garlic until soft
Add the mushrooms and cook through
Add the Oxo Vegetable Bouillon and simmer for 2 minutes
Blend the mixture until a fine purée is formed
Add food thickener if required and complete the dysphagia diet texture checks
SCRAMBLED EGG
Whisk the eggs in a heat proof bowl and set over boiling water
Turn the heat down to low and continue whisking until the eggs become frothy and thicken slightly
Add the clarified butter a drop at a time until the mixture thickens further. You may need to remove the bowl from the heat to prevent the bowl getting too hot
Whilst whisking, pour in the remaining butter until the mixture reaches the correct consistency
Season and complete dysphagia diet texture checks
BAKED BEANS
Heat the baked beans thoroughly
Blend the beans to a fine purée
Check the consistency and thicken as required
Complete dysphagia diet texture checks
TOAST
Mix the bread crumbs with milk and Vegi-Gel and bring to the boil
Summer for 2 minutes to activate the gel (this can be tested on a plate if desired)
Pour onto a lined tray and cling film the surface to prevent texture variations
Chill in the fridge for an hour until set
Cut into toast shapes and reheat in the steamer

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