syn free chicken chow mein

That title suggests that our marriage is heading for the rocks, with some almighty scrap on the front lawn or atop the bungalow like in Die Hard, but no. We’d both look dreadful in a vest, like cottage cheese being strained through a yard of muslin. We’re an odd couple, we so very rarely argue, and when we do, it’s always over in seconds because Paul pulls a stupid face at me until I stop moaning at him. We’re both too laid back to argue – like everything else, if it gets us out of breath, it isn’t worth doing. That said, we did have a disagreement yesterday over what flavour stock cube to use in a recipe (honestly, it’s all go in this house) and it got me thinking of an idea of a blog article – those little tiny things that irk us about one another after being together eight years. So I asked Paul to compile his top five (and oh, because I’m the writer, I get a right to reply), and so…

Paul’s five things that rile him about me:

  • I put things on top of the kitchen bin instead of putting them in;
    • this one sounds reasonable to the reader until you realise my logic – I put big stuff on the top of the bin so I remember to take it to the outside recycling bin rather than clogging up the tiny kitchen bin with giant lemonade bottles;
  • I eat all of his ‘lunch’ ham -i.e. the expensive ham that he buys to put in his sandwiches for lunch instead of the wafer-thin shite we buy for the cats;
    • because it’s tasty;
  • I don’t put chicken on a plate when it defrosts;
    • because it’s in a sealed, freezer-proof bag! Plus it means we have an extra plate to wash…;
  • I play odd music whenever I’m typing the blog;
    • this one is fair enough, but I do have a defence, I can’t have the TV on because I get distracted, and I can’t have music with lyrics playing because I start singing, so it has to be score music or soundtrack stuff. Admittedly, he might not enjoy the theme from Rollercoaster Tycoon playing whilst I type but it’s infinitely better than hearing an almost-30-year-old-man caterwauling his way through the Cher back catalogue;
  • I always put my smelly feet on him whenever we sit and watch TV.
    • I’m six foot one, they have to go somewhere, and the floor is cold, whereas Paul is like a little hot water tank pumping out heat – cheaper than slippers.

Things that annoy me about Paul:

  • he’ll happily put the milk carton back in the fridge even if has the tiniest sliver of milk in it – not enough for anything practical but just enough to make sure I try and make a coffee and end up exasperated;
  • he’ll randomly and without warning decide he doesn’t like a food that I’ve cooked plenty of times before, turning serving up a new recipe into a dangerous game of ingredient russian roulette;
  • he’ll cheerfully announce to the room every time he’s been to the toilet;
  • he can’t take a single comment on his driving (although that’s partly because I’ve made him so sensitive about it by hanging on like I’m Sandra Bullock in Gravity every time he goes round a corner at 35mph); and
  • he eats all the fucking cheese in the fucking fridge – for all that he bitches on about me eating ham every time I go to make an omelette or something I’ll find the tiniest crumb of cheese left or even worse, a block with a great big crime-scene-esque tooth-print in it.

Well, if that’s all we have to moan about, I say we’re doing pretty well! At least we’re not the Trevor and Little Mo of the street, which is a shame because I do a brilliant Scottish accent. Weigh in tomorrow and I’m aiming just to maintain or put on a pound – my boss left us with a colossal box of Sports Mixture to work through, knowing my weakness is flavoured animal hoof. So we’ll see.

I’m off to the cinema on Tuesday, though not to see 50 Shades of Grey. I can’t genuinely think of a film I’d want to see less at the cinema, not least because I bet you can barely hear the audio over the sound of what sounds like 250 tiny pairs of bellows pumping away. Work that one out. I just don’t get it, I really don’t – the books were about as erotic as hearing an uncaring doctor telling a child that they’re not going to make their teenage years. Sex as described by the perpetually celibate – I’d get more aroused ringing up the speaking clock for a phonewank. BAH. Anyway that’s out of my system now, here’s tonight’s recipe.

chicken chow mein slimming world

Now, if I’m completely honest, this wasn’t a total success – it tasted alright, but it didn’t blow my socks off. Partly down to Paul adding the wrong stock cube, I reckon – it’s no wonder I’m planning some Machiavellian Gone-Girl scheme to frame him for my murder.

to make syn free chicken chow mein, you’ll need:

ingredients: two chicken breasts, cut thin, 2 carrots cut thinly, mushrooms sliced any old how, three big spring onions, cut however you like, 100g mangetout, 100g baby corn, two sliced peppers, one pack of dried egg noodles, 300ml stock made with two CHICKEN stock cubes, 1tbsp of worcestershire sauce, 2tbsp of soy sauce and 1tsp of bovril. Also, add some chinese five spice.

to make syn free chicken chow mein, you should:

recipe: fry the chicken and vegetables until cooked through – hot and fast. Cook the noodles. Add them. Make up the stock, add the sauce, five spice, soy sauce and bovril. Tip and mix. Serve. That was easy.

top tip: serve with my bloody amazing spring rolls.

extra-easy: yes. Eat this and you’ll have superfree veg coming out of your ears, and, if you don’t follow my advice about cooking the chicken high and fast, you’ll have superfree veg coming out of your arse a good twenty minutes later.

K, must dash.

J

chicken and lentil one-pot dinner

Honestly, today has been a great day. My work allow us to take two days off a year to spend at home masturbating and watching Jeremy Kyle, though not at the same time volunteering at local charities, so today I took them up on it and went along to the cat and dog shelter to volunteer. Dressed in my most fabulous tracksuit, I was given the job of walking Lulu, a tiny angry-looking staffie (and I normally say no thanks I prefer bigger to them, oh wait, a STAFFIE) which I set about with great gusto.

It was a great walk, but fuck me Britain, learn to take your litter home. Cans of Rockstar and spent johnnies I can sort of understand (because nothing says ‘I right fancy a shag’ like having to reposition yourself mid-thrust amongst the dogturds and needles) but some of the other litter was perplexing. Dumping an armchair down a back lane is one thing, but carrying it across a farmer’s field and dumping it in the middle of a bridlepath? Bewildering. Even odder, there was around 20 ‘Happy birthday Brother-in-Law’ cards blowing around in the hedges, all of different designs. Who not only buys these cards but then packs them into their bag and absent-mindedly loses them in the middle of absolute nowhere? They were all sealed too. Perhaps I could have sold them in my own little niche card shop – but then I’d need twenty people who wanted to wish their brother in law good wishes, but not enough of a good wish to give them a card that wasn’t streaked with dog-piss and armchair tassles. Ah well. I walked far too far before reminding myself I needed to turn back, and even poor Lulu looked pissed off with me as we began the long, long, LONG, uphill walk back. Nevertheless, she was dropped off at the centre, puffing and panting.

1978374_831527290254209_7800813658719384671_o

The next job was washing out all the cat litter trays and cuddling the cats. This was fucking amazing. Well not the cat litter, that was literally shit, but cuddling the cats? Amazing. Each one was more grateful than the last – all purrs and clawing and rubbing. Their homes were warm, clean and full of toys, and that made me incredibly happy and rather grateful. I knew that had I gone there and the cats looked as though they were feral Fukushima cats, I’d have taken them all home. And well, I don’t have good experience with cats in cars.

The first time we took Bowser to the vets he immediately retaliated by clawing his way out of his cat-carrier (it had a dodgy door) and set about hurtling around the inside of the car like a motorbike in a wall of death. Let me tell you, it’s hard to drive along a motorway with a black and white angry blur running horizontally around the interior of the car, simultaneously hissing in your ear and trying to remove your eyelids with its claws. Anyway.

1801322_831526746920930_8921670604322531667_o

The next job was even better – I had to spend half an hour socialising with one of the kittens who had to live alone. Only temporarily – he was brought back because someone had adopted him and then returned him because he has stomach problems meaning he has diarrheah. Frustrating that someone returned a cat just because it has the skitters – they’re testing him but apparently it’ll fix itself. I wanted to take him home – we’ve got plenty of experience with cats going to the toilet in odd places too. For example, our old cat (Luma – who went to live with my neighbour) used to go to the toilet not because she needed to but because she spotted an opportunity to piss us off – she pissed on our sky box, she pissed on the top of our hob, she had a crap in the plughole in our bath which we only spotted when we turned the shower on and the water didn’t drain away due to the little cat-poo floating around our feet. She remains the only cat I know who could turn Whiskas Bite and Chew into a weapon of mass destruction. Cow. Anyway, Starshine the Shitty Kitty (as I tactfully named him) spent half an hour climbing all over me, chewing my face, clawing my top, purring in my ear. He was amazing.

After helping tidy up a bit, I was asked to take another dog for a walk – this time it was Rascal, another staffie but this time she’d been treated for ringworm, meaning she came out of the kennel looking like a threadbare doormat. Naturally, despite having the freedom to shit away to her heart’s content in his cage, she waited until I was five steps out of the door before curling one out that even made my eye’s water. I didn’t know whether to call back in and tell them she’d had a puppy. Anyway, I took this patchy little wonder for a walk down under the A1 and back (oh the glamour) before accidentally stumbling across the place where my ex and I had our first date. He wasn’t out at the time (unsurprisingly, as when he did come out his parents held a screwdriver to his throat and told him they’d get the gay out of him, poor bugger) so we had to go for a walk in the country. Bless him. I thought he was shivering with cold, but he was just scratching away at the eczema on his elbows. I’m so grateful she was a staffie mind, because she quite literally pulled me back up the hill, me clutching at my chest and panting dramatically. See had it just been me and Paul, we would have stopped twice climbing up that steep hill to ‘check the view’ – actually a ruse to cover our panting and heart arrhythmias. I’m still out of breath now.

Upon returning poor Rascal, it was four o clock and time to go, but they had saved a special treat for me. They know I love cats and they let me into a back room where there was a mother nursing her four tiny, newborn kittens. Well, born a week ago. It was wonderful – they were tiny, whimpering and clicky-purring, suckling away on the mother cat who looked so content. She only moved to get a face-rub from me, and then she immediately lay back down on top of her cats. Wouldn’t that just have been my luck to have four poor kitties killed on my watch? After ten minutes, I left them to it. Aw.

1781018_831527720254166_1750060993411035842_o

On a serious note – if you’re looking for something to do, please volunteer at your local cat and dog shelter. The one I go to is amazingly well run but they’re always looking for help, and the exercise can’t help but improve my weight loss. Do some research and give it a go.

Now, tonight’s recipe:

lentil chicken lemon rice

to make chicken and lentil one-pot dinner, you’ll need:

ingredients: a tiny bit of oil, or frylight if you must. But you shouldn’t, so don’t. It’s my recipe, damnit. 2 chicken breasts, 1 small onion, crushed garlic, 1tsp made up of dried thyme and oregano, 1 tin of green lentils (rinsed), 200g of orzo rice, 1 litre of chicken stock and the juice and rind of one lemon. Plus a nice heavy pot. Not to piss in, to cook with, obvs.

to make chicken and lentil one-pot dinner, you should:

recipe: sweat the onion for a good ten minutes, slowly, slowly. Add the garlic and herbs, stir, sweat a bit more. Cooking’s hard, huh. Add the chicken, whack the heat up, cook it through. Chuck in the rice, lentils, stock, lemon juice, rind, bit of salt and leave it to cook slowly on a lowish heat (6 on our induction hob) for 25 minutes or so until the rice has cooked through. Chuck in the frozen peas, leave to sit for a moment or two, then dish up. Add a bit of parmesan to the top if you’re feeling fabulous.

top tip: I say it every time – if you’re grating garlic and lemon, use one of these microplane graters. This one right here. Quicker and better results. You don’t need one (you never need anything fancy for my recipes), but you’ll want one. Also, Orzo is a type of pasta – if you can’t find it (or can’t be arsed) just use rice.

extra-easy: well, it’s syn free. Is it full of superfree? No. But then nor is chocolate, so really I’m saving you from yourself. So have a fruit salad or just get on with things. I won’t tell anyone, OK? Jeez.

J

peanut butter chicken noodles

There was some discussion with colleagues today about babies and we often get asked the same thing – would we like to adopt? Well no, not there and then obviously, I don’t have a car seat – but could we be one of those gay couples who have a child?

The answer is an emphatic no. Or an astounding nope. Or a camp NOOOOOO-WAY-HUNAAAAAAAY. I genuinely can’t think of something I want less in my life than a baby. Paul is fine with them, cooing and marvelling over their ruddy cheeks, but I’m not – all I see is a red-faced, spewing, bawling bundle of energy that would leave me terrified and exhausted, the human equivalent of turning on the light in a gas-filled room. I seem to lack that warm, friendly gene that can look at a baby and think ‘aw how sweet’ – I just see about 1000 different ways that I’m going to accidentally damage the poor bugger – immediately drop it on the floor when I try to cuddle it, or rest my chin on their soft skull and make their skulls look like an ashtray, or suddenly develop a violent tremor and immediately end up in a Louise Woodward situation, or I’ll sneeze and deafen the poor bugger. It’s just awful, and to that end, I’ve spent my entire life avoiding babies – I’ll go sit in the toilet at work if someone brings their child in because I’m terrified that my lack of emotion will shine through. People must think I have a hair-trigger bladder the way I dash to the gents as soon as I hear a Mama and Papas hatchback pushchair being wrestled with in the lobby. I think babies sense this unease because they just start crying as soon as they see my face, the same way doctors, close friends, family, beggars and other men do. My nephew, who admittedly is a gorgeous, funny little tyke, cried his eyes out at me for almost eighteen months, finally thawing at Christmas when I had shaved off my sex-offender beard and brought gifts.

Plus, we’re entirely too selfish as a couple to even think about having a baby. We struggle to remember to wash and clean ourselves, let alone something pink and squashy and full of off-colour poo. At least the cats know enough to go outside for their craps and if they meow and rub along our feet often enough, the occasional pouch of Felix will be dropped in their bowls from on high. One of the many benefits of being gay, aside from all the cock and being able to wear each other’s clothes, is the fact you don’t have to spend money on anything but yourself. There’s no school uniform to buy, there’s no school trips to pay for – every penny can go on hobbies and fetishwear. It’s just great, and I know I’d immediately resent something that I had to pay out for on a regular basis – I still shoot mean looks at my car for taking all our money. BAH. Finally, there’s the biology of it all – the thought of having to yankee-doodle into a paper cup and mixing it with Paul’s like some sort of bleach-smelling watercolour set puts me right off.

So no – no children. Cubs Towers will remain forever more a two-man tent. And quite bloody right too.

Anyway, if I had a baby to look after, I wouldn’t have the time to type these recipes and Paul would be too tired to cook them, so you’d be fucked, too. So hooray for homosexuality, and onto tonight’s recipe, which is the delightful (and synned) chicken and vegetable peanut-dressed noodles.

peanut butter chicken noodles

You know what I’m going to say, don’t you? USE YOUR SYNS. Please, for the love of Slimming World, don’t see the syns and think you’re not going to bother. It’s your main meal of the day, spend the syns and bloody well enjoy it. This serves 2.

to make peanut butter chicken noodles, you’ll need:

ingredients: 2tbsp tesco reduced fat peanut butter (4 syns per tbsp), 300g dried noodles (we use the chilli ones from Sainsbury’s – 1 syn per 150g), 300g of frozen veg (or indeed, anything you want – peppers, fresh veg, sweetcorn, go nuts!), a diced onion, one minced garlic clove, 1/4tsp of ginger, 1/4tsp of salt, 1tbsp of water, 2tbsp of teriyaki marinade (you’ll find it in the world foods aisle, especially in the Japanese section – ours is by Kikkoman and is syn free).

to make peanut butter chicken noodles, you should:

recipe: make your sauce first by combining the teriyaki, peanut butter and water. Set aside. Then cook the noodles, drain and set aside. heat a large pan, fry off your onion in a smidge of oil and chuck in your veg, together with the ginger and garlic and salt and cook it through quickly. Add the noodles and the peanut sauce, stir fry for a moment longer until everything is hot and delicious and coated, then sit back and feel smug.

extra-easy: always. 5 syns a portion, but that’s fuck all in the grand scheme of things and all that superfree veg make it a perfect little dinner.

enjoy – I’m off to NOT feed, wipe, bathe or care for any little sprogs. Good job, right…

J

slow-cooked chicken, bacon and cheese

If there was one thing I took away from my trips to America, aside from the desire to use a mobility scooter (with built-in cup holder) to go any distance further than 400m and a propensity for being slightly brash but oh-so-sweet, it was a taste for ranch dressing. On our last trip, after three weeks of constant theme parks, our bodies were crying out for anything that wasn’t in burger form or didn’t leave grease all over our beards. Hard to find in Disney! I remember seeing all those giant folks walking around chewing on what looked like a burnt leg. I had to get one, despite reading they were emu legs – they’re not, they’re from male turkeys, fact fans – but even I couldn’t finish it, and I’m used to packing a lot of hot meat into my mouth – I’ve been doing it for years!

So yes, Paul and I finally found a place called Ruby Tuesday’s, with a giant, fresh salad bar…and they had this dressing – ranch – and I’d never tried it before, but honest to God if I’m ever (god forbid) terminally ill and in a hospice, I want Make a Wish to come along and order the doctors to do a blood/ranch transfusion. I can’t get enough of the bloody stuff but it’s so high in fat, being made with buttermilk or sour cream as it is, so usually it’s a no-no Nanette on SW. That said, as a weigh in treat, we’ve used in the recipe below and spent a few syns on it, and I fully recommend you do too – it was a delicious meal, and for crying out loud, it combines cheese, chicken, bacon and potatoes – what more do you want? Note our token attempt at making it healthy on the side there with our salad.

Oh! Before I do the recipe, just a quick comment – thank you all so much for your lovely comments, it really means a lot to us! You might not see them appear right away as I need to moderate out all the porn links and spam we get sent (honestly, I wish my exes would just GET OVER ME haha), but I’ll always get to you! I do fret about appearing rude.

Recipe then, without any further delay:

10929039_819131131493825_9145530992430566377_o

to make slow-cooked chicken, bacon and cheese, you’ll need:

This is a slow cooker recipe – if you don’t have one, you could create a foil parcel and hoy it in the oven on very, very low for a while, but I don’t know the timings…

ingredients: potatoes – we used rainbow potatoes from Tesco, with a mix of different colours, cut up into thumb sized chunks (use your own measurements for the amount of potatoes you’d like, but we used 1.5kg and that made enough for four servings, two chicken breasts, six bacon medallions or rashers with the fat off, reduced fat cheese, ranch dressing (Newman’s Own), spring onions – and whatever you want on the side in your salad.

to make slow-cooked chicken, bacon and cheese, you should:

recipe: line your slow cooker with foil – you’re going to create a parcel of everything and cook it inside the parcel, so work that out. Actually, that’s a shite way of putting it, sorry! Cut up your chicken breast and bacon into chunks. Then it’s as simple as layering – potatoes, chicken, bacon, grated cheese, slices of spring onion, hoy it all together and add four tablespoons of ranch dressing. Cook on low for eight hours. Serve!

extra-easy: the syns come from the ranch dressing – Newman’s Own for 3 syns per level tablespoon. Now that’s LEVEL, not balanced on the spoon like dressing based Jenga. The cheese – you can have 40g of reduced fat cheese as HEA. I used 100g of cheese – again, split between four that’s nowhere near the HEA amount, so worry not!

Right – enjoy!

J

simple chicken curry and rice

Just a wee post tonight for tonight’s dinner, a chicken curry with rice. I’m posting a big article about the cost of Slimming World tomorrow, so I’m working on that tonight. Plus, Paul has Judge Rinder on, and he’s distracting me…

10914838_817324781674460_4645332591634865224_o

to make chicken curry and rice, you’ll need:

ingredients: two chicken breasts (decent size!), tin of chopped tomatoes, one large chopped onion, three tablespoons of curry powder, 100ml of light coconut milk, 250g of broccoli, bog standard white rice, chicken stock cube.

and to make chicken curry and rice, you should:

recipe: the curry is the easiest ever – sweat the onion for a few minutes, add the diced chicken, curry powder, chopped tomatoes, coconut milk and cook for ten minutes. Then chuck in the broccoli and simmer for another fifteen minutes on a medium heat with the lid off. Fifteen minutes before that is done, measure out a cup of rice, follow it up with two cups of chicken stock, throw it in a pan, cover and cook on a medium heat for 15 minutes. Don’t peek at it. The cups rule is spot on – use any old mug as long as you keep the ratio the same.

extra-easy: yep! The syns come from the coconut milk – I used Blue Dragon Light, and it works out (with this serving four) as 1.25 syns each – or 1.5syns for the sake of argument. It’s not a flavour explosion, but if you want a quick, hot meal – and a cheap one at that, you can knock this out quickly.

top tip: rather than piling your rice all over the plate like one of those obscene people at a chinese buffet, get a small bowl, oil it ever so lightly with a drop of olive oil, fill it with cooked rice, press down hard to pack it together, and then tip out onto the plate. It looks pretty and it controls your portion size too. Don’t worry, you can always go back, jeez…

J

chicken and chorizo risotto

Evening folks!

Paul and I are having a romantic night in, he’s cooking a lovely Indian tea and I’m scratching his feet with a matchbox. For now, please accept this recipe card as a treat, but be warned, chorizo and cheese does add a few syns to the dish. YOU CAN MAKE IT SYN FREE! But, you have 105 to use every week, spend it on something good. I’ll fill out the recipe in full tomorrow and add a snack idea for you all. Goodnight! (now done, see below!)

UPDATE

Paul and I have slept for a good, reasonable twelve hours and had a Slimming World fry-up breakfast (see here for a previous post about that), so I’m back and fighting fit. I promised you a full recipe breakdown for the risotto – and an easy way to make it syn free.

ingredients: one chicken breast (diced), chorizo (optional, I use 6 syns for 60g if I chose a particularly non-fatty chorizo, and then split that between two servings), shallots, arborio rice, garlic, tomatoes, mushrooms, peashoots, philapdelphia lightest (I’ve always synned 75g of the lightest as a healthy extra A, but even then, I hardly ever use that much and it’s split between two), peppers sliced.

recipe: get everything prepared – slice the onion, peppers, mushrooms and tomatoes to roughly the same size and thickness. Dry fry gently in a good non-stick casserole pot (this is important, because you try to make this risotto in a ‘sticky’ pan it’ll burn) until everything is nice and soft. Add the chicken and chorizo and continue cooking on a medium heat until the chicken is cooked through. Once you’ve done this, add the 250g of arborio rice and coat the rice in the liquid. Stir just once, chuck in your 1l of stock and big handful of garden peas. ONE stir. Then pop the lid on the pan, keep it on a medium heat (we use 6, but we’ve got a fancy induction hob so just stick to medium) and leave for exactly 20 minutes. You can peek at it just to make sure the liquid hasn’t disappeared, but maybe just once or twice – every time you let the steam out, god kills a kitten. After 20 minutes, check the rice -it’s always spot on for me but individual hobs may vary, so let it simmer a little bit longer if there is still a lot of liquid and/or the rice is a bit crunchy. Spoon in a dollop of the soft cheese and serve it on a bed of pea-shoots. I use pea-shoots because it adds another layer of flavour, but rocket will do. Don’t be common and use lettuce though. Twist of pepper and a couple of shavings of Parmesan and you’re done.

extra-easy: yes – though I syn the recipe exactly how I do it at 4 syns, just to take on board the chorizo and cheese. You can make it syn free though – replace the chorizo with chopped bacon (with no fat), and use the cheese as your healthy extra. But I like the taste the chorizo imparts to the rice and chicken and chorizo go together so well! Plenty of superfree – fresh peas, pea shoots, peppers, mushrooms, shallots…

top tips: Paul, because he’s a pleb who was brought up on sweet and sour chicken from his local Rainbow mixed with fag ash and a general feeling of malaise, adds a big old dollop of wholegrain mustard and mixes it in, which completely overpowers any other flavour. He says that he can still enjoy it through the sound of me tutting and sucking air in through my teeth.

Enjoy it!

J

chicken kiev, slimming world style

Before we get started tonight, can I explain one of my irrational dislikes? I’m a big quiz-show fan, so I’ll often pull a 15-to-1 or Countdown out of the Sky planner to watch when I’m bored. I know I know, but we all have quirks. My annoyance stems from Countdown, and in particular, the precocious ‘youngsters’ they occasionally have on. I get that they are geniuses, but the sight of all their weird ‘never-left-the-house’ tics and pallid skin makes my skin crawl. They nearly always look like in ten years time they’re going to be talked to by the police for masturbating into the coat of a lady in front of them on an escalator. Still, that’s easy for me to say, I don’t have the balls to go on, even though I’m pretty decent at anagrams. It’s easier to sit at the computer and be a TOTLACNUT about people.

Actually, that’s a fib. Paul and I did apply to go on Coach Trip and got put on the waiting list, but never got any further. Probably for the best, Paul has a potty mouth and I reckon the bus would barely have a chance to back out of the car-park before we’d be booted off and Channel 4 shut down. I find Brendan hysterical though – he’s exactly what I imagine Paul will look like in twenty years, perhaps minus the tight shirts.

Tonight’s recipe is the good old chicken kiev. It was tasty enough, but it did miss the ‘ooziness’ of a traditional chicken kiev, and every time we step on a duck it smells like someone has died behind the radiator, However, a decent chicken kiev will set you back around 12 syns (which will be the butter and breadcrumbs) so this is a good cheat – and served with fancy sides, will fill your hole. Recipe card then:

15559134805_4cae6c5cc7_o

ingredients: two decent chicken breasts, no skimping- you want ginger spice, not posh spice, when it comes to breasts, the ubiquitous fromage frais, garlic, frylight, egg, golden breadcrumbs, bit of hard cheese.

recipe: piece of piss, to be honest. Cut open a big gash in the chicken breast, and spoon mixed up fromage frais, garlic and a tiny bit of hard cheese into it. Coat in beaten egg and dust with breadcrumbs. Secure with cocktail sticks (last thing you want in life is your gash leaking when it heats up) and hoy it in the oven for 30 mins. We had cheesy mash with it (boil sweet potato, carrots and potatoes together, when soft throw it through a ricer, et voila. We added a knob of Primula to ours (2 syns a squeeze) because we’re decadent sluts, but if you rice it so it’s super smooth but not starchy, it’ll be just fine without. Chuck on some broccoli for good measure.

extra-easy: yes – though not syn free. the breadcrumbs are synned – 28g of golden breadcrumbs for 2 syns – but that’s more than enough for two big breasts, I reckon you could easily do for. Bulk out the dinner with superfree veg – we were a bit short here, but the mash had carrots and sweet potato in, and broccoli on the side. We served with gravy with I’ve always synned at 1 syn per teaspoon and will continue to do so until the day I die, god-damn it. Other than that, we’re all good.

top tips: I keep mentioning a ricer for the mash – they look like this:

You can buy the one we use here – they’re great. Cheaper ones are available but when it comes to kitchen stuff, buy cheap, buy twice – you want a good heavy duty bugger to handle anything you throw at it. They’re brilliant if you eat a lot of mash – as they create incredibly smooth mash that tastes creamy as anything, thus reducing the need to add fattening things like cream, milk or lard. Though here’s another tip – crack an egg in your mash and then stir like buggery – it’s called ‘enriched mash’ and you won’t taste the egg, but you’ll get a lovely flavour without needing to add syns.

That’s it for the evening!

If anyone is reading this, I’d be incredibly obliged of a favour if you’re enjoying it – spread it out a bit! Facebook, talking or just plain old shares. The blog is getting a good readership and I’ve been impressed by how many people seem to want to read my daily taradiddle, but I can always use more! That would be grand!

mustard chicken

apologies for not updating yesterday, but I sat down at my computer chair at 8am and didn’t it until 1am today. Bit tired. I bet I end up being one of the unlucky fuckers who end up getting DVT from working on the sixth floor. My office is absolutely littered with sweets – Haribo on one desk, Celebrations on the other. One of my colleagues seems to be systemically buying out the sweets counter at the Sainsbury’s next door. Not that I mind, she’s a very kind soul and I’m a proper greedy sod.

So, because it’s late, let’s have a simple recipe for mustard chicken:

image

At first look, it looks boring as hell. It isn’t! The key is microwaving the turnip/swede. Cut a little hole in the top, and stick it in the microwave for 15 minutes. After a while, it’ll start whistling. Take it out, spoon out the flesh, mash it and mash it hard. Chicken was just fromage frais and a tiny dollop of mustard. Maybe a syn for the mustard but come on.

Now – I’ve got to cut a dash. It’s a night off, I want to watch Alan Sugar fire people, and Paul has bought me a new Pedegg after I wore the last one out. Eeep.

J

stuffed chicken breast

OK, if the first thing that comes to mind when you hear cabbage is the tasteless, rubbery mush that you used to get served at school by someone with nicotine teeth and varicose veins like an AA road-map, then you really need to give this a go. Creating crunchy cabbage discs is as easy as slicing a cabbage into 1″ slices, basting it with a vinegar and thyme solution, and roasting in the oven. Roasting does wonders for everything – potatoes, peppers, drunken lays in a Premier Inn bedroom, all sorts. It creates a crunchy, sweet tasting vegetable that is miles apart from what you’re used to! Recipe card…

to make stuffed chicken breast, you’ll need:

cabbage

I did have a close-up picture of the chicken oozing cheese, but it looked like something you’d get shown on Embarrassing Bodies when that doctor with the nose goes poking around in someone’s blurter.

ingredients: two decent chicken breasts, no skimping. better to buy two great quality chicken breasts from a butcher than two slabs of pink water from ASDA, parma ham (1/2 syn a slice, I use three per breast), sundried tomatoes in oil (3 syns for 28g but I only use one tomato chopped very finely), low low mature cheese spread, sweet potatoes, cabbage, frylight, balsamic vinegar (bog standard stuff), salt and pepper.

recipe: couldn’t be easier! Oven on to 180 degrees. Cut open chicken, stuff with tomato and cheese (57g for HEA). Wrap it in the ham and put ‘seal’ side down on a tray. Whack it in the oven. Same time, cut your cabbage into discs, baste them with the vinegar, thyme and salt and pepper mix. Put everything in together, after 10 or so minutes, stick another coating onto the cabbage. After 25 mins or so, take everything out and serve with sweet potato chips.

extra-easy: yes – very much so, but this is a synned recipe – the syns come from the tomato and the ham – you could skip the tomatoes, but they do add a richness to the stuffing. You could put slivers of fresh garlic in there instead though, and you’d be cooking on gas. You’d have a tough time replacing the parma ham, though I suppose you could use wafer thin ham, but again, haway, Spend those syns!

top tips: cabbage is a superfree food, so a couple of those tasty discs will really help you along. But you could make a nice coleslaw to go with the chicken, or a decent salad.

warning (crass): for gods sake, make sure you cook your chicken until there isn’t a hint of pink. I made myself very ill taking a chance with undercooked chicken and I was shitting like a lawn sprinkler for a good three days. Lost a tonne of weight but I can’t see Margaret Miles-Bramwell putting quote that on the front cover of the next magazine.

As an aside, how annoying are students these days? I know that makes me sound like an old fart but I had to get some cash from a cashpoint last night and I was stuck behind eight or so braying rah-rah students. I’m quite a calm person, but I’d have happily seen them put in a woodchipper and made into syn-free sausages.

Finally, anyone know at what point a beard is classed as ‘unkempt’? I haven’t shaved for two weeks and I’m beginning to look like one of those people who live in a library and have dried egg on their jumper and hair growing out their ears. I want to keep growing it though…

syn free chicken korma

A minor catastrophe this morning. Having been asked to go into work early, I find that my wonderful work colleague has kindly left me a pain au chocolat and croissant on my desk, still warm and freshly baked as compensation for the early start. Now, if I had wanted to be a rude arse, I would have declined and stuck to my banana (er, as in the fruit, not a euphemism for wanking) but because you ‘fit Slimming World into your life’ I took the pain au chocolat and enjoyed every last buttery morsel. My colleagues are used to me spraying crumbs everywhere when I talk so that was no great problem. 12 syns! But worth it. I did give my croissant away, and spent the next twenty minutes crying curled up in a foetal positions in the gents. Generosity doesn’t come easy to me! Anyway, today’s recipe.

BTW, I think Paul got sick of me shouting SAAAAAGALOOOOO like Olivia Newton-John’s Xanadu about four minutes into cooking. He should be grateful I didn’t come wheeling into the kitchen dressed in Bacofoil and wearing skates.

I apologise for the standard of photos in this recipe card. It’s quite hard to make a curry look appetising when you’re using fromage frais rather than oil! It does, unfortunately, look like someone has been sick into my Le Creuset pot. Let me tell you now, if that happened they’d find themselves detesticled quicker than you can say boiled eggs. Both the saag aloo and the korma are completely syn-free on extra easy and I’ve included the spice mixes after the recipe as they’re quite comprehensive. My favourite spice? Ginger. Wrecked the fucking group when she left, mind – Holler was NOTHING.

Halftone

to make syn free chicken korma

The full recipe can be found in Slimming World’s fakeaways recipe book, which is genuinely really good. Both the korma and saag aloo are a case of preparing the meat or potatoes, adding spices, adding stock, boiling down and for the korma, a couple of dollops of fromage frais (let the sauce cool before adding or it’ll curdle and look like a pavement pizza).

Saag aloo spices: 2tsp cumin seeds, 2tsp black mustard seeds, 1tsp cumin, 1tsp ground coriander, 1/2tsp turemic, 1/2tsp garam masala, 1/2tsp chilli powder

Korma: 1 cinnamon stick, 1tsp cardamom seeds (crushed), 1/4tsp ground cloves, 2tsp cumin seeds, 1tbsp ground coriander, 1tbsp ground cumin, 2tsp mild curry powder.

It’s worth getting yourself a good range of spices if you haven’t already. They’re a great way to add flavour without adding syns to a meal, and a small amount goes a long, long way.

warning: take heed of the warning about the fromage frais, because it looks bloody rotten if it curdles. You can still eat it but there’s no guarantee your body won’t think it’s already tried it and chucked it. Nothing else to say here, you can’t go too wrong with a curry as long as you’re not pouring bloody Gold Top into it.

extra-easy: completely syn-free. chuck it full of peppers, onion, tomatoes and chilli to boost your superfree.

double warning: Paul accidentally used red-hot chilli peppers instead of the milder version, so that’ll be me on the toilet firing a chocolate laser out of my nipsy tomorrow. Cheers love!

Enjoy!

J