Gram, kg and litre amounts are scaled; counted items are not.
Texture options
Each texture has its own ingredients and method. Choose one to switch the whole recipe.
AI-drafted texture method — not from the recipe book and not clinically approved. Texture suitability should be confirmed according to the resident's individual swallowing and dietary requirements and the facility's clinical/dietetic processes.
Moist minced beef and carrot casserole bound with smooth mushroom, bacon and red wine gravy. Makes approximately 50 serves.
Ingredients
Chuck beef 5200g, trimmed of gristle and tough connective tissue
Red wine 600g
Fresh flat-leaf parsley 100g, tough stalks removed; no raw garnish
Celery 2000g, strings removed, diced
Onions 1000g, peeled, diced
Carrots 2000g, peeled
Garlic 25g, crushed
Olive oil 30g
Ground black pepper 30g
Tomato paste 200g
Bacon rashers 500g, rind and cartilage removed, chopped
Crushed tomatoes 200g, skinless and seedless
Mushrooms 2500g, trimmed and sliced
Gravy mix 150g
Beef booster 55g
Bay leaves 8g, secured in a removable sachet
Water 2250g
Suitable food thickener, if required, as per manufacturer's instructions
Final texture
Soft particles no larger than 4mm, evenly moistened and bound in thick smooth gravy, without loose liquid, tough fibres or separate chewy pieces.
Sauce, gravy & liquid
Blend the original casserole gravy smooth and incorporate it throughout the mince; thicken if necessary so no thin liquid separates.
IDDSI Level 5 requirements
Pieces no larger than 4mm (fits between fork prongs).
Moist and cohesive, served in thick smooth sauce; no thin liquid.
Holds on a tilted spoon and slides off with little residue.
Preparation
Cooking
Texture modification
Serving & plating
IDDSI testing to perform
Chef’s notes from the recipe book
This dish can be served with roast potatoes or creamy mash potato. No other vegetables are required.
IDDSI testing & verification
Level 5 — Minced & Moist. Saved on this device only until staff logins are added.
Photo shows the Regular dish
