Hi everyone and welcome to the blog. This week’s blog is dedicated to two masters of their crafts Patrick Troughtonand Joseph Barbera.This week’s recipes are Rump Steak with Quick Mushroom and Red Wine Sauce, Quick Pork with Mild Spices and Quick bean & chorizo chilli.
Patrick Troughton (25 March 1920 – 28 March 1987) was an English actor most widely known for his roles in fantasy, science fiction and horror films, particularly in his role as the second incarnation of the Doctor in the long-running British science-fiction television series Doctor Who, which he played from 1966 to 1969, reappearing in 1973, 1983 and 1985. He was also the first actor to play Robin Hood on television.
Joseph Barbera (March 24, 1911 – December 18, 2006) was an influential Lebanese American animator, director, producer, storyboard artist, and cartoon artist, whose film and television cartoon characters entertained millions of fans worldwide for much of the twentieth century.
The full version of this article can be found at www.garfysplaceinfo.blog.co.uk
My first recipe is Rump Steak with Quick Mushroom and Red Wine Sauce courtesy of GoodFood Magazine April 2009.
Serves 2, Prep 5 mins, Cook 10 mins
1 tbsp x Sunflower Oil
2 x Rump Steaks (about 200g/8oz each)
140g x Mushrooms, quartered
2 x Thyme Sprigs, leaves removed
150ml x Red Wine
1 tbsp x Butter
2 x Rump Steaks (about 200g/8oz each)
140g x Mushrooms, quartered
2 x Thyme Sprigs, leaves removed
150ml x Red Wine
1 tbsp x Butter
Heat the oil in a pan. Season the steaks, then fry for 2-3 mins each side for medium rare, or cook more to your liking. Remove from the pan, then set aside to rest.
Add the mushrooms and thyme leaves to the pan, then cook for a couple of mins until softened and golden. Pour in the wine and bubble until syrupy, then turn off the heat and stir in the butter. Season. Serve the steaks with the mushroom sauce poured over, along with creamy mash and some crunchy spring greens.
Add the mushrooms and thyme leaves to the pan, then cook for a couple of mins until softened and golden. Pour in the wine and bubble until syrupy, then turn off the heat and stir in the butter. Season. Serve the steaks with the mushroom sauce poured over, along with creamy mash and some crunchy spring greens.
My next recipe is Quick Pork with Mild Spices courtesy of GoodFood Magazine September 2004.
Serves 3, Ready in 20 - 25 mins
3 tbsp x Vegetable Oil
350g x Pork Fillets (tenderloin), cut into thick strips
1 tsp x Paprika
1 tsp x Ground Cumin
225ml x Chicken Stock
100g x Frozen Peas
1 rounded tbsp x Greek Yogurt
A Handful of Coriander, roughly chopped
350g x Pork Fillets (tenderloin), cut into thick strips
1 tsp x Paprika
1 tsp x Ground Cumin
225ml x Chicken Stock
100g x Frozen Peas
1 rounded tbsp x Greek Yogurt
A Handful of Coriander, roughly chopped
Heat 1 tbsp of the oil in a wok or large frying pan until very hot. Add the pork and stir fry for 3-4 mins until it starts to brown. Remove from the pan, set aside and wipe the pan out with a piece of kitchen paper.
Pour the remaining oil into the pan and tip in the spices. Cook over a medium heat for a minute to release their aromas. Pour in the chicken stock and cook for about 3-4 mins over a high heat until reduced by about half. Toss in the peas. Take it off the heat and stir in the yogurt. Season if you want to. Add the pork and warm through, then scatter over the coriander. Serve with some rice.
Pour the remaining oil into the pan and tip in the spices. Cook over a medium heat for a minute to release their aromas. Pour in the chicken stock and cook for about 3-4 mins over a high heat until reduced by about half. Toss in the peas. Take it off the heat and stir in the yogurt. Season if you want to. Add the pork and warm through, then scatter over the coriander. Serve with some rice.
My final recipe is Quick bean & chorizo chilli, courtesy of Good Food magazine, November 2009.
Serves 2, Cook 15 mins
100g x Chorizo, sliced
350g tub x Fresh Tomato and Chilli sauce
400g x Kidney Beans, rinsed and drained
400g x Chickpeas, rinsed and drained
Rice & Natural Yogurt, or Jacket Potatoes and Soured Cream, to serve
350g tub x Fresh Tomato and Chilli sauce
400g x Kidney Beans, rinsed and drained
400g x Chickpeas, rinsed and drained
Rice & Natural Yogurt, or Jacket Potatoes and Soured Cream, to serve
Dry-fry the chorizo for a few mins in a non-stick frying pan until crisp. Carefully pour off any fat from the pan, then tip in the sauce and beans with 100ml water. Bring to a simmer, cover, then lower the heat and bubble for 10 mins. Spoon over rice and serve with yogurt.
Try a Spicy Shepherd's Pie for four:- Cook the chilli using 200g chorizo. Peel and chop 750g floury potatoes, boil for 10 mins, then drain and mash with ½ tsp paprika, 1 crushed garlic clove, a splash milk and a little olive oil. Spoon the chilli into a baking dish, top with the mash and grill until golden.
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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