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Special Dietary Requirement Recipes

Catering for Different Special Requirements in Care Homes at First Thought Seem to Be Very Difficult and Time Consuming. However, If You Get the Knowledge and the Products – It Can Be Made Very Simple. Organisation Is Definitely Key.

Check out Some of Collective’s Favourite Special Dietary Requirements Recipes!

Diabetic Winter Veg Pie:Special Dietary Requirement Recipes

Ingredients: 2 tbsp olive oil,  2 onion, 1 tbsp flour, 300g (about 2 large) carrot,  ½ cauliflower, 4 garlic clove, finely sliced, 1 rosemary, 400g can chopped tomato, 200g frozen pea, 900g potato, 200ml/7fl oz milk.

Method:

  • Heat 1 tbsp of the oil in a flameproof dish over a medium heat. Add the onions and cook for 10 mins until softened, then stir in the flour and cook for a further 2 mins. Add the carrots, cauliflower, garlic and rosemary, and cook for 5 mins, stirring regularly, until they begin to soften.
  • Tip the tomatoes into the vegetables along with a can full of water. Cover with a lid and simmer for 10 mins, then remove the lid and cook for 10-15 mins more, until the sauce has thickened and the vegetables are cooked. Season, stir in the peas and cook for 1 min more.
  • Meanwhile, boil the potatoes for 10-15 mins until tender. Drain, then place back in the saucepan and mash. Stir through enough milk to reach a fairly soft consistency, then add the remaining olive oil and season.
  • Heat the grill. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface. Place under the grill for a few mins until the top is crisp golden brown.

Diabetic Chocolate Muffins with Hot Chocolate Custard:

Special Dietary Requirement Recipes

Ingredients: 1 tbsp cocoa powder, 100g self-raising flour, ½ tsp bicarbonate of soda, 50g golden caster sugar, 100ml skimmed milk, 1 egg, 2 tbsp sunflower oil (plus extra for greasing),  2 x 150g pots low-fat custard, 25g dark chocolate (chopped).

Method:

  • Heat oven to 160C/fan 140C/gas 3. Brush 6 holes of a muffin tin with a drop of oil. Sieve the cocoa into a large bowl, then add the rest of the dry ingredients. Stir to combine, then make a well in the centre.
  • Beat the milk, egg and oil together in a jug, pour into the well, then stir quickly to make a batter. Spoon into the muffin tin, then bake for 15 mins or until risen and firm to the touch. Heat the custard in the microwave according to instructions, or in a pan, then tip in the chopped chocolate and stir until smooth. Turn the puddings into bowls and pour the custard over.

Gluten Free Pesto Pasta:

Special Dietary Requirement Recipes

Ingredients:

For the pesto: 100g Hazelnuts, 100g Grated Parmesan, Half a clove of garlic, 6 Tsp Olive Oil, One large handful of parsley, One large handful of basil, Juice of 1 lemon, Salt & pepper, Water, Gluten free Spaghetti, Baby Plum Tomatoes, 1 Courgette (peeled into strips), Optional: Pine Nuts, Optional: Cheddar Cheese (grated).

Method:

  • In a blender, combine the ingredients for the pesto and blend well. Add a little water to get the right consistency.
  • Cook the pasta according to packet instructions. Add the courgette strips 2 minutes before the end time of cooking and drain both together. When draining, keep a small amount of the pasta water and put it, along with the pasta, back into the pan. Stir in the pesto.
  • Quarter the tomatoes and add these in. I like to stir in some grated cheddar cheese and a sprinkle of pine nuts for a little added bite.
  • Finish in a bowl with a little parmesan on the top and a couple of basil leaves.
  • Enjoy!

Raw Chocolate Brownies: (Gluten Free)

Special Dietary Requirement Recipes

Ingredients: 100g (3 1/2oz) medjool dates (stones removed), 50g (2oz) dried strawberries or black cherries, 100g (3 1/2oz) smooth almond or cashew butter, 50g (2oz) whole blanched almonds, 50g (2oz) coconut oil, 1 1/2 tbsp agave nectar, 50g (2oz) dark chocolate, grated, 50g (2oz) dairy and gluten-free cocoa powder, 100g (3 1/2oz) dark chocolate, chopped, 2 tbsp coconut cream, 15g (1/2oz) pistachios (chopped).

Method:

  • Put all the ingredients for the brownies into a food processor and blitz until well mixed. Spoon the mixture into an 18cm (7in) square cake tin.
  • Put the tin into the freezer for around 15 minutes, to firm up the brownie mix. Meanwhile, melt together the dark chocolate and coconut cream in a bowl set over a pan of barely simmering water.
  • Once the chocolate mix has melted, smooth it over the top of the brownies, sprinkle with the pistachios and allow to set in the fridge for 5 minutes. Cut into squares and serve, or store in the fridge for up to a week.

Chicken Goujons (Egg, Dairy and Gluten Free):

Special Dietary Requirement Recipes

Ingredients: 400g pack chicken breast strips or breasts cut into even sized strips or chunks, 3 tablespoons plain flour (or corn flour if Gluten Free), 2 tablespoons oil, 4 tablespoons non-dairy milk, Two ends of a loaf of bread (use any bread you like, Gluten Free if needed).

Method:

  • Preheat the oven to 180°C
  • Place the bread in a food processor and whizz until the bread is fine breadcrumbs
  • Put the oil and milk in a small batter bowl and whisk until well mixed and frothy with a stainless steel whisk.
  • Put the flour on one plate and bread crumbs on another.
  • Coat each chicken strip well by rolling it in the flour, then transfer to the oil and milk emulsion and coat well in that too.
  • Place the strips on the breadcrumb plate and coat in the breadcrumbs by turning and patting them on.
  • Place the chicken on a flat stone such as a medium bar pan (you’ll need two of these) or a rectangle stone, and cook in the oven for 25-30 mins until golden brown.
  • Serve with chips or mash, peas, and plenty of sauces for dipping.

Meat Free Chicken a’la King:
Special Dietary Requirement Recipes

Ingredients: 1 box Fry’s Meat Free Chicken-Style Strips, 50g margarine (for frying), 250g punnet mushrooms, cleaned and sliced, 1 green pepper – sliced, 50g margarine, 1 tsp. crushed garlic, 60g maizena flour (mixed in ½ a cup water and ½ a cup milk or try dairy-free milk), 2 tsp. black pepper, Salt to taste, 250ml can fresh cream (or try Orley Whip Imitation Cream), Nutmeg to garnish, Parsley to garnish.

Method:

  • Melt margarine in frying pan and cook through Fry’s Strips. Drain and set aside. Fry mushrooms in remaining oil for 2 minutes and add green pepper and sauté for 5 minutes and set aside.
  • Sauce: add 50g margarine, crushed garlic and maizena flour mixture and stir continuously until mixture thickens. In a large pot, add sauce, fresh cream, strips mixture, black pepper and salt and simmer for 2 minutes. Sprinkle Nutmeg and parsley on top.

Schnitzel Vegan Burgers:Special Dietary Requirement Recipes

Ingredients: 2 Fry’s Golden Crumbed Schnitzels, 1 tbsp Margarine, 1/4 Onion, sliced, 2 tsp Olive oil, 2 Bread rolls of your choice, 2 tsp Oil of your choice, 50g Wild mushrooms, 10g Fresh rocket or lettuce, 1/2 Avocado (sliced).

Method:

  • Heat margarine in a thick based pan and fry onions until they start caramelising.  Drain and set aside.  Add 1 tsp olive oil to the pan, toast bread until golden brown and set aside.
  • Add 1 tsp olive oil to that pan and sauté mushrooms.  Drain and set aside.  Heat 2 tsp of oil and fry schnitzel until golden brown.
  • Build your burger using the bread, onion, mushroom, schnitzel, fresh rocket or lettuce and avocado.  Serve with a fresh side of salad of your choice.

Kosher Maple Salmon:Special Dietary Requirement Recipes

Ingredients: ¼ cup maple syrup, 2 tbsp soy sauce, 1 minced garlic clove, ¼ teaspoon garlic salt, 1/8 teaspoon ground black pepper, 1 pound salmon.

Method:

  • In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt and pepper.
  • Place salmon in a shallow glass baking dish and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

High Calorie Blueberry Bread and Butter Pudding:

Special Dietary Requirement Recipes

Ingredients: 250g blueberries, 800ml Millac Gold Double, 100ml Viva Whole Milk, 6 eggs, 100g caster sugar, Icing sugar.

Method:

  • Place the blueberries in a pan with a little bit of water and reduce until the consistency of jam.
  • Whisk together the Millac Gold Double, Viva Whole Milk, sugar and eggs.
  • Place the brioche in a baking dish and pour over the whisked mixture.
  • Sprinkle over a few blueberries and bake for 30 minutes at 180 degrees
  • Remove from oven, then dust with icing sugar and serve with the blueberry compote.

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