Cookbook

Topics: Coriander, Onion, Cumin Pages: 38 (4304 words) Published: September 19, 2015
e
c
n
e
r
La w h’s
Ke og

Rediscovering
Food & Flavours
The

Cookbook

Lawrence Keogh’s

Rediscovering Food & Flavours

RECIPES
I’ve
Hi, I’m Diane Green and
more
for
an
been a Renal Dietici

“Hi, I’m Lawrence Keogh. You may have seen me on a number of

than 13 years.

Lawrence
I’ve worked closely with
recipes to
during the creation of the
ly balanced
ensure they are nutritional
tric tions
and complement the res
e can place
eas
dis
that chronic kidney

TV cookery programmes. What you may not know is that in 2000 I had to have a kidney transplant at the age of just 35...” The emphasis of this book is

Having first-hand experience of
the restrictions this can have
upon your life, I was delighted
to be asked to create the
recipes for this book.
For anyone with
chronic kidney

16

delicious
recipes
for CKD
patients

disease, you seem to
spend an awful lot of time being
told what you can’t eat and the

on rediscovering food and

are easy to prepare and suitable

flavours that you may think

for any occasion, from a light snack

are off-limits to a person

to hearty dinners. We’ve also tried

with a restricted diet.

to cater for a variety of cultures

In creating the recipes,

and culinary tastes.

I worked closely with

So, with my recipes and Diane’s

Diane Green, who is

advice, all it needs now is for you

a leading dietitian
and her advice and

result is that most people end up

guidance on the

with a very narrow, restricted and,

composition of the

dare I say, dull diet.

Together we’ve created dishes that

dishes has been invaluable.

to start cooking and rediscover
foods and flavours. Enjoy!

on eating.
provided a
Throughout the book I’ve
position of
brief analysis of the com
d additional
each dish and also supplie
maximise
tips and hints to help you
erstand how
your enjoyment and und
and why the dishes are
suitable for your
lifestyle. I hope
you will enjoy the
dishes as much
as I have enjoyed
helping Lawrence
create them.

Grilled Chicken Salad
with Rosemary and Red Wine
Vinegar Pickled Onions
Beef and Two Rice Samosas
with Mango Chutney
Potato-free Salmon Fishcakes
with Tarragon
Pork Chop with Grain Mustard
and Thyme Crust served with
Grilled Peaches
Lemon and Ginger Baked
Yoghurt Chicken with Fresh
Curry Leaves
Lentil and Carrot Burger with
Thick Yoghurt and Cucumber
Pea and Ham Fritatta
Spaghetti with Sweetcorn,
Chilli and Broccoli
Spice Baked Salmon with Spelt,
Cucumber and Lemon Salad
Beef Rump Steak with Cream
Onions and Tarragon Sauce
Bircher Muesli
Carrot and Rice Cake (Nut Free)
Fresh Lemon Curd
Home-made Shortbread
Warm Cinnamon Apples
Quick Stem Ginger
Ice Cream

3
5
6
7
9
11
13
15
17
19
21
22
23
24
25
26

Grilled Chicken Salad with Rosemary and
Red Wine Vinegar Pickled Onions
Lawrence
Keogh’s

Preparation time: 15 mins. Cooking time: approx 20 mins. Serves 4. METHOD

INGREDIENTS













3

4 skinless chicken breasts
2 red onions sliced in rings
150ml red wine vinegar
5g sliced garlic
6g fresh picked rosemary
100ml extra virgin olive oil
1 cos lettuce
4 spring onions
1 punnet mustard cress
1 stick of garlic bread
(optional)
Black pepper
milled fresh











Place a large pan of boiling water on the stove
and blanch the onions in it for approx 1 minute.
Meanwhile, pour the vinegar into a large deep flat
tray and add the garlic and rosemary.
Remove the onions from the pot and whilst still steaming
hot, immerse into the vinegar and let them cool.
Lightly oil and season the chicken breast with the pepper
then grill in a stovetop grill pan or under a hot grill for
approx 15 mins.
When cooked add the olive oil to the
onions and season with pepper.
Place on a plate with a few leaves
of cos lettuce and spring onion
and place the chicken to the
side and...
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