Showing posts with label Chicken Stock. Show all posts
Showing posts with label Chicken Stock. Show all posts

Friday, 13 April 2012

A Titanic Menu for The Ship of Dreams

Hi everyone and welcome to the blog. This week’s blog is dedicated to one hundredth anniversary of The Sinking of the RMS Titanic. And to commemorate the disaster this week’s recipes are dishes that featured on the First Class Passengers’ menus, they are Chicken Consommé with Tiny Dumplings, Filet Mignon with Red Wine Sauce andPoached Pears in Spiced Red Wine.
The sinking of the RMS Titanic occurred on the night of 14/15 April 1912 in the north Atlantic Ocean, four days into her maiden voyage from Southampton to New York City. The largest passenger liner in service at the time, Titanic had 2,223 people on board when she struck an iceberg at 23:40 (ship's time) on 14 April 1912. She sank two hours and forty minutes later at 02:20 on 15 April, causing the deaths of over 1,500 people in one of the deadliest peacetime maritime disasters in history.
Titanic had received several warnings of sea ice during 14 April but was travelling near her maximum speed when she collided with the iceberg. The ship suffered a glancing blow that buckled her starboard (right) side and opened five of her sixteen compartments to the sea. Titanic had been designed to stay afloat with four flooded compartments but not five, and the crew soon realised that the ship was going to sink. They used rocket flares and wireless messages to attract help as the passengers were put into lifeboats. However, there were far too few lifeboats available and many were not filled to their capacity due to a poorly managed evacuation.
The ship broke up as she sank with over a thousand passengers and crew members still aboard. Almost all those who jumped or fell into the water died from hypothermia within minutes. RMS Carpathia arrived on the scene about an hour and a half after the sinking and had rescued the last of the survivors in the lifeboats by 09:15 on 15 April, little more than 24 hours after Titanic's crew had received their first warnings of drifting ice. The disaster caused widespread public outrage over the lack of lifeboats, lax shipping regulations and the unequal treatment of the different passenger classes aboard the ship. Enquiries set up in the wake of the disaster recommended sweeping changes to maritime regulations. This led in 1914 to the establishment of the International Convention for the Safety of Life at Sea (SOLAS), which still governs maritime safety today.
The full version of this article can be found at www.garfysplaceinfo.blog.co.uk
My first recipe is Chicken Consommé with Tiny Dumplings. Courtesy of www.cookitsimply.com
Serves 4, Prep 20mins, Cook 15-20mins
500g x Skinless Chicken Breast, minced (use a mincer or food processor). 
2 x Shallots, very finely chopped
1 tsp x Salt
A Pinch of White Pepper
A Pinch of Dried Thyme
10 tbsp x Fine Breadcrumbs
1 tbsp x Chopped Parsley
1 x Egg
4 tbsp x Single Cream
1ltr x Hot Organic Chicken Stock
300g x Frozen Peas
Mince the meat finely, either in a mincer or a food-processor. Mix shallots with the chicken, salt, pepper, thyme, breadcrumbs, parsley and egg, with sufficient cream to form a soft, pliable dough. Bring the stock to the boil with the peas, reduce heat to simmer gently.
Shape the chicken mixture into little dumplings, using 2 tsps dipped in cold water. Put dumplings into simmering stock and cook gently for 10 minutes, and serve.
My next recipe is Filet Mignon with Red Wine Sauce. Recipe courtesy of www.simplyrecipes.com
Serves 2-4, Prep time 10 mins, Cook time 20 mins
2-4 x Filet Mignon Steaks, 1 to 2 inches thick*
Salt
Canola or Grape Seed Oil
3-4tbsp x Unsalted Butter, divided
500ml x Full Bodied Red Wine
Black Pepper to taste
*If you have thicker steaks, you can butterfly them and cook on the stovetop as directed here, or you can sear them on the stovetop and finish them in a 180°C oven for 10 minutes or more, until the centre of the steaks are done to your liking.
Your steaks should already be trimmed of the tough silverskin. If not, cut away any gristly bits. If your steak has the chain attached and you don't want to serve it, cut it away and save for another purpose.
Allow the steaks to come to room temperature for at least 30 minutes and up to 90 minutes, depending on the thickness of the steaks. Just before getting ready to cook, pat the meat dry with paper towels, then coat with the canola or grape seed oil. Salt well.
Heat 2 tablespoons of oil in a cast iron pan on high heat for 1 minute. Swirl to coat the pan. Put the steaks in the hot pan and immediately turn the heat down to medium to medium high. Sear untouched for at least 3 minutes, up to 6 minutes for a 2-inch thick steak.
Flip the steaks and cook for another 2-5 minutes, depending on how thick the steak is and how rare or well done you like your meat. You can use the finger test** to test the doneness of your steak. Or you can use a meat thermometer inserted into the thickest part of the steak (49°C to 54°C for rare, 54°C to 57°C for medium rare, 60°C to 63°C for medium). Remove from the pan, loosely tent with foil and allow to rest while you make the sauce.
Pour the wine into the pan and turn the heat to high. Boil this furiously until it is reduced by 3/4, about 10 minutes. Add any juices the steaks have released while resting. Turn off the heat and wait until the wine has stopped bubbling. When it has, add the tablespoons of butter, one tablespoon at a time. Swirl each tablespoon into the sauce until it is completely incorporated before adding the next tablespoon of butter. Add salt to taste and serve the sauce with the steak. Sprinkle freshly ground black pepper over the meat when you serve it.
**Finger Test:
Raw - Open the palm of your hand. Relax the hand. Take the index finger of your other hand and push on the fleshy area between the thumb and the base of the palm. Make sure your hand is relaxed. This is what raw meat feels like. (Check this out the next time you have a raw steak to cook.)

Well Done - Now gently press the tip of your pinky and your thumb together. Again feel the fleshy area below the thumb. It should feel quite firm. This is what well done meat feels like when you press on it. (Check this out the next time you overcook a piece of meat.)
Medium - Press the tip of your ring finger and your thumb together. The flesh beneath the thumb should give a little more. This is what meat cooked to a medium doneness feels like.
Medium Rare - Gently press the tip of your middle finger to the tip of your thumb. This is medium rare.

Rare - Press the tip of your index finger to the tip of your thumb. The fleshy area below the thumb should give quite a bit. This is what meat cooked to rare feels like. Open up your palm again and compare raw to rare.

My final recipe is Poached Pears in Spiced Red Wine. Recipe courtesy of www.bbcgoodfood.com
Serves 6, Prep 20 mins, Cook 20 - 30 mins
1 x Vanilla Pod
1 x Bottle of Red Wine
225g x Caster Sugar
1 x Cinnamon Stick, halved
A Sprig of Fresh Thyme sprig, plus sprigs to serve
6 x Pears, peeled, but kept whole with stalk intact
Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.
Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears - they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.
Take the pears from the pan, then boil the liquid to reduce it by half so that it's syrupy. Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon and a small thyme sprig.
Nearer My God To Thee
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
Posted by at No comments:
Labels: , , , , , , , , , , ,

Friday, 30 March 2012

The Force Is Strong In This Storyteller

Hi everyone and welcome to the blog. This week’s blog is dedicated to two masters of their craft, in more ways than oneSir Alec Guinness and Hans Christian Anderson.This week’s recipes are The Ultimate Moussaka, Spicy Cajun Chicken Quinoa and Mango Chicken with Couscous.
Sir Alec Guinness CH, CBE (2 April 1914 – 5 August 2000) was an English actor. He was featured in several of the Ealing Comedies, including Kind Hearts and Coronets in which he played eight different characters. He later won the Academy Award for Best Actor for his role as Colonel Nicholson in The Bridge on the River Kwai. Guinness was also nominated for a further four Academy Awards, including Best Supporting Actor for what is possibly his best-known role as Obi-Wan Kenobi in Star Wars Episode IV: A New Hope. Other popular portrayals included Prince Feisal in Lawrence of Arabia, and George Smiley in the TV adaptation of Tinker, Tailor, Soldier, Spy. He is also known for his portrayal of Herbert Pocket in Great Expectations (1946).
Hans Christian Anderson (April 2, 1805 – August 4, 1875) was a Danish author, fairy tale writer, and poet noted for his children's stories. These include "The Steadfast Tin Soldier," "The Snow Queen," "The Little Mermaid," "Thumbelina," "The Little Match Girl," and "The Ugly Duckling." During his lifetime he was acclaimed for having delighted children worldwide, and was feted by royalty. His poetry and stories have been translated into more than 150 languages. They have inspired motion pictures, plays, ballets, and animated films.
The full version of this article can be found at www.garfysplaceinfo.blog.co.uk
My first recipe is The Ultimate Moussaka. Recipe courtesy of BBC Good Food website.
Serves 6, Prep 30 mins, Cook approx 2hrs and is Freezable
2½ tbsp x Olive Oil
1 x Onion, chopped
2 x Garlic Cloves, finely chopped
2 x Large Carrots (approx. 350g in weight), diced
450g x 5% Fat Minced Beef
100ml x White Wine
1 tsp x Ground Cinnamon, plus extra
¼ tsp x Ground Allspice
1 x 400g can of Plum Tomatoes
2 tbsp x Tomato Purée
1 heaped tbsp x Oregano Leaves, chopped
2 good handfuls x Flat-Leaf Parsley, chopped, plus extra to garnish
3 x Aubergines (about 750g/1lb 10oz total weight), ends trimmed
1 tbsp x Lemon Juice
2 x Eggs
1 tbsp x Cornflour
300g x 2% Greek Yogurt
50g x Parmesan, grated
Halved Cherry Tomatoes and thinly sliced Red Onion and Rocket Salad
Heat 1 tbsp of oil in a large, wide sauté pan. Tip in the onion and garlic, then fry for 6-8 mins until turning golden. Add the carrots and fry for 2 mins more. Stir the meat into the pan, breaking it up as you stir. Cook and stir over a high heat until the meat is no longer pink. Pour in the wine and briefly cook until most of the liquid has evaporated. Stir in the cinnamon and allspice. Tip in the tomatoes, tomato purée and 1 tbsp water (mixed with any juices left in the can), then stir to break up the tomatoes. Season with some pepper, add all the oregano and half the parsley, cover, then simmer on a low heat for 50 mins, stirring occasionally. Season to taste. Mix in the remaining parsley. Can be done a day ahead and refrigerated overnight.
While the meat cooks (unless you are doing this a day ahead) prepare the aubergines. Heat oven to 200C/fan 180C/ gas 6. Brush a little of the remaining oil onto 2 large baking sheets. Mix the rest of the oil with the lemon juice. Slice the aubergines into 1cm thick lengthways slices, then lay them on the oiled baking sheets. Brush with the oil and lemon mix, then season with pepper. Bake for 20-25 mins until soft, then set aside. Lower oven to 180C/fan 160C/gas 4.
Spread 2 big spoonfuls of the meat mixture on the bottom of an ovenproof dish (about 28 x 20 x 6cm deep). Lay the aubergine slices on top, slightly overlapping. Spoon the rest of the meat mixture on top. Beat the eggs in a bowl. Slacken the cornflour with a little of the yogurt, stir in the rest of the yogurt, then mix this into the eggs with half the cheese and season with pepper. Pour and spread this over the meat to cover it. Sprinkle with the rest of the cheese, a little cinnamon and a grating of pepper. Bake for 50 mins-1 hr until bubbling and golden.
Leave the Moussaka to settle for 8-10 mins, then scatter over some chopped parsley and cut into squares. Serve with a salad of tomato, red onion and rocket.
My next recipe is Spicy Cajun Chicken Quinoa. Recipe courtesy of BBC Good Food Website.
Serves 4, Prep 10 mins, Cook 25 mins
4 x Skinless Chicken Breasts, cut into bite-sized pieces
Cajun Seasoning
100g x Quinoa
600ml x Hot Organic Chicken Stock
100g x Dried Apricots, sliced
½ x 250g pouch ready-to-use Puy Lentils
Olive Oil
2 x Red onions, cut into thin wedges
1 Bunch of Spring Onions, chopped
Small Bunch of Coriander, chopped
Heat oven to 200C/180C fan/gas 6. Toss the chicken with the Cajun spice and arrange in a single layer in a roasting tin. Bake for 20 mins until the chicken is cooked. Set aside.
Meanwhile, cook the quinoa in the chicken stock for 15 mins until tender, adding the apricots and lentils for the final 5 mins. Drain and place into a large bowl with the chicken, toss together.
While the quinoa is cooking, heat the oil in a large frying pan and soften the onions for 10-15 mins. Toss the onions into the quinoa with the coriander and some seasoning, then mix well.
My final recipe is Mango Chicken with Couscous. Recipe courtesy of Olive Magazine May 2011.
Serves 2, Ready in 15mins
Olive Oil
350g x Mini Chicken Fillets or cut 2 x Chicken Breasts into thin strips
2 tsp x Ground Cumin
300ml x Hot Organic Chicken Stock, fresh, cube or concentrate
150g x Couscous
3 tbsp x Mango Chutney (Geeta's does a good one) 
4 x Spring Onions, sliced into 3cm pieces
A small handful of Coriander, roughly chopped
Heat 1 tbsp oil in a wok or large frying pan. Sprinkle the chicken with the ground cumin and cook for a couple of minutes until lightly browned. Pour 200ml of the chicken stock over the couscous and leave to soak for 5 minutes.
Add the mango chutney to the chicken, stir well and leave to bubble for a couple of minutes then add the remaining chicken stock and spring onions and cook for 5 minutes or until the chicken is cooked through. Fluff up the couscous with a fork, stir half the coriander through the couscous and the remainder through the chicken and serve.
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
Posted by at No comments:
Labels: , , , , , , , , , ,

Friday, 7 October 2011

The Apple of Our i


Hi everyone and welcome to the blog. This week’s blog is entitled The Apple of Our i and is dedicated to one man, whose visionary creations helped change the world forever Steve Jobs, who sadly lost his fight with cancer on October 5th. And in honour of Steve and his achievements all the featured recipes this week have apples as their main ingredient, they areSpiced Apple Samosas, Apple-Cobbler, and Chicken and Apples in Honey Mustard Sauce.
I’ve decided to have a little change in direction with a feature of this blog. Instead of a featured herb or spice, I’m going to feature a much maligned and/or forgotten about ingredient. And this week’s much maligned ingredient is Broad Beans.
Steve Jobs Steven Paul Jobs (February 24, 1955 – October 5, 2011) was an American computer entrepreneur and inventor. He was co-founder, chairman, and chief executive officer of Apple Inc. He also previously served as chief executive of Pixar Animation Studios; he became a member of the board of directors of The Walt Disney Company in 2006, following the acquisition of Pixar by Disney. He was credited in Toy Story (1995) as an executive producer.
In the late 1970s, Steve Jobs, with Apple co-founder Steve Wozniak, Mike Markkula, and others, designed, developed, and marketed one of the first commercially successful lines of personal computers, the Apple II series. In the early 1980s, Jobs was among the first to see the commercial potential of Xerox PARC's mouse-driven graphical user interface, which led to the creation of the Macintosh. After losing a power struggle with the board of directors in 1985, he resigned from Apple and founded NeXT, a computer platform development company specializing in the higher-education and business markets. Apple's subsequent 1996 buyout of NeXT brought Jobs back to the company he co-founded, and he served as its CEO from 1997 until 2011. In 1986, he acquired the computer graphics division of Lucasfilm Ltd which was spun off as Pixar Animation Studios. He remained CEO and majority shareholder at 50.1 percent until its acquisition by The Walt Disney company in 2006. Consequently he became Disney's largest individual shareholder at 7 percent and a member of Disney's Board of Directors.
His aim to develop products that are both functional and elegant earned him a devoted following.
On August 24, 2011, Jobs announced his resignation from his role as Apple's CEO. In his letter of resignation, Jobs strongly recommended that the Apple executive succession plan be followed and Tim Cook be named as his successor. Per his request, Jobs was appointed chairman of Apple's board of directors. On October 5, 2011, Apple announced that Jobs had died at the age of 56.
The full version of this article can be found at www.chefgarfyinfo.blog.co.uk
My first recipe is Spiced Apple Samosas, courtesy of Good Food Channel website.
Makes 2, takes 30mins plus resting to prepare and takes 15mins to cook.
For the apple filling
A Knob of Butter
A Pinch of Ground Cinnamon
A Small Handful of Sultanas
4 x Bramley Apples, peeled, cored and finely chopped
For the pastry x Self-Raising Flour, plus extra for dusting
100g x Butter
4tbsp x Water
Vegetable Oil, for deep-frying
Caster Sugar
A Pinch of Ground Cinnamon
A Pinch of Ground Allspice
Vanilla Ice Cream, to serve
For the apple filling: melt the butter in a pan, then add the cinnamon, sultanas and apples and slowly stew them. As they become soft, take off the heat and gently mash with a potato masher. Leave to cool.
For the pastry: tip the flour into a mixing bowl and with your fingers slowly rub the butter into it until it resembles coarse breadcrumbs. Moisten with the water and mix with a wooden spoon. Squeeze the mixture into a dough, adding more water if necessary but making sure it doesn't become sloppy. Leave to rest in the fridge for 30 minutes.
Flour your surface and gently roll the pastry with a rolling pin until very thin. Cut two circles in the pastry using a breakfast bowl. Cut each circle in half, then dip your finger in water and run it across the straight side of the semi-circle, fold over and seal the moistened edge. Carefully open the pastry in your hand to create a cone.
Spoon the cooled apple filling into each pastry cone, leaving enough space to fully seal the pastry. Using a wet finger, seal the edge of the cone and check all edges. Heat the oil in a deep saucepan or deep-fat fryer. Mix together the sugar, cinnamon and allspice.
Carefully add the samosas to the hot oil and cook until puffed up and slightly coloured. Drain on kitchen towel, then toss in the spiced sugar. Place two samosas in a serving bowl and serve with a large scoop of good vanilla ice cream.
My next recipe is Apple-Cobbler, courtesy of Landolakes.com.
Serves 12, takes 20mins to prepare and takes 40mins to cook.
2kgs x Tart Cooking Apples, peeled, cored, sliced 1/4-inch
220g x Sugar
3/4 tsp x Ground Cinnamon
450g x All-Purpose Flour
450g x Sugar
2 x Large Eggs
2tsp x Baking Powder
3/4tsp x salt
150g x Butter, melted
Heat oven to 350°F. Place sliced apples in ungreased 13x9-inch baking pan.
Stir together 220g of sugar and 1/2tsp of cinnamon in small bowl; sprinkle this over the apples.
Combine remaining cinnamon, flour, sugar, eggs, baking powder and salt in large bowl. Beat at medium speed until mixture resembles coarse crumbs. Sprinkle over apples. Pour melted butter over topping. Bake for 45 to 55 5minutes or until lightly browned and apples are tender. Serve warm with ice cream, if desired.
Much Maligned ingredient of the week – Broad Beans
Vicia faba, the Broad Bean, Fava Bean, Field Bean, Bell Bean or Tic Bean, is a species of bean (Fabaceae) native to north Africa and southwest Asia, and extensively cultivated elsewhere. Broad beans have a long tradition of cultivation in Old World agriculture, being among the most ancient plants in cultivation and also among the easiest to grow. It is believed that along with lentils, peas, and chickpeas, they became part of the eastern Mediterranean diet in around 6000 BC or earlier. They are still often grown as a cover crop to prevent erosion, because they can over-winter and because as a legume, they fix nitrogen in the soil. These commonly cultivated plants can be attacked by fungal diseases, such as rust (Uromyces viciae-fabae) and chocolate spot (Botrytis fabae). It is also attacked by the black bean aphid (Aphis fabae).
The broad bean has high hardiness cvs. This means it can withstand rough climates, and in this case, cold ones. Unlike most legumes, the broad bean can be grown in soils with high salinity. However, it does prefer to grow in rich loams.
In much of the Anglophone world, the name broad bean is used for the large-seeded cultivars grown for human food, while horse bean and field bean refer to cultivars with smaller, harder seeds (more like the wild species) used for animal feed, though their stronger flavour is preferred in some human food recipes, such as falafel. The term fava bean (from the Italian fava, meaning "broad bean") is usually used in English speaking countries such as the US, however the term broad bean is the most common name in the UK.
Broad beans are eaten while still young and tender, enabling harvesting to begin as early as the middle of spring for plants started under glass or over-wintered in a protected location, but even the main crop sown in early spring will be ready from mid to late summer. Horse beans, left to mature fully, are usually harvested in the late autumn. The young leaves of the plant can also be eaten either raw or cooked like spinach.
The beans can be fried, causing the skin to split open, and then salted and/or spiced to produce a savory crunchy snack. These are popular in China, Colombia, Peru (habas saladas), Mexico (habas con chile) and Thailand (where their name means "open-mouth nut"). Broad bean purée with wild chicory is a typical Puglian dish in Italy.
In the Sichuan cuisine of China, broad beans are combined with soybeans and chili peppers to produce a spicy fermented bean paste called doubanjiang. In most Arab countries, the fava bean is used for a breakfast dish called ful medames.
Fava beans are common in Latin American cuisines as well. In central Mexico, mashed fava beans are a common filling for many corn flour-based antojito snacks such as tlacoyos. In Colombia they are most often used whole in vegetable soups. Dried and salted fava beans are a popular snack in many Latin countries.
In Portugal, a fava bean (usually referred to as fava in Portuguese) is included in the bolo-rei (king cake), a Christmas cake. Traditionally, the person who gets fava has to buy the cake the following year.
In the Netherlands, they are traditionally eaten with fresh savory and some melted butter. When rubbed the velvet insides of the pods are a folk remedy against warts. Broad beans are widely cultivated in the Kech and Panjgur districts of Balochistan Province in Pakistan, and in the eastern province of Iran. In the Balochi language, they are called bakalaink, and baghalee in Persian.
Broad beans are rich in tyramine, and thus should be avoided by those taking monoamine oxidase (MAO) inhibitors. Raw broad beans contain the alkaloids vicine, isouramil and convicine, which can induce hemolytic anemia in patients with the hereditary condition glucose-6-phosphate dehydrogenase deficiency (G6PD). This potentially fatal condition is called "favism" after the fava bean. Broad beans are rich in L-dopa, a substance used medically in the treatment of Parkinson's disease. L-dopa is also a natriuretic agent, which might help in controlling hypertension.
Areas of origin of the bean correspond to malarial areas. There are epidemiological and in vitro studies which suggest that the hemolysis resulting from favism acts as protection from malaria, because certain species of malarial protozoa such as Plasmodium falcipacrum are very sensitive to oxidative damage due to deficiency of the glucose 6-phosphate dehydrogenase enzyme, which would otherwise protect from oxidative damage via production of glutathione reductase. The seed testas contain condensed tannins of the proanthocyanidins type that could have an inhibitory activity on enzymes.
My final recipe is Chicken and Apples in Honey Mustard Sauce, courtesy of simplyrecipes.com.
Serves 4, takes 5mins to prepare and takes 25mins to cook.
125ml x Cider
1 1/2 tsp x Cornflour
Salt
Freshly ground black pepper
1tbsp x Honey
2tbsp x Dijon mustard
100ml x Flour, for dredging
500g x Boneless, Skinless Chicken Breasts
2tbsp x Olive Oil
2 x Small Unpeeled Apples, cored and cut into eighths (use Golden delicious, Granny Smith, Jonathan, Jonagold, Pippin, or McIntosh apples, good cooking apples)
125ml x Chicken Stock
Fresh parsley for garnish
Whisk the cider, cornflour, mustard, honey, salt and pepper (to taste) in a bowl. Set aside. Salt the chicken well and dust in flour. Shake off the excess. In a large non-stick pan, heat the oil and add the chicken breasts. Cook over medium heat until golden brown on one side, approx. 3-4 minutes. Turn the chicken, add the apples, and cook until browned on the other side.
Add chicken stock and cider mixture and bring to a boil. Turn the heat down to low, cover the pot and simmer until chicken is tender, approx. 15 minutes. With slotted spoon, remove chicken and apples to serving plates. Spoon sauce over the chicken and apples and sprinkle with parsley. Serve with rice or noodles.
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

Posted by at No comments:
Labels: , , , , , , , , , , , ,

Friday, 23 September 2011

The Comedy King and The Fresh Prince


Hi everyone and welcome to the blog. This week’s blog is entitled The Comedy King and The Fresh Prince and is dedicated to two iconic members of comedy royalty who’s birthdays are celebrated and remembered this week Ronnie Barker and Will Smith. The featured recipes this week are Sweet Potato and Chorizo Soup, Classic North Indian Chicken Curry and Apple and Plum Crumble.
I’ve decided to have a little change in direction with a feature of this blog. Instead of a featured herb or spice, I’m going to feature a much maligned and/or forgotten about ingredient. And this week’s much maligned ingredient is Chickpeas.
Ronnie Barker Ronald William George "Ronnie" Barker, OBE (25 September 1929 – 3 October 2005) was a British actor, comedian, writer, critic, broadcaster and businessman. He was known for his roles in various British comedy television series, such as The Frost Report, Porridge, The Two Ronnies and Open All Hours.
He began his acting career in repertory theatre and decided he was best suited to performing comic roles. Barker gained his first acting successes at the Oxford Playhouse and later in various roles in the West End including Tom Stoppard's The Real Inspector Hound. During this period, he became a cast member on BBC radio and television comedy programmes such as The Navy Lark. Barker got his television break with the satirical sketch series The Frost Report in 1966 where he met future collaborator Ronnie Corbett. He joined David Frost's production company and was to star in a number ITV shows including a short film during this period.
After rejoining the BBC Barker found fame with the sketch show The Two Ronnies (1971—1986) with Ronnie Corbett. After the series of pilots called Seven of One, he gained starring roles in the sitcoms Porridge, its sequel Going Straight and Open All Hours. Apart from being a performer, he was noted as a comedy writer both under his own name and the pseudonym Gerald Wiley, which Barker adopted to avoid pre-judgements of his talent. Barker won the BAFTA for Best Light Entertainment Performance four times, amongst other awards, and received an OBE in 1978.
Later television sitcoms such as The Magnificent Evans and Clarence were less successful and he decided to retire in 1987. After his retirement, he opened an antiques shop with his wife, Joy. After 1997, he appeared in a number of smaller, non-comic roles in films. Barker died of heart failure on 3 October 2005, aged 76.
Will Smith Willard Christopher "Will" Smith, Jr. (born September 25, 1968) is an American actor, producer, and rapper. He has enjoyed success in music, television and film. In April 2007, Newsweek called him the most powerful actor in Hollywood. Smith has been nominated for four Golden Globe Awards, two Academy Awards, and has won multiple Grammy Awards.
In the late 1980s, Smith achieved modest fame as a rapper under the name The Fresh Prince. In 1990, his popularity increased dramatically when he starred in the popular television series The Fresh Prince of Bel-Air. The show ran for nearly six years (1990–1996) on NBC and has been syndicated consistently on various networks since then. In the mid-1990s, Smith moved from television to film, and ultimately starred in numerous blockbuster films. He is the only actor to have eight consecutive films gross over $100 million in the domestic box office and the only one to have eight consecutive films in which he starred open at #1 spot in the domestic box office tally.
Fourteen of the 19 fiction films he has acted in have accumulated worldwide gross earnings of over $100 million, and four took in over $500 million in global box office receipts. As of 2011, his films have grossed $5.7 billion in global box office. His most financially successful films have been Bad Boys, Bad Boys II, Independence Day, Men in Black, Men in Black II, I, Robot, The Pursuit of Happiness, I Am Legend, Hancock, Wild Wild West, Enemy of the State, Shark Tale, Hitch and Seven Pounds. He also earned critical praise for his performances in Six Degrees of Separation, Ali and The Pursuit of Happiness, receiving Best Actor Oscar nominations for the latter two.
The full version of this article can be found at www.chefgarfyinfo.blog.co.uk
My first recipe is Sweet Potato & Chorizo Soup. Recipe by Jamie Oliver, courtesy of Jamie Oliver’s Ministry of Food.
Makes 6-8, takes 20mins to prep, and takes 25mins to cook.
2 x Carrots, roughly sliced
2 x Celery Sticks, sliced
2 x Medium Onions, roughly chopped
2 x Garlic Cloves, sliced
800g x Sweet Potato, chopped into small even cubes
200g x Chorizo Sausage, sliced
A Small bunch of Parsley, finely chopped
Olive Oil
1 tbsp x Curry Powder (heaped)
2 x Organic Chicken or Vegetable Stock Cubes
Sea Salt
Freshly Ground Black Pepper
1 x Fresh Red Chilli, finely chopped
1.8 ltrs x Boiling Water
Add 2 tbsp of Olive Oil to a large saucepan add all the chopped and sliced ingredients with the curry powder and mix together with a wooden spoon. Cook for around 10 to 15 mins with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden. Put the stock cubes into a jug or pan and pour in the boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the vegetables. Give the soup a good stir and bring to the boil. Reduce the heat and simmer for 10mins, until the sweet potato is cooked through. Season with salt and pepper. Using a hand blender or liquidizer, pulse the soup until smooth and scatter over a little finely chopped chilli. Divide between your serving bowls and tuck in.
My next recipe is Classic North Indian Chicken Curry. Recipe by Anjum Anand, courtesy of Good Food Channel website.
Serves 4, takes 25mins to prepare, 55mins to cook.
4tbsp x Oil
2 x Cloves
1 x Cinnamon Sticks
2 x Green Cardamom Pods
1 tsp x Cumin Seeds
1 x Medium Onion, chopped 
1½ tbsp x Ginger, ginger
6 x Garlic Cloves, chopped 
½ tsp x Ground Turmeric
1 tbsp x Ground Coriander
½ tsp x Chilli Powder
2 x Tomatoes, puréed 
1 x 450g Small Chicken, or Poussin, bone-in, skinned and jointed
½ tsp x Garam Masala
A Handful of Coriander Leaves
Heat the oil in a large non-stick pan. Add the cloves, cinnamon, cardamom pods and cumin seeds and fry for about 20 seconds until aromatic. Add the onion and cook for about 10 minutes until golden brown, stirring often. Stir in the ginger and garlic and cook stirring for 40 seconds before adding a pinch of salt and the ground spices, and stir for 15 seconds. Pour in the tomatoes and cook over a medium heat for about 10 minutes, until the liquid in the pan has dried off and the oil leaves the sides of the dry masala around 10 minutes.
Add the chicken and brown over a medium-high heat for 3-4 minutes. Add enough water to almost cover the chicken (about 350ml), bring to the boil and then cook over a low heat until the chicken is cooked through. The slower it cooks the better it tastes. This takes about 15 minutes for small joints and up to 25-30 minutes for larger ones. Check with a fork; once it is tender it is done. Add the garam masala and coriander leaves and serve with rice or Indian flatbreads and raita or any vegetable dish.
Much Maligned ingredient of the week – Chickpeas
The Chickpea (Cicer arietinum) (also ceci bean, garbanzo bean, chana (north India), Indian pea, Bengal gram) is an edible legume of the family Fabaceae, subfamily Faboideae. Chickpeas are high in protein and one of the earliest cultivated vegetables; 7,500-year-old remains have been found in the Middle East.
Domesticated chickpeas have been found in the aceramic levels of Jericho along with Cayonu in Turkey and in Neolithic pottery at Hacilar, Turkey. They are found in the late Neolithic (about 3500 BCE) at Thessaly, Kastanas, Lerna and Dimini. In southern France Mesolithic layers in a cave at L'Abeurador, Aude have yielded wild chickpeas carbon dated to 6790 BCE.
By the Bronze Age, chickpeas were known in Italy and Greece. In classical Greece, they were called erébinthos and eaten as a staple, a dessert, or consumed raw when young. The Romans knew several varieties such as venus, ram, and punic chickpeas. They were both cooked down into a broth and roasted as a snack. The Roman gourmet Apicius gives several recipes for chickpeas. Carbonized chickpeas have been found at the Roman legion fort at Neuss (Novaesium), Germany in layers from the first century CE, along with rice.
Chickpeas are mentioned in Charlemagne's Capitulare de villis (about 800 CE) as cicer italicum, as grown in each imperial demesne. Albertus Magnus mentions red, white and black varieties. Nicholas Culpeper noted "chick-pease or cicers" are less "windy" than peas and more nourishing. Ancient people also associated chickpeas with Venus because they were said to offer medical uses such as increasing sperm and milk, provoking menstruation and urine and helping to treat kidney stones. Wild cicers were thought to be especially strong and helpful. In 1793, ground-roast chickpeas were noted by a German writer as a coffee substitute in Europe and in the First World War, they were grown for this in some areas of Germany. Chickpeas are still sometimes brewed instead of coffee.
Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into a flour called gram flour (also known as chickpea flour and besan and used primarily in Indian cuisine), ground and shaped in balls and fried as falafel, fermented to make an alcoholic drink similar to sake,[citation needed] stirred into a batter and baked to make farinata, cooked and ground into a paste called hummus or roasted, spiced and eaten as a snack (such as leblebi). Some varieties of chickpeas can even be popped and eaten like popcorn. Chick peas and Bengal grams are used to make curries and are one of the most popular vegetarian foods in India, Pakistan, Bangladesh and the UK. On the Indian subcontinent, green chickpeas are called Harbharaa in Marathi, while other varieties are known as kadale kaalu in Kannada, chana in Hindi and other Indic languages, Chhola in Bengali and konda kadalai in Tamil, where they are a major source of protein in a mostly vegetarian culture. Typically Chana in Hindi and Punjabi might refer to both varieties, as might chhole, but the former is more the green hard small variety while the latter is the large creamy softer one and also the more popular dish served around the region at home and at celebrations.
Many popular dishes in Indian cuisine are made with chickpea flour, such as mirchi bajji and mirapakaya bajji telugu. In India, as well as in the Levant, unripe chickpeas are often picked out of the pod and eaten as a raw snack and the leaves are eaten as a green vegetable in salads. Chickpea flour is also used to make "Burmese tofu" which was first known among the Shan people of Burma. The flour is used as a batter to coat various vegetables and meats before frying, such as with panelle, a chickpea fritter from Sicily.[10] Chickpea flour is also used to make the mediterranean flatbread socca.
In the Philippines, garbanzo beans preserved in syrup are eaten as sweets and in desserts such as halo-halo. Ashkenazi Jews traditionally serve whole chickpeas at a Shalom Zachar celebration for baby boys. Dried chickpeas need a long cooking time (1–2 hours) but will easily fall apart when cooked longer. If soaked for 12–24 hours before use, cooking time can be shortened by around 30 minutes. Chickpeas (Cicer arietinum) do not cause lathyrism. Similarly named "chickling peas" (Lathyrus sativus) and other plants of the genus Lathyrus contain the toxins associated with lathyrism.
Chickpeas are a helpful source of zinc, folate and protein. They are also very high in dietary fibre and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes.[citation needed] Chickpeas are low in fat and most of this is polyunsaturated. Nutrient profile of desi chana (the smaller variety) is different, especially the fibre content which is much higher than the light coloured variety. One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fibre and 8.9 grams of protein. Chickpeas also provide dietary phosphorus (49–53mg/100g), with some sources citing the garbanzo's content as about the same as yogurt and close to milk.
My final recipe is Apple and Plum Crumble. Recipe by Jane Wiseman and Kathy Finkin, courtesy of Good Food Channel website.
Serves 6-8, takes 25mins to prepare, cook 40mins to cook.
For the filling
675g x Bramley Apples, peeled, cored and thickly sliced
675g x Cox's Apples, peeled, cored and thickly sliced
12 x Plums, stones removed, quartered
25g x Light Muscovado sugar
1 tsp x Ground Cinnamon
2 tbsp x Water
For the crumble
280g x Self-Raising Flour
140g x Butter, plus extra for greasing
140g x Demerara Sugar
70g x Porridge Oats
Preheat the oven to 180C/gas 4 and grease a 28 x 20 x 5cm baking dish with butter. For the filling: put the apples and plums in the baking dish. Sprinkle over the sugar, cinnamon and water and toss together. Bake for about 10 minutes, until the fruits soften and their juices run. Remove the baking dish from the oven and increase the oven temperature to 200C/gas 6.
For the crumble: put the flour, butter and sugar in a food processor and blitz to combine. Remove the bowl from the processor and stir in the oats by hand as they need to remain coarse. Sprinkle the crumble mixture over the fruit and bake for about 30 minutes, or until golden brown. Serve with cream, ice cream or custard.
”It’s Goodnight from me, and It’s Goodnight from him.”
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
Posted by at No comments:
Labels: , , , , , , , , , , , , , ,

Saturday, 9 April 2011

It's Thai We Had A New Start

Hi everyone and welcome to the blog. This week’s blog is dedicated to Songkran (or the Thai New Year) and Passover. This week’s recipes have spring like theme to them they are, Thai Green Chicken Curry, Garlic & Herb Roast Lamb on Boulangere Potatoes, Spiced Roast Leg of Lamb with Fennel & Tomatoes and the herb of the week isSummer Savory.
The Songkran festival is celebrated in Thailand as the traditional New Year's Day from 13 to 15 April coinciding with the New Year of many calendars in South and Southeast Asia. The date of the festival was originally set by astrological calculation, but it is now fixed. If these days fall on a weekend, the missed days off are taken on the weekdays immediately following. If they fall in the middle of the week, many Thai take off from the previous Friday until the following Monday.
Songkran has traditionally been celebrated as the New Year for many centuries, and is believed to have been adapted from an Indian festival. The most famous Songkran celebrations are held in Chiang Mai, where it continues for six days or longer. The most notable part of the celebration is the throwing of water, Thais roam the streets with containers of water or water guns (sometimes mixed with mentholated talc), or post themselves at the side of roads with a garden hose and drench each other and passersby. This, however, was not always the main activity of this festival. Songkran was traditionally a time to visit and pay respects to elders, including family members, friends and neighbours. Besides the throwing of water, people observing Songkran may also go to a wat (Buddhist monastery) to pray and give food to monks. They may also cleanse Buddha images from household shrines as well as Buddha images at monasteries by gently pouring water mixed with a Thai fragrance over them. It is believed that doing this will bring good luck and prosperity for the New Year. Some people make New Year resolutions - to refrain from bad behaviour, or to do good things. Songkran is a time for cleaning and renewal. Besides washing household Buddha images, many Thais also take this opportunity to give their home a thorough cleaning.
Nowadays, the emphasis is on fun and water-throwing rather than on the festival's spiritual and religious aspects, which sometimes prompts complaints from traditionalists. In recent years there have been calls to moderate the festival to lessen the many alcohol-related road accidents as well as injuries attributed to extreme behaviour such as water being thrown in the faces of travelling motorcyclists. The water is meant as a symbol of washing all of the bad away and is sometimes filled with fragrant herbs when celebrated in the traditional manner. Songkran is also celebrated in many places with a pageant in which young women demonstrate their beauty and unique talents, as judged by the audience. The level of financial support usually determines the winner, since, to show your support you must purchase necklaces which you place on your chosen girl.
Passover is a Jewish holy day and festival. It commemorates the story of the Exodus, in which the ancient Israelites were freed from slavery in Egypt. Passover begins on the 15th day of the month of Nisan, which is spring in the Northern Hemisphere, and is celebrated for seven or eight days. It is one of the most widely observed Jewish holidays.
Together with Shavuot ("Pentecost") and Sukkot ("Tabernacles"), Passover is one of the three pilgrimage festivals (Shalosh Regalim) during which the entire Jewish populace historically made a pilgrimage to the Temple in Jerusalem. Samaritans still make this pilgrimage to Mount Gerizim, but only men participate in public worship.
Passover begins on the 15th day of the month of Nisan, which typically falls in March or April of the Gregorian calendar. In accordance with the Hebrew Bible, Nisan is the first month of the Hebrew calendar's festival year. Passover is a spring festival, so the 14th day of Nisan begins on the night of a full moon after the vernal equinox.
In Israel, Passover is the seven-day holiday of the Feast of Unleavened Bread, with the first and last days observed as legal holidays and as holy days involving abstention from work, special prayer services, and holiday meals; the intervening days are known as Chol HaMoed ("festival days"). Diaspora Jews historically observed the festival for eight days, and most still do. Reform and Reconstructionist Jews and Israeli Jews, wherever they are, usually observe the holiday over seven days. The reason for this extra day is due to enactment of the Sages. It is thought by many scholars that Jews outside of Israel could not be certain if their local calendars fully conformed to practice of the Temple at Jerusalem, so they added an extra day. But as this practice only attaches to certain (major) holy days, others posit the extra day may have been added to accommodate people who had to travel long distances to participate in communal worship and ritual practices; or the practice may have evolved as a compromise between conflicting interpretations of Jewish Law regarding the calendar; or it may have evolved as a safety measure in areas where Jews were commonly in danger, so that their enemies would not be certain on which day to attack.
My first recipe is Thai Green Chicken Curry, courtesy of GoodFood website originally printed in the GoodFood Magazine May 2002.
Serves 6, takes 20mins to prepare, and 20mins to cook.
225g x New Potatoes, cut into chunks
100g x Green Beans, trimmed and halved
1 tbsp x Vegetable or Sunflower Oil
1 x Garlic Clove, chopped
1 Rounded tbsp (or 4 tsp) x Thai Green Curry Paste (you can't fit the tablespoon into some of the jars) or see recipe below to make your own
400ml x Coconut Milk
2 tsp x Thai Fish Sauce
1 tsp x Caster Sugar
450g x Boneless Skinless Chicken (breasts or thighs), cut into bite-size pieces
2 x Fresh Kaffir Lime Leaves, finely shredded, (or 3 wide strips lime zest), plus extra to garnish
A Good Handful of Basil Leaves
Boiled Rice, to serve
Put the potatoes in a pan of boiling water and cook for 5 minutes. Throw in the beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side. In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds. Don't let it go very dark or it will spoil the taste. Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours. Next, pour in the coconut milk and let it come to a bubble.
Stir in the fish sauce and sugar, then the pieces of chicken. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked. Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add a lovely citrusy flavour by stirring in the shredded lime leaves (or lime zest). The basil leaves go in next, but only leave them briefly on the heat or they will quickly lose their brightness. Scatter with the lime garnish and serve immediately with boiled rice.
Thai Green Curry Paste, recipe by Ching-He Huang, courtesy of GoodFood Channel website.
Takes 15mins to prepare and makes 125ml
5 cloves garlic, chopped
6 green chillies, seeds removed and chopped
2 stalks lemongrass
3 tbsp coriander roots, chopped
2 cm galangal, or ginger
1 large shallots
1 limes, Kaffir, or ordinary lime, grated zest and juice
1 pinch of salt
2 tsp ground cumin
1 tsp coriander seeds
1 tsp black peppercorns
Tip all the ingredients into a food processor and blend until smooth. Store the sauce in an airtight jar in the refrigerator - it keeps for up to one week.
My next recipe is Garlic & Herb Roast Lamb on Boulangere Potatoes, recipe by Sara Buenfeld, courtesy of GoodFood Magazine April 2011.
Serves 8, Prep time 30mins, takes 1hr 45mins to cook.
2kg x Leg of Lamb
4 x Garlic Cloves, sliced
A few Rosemary Sprigs
A few Thyme Sprigs
2kg x Large Potatoes, (such as King Edward), peel and thinly slice
2 x Onions, thinly sliced
600ml x Organic Chicken Stock
50g x Butter
Heat the oven to 190C Gas Mark5. Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme. Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil. Pile your thinly sliced potatoes into a roasting tin, along with the onions, remaining slices of garlic and a good scattering of herbs.
Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1hr. Uncover, put the lamb on top of the potatoes and roast uncovered for 45mins more. Allow the lamb to rest before carving, for about 15mins. leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.
Herb of the week – Summer Savory (Satureja hortensis)Summer Savory
Summer Savory is the better known of the Savory species. It is an annual, but otherwise is similar in use and flavour to the perennial Winter savory. It is used more often than winter savory, as winter savory is thought to have a slightly more bitter flavour. This herb has lilac tubular flowers which bloom from July to September growing to around 30 to 60 cm (0.98 to 2.0 ft) in height and has very slender bronze green leaves.
Summer savory is a traditional popular herb in Atlantic Canada, where it is used in the same way sage is elsewhere. It is the main flavouring in dressing for many fowl, mixed with ground pork and other basic ingredients to create a thick meat dressing known as "cretonade", which is excellent with turkey, goose and duck. It also is used to make stews such as fricot, and in meat pies. Dried, it is usually available year round in local grocery stores and is used in varying proportions, sometimes added to recipes in large generous heaping spoonfuls (such as cretonade), and sometimes more subtlety (as in beans, for which savory has a natural affinity). Summer savory is a characteristic ingredient of Herbes de Provence: a fairly standard mixture of dried herbs sold in most French food stores since the 1970s, and widely used as a seasoning for grilled meats and barbecues, as well as in stews and sauces.
It has also been reported to be a helpful expectorant for lungs and head, a useful digestive aid for flatulence and colic, a general tonic and for the prevention of diarrhoea. Rubbing a sprig of Summer Savory on a bee or wasp sting is said to give instant relief.
My final recipe is strong>Spiced Roast Leg of Lamb with Fennel & Tomatoes, recipe by Lizzie Harris, courtesy of Delicious Magazine April 2011.
Serves 6-8, takes 5 to prepare and 1hr 40mins to cook.
2kg x Leg of Lamb
6 x Ripe Tomatoes, halved
2 x Fennel Bulbs, cut into wedges
For the Marinade
2 x Lemons, zest and juice
6 x Anchovy Fillets in Oil, drained and chopped
1 Heaped tsp x Cumin Seeds
1 Heaped tsp x Fennel Seeds
1 x Mild Red Chilli, de-seeded and chopped
A Small Handful of Fresh Thyme Sprigs
4 tbsp x Olive Oil
In a bowl, mix together all the marinade ingredients. Make small incisions all over the lamb, season and smother over most of the marinade, reserving 1 tbsp. Preheat the oven to 200C Gas mark6. Put the lamb in a roasting tray and place into the oven. After 10mins turn the oven down to 180C Gas Mark 4 and cook for a further 50mins.
Remove from the oven and add the halved tomatoes and fennel. Baste everything with juices and top the tomatoes with the rest of the marinade. Continue cooking for 40mins until the lamb is cooked and the vegetables have softened and are lightly charred (allow 20mins per 500g of lamb, plus 20mins to cook to medium). Cover loosely with foil and rest for 15-20mins. Carve and serve with the vegetables.
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
Posted by at No comments:
Labels: , , , , , , , , , , , , , ,
Subscribe to: Posts (Atom)