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-698525937Nutrition and Hydration Week 2017 00Nutrition and Hydration Week 2017 left5715Do you know what is umami?Umami is the fifth taste being described as a “savoury” “meat -like” taste. The word umami in Japanese means “delicious”.Umami taste compounds are amino acid and nucleotides. A dominant umami compound, glutamate, is abundant in the human body and a component of protein. Umami compounds can be found naturally in many foods If you would like to know about the umami compounds contained in the different natural ingredients, you can turn to the back of this booklet and look at the “Naturally Umami-rich Ingredients” table. We want to encourage older adults to use umami rich ingredients, instead of salt, to prompt the pleasantness and fullness of savoury?flavour in food.One reason to do this is because as we age, our taste sensitivity gradually decreases. When food tastes bland, it may be less liked and appetite may be reduced. This can lead to malnutrition if not enough energy and nutrients are consumed. 00Do you know what is umami?Umami is the fifth taste being described as a “savoury” “meat -like” taste. The word umami in Japanese means “delicious”.Umami taste compounds are amino acid and nucleotides. A dominant umami compound, glutamate, is abundant in the human body and a component of protein. Umami compounds can be found naturally in many foods If you would like to know about the umami compounds contained in the different natural ingredients, you can turn to the back of this booklet and look at the “Naturally Umami-rich Ingredients” table. We want to encourage older adults to use umami rich ingredients, instead of salt, to prompt the pleasantness and fullness of savoury?flavour in food.One reason to do this is because as we age, our taste sensitivity gradually decreases. When food tastes bland, it may be less liked and appetite may be reduced. This can lead to malnutrition if not enough energy and nutrients are consumed. right391Malnutrition can lead to weight loss, muscle wasting, exhaustion, impaired immune system and delayed wound healing. If you have any concern about the nutritional status of older adults you are caring for, you should encourage them to contact their GP and ask for advice.Umami taste enhancement may encourage older adults to enjoy cooking and eating again, and so help to improve their nutritional status. Here are some umami recipes that you can try. Why not share these with the older adults you are caring for, your family & friends. You can create your own umami recipes together. To achieve the umami synergetic effect and maximise the savoury flavour, you can match up the umami ingredients:Glutamate X Inosinate(Amino acid) (Nucleotide)00Malnutrition can lead to weight loss, muscle wasting, exhaustion, impaired immune system and delayed wound healing. If you have any concern about the nutritional status of older adults you are caring for, you should encourage them to contact their GP and ask for advice.Umami taste enhancement may encourage older adults to enjoy cooking and eating again, and so help to improve their nutritional status. Here are some umami recipes that you can try. Why not share these with the older adults you are caring for, your family & friends. You can create your own umami recipes together. To achieve the umami synergetic effect and maximise the savoury flavour, you can match up the umami ingredients:Glutamate X Inosinate(Amino acid) (Nucleotide)10495651106700left274955Serves 5Ingredients25g Butter250g Leeks, finely slicedA sprig of Thyme625g fresh Cup mushrooms, roughly chopped375g dried Porchini mushroom, soaked and roughly chopped165g Onion, sliced6g Garlic, chopped19g Plain flour1.5L Vegetable stock125ml Double cream, plus a dash to finishPinch of ground NutmegGround Black PepperA handful of Tarragon and Parsley, finely chopped75g Parmesan, shaved00Serves 5Ingredients25g Butter250g Leeks, finely slicedA sprig of Thyme625g fresh Cup mushrooms, roughly chopped375g dried Porchini mushroom, soaked and roughly chopped165g Onion, sliced6g Garlic, chopped19g Plain flour1.5L Vegetable stock125ml Double cream, plus a dash to finishPinch of ground NutmegGround Black PepperA handful of Tarragon and Parsley, finely chopped75g Parmesan, shavedleft1954MethodSoak the porcini mushrooms in 2 cups of warm water for ? hour beforehand. Drain and rinse when it’s soften and roughly chop.Melt the butter in a large saucepan over a medium- low heat. Sweat the leeks with the thyme until soft- about 5 minutes.Turn the heat up to medium-high and add the mushrooms. Sauté for a few minutes until softenAdd the garlic and stir for a minute.Sprinkle over the flour and stir for a couple of minutes.Pour over the stock. Bring to the boil and simmer gently for 10 minutes. Remove the thyme. Whiz the soup in a blender or a hand blender until smooth. Return it to the pan.Add the cream to the soup, along with the nutmeg, tarragon, parsley and reheat gently.10) Spoon the soup into bowls and add a swirl of cream with a sprinkling of chopped herbs and Parmesan before serving.[Ingredients highlighted in colour are naturally high in umami compounds. For more information, please turn over to read “Umami rich ingredient” table]00MethodSoak the porcini mushrooms in 2 cups of warm water for ? hour beforehand. Drain and rinse when it’s soften and roughly chop.Melt the butter in a large saucepan over a medium- low heat. Sweat the leeks with the thyme until soft- about 5 minutes.Turn the heat up to medium-high and add the mushrooms. Sauté for a few minutes until softenAdd the garlic and stir for a minute.Sprinkle over the flour and stir for a couple of minutes.Pour over the stock. Bring to the boil and simmer gently for 10 minutes. Remove the thyme. Whiz the soup in a blender or a hand blender until smooth. Return it to the pan.Add the cream to the soup, along with the nutmeg, tarragon, parsley and reheat gently.10) Spoon the soup into bowls and add a swirl of cream with a sprinkling of chopped herbs and Parmesan before serving.[Ingredients highlighted in colour are naturally high in umami compounds. For more information, please turn over to read “Umami rich ingredient” table]right2819400Serves 5Ingredients500g Chicken breast 30g reduced salt Soy sauce 400g Chinese cabbage20g cooking oil 5cm fresh root Ginger, peeled and sliced 10g Garlic, chopped 67.5g Water8g Corn starch for margination 3 teaspoon of Spring onions, finely chopped For the Oyster sauce15g Oyster sauce 20g Corn starch 45g Water020000Serves 5Ingredients500g Chicken breast 30g reduced salt Soy sauce 400g Chinese cabbage20g cooking oil 5cm fresh root Ginger, peeled and sliced 10g Garlic, chopped 67.5g Water8g Corn starch for margination 3 teaspoon of Spring onions, finely chopped For the Oyster sauce15g Oyster sauce 20g Corn starch 45g Waterright98 00 120658890MethodCut the chicken breast into 5mm thick slicesMarinate the chicken with soy sauce and corn starch, cover and place in the refrigerator for 15 minutes.Remove individual leaves of Chinese cabbage and cut them into bite sized pieces.Heat oil in a frying pan over medium heat. Add garlic and ginger to sweat.Add the chicken into pan, stir to seal all sides until chicken strips turn white.Add the Chinese cabbage and 2 tablespoons of water into pan. Stir well and cook until the cabbages are barely tender and the chicken is cookedTo make the sauce, mix all ingredients together, then pour the mix over the chicken and cabbage. Stir well and allow sauce to thicken up until preference consistency.Plate the stir fried chicken and cabbages onto plate, with a sprinkling of chopped spring onions before serving.Can be served with rice or noodles.[Ingredients highlighted in colour are naturally high in umami compounds. For more information, please turn over to read “Umami rich ingredient” table]00MethodCut the chicken breast into 5mm thick slicesMarinate the chicken with soy sauce and corn starch, cover and place in the refrigerator for 15 minutes.Remove individual leaves of Chinese cabbage and cut them into bite sized pieces.Heat oil in a frying pan over medium heat. Add garlic and ginger to sweat.Add the chicken into pan, stir to seal all sides until chicken strips turn white.Add the Chinese cabbage and 2 tablespoons of water into pan. Stir well and cook until the cabbages are barely tender and the chicken is cookedTo make the sauce, mix all ingredients together, then pour the mix over the chicken and cabbage. Stir well and allow sauce to thicken up until preference consistency.Plate the stir fried chicken and cabbages onto plate, with a sprinkling of chopped spring onions before serving.Can be served with rice or noodles.[Ingredients highlighted in colour are naturally high in umami compounds. For more information, please turn over to read “Umami rich ingredient” table]176149072326500left00040640495300Serves 5 Ingredients For meat base423g minced lean Beef 10g Sunflower oil 85g Onion, chopped or pureed 6.5g Garlic clove, chopped or pureed 28 g Tomato puree 423ml Hot water 8.5g low salt Beef stock cubes20g low salt Miso OR 19g low salt Soy sauce 14g Cornflour For mash850g Potatoes, peeled and cut into chunks42g Butter 15g Milk Pinch of Salt & Pepper 020000Serves 5 Ingredients For meat base423g minced lean Beef 10g Sunflower oil 85g Onion, chopped or pureed 6.5g Garlic clove, chopped or pureed 28 g Tomato puree 423ml Hot water 8.5g low salt Beef stock cubes20g low salt Miso OR 19g low salt Soy sauce 14g Cornflour For mash850g Potatoes, peeled and cut into chunks42g Butter 15g Milk Pinch of Salt & Pepper left0MethodPreheat oven to 180oCFor MashCook potatoes into a pan with cold water. Bring to boil and simmer until tender.Drain the potatoes and mash with the butter, milk, salt & pepper.For Meat baseHeat oil in pan over a medium-high heat.Brown beef in oil for 6 minutes.Add in chopped onions and cook for 3 minutes.Put in garlic puree, tomato puree and stir well.To make stock mix hot water with the beef stock cube, then add in Either: miso OR soy sauce into hot water along.Pour beef stock into pan and allow to simmer for 20 minutes.10) Mix of cornflour with a dash of cold water and add into pot in the final 2 minutes of cooking to thicken the sauce.11) Put the meat base into a baking dish and top with the mash. For a nice crispy top, run a fork over the top.12) Put into the oven for about 45 minutes, until the potato is crisp and slightly brown, then ready to serve.00MethodPreheat oven to 180oCFor MashCook potatoes into a pan with cold water. Bring to boil and simmer until tender.Drain the potatoes and mash with the butter, milk, salt & pepper.For Meat baseHeat oil in pan over a medium-high heat.Brown beef in oil for 6 minutes.Add in chopped onions and cook for 3 minutes.Put in garlic puree, tomato puree and stir well.To make stock mix hot water with the beef stock cube, then add in Either: miso OR soy sauce into hot water along.Pour beef stock into pan and allow to simmer for 20 minutes.10) Mix of cornflour with a dash of cold water and add into pot in the final 2 minutes of cooking to thicken the sauce.11) Put the meat base into a baking dish and top with the mash. For a nice crispy top, run a fork over the top.12) Put into the oven for about 45 minutes, until the potato is crisp and slightly brown, then ready to serve.right3299460Serves 5Ingredients 500g Penne pasta 42.5g Butter37.5g Plain flour500ml Milk 200g mature Cheddar cheese, grated275g of canned Tuna in Spring water, drained 250g of canned Sweetcorn, drained Large handful of Parsley or Chives, choppedPinch of PepperA sprinkling of Parmesan 00Serves 5Ingredients 500g Penne pasta 42.5g Butter37.5g Plain flour500ml Milk 200g mature Cheddar cheese, grated275g of canned Tuna in Spring water, drained 250g of canned Sweetcorn, drained Large handful of Parsley or Chives, choppedPinch of PepperA sprinkling of Parmesan right88455500left0[Taken from BBC Good Food website]00[Taken from BBC Good Food website]right0MethodHeat oven to 180C/fan 160C/gas 4. Boil the pasta for 2 minutes less time than stated on the pack.To make the sauce, melt the butter in a saucepan and stir in the flour.Cook for 1 min, then gradually stir in the milk to make a thick white sauce.Remove from the heat and stir in all but a handful of cheese.Drain the pasta, mix with the white sauce, tuna, sweetcorn, chopped herbs and pepper.Transfer to a baking dish and top with the rest of the grated cheese.Bake for 15-20 mins until the cheese on top is golden.Add a sprinkling of Parmesan on top before serving [Ingredients highlighted in colour are naturally high in umami compounds. For more information, please turn over to read “Umami rich ingredient” table]00MethodHeat oven to 180C/fan 160C/gas 4. Boil the pasta for 2 minutes less time than stated on the pack.To make the sauce, melt the butter in a saucepan and stir in the flour.Cook for 1 min, then gradually stir in the milk to make a thick white sauce.Remove from the heat and stir in all but a handful of cheese.Drain the pasta, mix with the white sauce, tuna, sweetcorn, chopped herbs and pepper.Transfer to a baking dish and top with the rest of the grated cheese.Bake for 15-20 mins until the cheese on top is golden.Add a sprinkling of Parmesan on top before serving [Ingredients highlighted in colour are naturally high in umami compounds. For more information, please turn over to read “Umami rich ingredient” table] ................
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