This method is taken from the Country Range Guide to the IDDSI framework which we have worked on with IDDSI consultant and trainer, Andy Cullum. Whilst dysphagia is predominantly a challenge for those working in the Health and Welfare sector, the guide has been written to be inclusive of all people with this condition so it can be used across all sectors, as we know that it can affect people of all ages for a number of reasons.
To make the layers
The key to making these snacks is preparing each layer in advance. Once you have all of the components, you can use them for a variety of dishes. We haven’t included quantities for most of the ingredients as these are methods which can be adapted depending on how much you would like to make. The key to all methods is ensuring food is the correct consistency by using the IDDSI testing methods.
IDDSI Level 4 Lettuce Ingredients
- 1 bag of rocket or mixed leaf salad (remove red leaves as these will turn your puree red)
- 1 cucumber, peeled
- A dash of Country Range Lemon Juice
- 1tsp brown sugar
- 1tsp Country Range Malt Vinegar
- 1tsp Country Range Olive Oil
- 1tbsp Country Range Skimmed Milk Powder
- 300ml milk
- Food thickener
IDDSI Level 4 Lettuce Method
- Add the salad leaves, cucumber, lemon juice, brown sugar, olive oil and vinegar to your blender / food processor and blend to a paste.
- Add the milk powder.
- Add milk until all stickiness is removed.
- Now, keep testing the consistency and adding food thickener until it passes the IDDSI Level 4 testing methods.
- Pass through a sieve and check seasoning.
IDDSI Level 4 Tomato Ingredients
- 800g Country Range Chopped Tomatoes
- 1large dessertspoon Country Range Skimmed Milk Powder
- 1/2tbsp vegetable stock made with Country Range Vegetable Bouillon Powder
- Food thickener
- Salt and pepper to taste
IDDSI Level 4 Tomato Method
- Add the tomatoes, milk powder and vegetable stock to your blender / food processor and blend to a paste.
- Add thickener and keep testing until it passes the IDDSI Level 4 testing methods.
- Add seasoning and pass through a sieve. This step is very important, as the skin and seeds of tomatoes can be problematic for people with dysphagia.
IDDSI Level 4 Chicken Ingredients
For this wrap and sandwich we used Country Range Katsu Curry Sauce to make a katsu chicken filling. This same chicken mixture can be used for a main meal with rice. Click here to see the method for making this meal for all IDDSI levels. This is a great way of preparing one component to then be used across several dishes for people with dysphagia.
- Country Range Class A Chicken Breast Fillets
- Country Range Katsu Curry Sauce (optional)
- Country Range Skimmed Milk Powder
- Milk
- Food thickener
IDDSI Level 4 Chicken Method
- Slowly braise your chicken in the Katsu Curry Sauce (or sauce or stock of your choice) in the oven until cooked.
- Add the chicken in sauce to your blender / food processor with the milk powder and hot milk and blend to a paste.
- Add thickener and keep testing until it passes the IDDSI Level 4 testing methods.
IDDSI Level 4 Wrap Method
- Cover a metal tray with cling film and sprinkle with Country Range Gravy Powder. This creates the toasted effect on the outside of the wrap!
- Add a thin layer of bread mix, using a hot pallet life. You will find that this will spread easily and not stick to the knife.
- Put the tray in the freezer but DO NOT freeze, you want the mix to be firm, but not frozen. If you freeze then ice may form in your mix and it will change consistency.
- Repeat this process with the lettuce layer, then the tomato layer, then the chicken layer, spreading each layer on top of the other, setting in the freezer between each one.
- Once all the layers are on and set, you can roll your mix into a cylinder. If the mix is too thin then it won’t hold and if it’s too thick it will snap, so this may take a little practice.
- Once rolled, cover with cling film and freeze.
- When you cut the wrap, use a hot knife and ensure that your slices are no more than one inch to ensure that it holds its shape when it defrosts.
- When you cut the wrap, you will now see that it looks like a wrap and the gravy that was added at the start has soaked into the bread mix, giving it an authentic look.
IDDSI Level 4 Sandwich Method
This is the same principle as the wrap, except this time, don’t add gravy powder to the tray.
- Cover a metal tray with cling film and add a layer of bread mix at 1cm thickness. Put the tray in the freezer to set but not freeze.
- Add a thin layer of lettuce mix on top of the bread mix, set in the freezer and then repeat this with the tomato and chicken layers.
- Finally, add another layer of the bread mix on top at 1cm thickness, cover with cling film and freeze.
- Use a hot knife to slice into sandwiches.
- You can paint gravy browning onto the edges to make them look like crusts.
IDDSI Food Levels And Tests Explained
Before you begin this recipe we recommend that you find out more about the IDDSI framework, the IDDSI food levels and how you can test food to each of these levels.
The Country Range Guide To The IDDSI Framework
For more texture modified meal solution recipes, inspiration and advise from IDDSI specialist