Here we are at another Sunday and another week spent wondering where the last seven days have gone! One minute it’s Sunday night and the Monday morning dread starts to creep in, then before you know it and woohoo it’s Friday!! The last week has just flown by and I’ve had no time for any blog posts or posting on social media. I have managed to get it together for this week though, I should hopefully manage to get back onto my three posts a week schedule. As for catching up on my favourite blogs, it has been more or less impossible but hoping to change that over the next few weeks. Anyway moving on from my moans and back on topic, I’m still not going to my weekly weigh-ins just now until I am off this medication but I am sticking to food optimising as much as I can.
As I mentioned in last week’s Sunday Brunch post as we get up later at the weekend we tend to eat a bigger breakfast or brunch and one of the things I suggested was Kedgeree. Now Kedgeree is probably not going to be everyone’s favourite especially if you hate fish but you could omit this from this recipe and you will still end up with a tasty curried rice dish. It also doesn’t have to just be eaten for brunch, you can also eat it for lunch or dinner too. Even though it is syn free it is certainly not taste free as the spices used gives it plenty of flavour. You could poach the fish in some milk instead of water but remember and syn it if you aren’t using it out of your Hex A allowance. It is normally served with quartered hard boiled eggs but as I like to be different I topped ours with a runny poached egg. This makes enough for 4 people.
Syn Free Kedgeree
What you need:
300g Smoked Haddock
250g Long Grain Rice (you can use Basmati if you prefer)
1 Red Onion – finely chopped
Vegetable Stock Cube
2 x Bay Leaves
2 Tsps Mild Curry Powder
1 Tsp Turmeric
1 Tsp Ground Coriander
Juice of 1 Lemon
2 Handfuls of Frozen Peas
Chopped Fresh Parsley
4 Poached Eggs
How To Make:
Poach the fish in a pan with the 500mls of water and the 2 bay leaves.
Spray a frying pan with Frylight and fry the chopped onions until they are softened. Add the curry powder, turmeric and ground coriander as well as the rice and mix until everything is coated in the spice mix.
Remove the fish from the pan and set aside on a plate to remove any bones and flake later. Pour the liquid into the frying pan, add in the vegetable stock cube and frozen peas and cook over a low to medium heat until the rice has absorbed the water.
Add in the flaked fish, lemon juice and chopped parsley in the last few minutes of cooking, keeping some back for garnish.
Poach your eggs, I find those poaching pods ideal for doing this otherwise I end up with a ball of yolk and strings of white. Yeah doesn’t sound very appealing does it?
Once your eggs are ready dish up the Kedgeree and top with the runny yolked eggs. Garnish with some parsley.
I have linked up again with Mrs Shilts and Mummy from the Heart’s #SlimmingSunday linky. Please check out these lovely ladies’ blogs to see how they are getting on in their weight loss and give them some love.