Care caterers are facing difficulties with energy, staffing and ingredient costs. Despite these issues the requirement to produce delicious and nutritious food for residents remains.
Aaron’s menu, which is available to download now at www.philadelphiaprofessional.co.uk, is testament to his creativity and understanding of the sector’s needs. His menu includes:
- Canapé – Truffle and Chive Philly Profiteroles
- Starter – Creamy Philly Garlic Mushrooms on Toast
- Main – Smoked Haddock Mornay
- Dessert – Apple and Caramel Philly Turnovers
Aaron said: “Philly set me the challenge of developing a four-course menu to help inspire care home chefs this winter and demonstrate Philly’s versatility as an ingredient with multiple uses.
“Although presented as a four-course menu, caterers can easily repurpose the dishes at other opportunities – the mushrooms on toast makes a fantastic breakfast option, whilst miniature versions of the turnovers would work brilliantly for afternoon tea. By showcasing Philly in this way, I hope to be able to inspire my peers working in the cost-sector and demonstrate how one ingredient can go a really long way.”
For operators, using Philly as the key base ingredient throughout menus can also save time, reduce costly wastage as well as helping with issues such as fortification, dehydration and dysphagia.