Hi everyone and welcome to the blog. This week’s blog is dedicated to the memory of one man, who’s short life has touched and influenced so many others in the world John Lennon.This week’s recipes are Tony’s Cheap as Chips Beef Stew, Crisp spiced fish fingers and Goan fish curry.
John Lennon MBE (9 October 1940 – 8 December 1980) was an English musician and singer-songwriter who rose to worldwide fame as one of the founding members of The Beatles, one of the most commercially successful and critically acclaimed acts in the history of popular music. Along with fellow Beatle Paul McCartney, he formed one of the most successful song-writing partnerships of the 20th century.
Born and raised in Liverpool, Lennon became involved as a teenager in the skiffle craze; his first band, The Quarrymen, evolved into The Beatles in 1960. As the group disintegrated towards the end of the decade, Lennon embarked on a solo career that produced the critically acclaimed albums John Lennon/Plastic Ono Band and Imagine, and iconic songs such as "Give Peace a Chance" and "Imagine". After his marriage to Yoko Ono in 1969, he changed his name to John Ono Lennon. Lennon disengaged himself from the music business in 1975 to devote time to his infant son Sean, but re-emerged in 1980 with a new album, Double Fantasy. He was murdered three weeks after its release.
Lennon revealed a rebellious nature and acerbic wit in his music, his writing, his drawings, on film, and in interviews, becoming controversial through his political and peace activism. He moved to New York City in 1971, where his criticism of the Vietnam War resulted in a lengthy attempt by Richard Nixon's administration to deport him, while his songs were adopted as anthems by the anti-war movement.
As of 2010, Lennon's solo album sales in the United States exceed 14 million units, and as writer, co-writer or performer, he is responsible for 25 number-one singles on the US Hot 100 chart. In 2002, a BBC poll on the 100 Greatest Britons voted him eighth, and in 2008, Rolling Stone ranked him the fifth-greatest singer of all-time. He was posthumously inducted into the Songwriters Hall of Fame in 1987 and into the Rock and Roll Hall of Fame in 1994.
The full version of this article can be found at www.garfysplaceinfo.blog.co.uk
My first recipe is Tony’s Cheap as Chips Beef Stew
Serves 4-6, Takes 20 mins to prepare and 50mins to cook
1 x Large White Onion, roughly chopped
1.1/2kgs x Beef Skirt, cut into bit-sized pieces trimmed of fat and sinew
1/2kg x carrots, peeled and roughly chopped
1/2kgs x Potatoes, peeled and roughly chopped
150g x Mushrooms, peeled and sliced
2 tbsp x Flour
2 tbsp x Gravy Granules
3 x Organic Beef Stock Cubes
Sufficient hot water to cover
3 tbsp x Red Wine Vinegar
Salt
White pepper
Worcestershire Sauce
2 tbsp x Olive oil
1.1/2kgs x Beef Skirt, cut into bit-sized pieces trimmed of fat and sinew
1/2kg x carrots, peeled and roughly chopped
1/2kgs x Potatoes, peeled and roughly chopped
150g x Mushrooms, peeled and sliced
2 tbsp x Flour
2 tbsp x Gravy Granules
3 x Organic Beef Stock Cubes
Sufficient hot water to cover
3 tbsp x Red Wine Vinegar
Salt
White pepper
Worcestershire Sauce
2 tbsp x Olive oil
Coat the beef skirt in the flour and brown in the olive oil, add the onions, carrots, potatoes and mushrooms, season, then add the red wine vinegar and a large dash of Worcestershire sauce. Give the mixture a bit of a stir then crumble the stock cubes over it and add the gravy granules then add sufficient hot water to cover it. Bring to the boil and then leave to simmer for 40mins and serve with crusty bread.
My next recipe is Crisp spiced fish fingers, courtesy of www.bbcgoodfood.com. First appeared in Good Food magazine, July 2010.
Serves 2 Prep 10 mins Cook 15 mins
300g x Chunky Haddock Fillet
2 tsp x Cornflour
2 tsp x Polenta
3 tbsp x Sunflower Oil
½ x Red Chilli, finely sliced
12 x Basil Leaves, torn, plus a few extra leaves to serve
3 tbsp x Soy Sauce
Juice of ½ lime, plus lime wedges to serve
100g x Thai Fragrant Rice
2 tsp x Cornflour
2 tsp x Polenta
3 tbsp x Sunflower Oil
½ x Red Chilli, finely sliced
12 x Basil Leaves, torn, plus a few extra leaves to serve
3 tbsp x Soy Sauce
Juice of ½ lime, plus lime wedges to serve
100g x Thai Fragrant Rice
Cut the fish into pieces approximately 5 x 10cm. Pat dry with some kitchen towel. Mix the cornflour and polenta on a plate and season with salt and pepper. Add the haddock and turn to coat in the mixture.
Heat 2 tbsp of the oil in a large frying pan and add the haddock fingers. Cook for 5-8 mins, turning occasionally. Remove from the pan and drain on kitchen paper. Keep warm.
Wipe out the pan with kitchen towel. Return to the heat and add the remaining oil. Add the chilli and cook for 1 minute, then remove from the heat and add the basil, soy and lime juice.
Cook the rice for 10-12 mins, until tender. Drain well and serve with the haddock fingers, spicy sauce, lime wedges and a few basil leaves.
Heat 2 tbsp of the oil in a large frying pan and add the haddock fingers. Cook for 5-8 mins, turning occasionally. Remove from the pan and drain on kitchen paper. Keep warm.
Wipe out the pan with kitchen towel. Return to the heat and add the remaining oil. Add the chilli and cook for 1 minute, then remove from the heat and add the basil, soy and lime juice.
Cook the rice for 10-12 mins, until tender. Drain well and serve with the haddock fingers, spicy sauce, lime wedges and a few basil leaves.
My final recipe is Goan fish curry, Recipe by Monisha Bharadwaj courtesy of www.uktv.co.uk
Serves:4 Prep time: 15 min Cook time: 15 min
4 dried chillies, deseeded and soaked in a little water
1 small onion, roughly chopped
1 tsp ground coriander
2 tsp tamarind pulp, soaked in a little water
1 tsp garlic, freshly minced
1 pinches sea salt
8 white fish, firm fillets, such as cod
1 tbsp sunflower oil
300 ml coconut milk
1 small onion, roughly chopped
1 tsp ground coriander
2 tsp tamarind pulp, soaked in a little water
1 tsp garlic, freshly minced
1 pinches sea salt
8 white fish, firm fillets, such as cod
1 tbsp sunflower oil
300 ml coconut milk
For the fluffy boiled rice
300 g basmati rice, rinsed and drained
600 ml hot water
1 pinches sea salt
2 cloves
300 g basmati rice, rinsed and drained
600 ml hot water
1 pinches sea salt
2 cloves
In a food processor, blend the chilli, onion, coriander, tamarind and garlic to a fine paste. Season with sea salt to taste, and smear the paste over the fish. Set aside. Heat the sunflower oil in a deep-sided frying pan over a low heat and fry the marinated fish. When the fish is nearly cooked, add the coconut milk and adjust the seasoning. Bring just to the boil, then remove from the heat immediately. Meanwhile, make the fluffy boiled rice. Place the basmati, hot water, sea salt and cloves in a saucepan and bring to the boil. Reduce the heat, cover partially and simmer until the rice is fluffy and cooked. Gently run a fork through the rice to loosen it. Gently warm the fish curry through (bearing in mind that if coconut milk is boiled for too long, it separates) and serve with the fluffy boiled rice.
All we are saying is give peace a chance.
If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.
Hope you enjoy!!..... ChefGarfy =D
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