Monday, 21 March 2011

Kerala Prawns and the weekend in general.

So with this being my first weekend back on it, (back on weightwatchers and not back on it, as in booze), I've pointed everything. I feel like I've showed quite a lot of self restraint. 

Weekends are my achilles heel, I can do the week days where I have a structure, but given the opportunity to eat random hot cross buns and bowls of crunchy nut cornflakes( I swear they put crack in that cereal), I let myself down every time. But I feel I did good fat fighting, all will be revealed tomorrow at my first proper class weigh in though.

I made the kerala prawns from the recipe I posted here. I have never used Fenugreek or little curry leaves before in my curries, and I have to say, the curry was very satisfying, but there was something quite sour in it, and I'm not sure whether it was one of those two. Anyway, next time I make it, I'm going to add a bit of sugar, just to take the bitter edge off it a bit. 

Moroccan Style Chicken with lentils - Serves 2, 10pp per serving

This recipe is originally here but I have modified it just a little, mainly because I don't have apricots or mint at home. This recipe doesn't include the cous cous either. Oh and I am using chicken breast slices rather than thighs, just because they are in my fridge at the moment too. And I've halved the oil in it! So here goes:


1 tbsp olive oil
240g skinless chicken breast, sliced into strips.
2 garlic cloves, crushed
1 tbsp ground cumin
1 tbsp ground coriander seeds
1 tbsp sweet paprika
1 large onion, finely sliced
50g split red lentils
400g can chopped tomato
1 tbsp tomato ketchup
700ml chicken stock (using 2 oxo cubes)
1 cinnamon stick (or tsp cinnamon powder)


1) Rub olive oil into the chicken strips. Mix the garlic, cumin, coriander and paprika together, then rub all over the chicken thighs on both sides.
2) Heat a large flameproof casserole, add the chicken strips and cook over a medium heat for 5 mins until golden. Set the chicken aside. Turn down the heat, add the remaining oil (or fry light) and fry the onion for 5 mins until softened.
3) Stir in the rest of the ingredients, bring to the boil. Place the chicken strips on top and pour in any juices. Cover and cook for 25 minutes, until the meat is cooked through and the sauce thickened.

Friday, 18 March 2011

Weekend Habits

If, by the end of the weekend, I haven't had something that resembles comfort food, i.e carb fest or curry or chinese or something that usually leaves me feeling bloated and horrible....I do feel like I've missed out.

I also feel like I've missed out if I haven't had a bottle of vino, or something sweet. So, in a bid to stay on track this weekend, I am a) going to bed without any wine on a FRIDAY!!! and b) I am choosing low pointy things for tomorrow so I can at least have a vino or a beer or two. I do like a curry and so I have chosen Kerala prawns for tomorrow. I will have it with rice or a pitta. I am determined to stay on track this weekend. It is my first weekend back in it so if I can do one weekend, I can do another. Here goes . . . .

Kerala Prawns - 2 servings - 7PP per person

2 red chillies, quartered lengthways, then sliced finely
1 small red onion, chopped
2.5cm root ginger, peeled and finely chopped
1 tbsp sunflower oil
1 tsp black mustard seeds
half a tsp fenugreek seeds
14 curry leaves, dried or fresh
black pepper
250g jumbo prawns
150ml reduced fat coconut milk
handful of fresh chopped coriander


  1. In a food processor, blitz the chillies, onion and ginger with 3 tbsp water into a smoothish paste - you may need to scrape it down the sides.
  2. Heat the oil in a heavy pan or wok. When hot, toss in the mustard and fenugreek seeds, and curry leaves - they'll crackle and pop - and fry for 10 seconds. Add the onion paste, turn the heat down a tad and cook without colouring for about 5 minutes. Splash in some water if it starts to catch.
  3. Add the turmeric and cracked peppercorns and stir the spices around for a few seconds before tipping in the prawns. Pour in the coconut milk and bring to a simmer, stirring all the time. The milk will take on a yellow colour from the turmeric. Cook for 1 minute until everything's heated through. Squeeze over some lime, sprinkle with fresh coriander and serve.

Courgette Fritters - Serves 2 - 6pp per serving

These would go very nicely with the houmous below I think. I must try them...


2 medium courgettes, grated
2 tbsp self-raising flour
30g parmesan, finely grated
1 tbsp olive oil


1) In a bowl, combine the grated courgette, flour and parmesan. 
   Shape into walnut-size balls, then flatten.
2) Heat a non-stick frying pan over a medium heat and add the oil. 
   Fry the fritters for 2-3 mins on each side until golden brown. 

Harissa Spiked Houmous - serves 4 - 4pp per serving

400g cans chickpeas , rinsed and drained
2 tbsp Olive Oil
2 garlic cloves, crushed
2 tbsp harissa paste
1 tbsp tomato pure
lemon juice , to taste

1)  Put three-quarters of the chickpeas in a food processor with 1 tbsp olive oil, garlic and half a cupful of water. Blitz until smooth, adding a little more water if necessary to make a thick cream consistency. Add the rest of the chickpeas, then whizz again for a few secs until nobbly. Season with salt and a good squeeze of lemon juice.
2)  Mix together the harissa and tomato purée with the rest of the olive oil. Drizzle over the houmous to serve.

You can get weightwatchers hot chilli corn tortillas which are nice for an extra 2pp per bag.


Thursday, 17 March 2011

Oven Baked Leek & Bacon Risotto- Serves 4, 11pp per person

This is so moreish be careful, but a perfect friday night dinner.
Oven baked risottos are the way forward in my kitchen. As Shakin' Stevens once said "Ain't got time to fix the shingles, Ain't got time to fix the floor' Well, I ain't got time to stand over a risotto. So here goes:


Olive oil, 1 tbsp
6 rashers smoked back bacon, roughly chopped
2 leeks, halved lengthways and finely sliced
250g risotto rice
700ml hot chicken or vegetable stock
175g frozen peas
3tbsp low fat soft cheese
zest of 1 lemon


  1. Heat oven to 200C/180C fan/ gas 6. Tip the oil into an ovenproof casserole dish. Add bacon and fry for 2 mins. Add the leeks and cook until soft, but not coloured, for about 4-5 mins. Tip in rice and cook for 1 min more. Pour over stock. Cover and place in the oven for 20 mins, stirring halfway.
  2. When rice is just tender and all liquid is absorbed, remove from oven and stir in peas. Place back in oven for 2 mins more. Remove and stir in cheese. Add zest and season.