Christmas recipes For kidney (renal) patients

Information for patientsSheffield Dietetics

page 2 of 12

Melon balls in Cointreau (serves 4)

1 Galia melon8 tablespoons of Cointreau or Brandy4oz sugar250ml of water

MethodBall the flesh of melon discarding any juice and place in large bowl. Dissolve the sugar in water by gently warming for two minutes in a pan. Remove from heat and cool. Once cooled add Cointreau/Brandy and pour over melon. Leave to stand for 1 hour. Chill before serving.

Bruschetta (crusty tomato topped bread) (serves 6)

1 ciabatta loaf or a French stick cut into 12 slices (on the diagonal)2 salad tomatoes2 cloves of garlic3 tablespoons of olive or rapeseed oilGround black pepper6oz or 180g of mozzarella or goats cheese

MethodPreheat grill. Place bread under the grill until lightly toasted on both sides. Remove from grill and rub both sides with garlic. Finely slice the tomatoes and place on each slice, arrange a small amount of cheese on the top of each one. Sprinkle with ground black pepper. Drizzle with olive oil. Replace under grill until cheese is bubbling. Serve hot.

page 3 of 12

Bread Sauce

300 mls (1/2 pint) milk120g (4oz) breadcrumbs1 small onion1 small bay leaf2 clovesPepper

MethodPeel the onion and stick cloves in it. Place milk in a pan and add the onion and bay leaf. Leave to simmer for half an hour. Add the breadcrumbs. Stir and leave for half an hour. Remove the onion and bay leaf. Season with pepper.

Sage and Onion stuffing

2 medium size onions (finely sliced)60g (2oz) margarine or suet180g (6oz) white breadcrumbs2 teaspoons dried sage1 teaspoon chopped parsleyBlack pepperBeaten egg or milk

MethodBoil the sliced onions for 5-10 minutes. Drain and stir in the margarine or suet. Add remaining ingredients. Mix with beaten egg or milk. Place the mixture in a small ovenproof dish, brush with a little margarine and cook for about 30 minutes at 200oC, 400oF, Gas Mark 5.

page 4 of 12

Pear and Grand Marnier Bread and Butter Pudding (serves 6)

8-9 slices white bread400g (14oz) tinned pears400ml water200ml double cream1/2 teaspoon ground nutmeg1/2 teaspoon ground cinnamonFew drops vanilla essence3 eggs55g (2oz) caster sugar2-3 tablespoons Grand Marnier70g (1/2oz) unsalted butter

MethodLightly butter an earthenware or oven proof dish. Butter bread then remove crusts and cut into triangles. Thinly slice tinned pears. Layer dish with bread, followed by a layer of pears, then bread.

Bring cream and water nearly to boil. Add nutmeg, cinnamon and vanilla.

Whisk eggs and sugar together. Slowly mix with cream and water, and then pass through a sieve.

Add Grand Marnier, and then pour the liquid over the bread and pears. Let it soak for 10 minutes so that the bread absorbs the liquid.

Place in to oven at 150oC, 300oF, Gas Mark 2 for 30-45 minutes or until you can put a knife into the centre and it comes out clean.

If you wish you can sprinkle the top of the pudding with sugar and glaze it under the grill until the sugar goes brown.

Serve with cream.

page 5 of 12

Pineapple and Ginger Pavlova

2 egg whites1 teaspoon vinegar120g (4oz) sugar150mls (1/4 pint) double cream400g (13oz) tinned pineapple (drain juice)30g (1oz) stem ginger cut into strips

MethodWhisk egg whites in a basin. Add the vinegar and whisk in the sugar gradually. Cut an 8 inch circle on greaseproof paper, brush with a little oil and place on a baking tray.

Spoon the mixture on to the greaseproof paper and bake in a cool oven at 150oC, 300oF, Gas Mark 2. The meringue should be firm and not browned. Remove from oven and allow to cool. Arrange the cream, fruit and ginger on the top.

Pear baked Alaska

4 egg whites4 trifle sponge pieces2 tablespoons sherry250g (8oz) caster sugar400g (13oz) tinned pears, drained4 scoops vanilla ice cream

MethodArrange sponge pieces on an oven proof plate and sprinkle with sherry. Whisk the egg whites to form soft peaks, gradually add the sugar.

Place the pears on top of the sponge followed by the ice cream. Top with the egg whites covering all the sponge. Place in a hot oven, 230oC or 450oF or gas mark 8 until golden brown. Serve immediately.

page 6 of 12

Iced Christmas Log

1 ready made jam filled Swiss roll60g (2oz) butter or margarine120g (4oz) sieved icing sugar1 teaspoon lemon juiceFinely grated rind of 1/2 a lemon

MethodCream fat, gradually add icing sugar and mix together. Add lemon rind and juice. Mix well. Coat Swiss roll. Mark with a fork and decorate with orange and lemon slices, or add a 'Father Christmas' decoration as part of a 'snow scene'.

Trifle

1 Ready made jam filled Swiss roll / trifle sponges1 tin of fruit cocktail or fruit of your choice (well drained)2 tablespoons brandy1 tablespoon custard powder500ml double cream400ml water'Hundreds and thousands' sugar strands to decorate

MethodSlice Swiss roll / trifle sponges into ½ inch thick slices (1.5cm) and place in the bottom of a large trifle dish, drizzle with brandy and top with drained fruit. Mix custard powder with small amount of water to make a paste, gradually add the remaining water and 200ml of double cream and gently bring to the boil, stirring continuously. Pour over tin fruit and sponge, leave to cool and set.

Whip remaining cream and place on top of custard. Decorate with 'hundreds and thousands' sugar strands.

page 7 of 12

Orange and Lemon Cheesecake

1 packet lemon flavoured jelly180g (6oz) digestive biscuits (crushed)150g (5oz) caster sugar90g (3oz) melted margarine150ml double cream360g (12oz) cream cheeseJuice of 1 lemon1 small tin of mandarin oranges (well drained)

MethodDissolve the jelly in 150ml of boiling water. Make up to 290ml with cold water and leave until nearly set.

Mix the crushed biscuits, 30g (1oz) caster sugar and melted margarine and use the mixture to line the bottom of a 20-23 cm (8-9 inch) flan dish or tin.

Place cream cheese, cream, the remaining caster sugar and lemon juice in a large bowl and whisk until thick.

Gradually beat in the cooled jelly. Turn the mixture onto the biscuit base and place in the fridge to set.

Decorate the edge with mandarin orange segments.

page 8 of 12

Ice cream Christmas pudding

45g mixed peel60g tinned pineapple, well drained and finely chopped60g Angelica105g red and green glace cherries cut into quarters80ml rum1 litre of vanilla ice cream1 litre chocolate flavour ice cream (avoid real chocolate)1 teaspoon mixed spice

MethodMix peel, tinned pineapple and angelica in a bowl and add rum. Cover and chill for at least two hours.

Soften the vanilla ice cream and mix in the glace cherries.

Working quickly, press the ice cream around the inside of a 2 litre basin, spreading evenly to cover the sides and base.

Return the basin to the freezer and leave for at least two hours.

Mix the spice and chocolate ice cream with the mixed peel, tinned pineapple and angelica and spoon into the centre of the pudding bowl. Return to freezer until set. Turn the pudding out onto a chilled plate and serve.

page 9 of 12

Christmas Jewel Cake

250g (8oz) butter or margarine250g (8oz) sugar½ teaspoon of almond essence3 eggs250g (8oz) plain flour120g (4oz) Glace cherries quartered180g (6oz) pineapple chopped (tinned well drained)60g (2oz) Angelica chopped30g (1oz) crystallised ginger chopped60g (2oz) mixed peel

MethodCream the fat and sugar together until light and fluffy.

Add the almond essence, beat in the eggs one at a time adding one tablespoon of flour with each. Fold in the remaining flour with the prepared fruit.

Bake in a 18cm (7 inch) square tin or a 20cm (8 inch) round tin lined with greaseproof paper for 3 ½ hours at gas mark 1 or 275oF or 140oC.

Top the cake with mock marzipan and icing. (See following recipes).

page 10 of 12

Mock marzipan

120g (4oz) unsalted butter250g (8oz) caster sugar100ml water250g (8oz) semolinaGrated rind of two lemons4 teaspoons of almond essence

MethodMelt butter, add water with the sugar and lemon rind.

When the sugar has dissolved, add the semolina and stir over a gentle heat for 5 minutes until cooked.

Stir in the almond essence and chill until firm enough to roll out.

Use icing sugar to dust surface when rolling out.

Icing for Jewel cake

250g (8oz) icing sugarJuice of 1 lemon

MethodSieve the icing sugar into a bowl. Add the lemon juice. Mix well. Smooth over the top of the jewel cake.

page 11 of 12

Shortbread biscuits

150g (5oz) margarine100g (4oz) plain flour75g (3oz) self-raising flour40g (1½oz) caster sugar

MethodRub the margarine into the flour until the mixture resembles fine breadcrumbs.

Stir in the sugar and knead together until a soft dough forms.

Press into a 20cm (8 inch) tin and smooth the top. Flute the edges and prick all over with a fork. Mark into 8 portions.

Bake in a preheated oven at 150OC or 300OF or gas mark 2 for 50-60 minutes. L

eave in the tin for 10 minutes before cooling on a wire rack.

Sprinkle with caster sugar to serve.

PD6866-PIL2681 v4 Issue Date: November 2016. Review Date: November 2019

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