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.
Finely minced beef and vegetables bound in thick, smooth savoury sauce; 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 puréed and strained into sauce
Tomato paste 200g
Worcestershire sauce 50g
Beef booster 100g
Water 2000g
Canola oil 40g
Additional water as required for cooking and sauce adjustment
Commercial food thickener as required, as per manufacturer's instructions
Final texture
Soft particles no larger than 4mm in a moist, cohesive mixture with thick, smooth sauce and no separate thin liquid.
Sauce, gravy & liquid
Bind the fine mince with smooth, strained cooking sauce. Adjust with water and thickener as needed without leaving free liquid.
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 a starch such as roast sweet potatoes or creamy mash potato. Garnish with chopped flat leaf parsley or basil.
IDDSI testing & verification
Level 5 — Minced & Moist. Saved on this device only until staff logins are added.
Photo shows the Regular dish
