Turkey Crust Pizza
Ingredients Serves
4-6
500g turkey mince
2 tsp. cornflour
30g dry breadcrumbs
1 egg white lightly beaten
6 drops Tabasco sauce
1 tbsp. water or wine
1 tsp. olive oil
Pizza Sauce
10ml olive oil
50g onion sliced
120g red capsicum chopped
70g mushrooms chopped
400g tomato purée
1 clove crushed garlic
1 tbsp. red wine vinegar
1 tbsp. fresh basil chopped
1 tsp. sugar
30g parmesan cheese grated
Method
To prepare the Sauce:
- Fry the onion, capsicum, mushrooms and garlic in oil until soft (5 mins).
- Add tomato purée and vinegar and sugar and simmer for 20mins. Add basil.
- Blend in vitamiser until smooth, thick consistency is achieved.
- Blend the turkey mince in a food processor with cornflour until a paste like texture is achieved. Remove any tendon lumps. If a soft or minced and moist texture is suitable the mixing can be light.
- Add the breadcrumbs, egg-white, salt, pepper and sugar, Tabasco sauce, water or wine. Process in the machine with enough of the pizza sauce (approx. ½ cup) to create a thick spreadable mixture. Again only light mixing is needed for a soft or minced moist texture.
- Spread the turkey mix over the base of an oiled pizza tin or plate (23-25cm diameter).
- Pour the rest of the sauce over the turkey mix leaving an edge to resemble a pizza crust. Sprinkle with the cheese.
- Cook in a moderate oven for 15mins.
- Serve in wedges with extra sauce if required.
Nutrition information per serve: Energy 1150kJ, protein 25g,
fat 13.5, sat fat 4.1g, carbohydrate 11.6g, sugars 6.8g, fibre 2.7g, sodium 730mg.
A shortcut for this dish would be to use commercial smooth
pizza sauce and chicken mince can be used in place of turkey mince. If cooked
turkey or chicken were used a moist thigh fillet would be the better choice. Favourite
pizza toppings can be adapted to suit. The pizza freezes well.
 |
| Turkey base Pizza for Modified Texture Diets |
Salads served with the pizza need to be suitable for the texture recommended for the individual with dysphagia. See my previous blog for soft salads. Smooth purée salads for Christmas fare can be adapted from vegetable smoothies with the consistency corrected with addition of thickeners such as Resource® ThickenUp Clear from Nestlé Nutrition, or Precise THICK-N Instant from Trisco Foods. Commercial vegetable juice tetrapaks can be used for convenience. The thickener will provide fibre (see section on fibre in “Super Foods for Small Appetites”)
 |
| Beetroot & Apple Gel; Carrot & Pineapple Gel; Kale & Avocado Smoothie. |
Christmas Pudding
A smooth melt in
the mouth plum pudding for a Christmas Treat
Ingredients Serves
4-6
3 tbsp. sago
½ cup water
1 cup milk
60g butter or margarine
1/3 cup brown sugar
½ tsp. vanilla essence
½ tsp. mixed spice
1 cup fresh breadcrumbs
1 tbsp. extra milk
1 tsp. bicarbonate of soda
1 egg (slightly beaten)
1 cup sultanas
1 tbsp. sherry (optional)
Method
- Place water and sago in a bowl and let soak overnight.
- Barely cover the sultanas with water in a saucepan, bring to the boil and simmer until approximately 1 tablespoon of water is left. Add the sherry and simmer for 1 minute more. Cool.
- Blend sultanas and sago in vitamiser until smooth.
- Heat the milk in a saucepan, add butter, sugar, vanilla, spice and the sago/sultana mix. Stir until butter is melted.
- Dissolve the bicarbonate of soda in the extra milk and add to the mix along with the breadcrumbs. Mix in the egg and stir well.
- Pour into a lined and greased pudding basin, cover and steam for 2 hours.
- Turn out onto a serving dish and serve with custard or cream.
Nutrition information per serve: Energy 1140kJ, protein 5g,
fat 9.0g, sat fat 1.8g, carbohydrate 42.5g, sugars 29.4g, fibre 1.6g, sodium
470mg.
 |
| Sago Plum Pudding |
If you found these recipes useful, and want to find out more about novel recipes for Dysphagia Diets, try one my books - either A Kitchen Manual for Preparation of Modified Texture Diets (2nd Edition) or Super Foods for Small Appetites - Home Based Modified Texture Diets
