Recipes - RenaCare

More documents

Recommendations

Info

Meatballs Ingredients 450g / 18.87oz lean minced beef / lamb 1 sachet (20g) Renapro 1 medium egg 1 medium onion finely chopped 1 clove of crushed garlic 3 tablespoons of breadcrumbs 3 tablespoons of warm water Pepper to taste Method Place meat, crushed garlic and breadcrumbs into a bowl. Dissolve Renapro in 3 tablespoons of warm water and mix in with the egg. Pour liquid over meat and mix together. Season well. Roll into small balls. Put the meat balls onto a lined tray with cling film and place in the fridge until firm (30 minutes) while making the sauce. Chop the garlic and onion then place into a bowl. Blend using a hand blender until an onion-garlic pulp. Heat oil and butter in a frying pan and fry the mixture gently for 10 minutes. Stir occasionally to avoid burning. Place the tomatoes, tomato puree, herbs and sugar into a bowl and use a hand blender to make into a smooth sauce. Add this sauce to the onion-garlic mixture and simmer for 10 minutes. Add milk gradually while stirring, bring liquid back to the boil. Once sauce is boiling add the required number of meatballs to the sauce. Cook for 20 minutes – do not stir. Serve with pasta or a bed of rice. The meat balls will freeze easily or keep chilled and uncooked for a day, and then cook as required. It’s not necessary to liquidise the sauce if a blender is not available. Makes 20-25 meat balls. 4 servings. Estimated nutritional composition per portion of sauce and meatballs based on 20 balls: Energy Protein Sodium Potassium Phosphate 370 Kcal 28 g 10.5 mmol 7 mmol 7 mmol 14 Renapro For the sauce 700g tinned tomatoes 125ml milk 1 clove of chopped garlic 2 teaspoons tomato puree 1 /2 onion chopped coarsely 1 /2 teaspoon sugar 1 teaspoon dried mixed herbs 1 tablespoon olive oil 25g unsalted butter
Homemade Burgers Method Ingredients Mix all the ingredients in a bowl and bind with the beaten egg. Shape into burger sized portions by hand or with a burger press. Grill or barbecue until cooked. 2 servings. 225g /8oz / 1 /2 lb lean minced meat (beef, lamb or other) 50g / 2oz onion (boiled and finely chopped) 50g / 2oz carrot (boiled and finely chopped) 50g / 2oz breadcrumbs 1 sachet (20g) Renapro (mix with the breadcrumbs) 1 /2 teaspoon mixed herbs 1 small egg lightly beaten Pepper to taste Renapro 15
Page 2 and 3: Index Renapro Directions for Use...
Page 4 and 5: Directions for use Only use Renapro
Page 6 and 7: Other Nutritional Information Propo
Page 8 and 9: Honey option Mix a full sachet of R
Page 10 and 11: Scones Method Estimated nutritional
Page 12 and 13: Fruit Crumble Method Preheat oven a
Page 16 and 17: Shepherds Pie Method Pre-heat oven
Page 18 and 19: Protein Packed Spanish Omelette Met
Page 20 and 21: Renamil Renamil is a powdered high
Page 22 and 23: Nutritional Composition 22 Renamil
Page 24 and 25: Other Nutritional Information Nutri
Page 26 and 27: Renergy Renergy is a powdered high
Page 28 and 29: Nutritional Information 28 Renergy
Page 30 and 31: Other Nutritional Information Energ
Page 32: For more information visit www.kora

Recipes - RenaCare

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?