Hi everyone and welcome to the blog. This week’s blog is dedicated to the memory of Robin Gibb who sadly lost his prolonged fight with cancer, on Sunday 20th May. The recipes this week are Sizzling Korean-Style Beef, Salmon with Lemon Orzo and Nasi Goreng.
Robin Hugh Gibb, CBE (22 December 1949 – 20 May 2012) was a British singer and songwriter. He was best known as a member of the Bee Gees, co-founded with his fraternal twin brother Maurice and older brother Barry. He had another younger brother, Andy Gibb, who was also a very popular solo singer.
Born in the Isle of Man to English parents, the family later moved to Manchester before settling in Brisbane, Australia. Gibb began his career as part of the family trio and when the group found their first success they returned to the United Kingdom where they achieved worldwide fame. In 2004, the Bee Gees received their CBEs from the Prince of Wales at Buckingham Palace for their "contribution to music". With record sales estimated in excess of 200 million units, the Bee Gees became one of the most successful pop groups of all time. Music historian Paul Gambaccini described Gibb as "one of the major figures in the history of British music" and "one of the best white soul voices ever".
After a career spanning six decades, Gibb last performed on stage in February 2012 supporting injured British servicemen and women at a charity concert at the London Palladium. On 20 May 2012, Gibb died at the age of 62 from colorectal cancer.
The full version of this article can be found at www.garfysplaceinfo.blog.co.uk
My first recipe is Sizzling Korean-Style Beef Courtesy of Olive Magazine.
Serves 2, Prep 20 mins, Cook 10 mins
300g x Rump Steak, trimmed of all fat
2 tsp x Sugar (any type will do)
2 tbsp x Soy Sauce
2 tbsp x Mirin
2 x Garlic Cloves, chopped
Sesame Oil
Vegetable Oil
4 x Spring Onions, sliced lengthways
1 tbsp x Sesame Seeds, toasted
100g x Basmati Rice, steamed, to serve
2 tsp x Sugar (any type will do)
2 tbsp x Soy Sauce
2 tbsp x Mirin
2 x Garlic Cloves, chopped
Sesame Oil
Vegetable Oil
4 x Spring Onions, sliced lengthways
1 tbsp x Sesame Seeds, toasted
100g x Basmati Rice, steamed, to serve
Slice the meat as thinly as possible. Mix the sugar, soy, mirin, garlic and 1 tsp of sesame oil, add the beef and stir well. Crack over a good grind of black pepper.
Heat a wok until very hot with 2 tsp vegetable oil. Sear the meat for a few minutes and then add the spring onion. Stir-fry for another minute then add the sesame seeds. Serve with the steamed basmati rice.
Heat a wok until very hot with 2 tsp vegetable oil. Sear the meat for a few minutes and then add the spring onion. Stir-fry for another minute then add the sesame seeds. Serve with the steamed basmati rice.
My next recipe is Salmon with Lemon Orzo Courtesy of Olive Magazine.
Serves 2, Prep 5 mins, Cook 25 mins
100g x Orzo
2 x Skinless Salmon Fillets
1 tbsp x Plain Flour, seasoned well
Butter
Olive Oil
½ x Lemon, zest and juice
½ x Bunch of Basil, shredded
2 x Skinless Salmon Fillets
1 tbsp x Plain Flour, seasoned well
Butter
Olive Oil
½ x Lemon, zest and juice
½ x Bunch of Basil, shredded
Cook the orzo following pack instructions. Dust the salmon with seasoned flour then fry in a little butter and olive oil until golden, about 4 minutes. Turn and cook on the other side for another 2 minutes. Drain the orzo then toss with a large knob of butter, the zest, juice and basil. Season.
My final recipe is Nasi Goreng Courtesy of Olive Magazine September 2009.
Serves 2, Ready in 30mins
Olive Oil for frying
2 x Eggs, beaten
2 x Red Chillies, shredded
4 x Shallots, finely sliced
1 x Garlic Clove, finely chopped
1 x Large Carrot, peeled and julienned
150g x Chestnut Mushrooms, sliced
250g x Basmati Rice (either cook 125g of rice, or use a 250g pack of ready cooked)
2 tsp x Brown Sugar
1 tbsp x Soy Sauce
2 tbsp x Sweet Chilli Sauce
¼ x Cucumber, cut into skinny batons
Sesame Oil
Olive Oil for frying
2 x Eggs, beaten
2 x Red Chillies, shredded
4 x Shallots, finely sliced
1 x Garlic Clove, finely chopped
1 x Large Carrot, peeled and julienned
150g x Chestnut Mushrooms, sliced
250g x Basmati Rice (either cook 125g of rice, or use a 250g pack of ready cooked)
2 tsp x Brown Sugar
1 tbsp x Soy Sauce
2 tbsp x Sweet Chilli Sauce
¼ x Cucumber, cut into skinny batons
Sesame Oil
Heat 1 tbsp of oil in a large non-stick pan or wok. Pour in 1/2 the beaten egg to make a really thin omelette, then slide out. Repeat, then roll both omelettes up together and slice into ribbons.
Heat another tablespoon of oil and cook half the chilli, the shallots, garlic, carrot and mushrooms for 4 minutes. Add the rice and cook for another 2 minutes. Mix the brown sugar with the soy and the chilli sauce until dissolved, then stir through the rice.
Pile onto a serving dish and top with the omelette ribbons, cucumber and rest of the chilli. Drizzle with sesame oil to finish.
Heat another tablespoon of oil and cook half the chilli, the shallots, garlic, carrot and mushrooms for 4 minutes. Add the rice and cook for another 2 minutes. Mix the brown sugar with the soy and the chilli sauce until dissolved, then stir through the rice.
Pile onto a serving dish and top with the omelette ribbons, cucumber and rest of the chilli. Drizzle with sesame oil to finish.
I make my journey through eternity…we don’t have to say goodbye – Immortality – The Bee Gees
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Hope you enjoy!!..... ChefGarfy =D
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I'm not sure how these recipes tie in with Robin Gibb, but then I haven't taken the time to read the full article, if that is that case. I did a quick search and learned "The food from the Isle of Man is probably best known for its Kippers".
ReplyDeleteNek recipe.