Recipes

Pulled pork in a bun with potato wedges and barbecue sauce (Dysphagia version)

Pulled pork in a bun with potato wedges and barbecue sauce (Dysphagia version) Category: Main
Cooking Time:
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On The Range recipe by Karen Proctor (Nov/Dec 2015)

Ingredients

2-3 tbsp Country Range Barbecue Sauce

4 tbsp Country Range Skimmed Milk Powder

Country Range Vegetable Bouillon Paste

Country Range Beef Bouillon Paste

6-8 pellets of Country Range Frozen Mashed Potato

Microwavable pulled pork

Vegi gel

Dysphagia bread mixture

300g bread (crusts removed)

900ml full fat milk

25g vegi gel

Instructions

1

Microwave the mashed potato pellets and spoon into a mould for wedges. Put in freezer. (Ideally made the day before).

2

Heat milk to 90°C with the bread and blend to a smooth puree. Add vegi gel and cook out for 2 minutes. Immediately pour mixture into a mould/ tray lined with cling film, smooth out and chill.

3

Prepare pulled pork as directed.

4

Liquidise pork and add the barbecue sauce and a little water to bind. Add 4 tablespoons of milk powder and blend well. Keep warm.

5

Turn out your potato wedges and heat in microwave.

6

Dissolve a little vegetable bouillon in water and beef bouillon in water.

7

When wedges are heated paint the dissolved beef bouillon onto the wedges until desired colour is achieved.

8

Cut out a circle from your *bread mixture* and turn out the top from your mould to create your bun.

9

Paint your vegetable bouillon on to the bun until desired colour is achieved.

10

Fill with pork mixture.

11

Serve with side salad and extra barbecue sauce.

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