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English Breakfast (for dysphagia residents)

By James Ball, Premier Foods

Serves

 

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

  1. SAUSAGE
  2. Heat vegetable oil in a pan and gently cook the onion for 5 minutes until soft
  3. Add the tomato purée and sausage meat and continue to cook for 5 minutes
  4. Pour in the Bisto Gluten Free Gravy, mix well and then simmer for 20 minutes until the sausage is cooked through and soft
  5. Blend the mixture until smooth with no lumps. Check the seasoning and add food thickener if required
  6. Complete dysphagia diet texture checks
  7. TOMATO
  8. Blend the sauce to a fine purée then pass through a sieve
  9. Heat the sauce and thicken as required
  10. Complete dysphagia diet texture checks
  11. MUSHROOM
  12. Sweat the onion and garlic until soft
  13. Add the mushrooms and cook through

  14. Add the Oxo Vegetable Bouillon and simmer for 2 minutes

  15. Blend the mixture until a fine purée is formed
  16. Add food thickener if required and complete the dysphagia diet texture checks
  17. SCRAMBLED EGG
  18. Whisk the eggs in a heat proof bowl and set over boiling water

  19. Turn the heat down to low and continue whisking until the eggs become frothy and thicken slightly
  20. 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
  21. Whilst whisking, pour in the remaining butter until the mixture reaches the correct consistency
  22. Season and complete dysphagia diet texture checks
  23. BAKED BEANS
  24. Heat the baked beans thoroughly
  25. Blend the beans to a fine purée
  26. Check the consistency and thicken as required
  27. Complete dysphagia diet texture checks
  28. TOAST
  29. Mix the bread crumbs with milk and Vegi-Gel and bring to the boil

  30. Summer for 2 minutes to activate the gel (this can be tested on a plate if desired)
  31. Pour onto a lined tray and cling film the surface to prevent texture variations
  32. Chill in the fridge for an hour until set
  33. Cut into toast shapes and reheat in the steamer
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