Tuesday, 12 April 2011

Salmon Kedgeree

Serves 4.

Ingredients -
Fry light
1 onion sliced
2 tablespoons of curry powder (2pp)
275g long grain rice (21pp)
300ml veg stock (1pp)
425g of red salmon drained with juice reserved (12pp)
Juice of a lemon
3 tablespoons of fresh parsley
2 hard boiled egg peeled and chopped (optional) (4pp)
Salt and pepper

Heat a large non stick pan or wok and steam fry the onion for 5 mins or until soft.
Add curry powder and cook for 30 seconds
Stir in the rice (pre cook this or it goes harder), the stock and the salmon juice.
Season with the pepper and salt and cover and simmer for 3 mins.
Stir in the salmon and lemon juice and heat through.
Scatter over the lemon and parsley and chopped egg if using. Serve at once.

If this helps discover people it was 24.5 for the whole recipe with egg and 21.5 without.

I worked its pp out to be 40pp for the whole lot so 10pp per serving.

It really is lovely if anyone gets a chance to make this. My mum did ww when the old points system was in when i was a kid and this was one of my fav meals.

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