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Intro for all videos

Andrea: Hello! My name is Andrea. I’m a chef with # years experience cooking and teaching cooking to people of all different skill levels at Greenwich Pantry. I’m delighted to be working with the Stroke Association to bring you a series of cooking videos developed specifically for stroke survivors.

Stroke survivor: And my name is ___. I had a ?? stroke # years ago. I’m here to learn more about cooking and to ask Andrea the tough questions about cooking after a stroke.

Andrea: Great stuff .(or some other general comment)

Stroke survivor: First thing, a little housekeeping. All the recipes in this video series have been approved by a nutritionist. The Stroke Association has also consulted with stroke survivors at every stage of developing these videos. A list of ingredients and methods will be available on the website linked below the video. Shall we get started?

Andrea: Yes! So, in this recipe…

Beef stew (in a slow cooker or on the hob)

In this recipe, we’re going to make a beef stew. This is a great option for a cold day and is pretty easy to make a big batch for freezing and using later.

You can also make We’ll also go into a few suggestions for making this vegetarian using large mushrooms, like portobello, or your favourite soya alternative.

In terms of the cost of this recipe, you’re probably looking at between £8 to £14 if you’re making the beef version. if If you’re going vegetarian, using say some frozen sliced mushrooms, you’re looking more like £3 to £8. The range is just on whether you’re buying the oil and spices oil and herbs and things like that, or if you have them in already.

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The ingredients are listed below. You will also want a large saucepan with a lid or slow cooker, a frying pan, some measuring spoons and jug, a knife for chopping, a chopping board and a wooden spoon or some other utensil for stirring.

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Reply to comment…gadgets, buying prechopped (frozen to save money), etc.

You can chop these as rough or as fine as you like. It is up to youas rough or as fine as you like. It is up to you.

Reply…taking a break in most recipes is fine, you just want to make sure you plan it so you aren’t taking a break when you’re in the middle of frying something, for example.

If you are going to take a break after chopping these, I would recommend putting the celery and onions into one bowl or container. And then the carrots in another. It will make things easier when you come to cook these.will make things easier when you come to cook these.

If you are using mushrooms or your beef isn’t pre-cut, this is a good time to cut that up as well. I prefer to do all of this at once, but you can always do this in stages the day before.

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Now we’ll add the carrots, some bay leaves and our thyme. You can use dried if you can’t get or don’t want to use fresh.

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That will carry on frying for about 2 minutes just to release the flavour. When you’re done, tip everything into your big pot or slow cooker. Try to leave the oil if you can and hang on to that frying pan. We’re going to use it in a little bit, so don’t wash it up yet.

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If you need to take a break, this is a another good point to do so. Just pop the lid on and don’t turn anything on.

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You can crumble some stock cubes, using low salt varieties, or use something like low sodium soy sauce to add that richness. I’ve heard of people using coffee granules or small amounts of cocoa powder. It can be fun to experiment. But I’ll go with some low salt stock cubes and also add some ground black pepper.

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We’re going to now put the beef or mushrooms into our frying pan, browning it in batches. Once each batch is done, we add it straight to our slow cooker or pan. cooker or pan.

So now everything is ready to go. We just turn the heat up.

In your slow cooker, you can cook on low for 8-10 hours. Or on high for 4 hours. If you’re cooking on the hob, make sure you cover it and stick with a relatively low heat for at least an hour. Just make sure you come back to stir occasionally.

When you’re ready to serve, so here’s one I made earlier, you can add a bit of parsley and I tend to like this with a few slices of thick crusty bread. Or you can go with mash or just boiled potatoes. Whatever you feel like.

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We’ll start with chopping up the garlic, carrots, celery and leeks. celery and leeks.

When you’re done, pop them into your large pan.

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And then pop them into the big pot as well. Add the tomato puree, coriander and thyme leaves, you can use dried thyme as well. If you want to add a vegetable stock cube or bouillon powder, feel free to do that now. If you’re worried about salt, there are low salt alternatives. Or you can use ???.

So that’s all the ingredients. Now we just add one and a half litres of boiling water and stir. Then we can cover and leave to simmer for about 30 minutes or until the vegetables and lentils are tender.Here’s one I made earlier.

If you want or need to thicken the soup, we’re going to ladle out a third to a half of the soup, depending on how thick you want it. We’re going to put that into our blender and whizz it up.

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You can add some salt or a low salt alternative now, but you don’t have to. ???

Then it’s time to let it cook. On a slow cooker, you can go with a low heat for eight hours or a high heat for four. If you’re cooking it on the hob, I’d heat it up to simmering and then turn it down and cook for at least an hour. Just come in a stir occasionally.

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Feel free to come back and taste occasionally as well, that will tell you if you need to add any black pepper or other seasoning. or other seasoning.

Once you’ve finished cooking, here’s one I made earlier, you can either use it immediately or store it for later. Either pop it into the fridge or the freezer. You can split it up into batches and use it for individual lunches, if that’s something you like to do.

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Cook that for about three minutes.

Now we add the curry powder, thyme, tomato paste and vegetable bouillon cubes. If you’re worried about your salt intake, there are low salt alternatives to these or you can use ???.

And we cook that for another couple of minutes.

Can they take a break now? Let this cool and then come back to it?

Now we take our rice, that’s all rinsed, and add it to the pan. Stir it so that the rice is totally covered by the sauce.

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You’re going to let this cook for between 45 to 50 minutes. You’ll know when it’s ready when the rice is fluffy and tender. It shouldn’t be chewy.

If you did want to add some cooked chicken or prawns, you can do that when.So here’s one I made earlier. You when.

So now this is done, you can see that lovely colour and how fluffy the rice is.

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Once that’s done, you can drop them into your bowl with the spices and give them a little stir. I like to do this with a fork so that you can rough them up a little as you go.

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This regular turning ensures even cooking on all sides. You don’t want potatoes burnt on one side and dry on the other.

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