Four-course festive meal that’s great for people with Parkinson’s

Recipes & Nutrition

Author: Joan van HaaftenPublished: 21 December 2017

Parkinson's LifePrep: -Parkinson's LifeCook: -Parkinson's LifeServes: 4

Christmas themed dinner table

The team behind the Dutch Parkinson’s cooking project ‘Lekker eten met Parkinson’ have adapted a four-course festive meal that can be enjoyed by everyone, and will ensure that people with Parkinson’s get all the necessary nutrients to stay healthy


First course – Salmon fillet marinated in lime juice with aniseed and cabbage salads

Ingredients
500g salmon fillet
100ml lime juice
2 tbsp raisins
2 tbsp white wine or cider vinegar
2 tbsp red wine or raspberry vinegar
200g white cabbage
200g red cabbage
2 tbsp sunflower oil
1 tbsp fresh tarragon (chopped)
1 tbsp aniseed
1/3 tsp cayenne pepper
Salt
Sunflower oil

Preparation
Start your preparations for this dish at least four hours before serving. Start your preparations for the salads a day before serving.

  • Cut the salmon into equal slices, each 2cm thick (approx.).
  • Sprinkle salt, aniseed and hot pepper on both sides slices and leave in the fridge to rest for 30 minutes.

Dressing

  • Place the marinated slices into the lime juice for 90 minutes on each side.
  • Mix the lime juice with the sunflower oil and the tarragon into the dressing.

Salads

  • Put two tablespoons of raisins in vinegar, leave for two hours.
  • Add to the sliced cabbages.
  • Add salt and freshly ground black pepper, oil and tarragon.
  • Place the salads in two parallel lines in the middle of a plate.
  • Place the salmon slices on top and sprinkle with the dressing.

A tip for leftovers
– Leftover salmon in lime juice can be made into salmon tartare, soup or salad.
– Any extra cabbage together with (leftover) mashed potatoes can be made into a nutritious soup.
– You can change the taste of the cabbage salad, which remains fresh up to five days, by combining with boiled chicken.

Second course: Porcini enriched poultry broth with ravioli filled with chicken and/or mushrooms

Ingredients
2 chopped of sunflower oil
1kg chicken wings
200g mixed small vegetables
2 celery ribs with leaves
2 medium carrots
2 onions
1 leek
100g dried porcini mushrooms
2 cloves
4 bay leaves
6 peppercorns (whole)
12 Chinese ravioli leaves
250g mushrooms
1 tbsp flour
1 tbsp chives or sage
1 egg yolk mixed with 1 tsp oil

Preparation
Start your preparations for this broth a day before serving.

  • Heat the sunflower oil in a pan.
  • Add the chicken and vegetables and sauté until brown.
  • Add 1 litre of cold water and the porcini.
  • Slowly bring to a boil.
  • Simmer for at least four hours.
  • Take out the chicken, vegetables and porcini.
  • Remove meat from the bones.
  • Rinse and chop the porcini.
  • Refrigerate the broth for eight hours overnight, skim fat from the surface.
  • Chop the mushrooms and fry in oil.
  • On a low heat, add porcini, chicken meat, flour and 2 tbsp water.
  • Cook for five minutes, refrigerate and chop fine in your KitchenAid.
  • Mix in the herbs.
  • Brush egg yolk with oil onto each pastry leaf.
  • Place a teaspoonful of the mushroom mix on the corner of each leaf and fold into a triangle.
  • Poach for five minutes in broth.
    stew meat in plum sauce

A tip for leftovers
– Broth can easily be deep frozen and served at any time.
– Any extra ravioli can be kept in the fridge.

Main course – Pulled wild boar or venison stewed in dark ale with plums, mashed potatoes, parsnip and broccoli

Ingredients
800g stewing venison or boar (large chunks)
2 tbsp sunflower oil
1 tbsp crushed juniper berries
1 tsp rosemary leaves
1 tbsp chopped thyme leaves
2 tbsp of flour
5 bay leaves
1 bottle brown ale
1 tbsp of red wine vinegar
12 prunes
Parsnips (as much as you like)
Broccoli (as much as you like)

Preparation
Start your preparations for this stew a day before serving it.

  • Mix juniper berries, rosemary, thyme leaves and flour with some black pepper and salt.
  • Toss your meat through this mix and press until well coated.
  • Heat the oil in a large pan at a high temperature.
  • Fry the meat on all sides to brown.
  • Add bay leaves, ale, vinegar and some water to cover the meat.
  • Cook on a very low fire until your meat falls apart.
  • Take the meat out and refrigerate; pull into strips.
  • Reduce the liquid left in the pan on a high fire until 250ml (approx.) is left.
  • Put the pulled meat in the sauce, add the prunes.
  • Fry the parsnip in sunflower oil.
  • Heat the broccoli in your microwave.
  • Put the parsnip in the middle of a plate and arrange the meat over it.
  • Arrange broccoli around the meat.

A tip for leftovers
– With the leftover meat you can fill a pasty or garnish a soup.

A suggestion for extra ingredients
– Add some walnuts, cumin seed, small onions, celery or chopped fine herbs, to the sauce.

Dessert – Winter trifle; chestnut purée and cottage cheese, apple, chopped amarena cherries and oatmeal cookies

Ingredients
300g Sweet chestnut purée
250g cottage cheese
1 teaspoon vanilla sugar
1 apple (finely diced)
200g amarena cherries (finely chopped)
120g crumbled oat cookies
Amaretto liqueur
Homemade custard

Preparation

  • Poach the diced apple for two minutes in hot water with some sugar.
  • Mix together the chestnut purée, cottage cheese and vanilla sugar.
  • Build your trifle in layers in a large glass bowl or in a separate glass for each guest.

Black forest dessert

Taste tip
– Use alternative fruits.
– Replace the cottage cheese by a soy product.
– Add a scoop of sherbet ice.

A tip for leftovers
– This dessert can be kept in the fridge for at least five days.

For comprehensive information about nutrition and Parkinson’s, please visit the European Parkinson’s Disease Association (EPDA) website.


Read more: Prepare the perfect festive dinner with Parki’s chef Yves Meersman

Tasty, nutritious and easy-to-prepare meals for people with Parkinson’s

Go Back

Share this story

Comments


Related articles


In-My-Country-Israel

In my country

Powerful partnership promotes Parkinson’s rehab in Jerusalem

A partnership helped to expand exercise and therapy sessions in Jerusalem

READ MORE
White-Book-launch

PD in Practice

Campaigners publish top priorities for Spain’s policymakers in ‘White Book’

The book is a new guide to improving Parkinson's treatment in Spain

READ MORE
180301_PL_World Parkinson's Boot Camp hoop exercises

Health & Fitness

Sign up for the World Parkinson Boot Camp this April

Register for the World Parkinson's Boot Camp in Lisbon 9–14 April

READ MORE