Page 95 - NACC – 2018 Yearbook

Fortification Recipes
for caterers in health and social care
FINGER FOODS ‘N’ DIPS
(TUNA TAPENADE, BEETROOT HOUMOUS, HONEY AND MUSTARD MAYONNAISE)
Serves 25g x each dip
95
BEETROOT HOUMOUS
INGREDIENTS
175g cooked beetroot
400g (240g drained weight) canned chickpeas, drained and washed
1 clove garlic, chopped
juice of 2 lemons
40ml olive oil
salt and pepper to taste
METHOD
Blend all the ingredients together until smooth.
Refrigerate and use as required.
TUNA TAPENADE
INGREDIENTS
200g pitted black olives 40g capers
1 clove garlic, chopped 1 lemon, zest and juice 2x 185g canned tuna
METHOD
Blend the olives, capers, garlic, lemon zest and juice together until nely chopped.
Add the tuna sh (including oil from the tin) and continue blending to a smooth purée.
CHICKEN STRIPS
INGREDIENTS
1 chicken breast (200g) our, for coating
1 egg
breadcrumbs, for coating oil, for deep frying
METHOD
Cut the chicken breast into strips and coat with our.
Beat the egg then dip the chicken strips in the beaten egg to coat, remove excess.
Finally roll the chicken in the breadcrumbs and coat evenly.
Deep fry the chicken strips at 1800c for 5 minutes, until cooked through.
CHEESE & MARMITE STRAWS
INGREDIENTS
175g pu pastry
20g Marmite
1 tsp hot water
15g Parmesan cheese, grated
METHOD
Roll out the pu pastry thinly.
Mix together the Marmite and hot water to a paste then brush over the pastry. Sprinkle the Parmesan cheese over
the marmite.
Fold the pastry in half then cut into
22 x 0.5cm strips.
Twist the strips of pastry and bake on a tray for 12 – 15 minutes, until crisp and golden brown.
NUTRITIONAL NOTES
Finger foods are just as important as snacks and also for those who are no longer able to use cutlery. These recipes give three ideas for dips, which provide protein from the tuna or chickpeas and energy from mayonnaise. Including beetroot in the houmous helps towards 5-a-day and is a good source of Vitamin A. Using protein-rich foods like cheese straws, chicken, cheese, ham and egg to pick up the dips ensures that every mouthful has a nutritional bene t, as well as giving variety and choice.
CHEF’S TIP
Serve the dips as a platter to share or individually with nger foods. Various other nger foods can be used with this dish, such as pizza ngers or cocktail sausages.
HONEY & MUSTARD MAYO
INGREDIENTS
450g mayonnaise 40g grain mustard 40g honey
METHOD
Combine all ingredients and mix well.
RECIPES