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.
Smooth savoury beef and vegetable purée with tomato and Worcestershire flavour; approximately 50 serves.
Ingredients
5-star low-fat beef mince 5250g
Brown onions 1000g, peeled and finely diced
Celery 750g, strings removed and finely diced
Zucchini 750g, peeled and finely diced
Carrots 750g, peeled and finely diced
Fresh flat leaf parsley 2 bunches, stalks discarded, leaves cooked, puréed and strained with vegetables
Tomato paste 200g
Worcestershire sauce 50g
Beef booster 100g
Water 2000g
Canola oil 40g
Additional water as required for tender cooking and purée adjustment
Commercial food thickener as required, as per manufacturer's instructions
Final texture
Smooth, lump-free purée that holds a soft mound, slides off a spoon cohesively and has no grit, fibres or separate liquid.
Sauce, gravy & liquid
Incorporate all cooking sauce into the purée. Use additional water and thickener as needed for a smooth, non-sticky consistency without liquid separation.
IDDSI Level 4 requirements
Smooth with no lumps, no separate liquid.
Holds its shape; falls off a tilted spoon in a single spoonful.
Does not drip through fork prongs (fork drip test).
Preparation
Cooking
Texture modification
Serving & plating
IDDSI testing to perform
Chef’s notes from the recipe book
This dish can be served with a starch such as roast sweet potatoes or creamy mash potato. Garnish with chopped flat leaf parsley or basil.
IDDSI testing & verification
Level 4 — Pureed. Saved on this device only until staff logins are added.
Photo shows the Regular dish
