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Herbs & Spices

The use of herbs and spices counteracts the absence of salt. Herbs and spices loose their flavour quickly, so only but small quantities at a time and store covered and away from heat. The following list gives suggestions for use of various herbs and spices. Remember too little is better than too much.

Beef – Allspice, dry mustard rubbed into meat surface before cooking, oregano.
Pork – Cloves, apple.
Lamb – Rosemary, mint, marjoram.
Chicken – Tarragon, dill, basil, paprika as a garnish, rosemary, sage.
Lemon juice, sprinkle ground ginger onto pork or lamb chops before grilling.
Basil, bay leaf, dill, bouquet garni, oregano, sage, thyme, caraway, garlic.
Fish::
Allspice, bay leaf, dill, cayenne pepper, mace, cumin.
Chives, Tarragon.
Chives, paprika.
Nutmeg, dill, garlic, mint.
Nutmeg, coriander, tumeric.
Cayenne pepper.
Thyme, nutmeg.
Dill, caraway, nutmeg.
Nutmeg, caraway.
Freshly ground black or white pepper.
Cloves, essence – almond, vanilla, cinnamon.
Ground ginger, nutmeg, mixed spice, essences -almond, vanilla, peppermint, cinnamon, orange, lemon rind.
2 oz (50 ml) oil
1 oz (25 ml) wine or wine vinegar
1 clove garlic, crushed
black pepper
parsley and thyme

To marinade:
Mix all the ingredients for the marinade together in a non-metallic bowl. Place the meat, fish or chicken pieces into the bowl and cover with the marinade. Cover the bowl and place in a fridge. Turn the food in the marinade several times. Marinade for 15 minutes to 2 hours depending on how strong you wish the marinade flavour to be.

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