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Chef: Lin Jinan
Topic: My family’s Spanish meal
Main course: Spanish frozen soup with seafood fried rice IDDSI level 4
Side dish: Catalan fruit panna cotta tart IDDSI level 5
 
Creativity and design concepts
 
"Spanish Frozen Soup with Seafood Fried Rice" and "Catalan Fruit Panna Cotta Tart" - breaking the past impression of soft meals as "unsightly", "single-colored" and "porridge", using Spanish dishes that have been transformed and innovated Combining small and fresh presentation.
 
The seafood fried rice is mixed with turmeric powder to make fresh yellow flowers as the main dish, and red bell pepper is used to make a sweet red frozen soup that contrasts with the main dish. It is surrounded by yellow flowers and served with fresh and easy-to-eat mussels. Fresh, use green leafy vegetables as garnish and finish.
 
The dishes try to combine soup and rice into one while also distinguishing them. The tastes not only complement each other, but also bring a fresh visual effect and induce appetite.
 
In addition, the indispensable dessert after the meal is the custard tart, in which lemon is added to add a refreshing taste.
 
story behind
 
Under the influence of globalization, it is not difficult for people living in Hong Kong to enjoy a leisurely Western-style breakfast as a family in the morning, a simple American fast food in the afternoon, and then gather together to enjoy a Spanish meal in peace in the evening. However, another group of people whose eating difficulties are affected by dysphagia can only eat soft meals that give people the impression of being "pasty" at every meal. When my family gathers to enjoy Korean fried chicken, I am eating rice; when my family enjoys feasts from various countries, the only food I can eat is presented in a single way. This is a comment from a person with dysphagia who used to love food and try new things.
 
In order to try to add new ideas to the soft meals and keep "trying new things", we specially tried two soft meals, "Spanish Frozen Soup with Seafood Fried Rice" and "Catalan Fruit Panna Cotta Tart", which are easy to make and go well with each other. , trying to break the limitations of meals for people with dysphagia. Eating is not to maintain life, but to enjoy the experience of sight, smell and taste.
 
Entry recipes:
 
Spanish frozen soup with seafood fried rice IDDSI level 4
 
Ingredients: 
Spanish Rice 100G
Tomatoes  2 pieces 
Sweet red pepper  1 piece
Miscellaneous seafood  25G 
Stock  100ML
Mussel  4 pieces 
White jelly  5G
Onion  half   
 
Seasoning/Sauce:
Garlic  a little 
Sugar  a little
Ginger paste  a little 
Tomato paste  5G
Turmeric powder  a little 
Flour  Two soups
Pepper  a little 
Olive oil  Two teaspoons
Salt  a little 
Mint leaves (for decoration, not edible)   One piece
 
Cooking method:
First wash the Spanish rice and soak it in water for 15 minutes
Make a cross on one of the tomatoes, put it into boiling water and cook for 1 minute, remove it, peel it and chop it into small pieces.
Wash and chop mixed seafood and mussels, chop onions and sweet red peppers and set aside
Saute half of the onion until fragrant, add minced garlic, minced ginger, and turmeric powder and saute until fragrant. Add Spanish rice, stock, and salt. Reduce heat to low and cover the pot and cook for 8 minutes. Add mixed seafood and mussels, cover the pot, and cook for 3 minutes. Turn off the lid. Bake for 3 minutes
Put the cooked Spanish paella into a blender and stir until it becomes a paste, then add the white jelly and stir well. Return it to the pot and bring it to a boil. Then pour it into a mold and place it in the refrigerator to take shape.
Heat olive oil in a wok, add onions, bell peppers, tomatoes and stir-fry until fragrant; crush the above ingredients with a blender, add a little oil, add flour to the wok and stir-fry until fragrant. Add the crushed ingredients and eggplant paste and cook slowly until it dries up and becomes a paste.
Unmold the Spanish paella, reheat it, pour the soup on the side, and sprinkle with a little pepper.
 
Catalan Fruit Panna Cotta IDDSI Level 5
 
Ingredients:  
Milk  500ml 
Purple sweet potato  1/pound 
Lemon peel  1/piece
Eagle corn flour  25/g 
Appropriate amount of seasonal fruits (mango, dragon fruit, kiwi)
Egg yolk  4/piece   
Cinnamon  1.5/piece
   
Seasoning/Sauce:
Caster sugar  80/g 
 
Cooking method:
Dice fruits and set aside
Wash and peel the purple sweet potatoes, cut into pieces and steam them
After steaming, press the purple sweet potato into a puree, add an appropriate amount of corn flour and stir evenly
After mixing, spread the purple sweet potato puree evenly in the egg tart mold, put it into the pot and steam for 3 minutes, then let it cool and set aside.
Bring milk, cinnamon and lemon peel to a boil
Add egg yolks, corn flour and caster sugar and stir
After the milk is boiled, filter it. Pour the filtered milk back into the pot and add the stirred egg yolk liquid. Cook over medium-low heat until it becomes thick.
Pour into the purple sweet potato paste tart shell and let cool, then refrigerate for at least two hours.
Sprinkle a little fruit on the refrigerated panna cotta and finish