Dysphagia Feeding recipe by Preston Walker

Moroccan Lamb Tagine with Cous-Cous

Serves 12

 Ingredients

  • 1tbsp Veg oil
  • 1200g Lamb mince
  • 200g Diced onion
  • 125g Chopped dried apricots
  • 40g Tomato puree
  • 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 for Descriptor C 
  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 puree 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 puree and check consistency

For the Cous-Cous

  1. Add the water/stock to a pan and bring to the boil
  2. Gradually whisk in the semolina, salt and cumin to the water
  3. Reduce the heat and cook for 2 minutes, whisking constantly until thickened

Serving Suggestion

Top the semolina with the lamb and serve with thickened natural yoghurt

 

 


 

 

 

Herb Crusted Cod

 
Ingredients

  • 80g Whirl
  • 120g fresh breadcrumbs
  • 1 tbsp basil, chopped
  • 4 x 150g cod fillets

Method:

      1. Heat the Whirl in a frying pan, add the breadcrumbs until brown and crisps. Remove and cool.
      2. When cool add the basil and mix thoroughly.
      3. Take the four pieces of fish and place on a baking tray.
      4. Divide the breadcrumbs mixture into four and pile onto each piece of fish.
      5. Cook in a preheated oven at 220°C, Gas mark 7 for eight minutes.

To Serve the Dish:

Serve with boiled potatoes and vegetables.