Hi everyone and welcome to the blog. This week’s blog is dedicated to Reverend W. Awdry who’s birthday is remembered this week and to the memory of Ray Bradbury who sadly passed away last week. The recipes this week are taken from the Good Food Magazine, they are Mustardy Pork & Apples, Blackberry & Apple Loaf and Apple Pie Samosas.
Reverend W. Awdry, OBE (15 June 1911 – 21 March 1997), was an English clergyman, railway enthusiast and children's author, better known as the Reverend W. Awdry and creator of Thomas the Tank Engine, who starred in Awdry's acclaimed Railway Series.
Ray Bradbury (August 22, 1920 – June 5, 2012) was an American fantasy, horror, science fiction, and mystery writer. Best known for his dystopian novel Fahrenheit 451 and for the science fiction stories gathered together as The Martian Chronicles and The Illustrated Man, Bradbury was one of the most celebrated 20th-century American writers of speculative fiction. Many of Bradbury's works have been adapted into television shows or films.
The full version of this article can be found at www.garfysplaceinfo.blog.co.uk
My first recipe is Mustardy Pork & Apples Courtesy of Good Food magazine, March 2006.
Serves 4, prep 5 mins, cook 20 mins.
4 x Pork Steaks, approx 140g each, trimmed of excess fat
1 tbsp x Oil
2 x Eating Apples, cored and cut into eight
1 x Onion, halved and sliced
A Small Handful of Sage Leaves, torn, or 2 tsp x Dried Sage
100ml x Chicken Stock (from a cube is fine)
2 tsp x Dijon Mustard or Wholegrain Mustard
1 tbsp x Oil
2 x Eating Apples, cored and cut into eight
1 x Onion, halved and sliced
A Small Handful of Sage Leaves, torn, or 2 tsp x Dried Sage
100ml x Chicken Stock (from a cube is fine)
2 tsp x Dijon Mustard or Wholegrain Mustard
Rub the pork steaks with a little oil and season with pepper and salt to taste. Heat a large frying pan and fry the steaks for 2 mins on both sides until golden. Transfer to a plate. Adding a little more oil to the pan, fry the apples, onions and sage for 5 mins or until the apples have softened.
Pour in the stock and spoon in the mustard, then return the pork to the pan and simmer for 10 mins until the sauce has reduced by about a third and the pork is cooked through. Serve with veg and mashed potatoes.
My next recipe is Blackberry & Apple Loaf Courtesy of Good Food magazine, September 2002.
Cuts into 10 chunky slices, ready in 2 hours, including baking.
250g x Self-Raising Flour
175g x Butter
175g x Light Muscovado Sugar
½ tsp x Cinnamon
2 rounded tbsp x Demerara Sugar
1 x Small Eating Apple, such as Cox's, quartered (not cored or peeled)
2 x Large Eggs, beaten
1 x Orange, finely grated zest
1 tsp x Baking Powder
225g x Blackberries
175g x Butter
175g x Light Muscovado Sugar
½ tsp x Cinnamon
2 rounded tbsp x Demerara Sugar
1 x Small Eating Apple, such as Cox's, quartered (not cored or peeled)
2 x Large Eggs, beaten
1 x Orange, finely grated zest
1 tsp x Baking Powder
225g x Blackberries
Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin (see tip below). In a large bowl, rub the flour, butter and muscovado sugar together with your fingers to make fine crumbs. Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix in to it the cinnamon and demerara sugar. Set aside.
Coarsely grate the apple down to the core and mix in with the eggs and the zest. Stir the baking powder into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don't over-mix.
Coarsely grate the apple down to the core and mix in with the eggs and the zest. Stir the baking powder into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don't over-mix.
Gently fold in three quarters of the berries with a metal spoon, trying not to break them up. Spoon into the tin and level. Scatter the rest of the berries on top. Sprinkle over the topping and bake for 1¼ -1 hour 20 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done the cake will feel firm, but test with a skewer.
Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting. Will keep wrapped in foil or in a tin for up to 2 days.
Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting. Will keep wrapped in foil or in a tin for up to 2 days.
My final recipe is Apple Pie Samosas Courtesy of Good Food magazine, February 2010.
Serves 4, prep 20 mins, cook 25 mins
2 x Cooking apples, peeled, cored and chopped
50g x Caster Sugar
1 tsp x Ground Mixed Spice
50g x Sultanas
4 x Filo Pastry Sheets
25g x Low-Fat Spread (we used Flora Light), melted
50g x Caster Sugar
1 tsp x Ground Mixed Spice
50g x Sultanas
4 x Filo Pastry Sheets
25g x Low-Fat Spread (we used Flora Light), melted
Heat oven to 200C/180C fan/gas 6. Place the apples, sugar, mixed spice and sultanas in a saucepan with 2 tbsp water and cook, covered, for 6 mins or until the apples are soft, stirring once or twice. Tip into a shallow dish and spread out to cool slightly.
Cut the sheets of filo in thirds lengthways, then brush lightly with the melted spread. Place a spoonful of the apple filling at the top of each strip, then fold over and over to form triangular parcels. Place on a baking sheet and bake for 15-20 mins until crisp and golden. Serve with low-fat yogurt, if you like.
“The sound I hear today is the thunder of a giant's footsteps fading away. But the novels and stories remain, in all their resonance and strange beauty." – Stephen King talking about Ray Bradbury
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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