Why not celebrate the arrival of Spring with this tasty seasonal recipe for all the family.
Roast Lamb with Garlic & Country Herbs
- 1 leg of lamb (2.5kg) trimmed
- 1 onion (240g) roughly chopped
- 125ml (¼ pt) water
- 2 large cloves of garlic (6g) peeled
- 2 dessertspoon root ginger (5g) chopped
- Grated rind of a small lemon
- 2 tablespoon fresh parsley (8g) chopped
- 2 tablespoon fresh mint (30g) chopped
- 1 tablespoon fresh rosemary (2g) chopped
- 1-2 tablespoon olive oil
Preset oven Gas Mark 4, 180°C (350°F).
Put the garlic, ginger, lemon rind, parsley, mint and rosemary in a food processor. Switch on for a minute or two until everything is finely chopped. Switch on again and add the oil slowly until you have a bright green mixture. Set the mixture aside.
Place the joint in a roasting pan with the onion and water, cook, allowing 20-25 minutes per ½ kg (1 lb). Thirty minutes before the end of cooking time remove from the oven, spread the herby mixture over the joint. Return to the oven and finish cooking. Keep an eye on the water level. Top it up if necessary.
When the lamb is cooked remove from the pan and keep warm. Discard the onion and remove excess fat. Add a dash of wine to the pan juices. Boil up and reduce to a nice syrup. This will take 2-3 minutes. Season and serve with the sliced lamb.
One Portion (200g meat) = 8 protein exchanges
Check your diet sheet to see what your daily allowances is.
If you are in need of a sugar boost to keep up with all your chocolate eating friends you can try this very simple tray bake.
- 15 large marshmallows
- 15 digestive biscuits, crushed
- 15 glacé cherries, halved
- 150ml condensed sweetened milk
- 75g desiccated coconut
- Cut the marshmallows in halves using scissors, and place in a large bowl. Toss with the digestive biscuits and candied cherries. Gradually stir in the sweetened condensed milk until the mixture becomes a soft, moist dough. It should not be too dry, so you may need to add a bit more milk.
- Spread a generous layer of coconut out on a clean surface, and place the dough on top of it. Use your hands to form the dough into a long thick sausage, making sure it is well coated with coconut. Wrap in a double layer of cling film, and refrigerate for 2 to 3 hours.
- Unwrap the long piece of dough, and cut into slices to serve.
This is a high fat and high sugar treat, so it may not be for you if you are watching your weight or diabetic.
Despite the springtime showers many people on dialysis have to limit the amount of fluid they drink each day. Complete the following crossword puzzle and find a few simple tricks to help quench your thirst while sticking to your fluid allowance.
5 Keep boiled EWSTES in the fridge. 1 Rinse your mouth with chilled WOTAMHSUH.
6 Try to take ONDEATMICI with 2 Keep track of how much you HIGWE between
with mealtime liquids. dialysis sessions.
9 SHUBR your teeth often. 3 EFZERE small pieces of fruit from your daily
10 Fill a container with the fruit allowance such as grapes.
recommended amount of TRAWE 4 If you are diabetic keep your GLUDBSOOAR
each morning & use this for the day. under control to reduce thirst.
12 When taking other fluid pour 5 Use OSRU sweets to moisten your mouth.
out an UQALE amount of water 7 GIWHCEN gum can help to reduce thirst
from the pre-measured container. 8 Keep a fluid YRIDA.
13 Avoid ATLSY foods. 11 ESNIR out your mouth with cold water.
14 When on holidays stay cool by 14 Use ALMSL cups and glasses.
staying in the EDAHS.
15 Use a OMELN slice to freshen your mouth.
Oonagh Smith. Renal Dietitian Beaumont Hospital