A collection of delicious and simple molded puree recipes to help make puree foods look as good as they taste! 

 

Puree Pork Stroganoff

Mold Type - Pork Chop
Yield- 8 portions (110g / 4oz each)

Ingredients:

• Vegetable oil 1 tblspn
• Garlic purée 1 tspn
• Sliced onions 100g / 3 ½ oz
• Carrots 100g / 3 ½ oz
• Diced pork 300g / 10 ½ oz
• Sage (dried) 1 tspn
• Chicken or vegetable stock 800ml / 1 1/3 pints
• Chopped mixed peppers 80g / 3oz
• Mushrooms (thin sliced)  80g / 3oz
• Mixed seasoning
• Cooking cream 100ml / 3 ½ fl oz
• Thickener 

Method

1. Heat the oil in a saucepan, gently sweat the onions, carrots and garlic, and cook for a couple of minutes
2. Add the diced pork and sage, stir in well, and cook for a further 10 minutes
3. Add the stock, stir in well to allow even distribution. Cover the pan with a lid and simmer for 1 hour, stirring occasionally
4. Add the peppers and mushrooms, simmer for a further 25 minutes or until all the ingredients are tender. Leave uncovered, and allow the cooking liquid to reduce by two thirds
5. Add the cream and season to taste
6. Remove from the heat
7. Allow to cool slightly, decant meal into blender and blend  completely to a smooth purée that is smooth and lump free
8. Slowly add small amount so thickener, so as not to over thicken the mixture. Blend in thoroughly until the mixture reaches a firm consistency, that will hold on a spoon inverted / retain its texture when forked.

Molding

Once the mix has reached the correct consistency, spread mixture into Puree Food Mold, once cavities have been filled, cover with lid and then place in freezer.

Heat & Serve

Once frozen take mold tray out of freezer. Turn mold tray over and apply gentle pressure to release frozen food from mold. Place frozen food from directly on to plate and allow to thaw in fridge. Prior to heating, cover plated food appropriately to prevent molded food from drying out e.g cling wrap (combi steam oven), heat proof polycarbonate lid. Reheat molded food on plate to desired temperature via microwave (low heat setting, combination oven, convection oven, bain marie under counter hot box). Serve.  

Puree Irish Stew

Mold Type - Pork Chop  
Yield- 4-5 portions (100g / 4oz each)

Ingredients:

• Vegetable oil 1 tblspn
• Diced onions 100g / 3 ½ oz
• Diced vegetables (Carrots and swede) 200g / 7 oz
• Diced lamb 300g / 10 ½ oz
• Beef or Lamb stock 800ml / 1 ½ pints
• Fresh diced leeks 70g / 2 ½ oz
• Shredded green cabbage 70g / 2 ½ oz
• Diced potatoes 150g / 5 ½ oz
• Fresh parsley 50g / 2 oz
• Mixed seasoning
• Thickener

Method

1. Heat the oil in a large saucepan, gently sweat the onions, and cook for a couple of minutes
2. Add the mixed vegetables, stir in well and cook for a further 10 minutes
3. Add the diced lamb and seal with the onions and vegetables
4. Add the stock, stirring continuously
5. Bring to the boil, then reduce to a simmer and cook for approx. 60 minutes
6. Add the diced potatoes, leeks and shredded cabbage, cook for a further 30 minutes until all the ingredients are tender
7. Remove from the heat, and season to taste
8. Allow to cool slightly, decant meal into blender and blend  completely to a smooth purée that is smooth and lump free
9. Slowly add small amount so thickener, so as not to over thicken the mixture. Blend in thoroughly until the mixture reaches a firm consistency, that will hold on a spoon inverted / retain its texture when forked.

Molding

Once the mix has reached the correct consistency, spread mixture into Silicone Puree Food Mold, once cavities have been filled, cover with lid and then place in freezer.

Heat & Serve

Once frozen take mold tray out of freezer. Turn mold tray over and apply gentle pressure to release frozen food from mold. Place frozen food from directly on to plate and allow to thaw in fridge. Prior to heating, cover plated food appropriately to prevent molded food from drying out e.g cling wrap (combi steam oven), heat proof polycarbonate lid. Reheat molded food on plate to desired temperature via microwave (low heat setting, combination oven, convection oven, bain marie under counter hot box). Serve. 

Puree Chicken Curry

Mold Type - Chicken Mold
Yield- 8 portions (80g / 3 oz each)

Ingredients

• Vegetable oil 1 tblspn
• Diced onions 50g / 2 oz
• Garlic purée 1 tspn
• Diced chicken breast 300g / 10  ½ oz
• Curry powder 1 tblspn
• Diced potatoes 150g / 5 ½ oz
• Tomato paste 1 tblspn
• Chicken stock 300ml / ½ pint
• Coconut milk 100ml / 3 ½ fl oz
• Tinned chopped tomatoes 400g / 14oz
• Mixed seasoning
• Thickener

Method

1. Heat the oil in a saucepan, gently sweat the onions and garlic, and cook for a couple of minutes
2. Increase the heat and add the diced chicken. Stir in until the flesh starts to firm up and cook
3. Add the curry powder, stir in and cook for a further 5 minutes
4. Add the chicken stock, coconut milk and chopped tomatoes, simmer for 30-40 minutes
5. Add the diced potatoes and tomato paste, bring to the boil and reduce the sauce whilst stirring constantly. Ensure that the ingredients do not stick to the base of the pan
6. Remove from the heat, and season to taste
7. Allow to cool slightly, decant meal into blender and blend  completely to a smooth purée that is smooth and lump free
8. Slowly add small amount so thickener, so as not to over thicken the mixture. Blend in thoroughly until the mixture reaches a firm consistency, that will hold on a spoon inverted / retain its texture when forked