Martin McKee, former NACC Care Chef of the Year, has created a series of new recipe videos showing how British Lion eggs can be used to create exciting, creative, and nutrient dense dishes to support the needs of care home residents.
The recipes have been created to reflect the growing trend for menu simplification that has emerged as a result of the COVID-19 pandemic and resulting staff and skills short- ages, as well as incorporating nutritious ingredients in an original way.
The five recipes have been developed in association with a specialist dietician to meet various nutritional requirements of residents, including undernourishment, dementia and dysphagia. The dishes include both savoury and sweet recipes and include Chicken and Leek Stuffed Mushroom; Deconstructed Spanish Omelette; Smoked Turkey, Cranberry and Egg Fried Sandwich; Lemon Meringue Pie; and a Custard Filled Doughnut. All the recipes are designed to serve 12 or more people and are easy to follow.
British Lion eggs are approved by The Food Standards Agency to be eaten runny or even raw by vulnerable groups, including care home residents. Before the change in advice for Lion eggs, care homes had to restrict the way they served eggs, but the change in 2017 meant that care home residents could once again enjoy a dippy egg, and benefit from a range of other nutritious, and delicious egg-based dishes.
Martin said: ‘’Eggs are a must on care home menus and are a fantastically versatile ingredient. I have created a range of savoury and sweet recipes, calling on familiar favourites with a modern touch. The recipes I’ve created high- light the nutritional benefits of eggs, as they contain key vitamins and minerals and are high in protein which is essential for care home residents’ diets. I have also ensured that the recipes are straightforward and easy to replicate so that they can be enjoyed in care homes of any scale.”
The video recipes are available to view on British Lion eggs YouTube channel and can also be found on www.egginfo.co.uk/tv