Keep Your Eyes Peeled for Poor Pompeii

Hi everyone and welcome to the blog. This week’s blog is dedicated to the father of the British Police Force Sir Robert Peel and to the destruction of Pompeii.This week’s recipes are continuing on the vane of healthy eating and courtesy of the BBC GoodFood website. They are Sticky Pork, Spiced Glazed Pineapple with Cinnamon Fromage Frais andGinger & Lime Chicken with Sweet Potato Mash.

Sir Robert Peel, 2nd Baronet (5 February 1788 – 2 July 1850) was a British Conservative statesman who served as Prime Minister of the United Kingdom from 10 December 1834 to 8 April 1835, and again from 30 August 1841 to 29 June 1846. While Home Secretary, Peel helped create the modern concept of the police force, leading to officers being known as "bobbies" (in England) and "Peelers" (in Ireland). While Prime Minister, Peel repealed the Corn Laws and issued the Tamworth Manifesto, leading to the formation of the Conservative Party out of the shattered Tory Party.

Pompeii is a partially buried Roman town-city near modern Naples in the Italian region of Campania, in the territory of the commune of Pompei. Along with Herculaneum, Pompeii was partially destroyed and buried under 4 to 6 m (13 to 20 ft) of ash and pumice in the eruption of Mount Vesuvius in AD 79, and it was lost for nearly 1700 years before its accidental rediscovery in 1749. Since then, its excavation has provided an extraordinarily detailed insight into the life of a city at the height of the Roman Empire. Today, this UNESCO World Heritage Site is one of the most popular tourist attractions of Italy, with approximately 2,500,000 visitors every year.

The full version of this article can be found at www.garfysplaceinfo.blog.co.uk

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My first recipe is Sticky pork

Serves 4, Prep 5mins + marinating time, Cook 20mins

1 x 500g of Pork Fillet

For the marinade
Dark Soy Sauce
Clear Honey
1 x Orange, finely grated zest and juice of
1 x 2” (50mm) Piece of Fresh Root Ginger, finely grated

Tip all the marinade ingredients into a shallow dish and stir to combine. Coat the pork in the marinade and, if you have time, leave for 1 hr or even better overnight.

Heat oven to 200C/fan 180C/gas 6. Take the pork out of the marinade and heat an ovenproof pan. Brown the pork on all sides, then baste over the rest of the marinade and roast for 20 mins until cooked all the way through, continue to baste with its juices every 5 mins or so. Serve the pork sliced with rice and your favourite steamed greens.

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My next recipe is Spiced glazed pineapple with cinnamon fromage frais

Serves 4

1 x Lime, zest and juice of
Clear Honey
2 x Pinches of Ground Cinnamon
A Few Gratings of Whole Nutmeg
Icing sugar, sifted
200g x Very Low-Fat Fromage Frais
butter
1 x Fresh Pineapple, cut into 8 long wedges, skin and core removed

Mix the lime juice and half the lime zest with 1 tbsp honey, a pinch of cinnamon and nutmeg. Set this sauce aside. Stir the icing sugar and a pinch of cinnamon into the fromage frais.

Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 mins, turning regularly until caramelised. Pour in the spiced lime sauce and bubble for a few seconds, basting the pineapple to glaze in the sauce. Serve immediately, sprinkled with the remaining lime zest and accompanied by a dollop of the cinnamon fromage frais.

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My final recipe is Ginger & lime chicken with sweet potato mash

Serves 2

1 x Lime, zest and juice
Maple Syrup or Clear Honey
A Thumb-Sized Piece of Fresh Root Ginger, cut into matchsticks, plus 1 tsp grated root ginger
2 x Skinless, Boneless Chicken Breasts
450g x Sweet Potatoes, roughly chopped
Olive Oil

Mix half the lime zest and all the juice with the maple syrup and grated ginger. Slash each chicken breast 3-4 times with a sharp knife, then coat well with the marinade. Set aside for 10 mins. Heat the grill and line with foil.

Cook the sweet potatoes in salted boiling water for 10-12 mins until tender. Drain and mash well, adding the rest of the lime zest, plus some seasoning. Meanwhile, grill the chicken breasts for 10-15 mins, until cooked through and slightly caramelised.

Heat the oil in a small frying pan. When it's really hot, add the ginger matchsticks and fry for 1 min until the ginger is crisp. Lift out the matchsticks with a slotted spoon, then stir the mash into the ginger-infused oil. Divide the mash between 2 plates, top each with a chicken breast, and scatter with the crisp ginger and serve with some sugar snap peas.

Tune into my show on 6townsradio "Under The Covers with TheRealTonyc" every Sunday from 8-10am athttp://6towns.co.uk/ It's what your Sunday's were made for.

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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