Hi everyone and welcome to the blog. This week’s blog is dedicated to two true kings of speed Ayrton Senna and Sir Roger Bannister.This week’s recipes are Tomato, Lentil and Lime Soup, Prawn & Coconut Laksa and Speedy Lamb & Spinach Curry.
Ayrton Senna (21 March 1960 – 1 May 1994) was a Brazilian racing driver. A three-time Formula One world champion, he is generally regarded as one of the greatest F1 drivers to have raced. He was killed in a crash at Tamburello corner while leading the 1994 San Marino Grand Prix and is the most recent driver to die at the wheel of a Formula One car.
In 2009, a poll of 217 current and former Formula One drivers conducted by the British magazine Autosport named Senna as "the greatest Formula One driver who ever lived".
Sir Roger Gilbert Bannister, CBE (born 23 March 1929) is an English former athlete best known for running the first mile in less than 4 minutes. Bannister became a distinguished neurologist and Master of Pembroke College, Oxford, before retiring in 2001.
Sir Roger was the inaugural recipient of the Sports Illustrated Sportsman of the Year award in January 1955 (1954 Sportsman of the Year).
Sir Roger was the inaugural recipient of the Sports Illustrated Sportsman of the Year award in January 1955 (1954 Sportsman of the Year).
The full version of this article can be found at www.garfysplaceinfo.blog.co.uk
My first recipe is Tomato, Lentil and Lime Soup. Recipe by Janine Ratclifee, courtesy of Olive Magazine April 2012.
Serves 2, Prep 10mins, Cook approx 20mins
1 x Onion, roughly chopped
1 Large x Carrot, peeled and grated
Olive Oil
A Pinch of Chilli Flakes (optional)
1 tsp x Cumin Seeds
3 tbsp x Puy or Red Lentils
500ml x Passata
900ml x Organic Veg Stock
1 x Lime, juiced and zested
Crusty Bread to serve
1 Large x Carrot, peeled and grated
Olive Oil
A Pinch of Chilli Flakes (optional)
1 tsp x Cumin Seeds
3 tbsp x Puy or Red Lentils
500ml x Passata
900ml x Organic Veg Stock
1 x Lime, juiced and zested
Crusty Bread to serve
Cook the onion and carrot in a little oil until softened then add the chili flakes (if using) and cumin. Cook for a minute then tip in the lentils, tomato and stock. Simmer for 15-20mins until the lentils are soft. Blitz briefly in a blender so you have a semi-smooth texture then stir in the lime juice and zest.
My next recipe is Prawn & Coconut Laksa Courtesy of GoodFood magazine October 2009.
Serves 1, Prep 10 mins, Cook 8 mins
2 tsp x Oil
1 x Garlic Clove , crushed
1 x Spring Onion , finely chopped
2 tsp x Finely Chopped Fresh Root Ginger
1 x Green Chilli, deseeded and finely chopped
½ x lime, juice
100g x Raw Prawns , any size
165ml x Coconut Milk
100ml x Chicken or Vegetable stock
100g x Dried Egg Noodles
Chopped Coriander , to serve
1 x Garlic Clove , crushed
1 x Spring Onion , finely chopped
2 tsp x Finely Chopped Fresh Root Ginger
1 x Green Chilli, deseeded and finely chopped
½ x lime, juice
100g x Raw Prawns , any size
165ml x Coconut Milk
100ml x Chicken or Vegetable stock
100g x Dried Egg Noodles
Chopped Coriander , to serve
Heat the oil in a large pan or wok. When hot, throw in the garlic, spring onion, ginger and green chilli. Cook on a medium heat for 3-4 mins, then squeeze in your lime juice.
Stir in the prawns, then add in the coconut milk and stock. Simmer gently for 5 mins on a low heat until the prawns are pink. Meanwhile, cook your egg noodles in a pan of boiling water for 4 mins until soft. Drain, then tip into the laksa pan. Season to taste, then serve in a bowl, topped with coriander.
Stir in the prawns, then add in the coconut milk and stock. Simmer gently for 5 mins on a low heat until the prawns are pink. Meanwhile, cook your egg noodles in a pan of boiling water for 4 mins until soft. Drain, then tip into the laksa pan. Season to taste, then serve in a bowl, topped with coriander.
My final recipe is Speedy Lamb & Spinach Curry. Courtesy of BBC GoodFood website.
Serves 4, Prep 10 mins, Cook 6 mins
½ tsp x Cumin Seeds
2 tsp x Sunflower Oil
200g x Lean Lamb Steak, cubed
1 x Red Pepper, deseeded and sliced
1 x Green Chilli, deseeded and sliced
2 tbsp x Mild Curry Paste
225g x Can of Chopped Tomatoes
160ml x Coconut Cream
100g x Baby Spinach
10g x Coriander, chopped (approx. 1 tbsp)
2 tsp x Sunflower Oil
200g x Lean Lamb Steak, cubed
1 x Red Pepper, deseeded and sliced
1 x Green Chilli, deseeded and sliced
2 tbsp x Mild Curry Paste
225g x Can of Chopped Tomatoes
160ml x Coconut Cream
100g x Baby Spinach
10g x Coriander, chopped (approx. 1 tbsp)
Dry-fry the cumin seeds for about 20secs in a wok then add half the oil and stir-fry the lamb for about 1 min until browned, but not cooked all the way through. Tip onto a plate.
Add the rest of the oil to the wok, then stir-fry the pepper and chilli for a couple of mins until softened. Stir in the curry paste, tomatoes and coconut cream with half a can (from the tomatoes) of water, then simmer for about 5 mins until saucy. Add the lamb, spinach and coriander, stir until the spinach has wilted, then serve with basmati rice.
Add the rest of the oil to the wok, then stir-fry the pepper and chilli for a couple of mins until softened. Stir in the curry paste, tomatoes and coconut cream with half a can (from the tomatoes) of water, then simmer for about 5 mins until saucy. Add the lamb, spinach and coriander, stir until the spinach has wilted, then serve with basmati rice.
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.
"Nothing can separate me from the love of God" – Ayrton Senna
Hope you enjoy!!..... ChefGarfy =D
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