Hi everyone and welcome to the blog. This week’s blog is dedicated to two masters of their craft, in more ways than oneSir Alec Guinness and Hans Christian Anderson.This week’s recipes are The Ultimate Moussaka, Spicy Cajun Chicken Quinoa and Mango Chicken with Couscous.
Sir Alec Guinness CH, CBE (2 April 1914 – 5 August 2000) was an English actor. He was featured in several of the Ealing Comedies, including Kind Hearts and Coronets in which he played eight different characters. He later won the Academy Award for Best Actor for his role as Colonel Nicholson in The Bridge on the River Kwai. Guinness was also nominated for a further four Academy Awards, including Best Supporting Actor for what is possibly his best-known role as Obi-Wan Kenobi in Star Wars Episode IV: A New Hope. Other popular portrayals included Prince Feisal in Lawrence of Arabia, and George Smiley in the TV adaptation of Tinker, Tailor, Soldier, Spy. He is also known for his portrayal of Herbert Pocket in Great Expectations (1946).
Hans Christian Anderson (April 2, 1805 – August 4, 1875) was a Danish author, fairy tale writer, and poet noted for his children's stories. These include "The Steadfast Tin Soldier," "The Snow Queen," "The Little Mermaid," "Thumbelina," "The Little Match Girl," and "The Ugly Duckling." During his lifetime he was acclaimed for having delighted children worldwide, and was feted by royalty. His poetry and stories have been translated into more than 150 languages. They have inspired motion pictures, plays, ballets, and animated films.
The full version of this article can be found at www.garfysplaceinfo.blog.co.uk
My first recipe is The Ultimate Moussaka. Recipe courtesy of BBC Good Food website.
Serves 6, Prep 30 mins, Cook approx 2hrs and is Freezable
2½ tbsp x Olive Oil
1 x Onion, chopped
2 x Garlic Cloves, finely chopped
2 x Large Carrots (approx. 350g in weight), diced
450g x 5% Fat Minced Beef
100ml x White Wine
1 tsp x Ground Cinnamon, plus extra
¼ tsp x Ground Allspice
1 x 400g can of Plum Tomatoes
2 tbsp x Tomato Purée
1 heaped tbsp x Oregano Leaves, chopped
2 good handfuls x Flat-Leaf Parsley, chopped, plus extra to garnish
3 x Aubergines (about 750g/1lb 10oz total weight), ends trimmed
1 tbsp x Lemon Juice
2 x Eggs
1 tbsp x Cornflour
300g x 2% Greek Yogurt
50g x Parmesan, grated
Halved Cherry Tomatoes and thinly sliced Red Onion and Rocket Salad
1 x Onion, chopped
2 x Garlic Cloves, finely chopped
2 x Large Carrots (approx. 350g in weight), diced
450g x 5% Fat Minced Beef
100ml x White Wine
1 tsp x Ground Cinnamon, plus extra
¼ tsp x Ground Allspice
1 x 400g can of Plum Tomatoes
2 tbsp x Tomato Purée
1 heaped tbsp x Oregano Leaves, chopped
2 good handfuls x Flat-Leaf Parsley, chopped, plus extra to garnish
3 x Aubergines (about 750g/1lb 10oz total weight), ends trimmed
1 tbsp x Lemon Juice
2 x Eggs
1 tbsp x Cornflour
300g x 2% Greek Yogurt
50g x Parmesan, grated
Halved Cherry Tomatoes and thinly sliced Red Onion and Rocket Salad
Heat 1 tbsp of oil in a large, wide sauté pan. Tip in the onion and garlic, then fry for 6-8 mins until turning golden. Add the carrots and fry for 2 mins more. Stir the meat into the pan, breaking it up as you stir. Cook and stir over a high heat until the meat is no longer pink. Pour in the wine and briefly cook until most of the liquid has evaporated. Stir in the cinnamon and allspice. Tip in the tomatoes, tomato purée and 1 tbsp water (mixed with any juices left in the can), then stir to break up the tomatoes. Season with some pepper, add all the oregano and half the parsley, cover, then simmer on a low heat for 50 mins, stirring occasionally. Season to taste. Mix in the remaining parsley. Can be done a day ahead and refrigerated overnight.
While the meat cooks (unless you are doing this a day ahead) prepare the aubergines. Heat oven to 200C/fan 180C/ gas 6. Brush a little of the remaining oil onto 2 large baking sheets. Mix the rest of the oil with the lemon juice. Slice the aubergines into 1cm thick lengthways slices, then lay them on the oiled baking sheets. Brush with the oil and lemon mix, then season with pepper. Bake for 20-25 mins until soft, then set aside. Lower oven to 180C/fan 160C/gas 4.
Spread 2 big spoonfuls of the meat mixture on the bottom of an ovenproof dish (about 28 x 20 x 6cm deep). Lay the aubergine slices on top, slightly overlapping. Spoon the rest of the meat mixture on top. Beat the eggs in a bowl. Slacken the cornflour with a little of the yogurt, stir in the rest of the yogurt, then mix this into the eggs with half the cheese and season with pepper. Pour and spread this over the meat to cover it. Sprinkle with the rest of the cheese, a little cinnamon and a grating of pepper. Bake for 50 mins-1 hr until bubbling and golden.
Leave the Moussaka to settle for 8-10 mins, then scatter over some chopped parsley and cut into squares. Serve with a salad of tomato, red onion and rocket.
Leave the Moussaka to settle for 8-10 mins, then scatter over some chopped parsley and cut into squares. Serve with a salad of tomato, red onion and rocket.
My next recipe is Spicy Cajun Chicken Quinoa. Recipe courtesy of BBC Good Food Website.
Serves 4, Prep 10 mins, Cook 25 mins
4 x Skinless Chicken Breasts, cut into bite-sized pieces
Cajun Seasoning
100g x Quinoa
600ml x Hot Organic Chicken Stock
100g x Dried Apricots, sliced
½ x 250g pouch ready-to-use Puy Lentils
Olive Oil
2 x Red onions, cut into thin wedges
1 Bunch of Spring Onions, chopped
Small Bunch of Coriander, chopped
Cajun Seasoning
100g x Quinoa
600ml x Hot Organic Chicken Stock
100g x Dried Apricots, sliced
½ x 250g pouch ready-to-use Puy Lentils
Olive Oil
2 x Red onions, cut into thin wedges
1 Bunch of Spring Onions, chopped
Small Bunch of Coriander, chopped
Heat oven to 200C/180C fan/gas 6. Toss the chicken with the Cajun spice and arrange in a single layer in a roasting tin. Bake for 20 mins until the chicken is cooked. Set aside.
Meanwhile, cook the quinoa in the chicken stock for 15 mins until tender, adding the apricots and lentils for the final 5 mins. Drain and place into a large bowl with the chicken, toss together.
While the quinoa is cooking, heat the oil in a large frying pan and soften the onions for 10-15 mins. Toss the onions into the quinoa with the coriander and some seasoning, then mix well.
My final recipe is Mango Chicken with Couscous. Recipe courtesy of Olive Magazine May 2011.
Serves 2, Ready in 15mins
Olive Oil
350g x Mini Chicken Fillets or cut 2 x Chicken Breasts into thin strips
2 tsp x Ground Cumin
300ml x Hot Organic Chicken Stock, fresh, cube or concentrate
150g x Couscous
3 tbsp x Mango Chutney (Geeta's does a good one)
4 x Spring Onions, sliced into 3cm pieces
A small handful of Coriander, roughly chopped
350g x Mini Chicken Fillets or cut 2 x Chicken Breasts into thin strips
2 tsp x Ground Cumin
300ml x Hot Organic Chicken Stock, fresh, cube or concentrate
150g x Couscous
3 tbsp x Mango Chutney (Geeta's does a good one)
4 x Spring Onions, sliced into 3cm pieces
A small handful of Coriander, roughly chopped
Heat 1 tbsp oil in a wok or large frying pan. Sprinkle the chicken with the ground cumin and cook for a couple of minutes until lightly browned. Pour 200ml of the chicken stock over the couscous and leave to soak for 5 minutes.
Add the mango chutney to the chicken, stir well and leave to bubble for a couple of minutes then add the remaining chicken stock and spring onions and cook for 5 minutes or until the chicken is cooked through. Fluff up the couscous with a fork, stir half the coriander through the couscous and the remainder through the chicken and serve.
Tune into my shows on 6townsradio "The Thursday Morning Show with TheRealTonyc" every Thursday from 10-12 & my Sunday show “UndertheCovers with TheRealTonyc” at http://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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