Hi everyone and welcome to the blog. This week’s blog is dedicated to two pioneers in the field of aviation whose birthdays are commemorated this week Louis Blériot and Amy Johnson. And your “in-flight meals” are Chicken Cacciatore, Easy Sweet & Sour Chicken and Oriental Duck Salad.
Louis Blériot (1 July 1872 – 2 August 1936) was a French aviator, inventor and engineer. He developed the first practical headlamp for cars and established a profitable business manufacturing them, using much of the money he made to finance his attempts to build a successful aircraft. In 1909 he became world famous for making the first flight across the English Channel in a heavier than air aircraft, winning the prize of £1,000 offered by the Daily Mail newspaper. Blériot was also the first to make a working, powered, piloted monoplane, and the founder of a successful aircraft manufacturing company.
Amy Johnson CBE, (1 July 1903 – 5 January 1941) was a pioneering English aviatrix. Flying solo or with her husband, Jim Mollison, Johnson set numerous long-distance records during the 1930s. Johnson flew in the Second World War as a part of the Air Transport Auxiliary where she died during a ferry flight.
The full version of this article can be found at www.garfysplaceinfo.blog.co.uk
My first recipe is Chicken Cacciatore Courtesy of Olive Magazine October 2005.
Serves 6, Prep 20 mins, Cook 30 mins
1 x Onion, finely chopped
2 x Garlic Cloves, crushed
Olive Oil
2 x 400g cans of Cherry Tomatoes
4 tbsp x Mascarpone
A Handful of Basil
6 x Skinless Chicken Breasts
2 x Garlic Cloves, crushed
Olive Oil
2 x 400g cans of Cherry Tomatoes
4 tbsp x Mascarpone
A Handful of Basil
6 x Skinless Chicken Breasts
Heat the oven to 190C/fan 170C/gas 5. Fry the onion and garlic in the olive oil until softened but not coloured. Add the tomatoes, season, and then simmer for 10-15 minutes or until thick and glossy. Take off the heat and stir in the mascarpone and half a handful of basil, roughly torn.
Heat a little olive oil in a pan and fry the chicken breasts on both sides until golden. Transfer to a baking dish and pour over the sauce. Cook for 25-30 minutes or until the chicken is cooked through. Scatter over the remaining half handful of basil. Serve with a short pasta, like fusilli, or a big bowl of potatoes roasted with olive oil and rosemary.
My next recipe is Easy Sweet & Sour Chicken Courtesy of Good Food Magazine February 2004.
Serves 4, Prep 5 - 10 mins, Cook 15 mins
9 tbsp x Tomato Ketchup
3 tbsp x Malt Vinegar
4 tbsp x Dark Muscovado Sugar
2 x Garlic Cloves, crushed
4 x Skinless Chicken Breasts, cut into chunks
1 x Small Onion, roughly chopped
2 x Red Peppers, seeded and cut into chunks
227g x Pineapples pieces in juice, drained
100g x Sugar Snap Peas , roughly sliced
A Handful of Salted, Roasted Cashew Nuts, optional
3 tbsp x Malt Vinegar
4 tbsp x Dark Muscovado Sugar
2 x Garlic Cloves, crushed
4 x Skinless Chicken Breasts, cut into chunks
1 x Small Onion, roughly chopped
2 x Red Peppers, seeded and cut into chunks
227g x Pineapples pieces in juice, drained
100g x Sugar Snap Peas , roughly sliced
A Handful of Salted, Roasted Cashew Nuts, optional
In a large microwaveable dish, mix the ketchup, vinegar, sugar and garlic thoroughly with the chicken, onion and peppers. Microwave, uncovered, on High for 8-10 minutes until the chicken is starting to cook and the sauce is sizzling.
Stir in the pineapple pieces and sugar snap peas and return to the microwave for another 3-5 minutes until the chicken is completely cooked. Leave to stand for a few minutes, then stir in the cashews, if using, and serve.
Stir in the pineapple pieces and sugar snap peas and return to the microwave for another 3-5 minutes until the chicken is completely cooked. Leave to stand for a few minutes, then stir in the cashews, if using, and serve.
My final recipe is Oriental Duck Salad Courtesy of Good Food Magazine September 2007.
Serves 2 but easily doubled, Prep 10 mins, Cook 15 mins
2 x Duck Breasts, skin on
100g x Rocket & Watercress salad (pre-bagged)
250g x Cherry Tomatoes, halved
A Bunch of Spring Onions, sliced diagonally
100g x Rocket & Watercress salad (pre-bagged)
250g x Cherry Tomatoes, halved
A Bunch of Spring Onions, sliced diagonally
For The Dressing
1 x Garlic Clove, grated
1 tsp x Fresh Root Ginger, grated
2 tbsp x Soy Sauce
3 tbsp x Honey
1 x Garlic Clove, grated
1 tsp x Fresh Root Ginger, grated
2 tbsp x Soy Sauce
3 tbsp x Honey
Heat oven to 200C/fan 180C/gas 6. Score the skin of the duck breasts and season. Heat a non-stick frying pan over a high heat, add the duck, skin-side down, and cook for 4 mins or until the skin is crisp. Turn it over and quickly brown the underside, then transfer to a baking tray.
Mix the dressing ingredients together and spoon all but 2 tbsp of it over the duck. Roast the duck for 10 mins for pink, longer if you prefer. Remove from the oven and allow to rest for 4 mins, then slice into strips. 3 Toss together the salad, tomatoes, spring onions and duck slices. Drizzle over the remaining dressing and serve.
When once you have tasted flight, you will forever walk the earth with your eyes turned skyward, for there you have been, and there you will always long to return. Leonardo Da Vinci
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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