Carer’s UK Meal Plans was written with the intention of making your life easier. I don’t pretend for one minute to be a good cook, however, I have found that these have gone down well and if you make in a fairly large quantity you can freeze the rest for another time.
It’s good to have an armoury of easy British recipes at your fingertips, this will make life much easier. Some of the better agencies equip you with these.
Many of the elderly British are particular about their meals and the etiquette that surrounds them. Laying the table, knowing the right knives and forks to use, the correct glassware, crockery, and napkins. I have found is determined upon a person’s origins, Scottish, Irish, Welsh, or British all can be slightly different. Some are super fussy about this whilst others more casual.
Some insist on having their meals at the dining room table, others like their meals on a tray. You should know their preferences from the Carer’s Live-in Care Plan read more about that here. Don’t forget to check the care Plan for any allergies before creating your menus.
Often of the elderly find eating a bit of a chore, so it is important to make the meal look attractive and smell good.
However, do not let the client take advantage and many will think it’s only fair that among your many skills is a ‘Cordon Bleu Certification’. This is not the case we are there only to ensure they have healthy, nutritious meals. Many will ask you to make, bake, prepare meals for family and friends and this is not part of the Carers tasks. You are there to cook for one individual normal everyday meals, should they want you to cater for more, levy a fee of £10.00 per head and hang out your B&B sign!
Carer’s UK Easy Meal Plans
Of course, if you are negotiating your own contract and you like cooking and catering for family and friends then do so independently. Here you will find further resources and ideas.
Generally, cereals, toast and jam, marmalade or honey (some- times with the crust cut off), eggs or kippers.
11 am Elevenses’ (Coffee/Tea and a Biscuit/cake)
Lunch A light meal – perhaps a sandwich and fruit, a slice of quiche, soup
4 pm Tea Time (A pot of Tea and Biscuits/Cakes) Evening meal: Meat or Fish plus veg or salad and maybe followed with a pudding.
Everyone is different, and you will follow their habitual patterns.
Typical Meals: Cottage pie/shepherd’s pie, spaghetti bolognese, roast meat and Veg, steak and baked potato, fish, and veg/salad, casseroles, stew, liver and onions, sausage and mash and fish pies.
Puddings: Apple crumble, bread and butter pudding, Eton mess, creme brûlée, stewed fruit.
Sauces: Horseradish sauce, mint sauce, bread sauce and apple sauce
In the evenings, many Clients enjoy a glass of wine or Scotch or G&T, sometimes they will invite you to join them. There is nothing wrong in doing this, though the care agencies will advise against this. Restrict the alcohol to one glass being the legal limit, should an emergency occur. Clients really look forward to and enjoy having a glass of wine in the evenings with you as this is the company that they so desperately miss.
Carer’s UK Easy Meal Plans
AGA Cooking Made Simple
If your new kitchen houses an AGA and you have never used one before here is some useful information that provides an overview of how to work with an AGA.
More information can be found here www.sheepskinlife.com/ blog/anxious-about-cooking-on-an-aga
Think of the AGA as a normal cooker, with two hot plates and four ovens, which just happen to be on constantly, with the ovens set at constant temperatures suitable for all types of cooking.
Facing the AGA, the left-hand hot plate is a boiling plate and the right-hand hot plate a simmering plate. The top right oven is a roasting oven – 200 degrees; the bottom-right oven is a baking oven – 150 degrees; the top-left oven is a simmering oven,-100 degrees; and the bottom – the left oven is a warming oven – 50 degrees. There is a thermometer which you can place in an oven to check the temperature. The main control for the AGA is the flow of oil, controlled by a simple valve. In the unlikely event that the ovens are not hot enough, it is simply a case of turning the control valve slightly (!) to the left until you get the required temperature. If the temperature is too high, turn the control valve slightly to the right – it really is that easy.
If you enjoy slow-cooked food, just leave your favourite dish in the appropriate oven, and take a break and when you get back you have a meal cooked to perfection!
When you have finished using a hot plate or oven, close the lid, or door to prevent heat loss.
Carer’s UK Easy Meal Plans
Disclaimer these recipes are very easy, I do cheat quite a bit and make things up too.
Quick and Tasty Lamb Stew
- cubed lamb
- tin of Italian Tomatoes
- sweet potato
- blackcurrant jelly
- • seasoning
Chop and cook onions in olive oil add salt and black pepper, once onions are soft add cubed lamb and brown. Add tomatoes and chopped vegetables, a can of water and tablespoon of blackcurrant jelly, bring to the boil and then reduce to a simmer. Let the stew cook slowly for at least an hour. Keep checking until vegetables are soft and lamb is tender. Add more Jelly and seasoning to taste and before serving add cream.
Serve the stew with fresh french bread. Enjoy.
Make in bulk and freeze for further meals.
Succulent Lamb Chops
Lamb Chops are easy and quick to cook and remain a favourite among many of the British. They can be cooked in the oven or in a frying pan or griddle
Heat olive oil, salt and pepper in a frying pan and add lamb chops.
Cook 3 mins per side. If cooking in the AGA it will take approx 20mins however they are delicious this way.
Partner with cauliflower cheese, peas and beans and Roasted butternut.
fresh mint sauce &
Sweet Mild Lamb Curry
• lamb neck • onions Italian tomatoes raisins butternut sweet potato curry powder or a curry sauce cream red wine
Brown the onions in olive oil together with salt and black pepper, add the meat and brown. Add the curry powder or curry sauce. Next add a tin of Italian tomatoes, a can of water, raisins, butternut, sweet potato. Let the mixture simmer until meat is tender and vegetables are soft. Add wine and cream to taste. Pair with sliced bananas, cucumber, yoghurt, and chopped mint, chutney, and poppadum’s
Roast Chicken and Vegetables
Take one fresh chicken and coat in olive oil, salt and pepper and mixed spices. Place a whole peeled onion inside the chicken inside the and place in the oven at 180 for about 45 minutes. (This depends on the size of the chicken)
Wrap the half-cooked chicken in streaky bacon for extra flavour ten minutes before the end of the roasting cycle.
Roast an assortment of Veg, i.e., carrots, onions, swede, parsnips and potatoes or sweet potatoes.
Make a rich creamy gravy and add some marmalade and sherry or brandy.
Serve with a bread sauce, bread crumbs and a marmalade sauce.
Bread Sauce: Chop 1/2 an onion, add mixed spices, salt and pepper, a slice and 1/2 of bread and add milk to create a mixture place in the microwave for a minute, stir and return to microwave for a further minute or until done.
Carer’s UK Easy Meal Plans
Chicken Breasts Wrapped and Stuffed
This is a simple way to make chicken breasts more interesting.
Slice the chicken breast down the middle and stuff with feta and blackcurrant jelly and wrap in streaky bacon, coat in olive oil and spices and place in the oven at 180 for +- 30 mins (dependent on size)
Roast an assortment of Mediterranean veg in olive oil
- lean mince
- tin of Italian tomatoes
- red pepper
- 1 large carrot
Fry the diced onion and red pepper in olive oil, salt, and pepper, mushrooms, slowly add the mince and brown so that the mince is separated. Now add a bought ‘Spag Bog sauce’, even the packet ones are OK. Add the tin of tomatoes and grated carrot. Let it simmer for at least 20 minutes. Boil spaghetti in water, salt, and a splash of oil.
Tip: Don’t buy the cheapest spaghetti
You can make in bulk and freeze the rest for meals at a later time.
Honey and Mustard Chicken Casserole
- 2 peeled and sliced onions
- 1 Tbsp honey
This is a wonderfully easy and cheap meal to make and will quickly become one of your favourites.
- 2 chicken thighs
- Tbsp wholegrain mustard
- salt and pepper
- chicken stock
- olive oil Method
In two separate frying pans brown the chicken thighs and fry the onions till they are soft and golden. Dissolve two stock cubes in about 150ml of boiling water Add honey and mustard Once the chicken and onion are ready, remove the onions first and place on the bottom of a casserole dish place the chicken thighs on top. Then add cut up parsnips and carrots and finally pour over the stock, Honey and mustard mixture. Place lid on casserole dish and place in the baking oven for 1/2 an hour. Check after half an hour on the tenderness of chicken you may need extra time.
Finally, place in simmering oven for a further half-hour and at the end add some cream to thicken and a taste of luxury to the dish.
Serve with new potatoes and greens
I hope these ‘Carer UK Easy Meal Plans’ help a little towards making your life easier. If you have any recipes that you think would be good to add to this collection let me know and I will add.