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Prof Mohammed Keshtgar recipes: Mexican eggs | Vietnamese chicken soup | Chocolate mousse with raspberries

Professor Mohammed Keshtgar gives us three scientifically-informed, nutritious and enjoyable recipes from his new book, the Breast Cancer Cookbook

Published: September 30, 2015
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It's not unusual for cancer treatment to affect the mouth and appetite, but specialist Professor Mohammed Keshtgar knows eating well is a concern for many patients.Professor Mohammed Keshtgar, a consultant breast cancer specialist at London's Royal Free hospital, has written The Breast Cancer Cookbook, a collection of scientifically-informed, nutritious and enjoyable recipes, which he promises are "simple, easy to cook and easy to understand".

Here are three recipes from Professor Keshtgar's book:

Recipe: Mexican Eggs
Mexican eggs. Picture: PA

Mexican eggs. Picture: PA

 

Ingredients

• 4 very fresh medium eggs, refrigerated
• 60g cherry tomatoes, quartered
• 1 avocado, halved, stoned, peeled and sliced
• Juice of 1/2 lime
• 2tbsp coriander leaves, roughly chopped
• A pinch of dried chilli flakes (optional)
• 2 slices of sourdough or other rustic bread
• Freshly ground black pepper

Serves 2
 
Method

For the poached eggs, fill a non-stick frying pan with a 4cm depth of water and bring to a simmer. Crack the eggs into a small bowl or ramekins and tip them, one at a time, into the water. Allow to simmer gently for three minutes, then carefully remove with a slotted spoon and drain on kitchen paper.

Meanwhile, in a bowl, toss together the cherry tomatoes, avocado, lime juice, most of the coriander and the chilli flakes, if using, and set aside.

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Toast the bread and place a slice on each warmed plate. Spoon on the avocado mix, then top with the poached eggs, allowing two per person. Sprinkle with the remaining coriander, a little pepper and an extra touch of chilli, if required.

Recipe: Vietnamese chicken soup 

Breast3

Vietnamese chicken soup. Picture: PA

Ingredients

For the broth:
• 2 onions, peeled and halved
• 4cm piece of fresh ginger, peeled and roughly sliced
• 2 cinnamon sticks
• 1tsp black peppercorns
• 3 star anise
• 1 oven-ready medium chicken (about 1.5kg)
• 1 carrot, peeled and roughly chopped
• 2 celery sticks, roughly chopped
• 1.5L good quality, low-salt chicken stock (preferably fresh)

For the soup:
• 1 Chinese cabbage, shredded
• 1tbsp fish sauce
• 2tsp maple syrup
• 6 spring onions, sliced
• 100g beansprouts
• A handful each of mint, coriander and basil leaves
• 1 red chilli, sliced (optional)

To serve:
• Lime wedges

Serves 4 to 6 
 
Method

Preheat the grill to high. Lay the onions and ginger out on a grill tray and grill for four to five minutes, turning occasionally, until tinged with brown.

Transfer the onion and ginger to a large stockpot or flameproof casserole dish (large enough to hold a whole chicken) and add the cinnamon, peppercorns and star anise.

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Place the chicken in the pot and tuck the carrot and celery around it. Pour over the stock and top up with enough water to just cover the chicken. Place over a medium heat and bring to the boil.

Turn the heat down slightly and simmer very gently for 50 minutes to one hour, or until the chicken is completely cooked through and tender. Remove the chicken from the pot and set aside to cool slightly. Reduce the stock down by boiling if necessary, until you have 1.2L. Strain.

Peel off and discard the skin from the chicken, then remove the meat from the bone and shred into bite-sized pieces. Return the stock to the heat and add the Chinese cabbage, fish sauce and maple syrup. Simmer for one minute.

Ladle the soup into warm bowls, add a portion of chicken meat to each bowl, then scatter over the spring onions, beansprouts, herbs and chilli, if using. Serve with lime wedges for squeezing.

Recipe: Chocolate mousse with raspberries

Picture: PA

Chocolate mousse with raspberries. Picture: PA

Ingredients

• 100g dark chocolate, minimum 70% cocoa solids
• 100ml coconut milk
• 1 very ripe avocado
• 4 pitted Medjool dates, roughly chopped
• 1tsp vanilla extract
• 200g raspberries

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Serves 4
 
Method

Finely chop the chocolate and put into a heatproof bowl with the coconut milk. Place over a pan of just-boiled water, ensuring that the base of the bowl is not in direct contact with the water. Allow the chocolate to melt, stirring occasionally.

Once the chocolate has melted, remove the bowl from the pan and set aside to cool for 10 minutes.

Meanwhile, halve the avocado, remove the stone and scoop the flesh from the skin into a food processor. Add the dates and blend, scraping down the sides occasionally, until smooth and creamy; this should take two to three minutes.

Scrape the melted chocolate mixture into the food processor, add the vanilla extract and blend again for a couple of minutes, until smooth. Divide equally between four serving dishes.

These mousses can be eaten straight away or chilled for a couple of hours before serving. When ready to serve, roughly crush the raspberries in a bowl with the back of a fork. Serve the chocolate mousses topped with the crushed raspberries.

• The Breast Cancer Cookbook by Professor Mohammed Keshtgar is published in hardback by Quadrille, priced £20. Available now

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