RENAL RECIPIES

Our sincere thanks to Northern Ireland Renal Dietitians for providing these recipies.

Starters


Salmon Tagliatelle

Preparation time: less than 5 mins

Cooking time: Less than 10mins

Serves 6

Ingredients

  • 300g Cooked Salmon
  • 400g Dried Tagliatelle
  • 120g Philadelphia with chives
  • Juice of quarter of a lemon
  • 100mls milk
  •  Black pepper to season

Preparation method

Cook pasta, drain and leave in colander.  In the same pan add milk, cream cheese and lemon juice. Stir to melt and season with pepper. Add pasta and mix well. Fold in fish.

 

Analysis per serving: 295 kcals, 7mmols K+, 7.2mmol Po4, 4.4mmols Na

 

 

 

Crunchy Garlic Chicken

 

Serves 2

Ingredients

·         1 clove of garlic

·         1 lemon

·         6 cream crackers

·         25g unsalted butter

·         4 sprigs of fresh flat leaf parsley

·         Fresh ground black pepper

·         2 heaped tablespoons plain flour

·         1 large egg

·         2 skinless chicken breasts

 

Preparation methods

Preheat the oven to its highest temperature. Peel the garlic and zest the lemon. Put your crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of pepper. Whiz until the mixture is very fine, then pour these crumbs on to a plate. Sprinkle the flour on to a second plate. Crack the egg into a small bowl and beat with a fork. Lightly score the underside of the chicken breasts. Put a square of clingfilm over each one and bash a few times with a rolling pin until the chicken breasts flatten out a bit. Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavoured crumbs. Push the crumbs on to the chicken breasts so they stick- you want the chicken to be totally coated.  Place the chicken on a baking tray and cook for 15 minutes.  Cut the chicken into strips and pile them on a plate. Serve with a small side salad and the lemon wedge.

 

Analysis per serving of chicken 624kcals, 4.4mmols K+, 4mmols Po4, 7.2mmols Na.

 

 

Pan-fried sole with lemon butter sauce

Preparation time: less than 30 mins

Cooking time: 10 to 30 mins

Serves 3

Ingredients

For the sole

·         25g/1oz unsalted butter

·         1 tbsp olive oil

·         3 small sole fillets

·         freshly ground black pepper

For the lemon butter sauce

·         55ml/2fl oz white wine

·         100ml/3½fl oz double cream

·         50g/1¾oz unsalted butter

·         ½ lemon, juice only

·         1 tbsp chopped fresh chives

·         1 tbsp chopped fresh dill

Preparation method

  1. For the sole, heat the butter and oil in a frying pan. Season the sole fillets on both sides freshly ground black pepper, then place them into the pan. Cook the fillets for 3-4 minutes on each side, or until cooked through.
  2. For the lemon butter sauce, place the white wine into a saucepan over a medium heat and simmer for 4-5 minutes, until reduced.
  3. Add the double cream and butter to the pan and simmer until thickened.
  4. Stir in the lemon juice and remove from the heat.
  5. To serve, place the sole fillets onto plates with the sauce poured over and the herbs sprinkled on top.

Analysis per serving 493Kcals, 18.7g Protein, 7.2mmols K+, 4.6mmols Na, 7.2mmols Po4

 

Lemon and dill-marinated salmon with herb salad

Preparation time: less than 30 mins

Cooking time: no cooking required

Serves 1

Ingredients

For the salmon

·         100g/3½oz  cooked salmon fillet, skin removed

·         1 tsp caster sugar

·         ½ lemon, juice only

·         small handful fresh dill, finely chopped

·         drizzle olive oil

For the herb salad

·         small handful each fresh chives, parsley, basil, mint, chopped

·         squeeze lemon juice

·         1 tbsp extra virgin olive oil

Preparation method

  1. Put all the salmon ingredients into a bowl and stir to coat to salmon well. Cover with cling film and leave to marinate for ten minutes. Slice thinly.
  2. To make the herb salad, put the herbs into a large bowl and squeeze over the lemon juice and olive oil. Mix until the herbs are well coated.
  3. To serve, put the herb salad on a plate and top with the slices of marinated salmon.

Analysis per serving  426kcals, 23.3g protein, 2.33mmols Na, 12.5mmols K+, 8.99mmols PO4

 

 

 

Puddings


Hot, sweet and sour strawberries with vanilla cream

Preparation time: less than 30 mins

Cooking time: less than 10 mins

Serves 1

Ingredients

For the hot, sweet and sour strawberries

·         1 tbsp olive oil

·         1 tbsp caster sugar

·         1/2 vanilla pod, seeds scraped out

·         1 tbsp red wine vinegar

·         3 fresh strawberries

·         1 tbsp red wine

For the vanilla cream

·         75ml/3½fl oz double cream

·         ½ vanilla pod, seeds only

Preparation method

Heat the olive oil, caster sugar, red wine vinegar, red wine, vanilla pod and seeds in a small non stick frying pan.

Add the strawberries and heat gently until glazed and warmed through.

Spoon the strawberries into a serving plate and pour pan juices over them.

For the cream, lightly whisk the double cream and vanilla seeds together.

Serve with the cream.

Analysis per serving 553Kcals, 1.54g Protein, 3.2mmols K+, 0.94mmols Na, 1.63mmols Po4

 

 

 

Ginger sponge pudding 

Preparation time: less than 30 mins

Cooking time: less than 10 mins

Serves 2

Ingredients

       For cake

For lemon syrup

  • 50g caster sugar
  • 45ml lemon juice

Preparation method

  1. Lightly grease a small microwave-proof bowl.
  2. Place all the ingredients except the egg into a food processor (or use a hand held mixer) and blend to combine.
  3. Crack in the egg and pulse briefly to mix.
  4. Pour the mixture into the prepared bowl, lightly place some cling film over top of the bowl, so it's not touching the sponge mixture.  Microwave on high for approximately 4 minutes or until the pudding is cooked.
  5. Make your lemon syrup by heating the sugar and lemon juice in a pan until the sugar has dissolved.  
  6. Turn the pudding out onto a plate.
  7. While your cake is still warm, make lots of little holes in the top with a cocktail stick and pour your syrup over. 
  8. To serve, turn the pudding out onto a plate. Serve in bowls with whipped cream if preferred.

Analysis per serving of pudding  667Kcals, 6.2g Protein, 6.3mmols Na, 4.2mmols K+,  6.1mmols Po4

 


 

Hot, sweet and sour strawberries with vanilla cream

Preparation time: less than 30 mins

Cooking time: less than 10 mins

Serves 1

Ingredients

For the hot, sweet and sour strawberries

·         1 tbsp olive oil

·         1 tbsp caster sugar

·         1/2 vanilla pod, seeds scraped out

·         1 tbsp red wine vinegar

·         3 fresh strawberries

·         1 tbsp red wine

For the vanilla cream

·         75ml/3½fl oz double cream

·         ½ vanilla pod, seeds only

Preparation method

Heat the olive oil, caster sugar, red wine vinegar, red wine, vanilla pod and seeds in a small non stick frying pan.

Add the strawberries and heat gently until glazed and warmed through.

Spoon the strawberries into a serving plate and pour pan juices over them.

For the cream, lightly whisk the double cream and vanilla seeds together.

Serve with the cream.

Analysis per serving 553Kcals, 1.54g Protein, 3.2mmols K+, 0.94mmols Na, 1.63mmols Po4

 

 

 

Blueberry sponge cake

Preparation time: less than 30 mins

Cooking time: 10 to 30 mins

Makes 1 cake (serves 6)

Ingredients

For the blueberry sauce

·         25g/1oz unsalted butter

·         100g/3½oz blueberries

For the sponge

·         115g/4oz unsalted butter

·         115g/4oz caster sugar

·         115g/4oz self-raising flour

·         3 free-range eggs

·         30ml/1fl oz double cream, to serve

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.
  2. To make the blueberry sauce, melt the butter in a small ovenproof frying pan over a medium heat. Add the blueberries and cook for 2-3 minutes.
  3. Meanwhile, place the butter and sugar into a food processor and blend together.
  4. Add the flour and eggs and continue blending to form a sticky batter.
  5. Add the mixture to the pan containing the blueberries to cover the blueberries, then place the pan into the oven for 15 minutes.
  6. To serve, turn out the pudding onto a warm plate and drizzle over the cream.

Analysis per serving 378kcals, 5.5g protein, 4.7mmols Na, 2.1 mmols K+, 4.7mmol PO4

 

 

Mulled Punch

 

750mls (1½ pints)  red grape juice drink (e.g. Shloer, shop’s own brand)

125mls (¼ pint) water

3 cinnamon sticks

8 cloves

3 tablespoons lemon juice

 

Combine all the ingredients into a saucepan.  Bring to the boil, reduce the heat, cover and simmer for 30 minutes.  Remove the spices and serve hot or chilled with slices of lemon studded with extra cloves.