Oh My Fair Lady, What a Calamity?!

Hi everyone and welcome to the blog. This week it is dedicated to two musical legends who’s birthdays are remembered this week Audrey Hepburn and Calamity Jane. The recipes this week are Turkey Cacciatore with a twist, Cashew, Chilli & Lime-Crusted Fish and Bloody Mary Bolognese.

Audrey Hepburn Audrey Hepburn (born Audrey Kathleen Ruston; 4 May 1929 – 20 January 1993) was a British actress and humanitarian. Although modest about her acting ability, Hepburn remains one of the world's most famous actresses of all time, remembered as a film and fashion icon of the twentieth century. Redefining glamour with "elfin" features[1] and a gamine waif-like figure that inspired designs by Hubert de Givenchy, she was inducted in the International Best Dressed List Hall of Fame, and ranked, by the American Film Institute, as the third greatest female screen legend in the history of American cinema.
Born in Ixelles, a district of Brussels, Hepburn spent her childhood between Belgium, England and the Netherlands, including German-occupied Arnhem during the Second World War. From 1939 on she studied ballet in Arnhem and after the war with Sonia Gaskell in Amsterdam. In 1948 she moved to London where she continued in ballet and performed as a chorus girl in various West End musical theatre productions. After appearing in several British films and starring in the 1951 Broadway play Gigi, Hepburn gained instant Hollywood stardom for playing the Academy Award-winning lead role in Roman Holiday (1953). Later performing in Sabrina (1954), The Nun's Story (1959), Breakfast at Tiffany's (1961), Charade (1963), My Fair Lady (1964) and Wait Until Dark (1967), Hepburn became one of the great screen actresses of Hollywood's Golden Age who received Academy Award, Golden Globe and BAFTA nominations and accrued a Tony Award for her theatrical performance in the 1954 Broadway play Ondine. Hepburn remains one of few entertainers who have won Academy, Emmy, Grammy, and Tony Awards.
She appeared in fewer films as her life went on, and devoted much of her later life to UNICEF. Her war-time struggles inspired her passion for humanitarian work and, although Hepburn had contributed to the organisation since the 1950s, she worked in some of the most profoundly disadvantaged communities of Africa, South America and Asia in the late eighties and early nineties. In 1992, Hepburn was awarded the Presidential Medal of Freedom in recognition of her work as a UNICEF Goodwill Ambassador. She died of appendiceal cancer at her home in Switzerland, aged 63, in 1993.

Calamity Jane (May 1, 1852 – August 1, 1903), was an American frontierswoman, and professional scout best known for her claim of being an acquaintance of Wild Bill Hickok, but also for having gained fame fighting Native Americans. She is said to have also exhibited kindness and compassion, especially to the sick and needy. This contrast helped to make her a famous and infamous frontier figure.

The full version of this article can be found at www.garfysplaceinfo.blog.co.uk

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My first recipe is Turkey Cacciatore with a twist. Recipe by Sarah Cook, courtesy of www.bbcgoodfood.com

Serves 4, Prep 10 mins, Cook 50 mins

2 x Small or 1 x Large Onion, chopped
2 x Garlic Cloves, crushed
3 tbsp x Olive Oil
2 tsp x Dried Oregano
3 x Cans of Chopped Tomatoes or Cherry Tomatoes
1 tbsp x Sugar
A Little Splash of Vinegar
Approx. 500g x Leftover Turkey, shredded into chunks
125g x Mozzarella
2 x Good Handfuls of Fresh Breadcrumbs

Fry the onion and garlic in the oil until softened. Add the tomatoes and sugar, a little splash of vinegar and some seasoning, then simmer for 20 mins until really thick. Stir in the turkey and transfer to a baking dish. Heat oven to 220C/200C fan/gas 7.

Tear over the mozzarella in chunks, then scatter over the breadcrumbs with a bit more ground pepper. Bake for 20 mins until turkey is piping hot through, and the top is golden and bubbling. Eat with mash, jackets, rice or pasta.

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My next recipe is Cashew, Chilli & Lime-Crusted Fish. Recipe by Anjum Anand. Courtesy of GoodFood Magazine July 2009.

1 tbsp x Vegetable Oil
1 x Fat Garlic Clove , finely grated until it resembles a paste
4 x Skinless Sustainable White Fish Fillets, about 140g each
5 tbsp x Lime Juice

For The Crust
100g x Cashews
4 x Mild Red Chillies
6 x Fat Garlic Cloves, peeled
A Thumb-tip-Size Piece of Fresh Root Ginger, roughly chopped
1 tbsp x Cumin Powder
2 tbsp x Vegetable Oil

Rub the oil and garlic paste over the fish with 2 tbsp of the lime juice. Season, then marinate for 20-30 mins. Heat oven to 190C/170C fan/gas 5. Whizz together the crust ingredients and the remaining lime juice to make a rough paste. Pat the fish fillets dry with some kitchen paper, then press a quarter of the crust onto each fillet. Lift onto an oiled baking tray, then roast for 12-15 mins until cooked through.

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My final recipe is Bloody Mary Bolognese. Courtesy of Good Food Magazine October 2009.

Serves 4, Prep 10 mins, Cook 1 hr 10 mins

1 tbsp x Oil
1 x Red Onion, finely chopped
2 x Garlic Cloves, crushed
2 x Celery Sticks, chopped
1 x Red Chilli, finely chopped (if you want less spice just add ½ the chilli) 
500g x Lean Beef Mince
2 tbsp x Worcestershire Sauce
1 x Glass of Red Wine, or equivalent amount of stock
400g x Can of Chopped Tomatoes
500g x Penne Pasta
Grated Cheddar, to serve

Heat the oil in a pan, then add the onion, garlic, celery and chilli. Cook gently for 5-10 mins until soft.Up the heat and throw in your beef mince. Cook until just coloured, then add the Worcestershire sauce, red wine or stock and tinned tomatoes. Slowly cook the bolognese for 30 mins-1hr - depending how much time you have, but longer will taste better.

Boil some water, add in your pasta and cook according to pack instructions. Drain, then throw the pasta into the pan with the sauce and mix it all together. Dish up and serve with lashings of grated cheese over the top. Heaven!

I never think of myself as an icon. What is in other people's minds is not in my mind. I just do my thing. – Audrey Hepburn

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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Shall I Compare Thee to a Summer's Menu

Hi everyone and welcome to the blog. This week it is dedicated to a literary genius who’s plays, sonnets and poems have stood the test of time William Shakespeare, who’s birth and death are celebrated and commemorated this week. The recipes this week are Red Lentil and Butternut Squash Curry, Spicy Chorizo Potatoes with Fried Eggs and Quick Soy-Glazed Chicken with Carrot & Cucumber Pickle.

William Shakespeare (est. 23 April 1564 - 23 April 1616) was an English poet and playwright, widely regarded as the greatest writer in the English language and the world's pre-eminent dramatist. He is often called England's national poet and the "Bard of Avon". His surviving works, including some collaborations, consist of about 38 plays, 154 sonnets, two long narrative poems, and several other poems. His plays have been translated into every major living language and are performed more often than those of any other playwright.

Shakespeare was born and brought up in Stratford-upon-Avon. At the age of 18, he married Anne Hathaway, with whom he had three children: Susanna, and twins Hamnet and Judith. Between 1585 and 1592, he began a successful career in London as an actor, writer, and part owner of a playing company called the Lord Chamberlain's Men, later known as the King's Men. He appears to have retired to Stratford around 1613 at age 49, where he died three years later. Few records of Shakespeare's private life survive, and there has been considerable speculation about such matters as his physical appearance, sexuality, religious beliefs, and whether the works attributed to him were written by others.

Shakespeare produced most of his known work between 1589 and 1613. His early plays were mainly comedies and histories, genres he raised to the peak of sophistication and artistry by the end of the 16th century. He then wrote mainly tragedies until about 1608, including Hamlet, King Lear, Othello, and Macbeth, considered some of the finest works in the English language. In his last phase, he wrote tragicomedies, also known as romances, and collaborated with other playwrights.

Many of his plays were published in editions of varying quality and accuracy during his lifetime. In 1623, two of his former theatrical colleagues published the First Folio, a collected edition of his dramatic works that included all but two of the plays now recognised as Shakespeare's.

Shakespeare was a respected poet and playwright in his own day, but his reputation did not rise to its present heights until the 19th century. The Romantics, in particular, acclaimed Shakespeare's genius, and the Victorians worshipped Shakespeare with a reverence that George Bernard Shaw called "bardolatry". In the 20th century, his work was repeatedly adopted and rediscovered by new movements in scholarship and performance. His plays remain highly popular today and are constantly studied, performed, and reinterpreted in diverse cultural and political contexts throughout the world.

The full version of this article can be found at www.garfysplaceinfo.blog.co.uk

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My first recipe is Red Lentil and Butternut Squash Curry Recipe courtesy of www.slimmingworld.com

Serves 4, Prep time 10 mins, Cook time 45-50 mins

Fry Light
1 x Large Onion, peeled and chopped
1 x Medium Butternut Squash peeled, deseeded and chopped
2 tbsp x Medium Curry Paste or Powder
1 x 300ml Passata 
300ml x Hot Vegetable Stock
100g x Dried Red Lentils
Baby Spinach

Heat the oven to 170°C/Gas 3. Spray a heavy, ovenproof pan with Fry Light and cook the onion with the lid on for 5 minutes until softened. Add the butternut squash, tossing with the onion then cook for a few minutes again with the lid on. Stir in the curry paste/powder and passata.

Add the vegetable stock to the pan along with the lentils. Stir well and bring to the boil, then remove from the heat and place in the oven for 30-45 minutes, depending on the size of your butternut squash chunks.

The curry is cooked when the sauce has thickened and the lentils are tender but still whole and a knife slides into the butternut squash easily. Remove from the oven and stir in a handful spinach. Replace the lid and leave to stand for a few minutes until the spinach wilts. Serve with the rice and a swirl of yogurt.

Tip: If you prefer a less spicy curry, you can either reduce the curry paste slightly or serve it with extra very low fat natural yogurt.

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My next recipe is Spicy Chorizo Potatoes with Fried Eggs Recipe courtesy of www.bbcgoodfood.co.uk

Serves 2, Prep 10 mins, Cook 30 mins

2 x Large Potatoes, peeled and cut into chunks
olive oil
1 x Small Red Onion, halved and sliced
1 x Green Chilli, sliced
100g x Chorizo, cut into chunks
½ tsp x Smoked Paprika
2 x Eggs

Cook the potatoes in boiling water until tender. Drain really well then fry in 1-2 tbsp olive oil until golden. Scoop out the pan, then add the onion and chilli and keep frying until softened. Add the chorizo and paprika and cook for a minute then add the potatoes back and cook, tossing everything together. In a separate pan, fry the eggs. Serve on top of the potatoes.

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My final recipe is Quick Soy-Glazed Chicken with Carrot & Cucumber Pickle Courtesy of Olive Magazine November 2010.

Serves 2, Prep 30 mins, Cook 15 mins

½ tbsp x Chinese Five-spice powder
3cm x Piece of Ginger, peeled and sliced
2 tbsp x Brown Sugar
3 tbsp x Soy Sauce
2 tbsp x Rice Wine Vinegar
4 x Large Skinless Chicken Thigh Fillets, or 6 Small
½ x Small Cucumber
1 x Carrot, peeled
1 tsp x Golden Caster Sugar
½ x Red Chilli, finely chopped
oil, for frying
100g x Basmati Rice, cooked to serve

Put the five-spice, ginger, brown sugar, soy and 1 tbsp rice wine vinegar in a bowl or freezer bag. Add the chicken and leave to marinate for 30 minutes. While it's marinating, cut the cucumber and carrot into ribbons using a potato peeler then put in a bowl. Heat another tbsp rice wine vinegar with a tsp sugar until dissolved, then toss with the veg and chilli.

Heat a tbsp oil in a wok or large frying pan. Take out the chicken pieces, shaking off the marinade as you do and add to the wok. Fry for 3-4 minutes each side until golden and crisping up, flattening them with a spatula so they cook evenly. Add the marinade to the wok, turn down the heat and continue cooking for 5 minutes, turning a few times until the chicken is glazed with the sauce and cooked through. Slice the chicken and serve with the veg and rice.

All the world's a stage, and all the men and women merely players:
they have their exits and their entrances; and one man in his time plays many parts..."
—As You Like It, Act II, Scene 7, 139–42

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

Follow me on Twitter www.twitter.com/therealtonyc
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Fry's Delight

Hi everyone and welcome to the blog. This week’s blog is dedicated to what can surely be said a pure genius of a man, quite interestingly Stephen Fry who celebrates his birthday this week. This week’s featured recipes are Gluten-free recipes suitable for celiac sufferers, they are Spicy Gluten-Free Brownie Bites with Almond Chocolate Sauce,Gluten-Free Blackberry Pie on a Spiced Almond Crust and Gluten-Free Chestnut Fennel Cookies. The spice of the week is Tamarind.

Stephen Fry is an English actor, screenwriter, author, playwright, journalist, poet, comedian, television presenter and film director, and a director of Norwich City Football Club. He first came to attention in the 1981 Cambridge Footlights Revue presentation "The Cellar Tapes", which also included Hugh Laurie, Emma Thompson and Tony Slattery. With Hugh Laurie, as the comedy double act Fry and Laurie, he co-wrote and co-starred in A Bit of Fry & Laurie, and the duo also played the title roles in Jeeves and Wooster.

As a solo actor, Fry played the lead in the film Wilde, was Melchett in the BBC television series Blackadder, starred as the title character Peter Kingdom in the ITV series Kingdom, and is the host of the quiz show QI. He also presented a 2008 television series Stephen Fry in America, which saw him travelling across all 50 U.S. states in six episodes. Fry has a recurring guest role as Dr. Gordon Wyatt on the Fox crime series Bones.

Apart from his work in television, Fry has contributed columns and articles for newspapers and magazines, and has written four novels and two volumes of autobiography, Moab Is My Washpot and The Fry Chronicles. He also appears frequently on BBC Radio 4, starring in the comedy series Absolute Power, being a frequent guest on panel games such as Just a Minute, and acting as chairman for I'm Sorry I Haven't a Clue, where he was one of a trio of hosts who succeeded the late Humphrey Lyttelton. Fry is also known in the UK for his audiobook recordings, particularly as reader for all seven Harry Potter novels.

The full version of this article can be found at www.chefgarfyinfo.blog.co.uk

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My first recipe is Spicy Gluten-Free Brownie Bites with Almond Chocolate Sauce, recipe courtesy of Delicious Magazine September 2011. Taken from Snog Healthy Treats Cookbook published by Ryland Peters and Small.

Makes 12, takes 20mins to make, 20-25mins to cook.

50g x Chickpea (gram) Flour
25g x Brown Rice Flour
25g x Potato Flour
25g x Cocoa Powder
1tsp x Baking Powder
1/8 tsp x Bicarbonate of Soda
1/8 tsp x Xanthan Gum
1/2 tsp x Sea Salt
1/4 – 1/2 tsp x Chilli Powder, to taste (ideally smoked chilli powder, such as chipotle)
120ml x Grapeseed Oil, plus extra for greasing
60ml x Agave Nectar
60ml x Apple Sauce
1 1/2 tsp x Vanilla Extract
60ml x Hot Water

For the Chocolate Almond Sauce
50g x Good Quality Dark Chocolate (70% Cocoa Solids), broken into chunks
1 tbsp x Almond Butter
1 tbsp x Agave Nectar

Preheat the oven to 160C/Fan 140C/ Gas Mark 3 and lightly oil a 12 hole non-stick mini cupcake tin. Sift the flours, cocoa powder, baking powder, bicarbonate of soda, xanthan gum, salt and chilli powder into a large bowl and stir to combine. In a separate bowl, combine the oil, agave nectar, apple sauce and vanilla, then add this to the flour mixture and stir until just incorporated. Pour in the hot water and stir until combined. Do not over-mix. Spoon the mixture into the prepared cupcake tin. Bake in the oven for 20-25mins until the tops of the cakes are crisp and a skewer into the centres comes out clean. Leave to coolin the tin.

To make the sauce, put the chocolate in a heat-resistant bowl over a pan of barely simmering water. (Do not let the bowl touch the water.) Stir until melted. Allow to cool before stirring in the almond butter and agave nectar. Spoon a little of the sauce on top of each brownie bite to serve.

Chef’s Tips:Xanthan Gum is often used in gluten-free baking to replace the elasticity you get from wheat gluten. Agave Nectar (also known as Agave Syrup) is made from the juice of a Mexican plant. Gram for gram it’s 1.1/2 times sweeter than sugar. The flour, gum, nectar and Almond Butter are all available from health food shops and supermarkets.

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My next recipe is Gluten-Free Blackberry Pie on a Spiced Almond Crust, recipe courtesy of Delicious Magazine September 2011. Taken from Snog Healthy Treats Cookbook published by Ryland Peters and Small.

Serves 8, takes 20mins to make, 20-25mins to cook.

350g x Raw Almonds
1/2 tsp x Ground Allspice
85g x Raisins
2 tbsp x Agave Nectar
1 tbsp x Vanilla Extract

For The Filling
500g x Fresh Blackberries
8 x Soft Medjool Dates, pitted
1 tbsp x Agave Nectar
1 tbsp x Freshly Squeezed Lemon Juice
Greek Yoghurt (0% Fat), to serve (optional) 
Salt

To make the pie crust, put the almonds, allspice and a pinch of salt in a food processor and whizz until finly ground and loose. Add the raisins, agave nectar, vanilla and 1 tbsp of water, and process until it begins to form coarse breadcrumbs. Put the mixture in a pie dish 23cm in diameter and 4cm deep, then distribute it along the bottom and sides to form an even layer. Press down with your hands, shaping the crust so it’s flush with the rim. (The pie crust should be about 8mm thick.) Chill, covered, for about 20mins.

To make the filling, put half the blackberries, the dates, agave nectar and lemon juice in a food processor and whizz until smooth. Transfer to a bowl and stir in the remaining blackberries. Pour the filling into the pie crust and distribute evenly with a spatula. Chill, covered, for 2hrs, then cut into slices and serve with the Greek yoghurt, if you like.

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Spice of the week – Tamarind (Tamarindus indica)
Tamarind (Tamarindus indica) is a tree in the family Fabaceae. The genus Tamarindus is monotypic (having only a single species). Tamarindus indica is indigenous to tropical Africa, particularly in Sudan, where it continues to grow wild; it is also cultivated in Cameroon, Nigeria and Tanzania. In Arabia, it is found growing wild in Oman, especially Dhofar, where it grows on the sea-facing slopes of mountains. It reached South Asia likely through human transportation and cultivation several thousand years prior to the Common Era. It is widely distributed throughout the tropical belt, from Africa to South Asia, Northern Australia, and throughout South East Asia, Taiwan and China. In the 16th century, it was heavily introduced to Mexico, as well as South America, by Spanish and Portuguese colonists, to the degree that it became very commonly used.

The fruit pulp is edible. The hard green pulp of a young fruit is considered by many to be too sour and acidic, but is often used as a component of savory dishes, as a pickling agent or as a means of making certain poisonous yams in Ghana safe for human consumption. The ripened fruit is considered the more palatable, as it becomes sweeter and less sour (acidic) as it matures. It is used in desserts as a jam, blended into juices or sweetened drinks, sorbets, ice creams and all manner of snacks. It is also consumed as a natural laxative. In Western cuisine, it is found in Worcestershire sauce, and HP sauce.

Imli chutney and pulusu use it. Along with tamarind, sugar and spices are added to (regional) taste for chutneys or a multitude of condiments for a bitter-sweet flavor. The immature pods and flowers are also pickled and used as a side dish. In Regional cuisines, such as Rajasthan, Maharashtra, Tamil Nadu and Andhra Pradesh, use it to make rasam, sambhar, vatha kuzhambu and puliyogare. In Andhra Pradesh and Tamil Nadu, tender leaves of tamarind are used with lentils, and it is also dried and used in place of ripe tamarind for mild flavour. In southern parts of Kerala, mostly along the coastal belt, it is added to fish curry, masalas and ground coconut for flavouring.

In Guadeloupe, tamarind is known as tamarinier and is used in jams and syrups. In Trinidad and Tobago, tamarind is rolled into balls (5cm in diameter) with white granulated sugar and a blend of spices to create tambran balls.

In Mexico, it is sold in various snack forms: dried and salted; or candied (see for example pulparindo or chamoy snacks). Tamarind snacks, such as Mexico's Pelon Pelo Rico candies are available in specialty food stores worldwide. A sour, chilled drink made from tamarind is served in Egypt. A traditional food plant in Africa, tamarind has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.

The Javanese dish gurame and more so ikan asem, also known as ikan asam (sweet and sour fish, commonly a carp or river fish) is served throughout Indonesia, Malaysia and Singapore; Some dishes in Manado, Sulawesi and Maluku cuisines use Tamarind. In Myanmar, young and tender leaves and flower buds are eaten as a vegetable. A salad dish of tamarind leaves, boiled beans, and crushed peanuts topped with crispy fried onions is served in rural Myanmar. In the Philippines, tamarind is used in foods like sinigang soup, and also made into candies. The leaves are also used in sinampalukan soup. In Thailand, a cultivar has been bred specifically to be eaten as a fresh fruit: it is particularly sweet and minimally sour. It is also sometimes eaten preserved in sugar with chili as a sweet-and-spicy candy. Pad Thai often includes tamarind for its tart/sweet taste (with lime juice added for sourness and fish sauce added for saltiness and umami). A tamarind-based sweet-and-sour sauce is served over deep-fried fish in central Thailand.

Phytochemical studies have revealed the presence of tannins, saponins, sesquiterpenes, alkaloids and phlobatamins and other extracts active against both Gram-positive and Gram-negative bacteria, at temperatures of 4–30°C (39–86°F). Studies on the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the extracts on the test organisms showed the lowest MIC and the MBC were demonstrated against Salmonella paratyphi, Bacillus subtilis and Salmonella typhi and the highest MIC and MBC were exhibited against Staphylococcus aureus.

In northern Nigeria, fresh stem bark and fresh leaves are used as decoction mixed with potash for the treatment of stomach disorders, general body pain, jaundice, yellow fever and as blood tonic and skin cleanser. In Indonesia, Malaysia and the Philippines and Javanese traditional medicine, asem leaves are used as a herbal infusion for malarial fever, the fruit juice as an antiseptic, and for scurvy and even cough cure. Throughout Southeast Asia fruit of the tamarind as used a poultice applied to foreheads of fever sufferers. Tamarind is used as in Indian Ayurvedic medicine for gastric and/or digestion problems, and in cardioprotective activity.

In animal studies, tamarind has been found to lower serum cholesterol and blood sugar levels. Due to a lack of available human clinical trials, there is insufficient evidence to recommend tamarind for the treatment of hypercholesterolemia or diabetes. However, based on human study, tamarind intake may delay the progression of skeletal fluorosis by enhancing excretion of fluoride. However, additional research is needed to confirm these results. Excess consumption has been noted as a traditional laxative.

Other medicinal uses include: Anthelmintic (expels worms), antimicrobial, antiseptic, antiviral, asthma, astringent, bacterial skin infections (erysipelas), boils, chest pain, cholesterol metabolism disorders, colds, colic, conjunctivitis (pink eye), constipation (chronic or acute), diabetes, diarrhoea (chronic), dry eyes, dysentery (severe diarrhoea), eye inflammation, fever, food preservative, food uses (colouring), gallbladder disorders, gastrointestinal disorders, gingivitis, haemorrhoids, indigestion, insecticide, jaundice, keratitis (inflammation of the cornea), leprosy, liver disorders, nausea and vomiting (pregnancy-related), paralysis, poisoning (Datura plant), rash, rheumatism, saliva production, skin disinfectant/sterilization, sore throat, sores, sprains, sunscreen, sunstroke, swelling (joints), urinary stones, wound healing (corneal epithelium).

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My final recipe is Gluten-Free Chestnut Fennel Cookies, recipe courtesy of Delicious Magazine September 2011. Taken from Snog Healthy Treats Cookbook published by Ryland Peters and Small.

Makes approx. 25 takes 25mins to make, 12-15mins to cook, plus freezing.

50g x Chestnut Flour
200g x Gluten-free Plain Flour
1/2 tsp x Fennel Seeds, toasted
1/2 tsp x Sea Salt
225g x Unsalted Butter, softened
3 tbsp x Agave Nectar
1 x Large Free-Range Egg
1 tsp x Vanilla Extract
50g x Currants

Line a large baking sheet with baking paper. Combine the chestnut and plain flour, fennel seeds and salt in a mixing bowl. Put the butter in a metal or glass bowl and beat with an electric hand mixer until light and airy. Whisk in the agave nectar, followed by the egg and vanilla. Add the flour mixture to the butter mixture along with the currants. Fold in using a rubber spatula until the dough comes together. Do not over-mix. Transfer to a lightly floured surface and form into 2 logs (about 5cms thick). Wrap in cling film and freeze for at least 1 hour.

Preheat the oven to 160C/Fan 140C/Gas Mark 3. Cut the logs into 0.5cm thick rounds and space them about 2.5cm apart on the prepared sheet. Bake in the hot oven for about 12-15mins until golden. Leave to cool on the baking sheet for 5mins, then transfer to a rack to cool completely. The cookies will keep for up to 5 days if stored in an airtight container.

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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Papa Stop Preaching, You're Talking Italian

Hi everyone and welcome to the blog. This week’s blog has a strong Italian influence to it, with Madonna and Robert De Niro celebrating birthdays this week. Two of this week’s featured recipes are traditional Italian family recipes, they areStuffed Chicken Breast with a Red Pepper Sauce, Classic Amatriciana Bucatini and Chilli Soup. The herb of the week is Penny Royal.

Madonna (born Madonna Louise Ciccone; August 16, 1958) is an American singer-songwriter, actress and entrepreneur. Born in Bay City, Michigan, she moved to New York City in 1977 to pursue a career in modern dance. After performing in the music groups Breakfast Club and Emmy, she released her debut album in 1983. She followed it with a series of albums by which she found immense popularity by pushing the boundaries of lyrical content in mainstream popular music and imagery in her music videos, which became a fixture on MTV. Throughout her career, many of her songs have hit number one on the record charts, including "Like a Virgin", "Papa Don't Preach", "Like a Prayer", "Vogue", "Frozen", "Music", "Hung Up", and "4 Minutes". Critics have praised Madonna for her diverse musical productions while at the same time serving as a lightning rod for religious controversy.
Her career was further enhanced by film appearances that began in 1979, despite mixed commentary. She won critical acclaim and a Golden Globe Award for Best Actress in Motion Picture Musical or Comedy for her role in Evita (1996), but has received harsh feedback for other film roles. Madonna's other ventures include being a fashion designer, children's book author, film director and producer. She has been acclaimed as a businesswoman, and in 2007, she signed an unprecedented US $120 million contract with Live Nation.
Madonna has sold more than 300 million records worldwide and is recognized as the world's top-selling female recording artist of all time by the Guinness World Records. According to the Recording Industry Association of America (RIAA), she is the best-selling female rock artist of the 20th century and the second top-selling female artist in the United States, behind Barbra Streisand, with 64 million certified albums. In 2008, Billboard magazine ranked Madonna at number two, behind only The Beatles, on the Billboard Hot 100 All-Time Top Artists, making her the most successful solo artist in the history of the Billboard chart. She was also inducted into the Rock and Roll Hall of Fame in the same year. Considered to be one of the "25 Most Powerful Women of the Past Century" by Time for being an influential figure in contemporary music, Madonna is known for continuously reinventing both her music and image, and for retaining a standard of autonomy within the recording industry.

Robert De Niro, Jr. (born August 17, 1943) is an American actor, director and producer. His first major film role was in 1973's Bang the Drum Slowly. In 1974, he played the young Vito Corleone in The Godfather Part II, a role that won him the Academy Award for Best Supporting Actor.
His critically acclaimed, longtime collaboration with Martin Scorsese began with 1973's Mean Streets, and earned De Niro an Academy Award for Best Actor for his portrayal of Jake LaMotta in the 1980 film Raging Bull. He was also nominated for an Academy Award for his roles in Scorsese's Taxi Driver (1976) and Cape Fear (1991). In addition, he received nominations for his acting in Michael Cimino's The Deer Hunter (1978) and Penny Marshall's Awakenings (1990). Also in 1990, his portrayal as Jimmy Conway in Scorsese's Goodfellas earned him a BAFTA nomination.

He has earned four nominations for the Golden Globe Award for Best Actor – Motion Picture Musical or Comedy: New York, New York (1977), Midnight Run (1988), Analyze This (1999) and Meet the Parents (2000). De Niro also directed A Bronx Tale (1993) and The Good Shepherd (2006).
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My first recipe is Stuffed Chicken Breast with A Red Pepper Sauce, recipe courtesy of BBCGoodFood website. First appeared in Olive magazine July 2005.

Serves 4, Prep time approx 5mins, cooking time approx 45mins.

4 x Skinless Chicken Breasts
1 x Mozzarella Ball, sliced
8 x Cherry Tomatoes, halved
A Handful of Basil Leaves
8 x Slices of Parma Ham

For the Red Pepper Sauce
4 x Red Peppers
Olive Oil
200g x Cherry Tomatoes (about 1 x punnet)
1 x Organic Vegetable Stock Cube
2 tbsp x Light Muscovado Sugar

Heat the oven to 200C/fan 180C/gas 6. To make the sauce, put the red peppers on a baking tray, drizzle with olive oil and cook for 20-25 minutes. Cool slightly, peel, chop and put in a pan with the tomatoes and a splash of water. Simmer for 20 minutes. Add the stock cube and sugar and season well. Blend to a smooth sauce in a food processor.
Make a slit down 1 side of each chicken breast to form a pocket. Season. Stuff each pocket with slices of mozzarella, 4 cherry tomato halves and a quarter of the basil. Wrap each chicken breast with 2 pieces of ham and season. Put on a baking sheet and cook for 20-25 minutes or until cooked through.
Serve with the red pepper sauce and seasonal vegetables such as steamed carrots and broccoli or roasted courgette and red peppers. Or alternatively with fresh pasta or potatoes..

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My next recipe is Classic Amatriciana bucatini, recipe by John Tarode, courtesy of BBC GoodFood website. First appeared in GoodFood Magazine September 2010.

Serves 5-6 easily doubled, Prep time 20mins, Cooking time 20mins

2kg x Tomatoes - cherry, plum or ordinary - roughly chopped
250g x Smoked Bacon, cut into strips, or cubetti di pancetta
2 x Small Red Chillies
500g x Bucatini
200g pecorino , grated

Put the tomatoes into a food processor in batches and whizz to a fine pulp. Sieve into a large pan, in batches again, pressing through as much tomato as you can with a wooden spoon. Simmer for 20-30 mins until the sauce has reduced by a third to about 700ml. This homemade passata can now be frozen.
Put the bacon or pancetta into a cold, large, heavy-based frying pan. Place over a medium heat - the fat will slowly melt and the bacon will cook. Add the whole chillies (don't worry, they come out at the end) and cook for 8-10 mins with the bacon until the bacon is sizzling and golden all over. Stir in the tomato sauce, bring to the boil and simmer for 4-5 mins.
Meanwhile, cook the pasta, then drain well. While still hot, tip it into the sauce, sprinkle with most of the cheese and stir well. Remove the whole chillies, dish the pasta onto plates and sprinkle with the remaining cheese.
No seasoning should be required for this dish, the salty pecorino cheese and smoked meat should mean there is no need to add extra salt. The chilli will add heat, so you may not need pepper.

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Herb of the week – Penny Royal (Mentha pulegium)
Pennyroyal also called Squaw Mint, Mosquito Plant, and Pudding Grass, is a plant in the mint genus, within the family Lamiaceae. Crushed Pennyroyal leaves exhibit a very strong fragrance similar to spearmint. Pennyroyal is a traditional culinary herb, folk remedy, and abortifacient. The essential oil of pennyroyal is used in aromatherapy, and is also high in pulegone, a highly toxic volatile organic compound affecting liver and uterine function.
Pennyroyal was commonly used as a cooking herb by the Greeks and Romans. The ancient Greeks often flavoured their wine with pennyroyal. A large number of the recipes in the Roman cookbook of Apicius call for the use of pennyroyal, often along with such herbs as lovage, oregano and coriander. Although still commonly used for cooking in the Middle Ages, it gradually fell out of use as a culinary herb and is seldom used so today.

Even though pennyroyal oil is extremely poisonous, people have relied on the fresh and dried herb for centuries. Early settlers in colonial Virginia used dried pennyroyal to eradicate pests. Pennyroyal was such a popular herb that the Royal Society published an article on its use against rattlesnakes in the first volume of its Philosophical Transactions in 1665.

Pennyroyal tea is the use of an infusion made from the herb. The infusion is widely reputed as safe to ingest in restricted quantities. It has been traditionally employed and reportedly successful as an emmenagogue (menstrual flow stimulant) or as an abortifacient. Pennyroyal is also used to settle an upset stomach and to relieve flatulence. The fresh or dried leaves of pennyroyal have also been used when treating colds, influenza, abdominal cramps, and to induce sweating, as well as in the treatment of diseases such as smallpox and tuberculosis, and in promoting latent menstruation. Pennyroyal leaves, both fresh and dried, are especially noted for repelling insects. However, when treating infestations such as fleas, using the plant's essential oil should be avoided due to its toxicity to both humans and animals, even at extremely low levels.

Pennyroyal essential oil is extremely concentrated. It should never be taken internally because it is highly toxic; even in small doses, consumption of the oil can result in death. The metabolite menthofuran is thought to be the major toxic agent. Complications have been reported from attempts to use the oil for self-induced abortion. For example, in 1978 an eighteen year-old pregnant woman from Denver, Colorado died within one week after consuming one ounce of concentrated Pennyroyal oil in an attempt to self-induce abortion. There are numerous studies that show the toxicity of pennyroyal oil to both humans and animals.

Since the U.S. Congress passed the Dietary Supplement Health and Education Act in October 1994, all manufactured forms of pennyroyal in the United States have carried a warning label against its use by pregnant women. This substance is not regulated by the U.S. Food and Drug Administration.

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My final recipe is Chilli soup, recipe courtesy of www.goodtoknow.co.uk. Recipe first appeared in Woman’s Weekly magazine.

Serves 4 Prep time 10mins, Cook time 40mins

1tbsp x Sunflower Oil
1 x Onion, peeled and chopped
1 x Red or Green Chilli, peeled and chopped
2 x Garlic Cloves, peeled and crushed
250g x Minced Beef
1 x 400g can of Chopped Tomatoes
1 x 300-400g can of Red Kidney Beans, drained and rinsed
1 beef stock cube
1-2 cubes dark chocolate
1tbsp chopped fresh coriander
Salt and freshly ground black pepper
Dash of Tabasco sauce
600ml x Hot Water

To garnish:
A few nacho chips
4dsp soured cream
30g (1oz) mature Cheddar cheese, grated

Heat the oil in a large pan, add the onion and cook it over a medium heat for 4-5 mins, stirring it occasionally. Add the chilli and garlic and cook for a further 2-3 mins. Add the minced beef to the pan and cook for 4-5 mins, stirring occasionally until the meat has browned.
Pour the water into the pan and add the chopped tomatoes and kidney beans. Crumble in the stock cube and stir until it’s dissolved. Bring the mixture to the boil, then cover the pan and reduce the heat. Simmer the soup gently for 20-30 mins.
Remove the pan from the heat, add the chocolate. Stir until it melts and then stir in the coriander and season to taste with salt, pepper and Tabasco sauce.
Spoon the soup into serving bowls, pushing the meat towards the centre of the bowl. Place a small pile of nacho chips in the centre, so they rest on the meat, and then spoon some soured cream on top and scatter over some grated Cheddar. Serve immediately.

cibo per tutta la famiglia

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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A Spoonful of Sugar and the Seven Secret Ingredients

Hi everyone and welcome to the blog. This week it’s all to do with two childhood favourite authors, Enid Blyton and P L Travers who’s birthdays are remembered this week. All the featured recipes this week have seven ingredients, they areFettucine Alfredo, Chargrilled Chicken with Mojo Sauce and Cod with Tomato and Chilli Sauce. The spice of the week is Poppy Seeds.

Enid Blyton (11 August 1897 – 28 November 1968) was an English children's writer also known as Mary Pollock.
Noted for numerous series of books based on recurring characters and designed for different age groups, her books have enjoyed popular success in many parts of the world, and have sold over 600 million copies. Over 3,544 translations of her books were available in 2007 according to UNESCO's Index Translationum.

One of Blyton's most widely known characters is Noddy, intended for early years readers. However, her main work is the genre of young readers' novels in which children have their own adventures with minimal adult help. Series of this type include the Famous Five (21 novels, 1942–1963, based on four children and their dog), the Five Find-Outers and Dog, (15 novels, 1943–1961, where five children regularly outwit the local police) as well as The Secret Seven (15 novels, 1949–1963, a society of seven children who solve various mysteries).

Her work involves children's adventure stories, and fantasy, sometimes involving magic. Her books were and still are enormously popular throughout the Commonwealth; as translations in the former Yugoslavia, Japan; as adaptations in Arabic; and across most of the globe. Her work has been translated into nearly 90 languages. Blyton's literary output was of an estimated 800 books over roughly 40 years. Chorion Limited of London now owns and handles the intellectual properties and character brands of Blyton's Noddy and the Famous Five.

P L Travers Pamela Lyndon Travers OBE (born Helen Lyndon Goff) (9 August 1899 – 23 April 1996) was an Australian-born British novelist, actress and journalist, popularly remembered for her series of children's novels about the mystical and magical nanny Mary Poppins. Her popular books have been adapted many times, including in the 1964 film starring Julie Andrews, and in the new Broadway musical which originally was produced in London's West End.

The full version of this article can be found at www.chefgarfyinfo.blog.co.uk

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My first recipe is Fettucine Alfredo recipe courtesy of www.allrecipes.com.

Serves 4, Prep time 10mins, cooking time 10mins.

280g x Fettuccine Pasta
115g x Butter
5 x Garlic Cloves, chopped
235ml x Double Cream
1 x Egg Yolk
160g x Freshly Grated Parmesan Cheese
3g x Dried Parsley

Bring a large pot of lightly salted water to a boil. Add the fettucine pasta and cook for 8 to 10 minutes or until al dente and drain. In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.
Pour about a 60ml of the double cream into a small bowl. Add the egg yolk and beat together then put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture as you do not want the egg to curdle, continue whisking until well blended. Add half of the Parmesan cheese and continue to mix the cream, pour in the remaining Parmesan and the parsley and mix until smooth. Immediately remove from stove. Serve poured over cooked pasta.

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My next recipe is Chargrilled Chicken with Mojo Sauce, courtesy of Olive Magazine March 2011

Serves 2, Prep time 15mins, Cooking time approx. 5mins

2 x Skinless Chicken Breasts
2 tbsp x Olive Oil
2 x Garlic Cloves, crushed
1tsp x Cumin Seeds, toasted
1 x Orange, juiced and zested
1 x Lime, juiced and zested
A Handful of Flat-Leaf Parsley, chopped

Cut into the chicken breast, horizontally and open out like a book – gently flatten a little. Griddle for 2-3 minutes on each side. Whisk the olive oil, garlic, cumin, orange and lime juice and zest, season and add the parsley. Serve the chicken with the mojo sauce, and new potatoes.

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Spice of the week – Poppy Seeds
Poppy seed is an oilseed obtained from the opium poppy (Papaver somniferum). The tiny kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. The seeds are used, whole or ground, as an ingredient in many foods, and they are pressed to yield poppyseed oil. The Sumerians already grew them and the seed is mentioned in ancient medical texts from many civilizations. For instance, the Egyptian papyrus scroll named Ebers Papyrus, written ca. 1550 BC, lists poppy seed as a sedative. The Minoan civilization (approximately 2700 to 1450 BC), a Bronze Age civilization which arose on the island of Crete, cultivated poppies for their seed.[citation needed] Poppy seeds have long been used as a folk remedy to aid sleeping, promote fertility and wealth, and even to provide supposed magical powers of invisibility.

Whole poppy seeds are widely used as a spice and decoration in and on top of many baked goods. In North America they are used in and on many food items such as rusk, bagels (like the Montreal-style bagel), bialys, muffins and cakes, for example, sponge cake. Across Europe, buns and soft white bread pastries are often sprinkled on top with black and white poppy seeds (for example Cozonac, Kalach Kolache and, Kołacz).

Poppy seeds are used in various German breads and desserts as well as in Polish cuisine. Like sesame seeds, poppy seeds are often added to hamburger buns and make hot dog buns extra crunchy. Le Snak is a food product made by Uncle Toby's of New Zealand, consisting of three poppy-seed crackers and a portion of semi-solid cheese.

In Lithuania and Eastern Slovakia a traditional meal is prepared for the Kūčios (Christmas Eve) dinner from the poppy seeds. They are ground and mixed with water; round yeast biscuits (kūčiukai; bobalky in Slovak) are soaked in the resulting poppy seed 'milk' (poppy milk) and served cold. Poppy seeds can also be used like sesame seeds to make a bar of candy. The bars are made from boiled seeds mixed with sugar or with honey. This is especially common in the Balkans, Greece and even in the cuisines of former Austro-Hungarian countries.

Fillings in pastries are usually made of finely ground poppy seeds mixed with butter or milk and sugar. The ground filling is used in poppy seed rolls and some croissants and may be flavoured with lemon or orange zest, rum and vanilla with raisins, heavy cream, cinnamon, and chopped blanched almonds or walnuts added. For sweet baked goods, sometimes instead of sugar a tablespoon of jam, or other sweet binding agent, like syrup is substituted. The poppy seed for fillings are best when they are finely and freshly ground because this will make a big difference in the pastry fillings texture and taste. Some recipes for Mohnstriezel use poppy seed soaked in water for two hours or boiled in milk. A recipe for Ukrainian poppyseed cake recommends preparing the seeds by immersing in boiling water, straining and soaking in milk overnight.

Poppy seeds are highly nutritious, and less allergenic than many other seeds and nuts. Allergy (type 1 hypersensitivity) to poppy seeds is very rare, but has been reported and can cause anaphylaxis. Poppy seeds are also a potential source of anti-cancer drugs.

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My final recipe is Cod with Tomato and Chilli Sauce, courtesy of Olive Magazine March 2011.

Serves 2 Prep time A few mins, Cook time approx. 15mins

Olive Oil
1 x Garlic Clove, sliced
4 x Chorizo Slices, cut into matchsticks
A Pinch of Chilli Flakes
1 x 400g Can of Chopped Tomatoes
2 x Thick Skinless Cod Fillets (or any other white fish from a sustainable source) 
Green Beans, cooked to serve

Heat 1 tbsp of olive oil in a pan then cook the garlic and chorizo for a few minutes. Add the chilli and tomatoes and simmer for 10mins until thickened and season. Meanwhile rub the fish with a little more oil, season and grill or steam until cooked through, about 4-6mins. Serve the fish with the sauce and green beans.

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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A Tale of Two Louis'

Hi everyone and welcome to the blog. This week it’s dedicated to the tales of Louis’, Louis Vuitton and Louis Armstrong who share birthdays during this week. The featured recipes are regional classics from Louisiana Sweet Potato Gumbo, Creyole Chicken and Cajun Spicy Gingerbread. The herb of the week is Samphire.

Louis Vuitton (4 August 1821 – 27 February 1892), was the founder of the world-famous Louis Vuitton brand of maroquinerie now owned by LVMH. He was born in the department of Jura, France. In 1835, he moved to Paris. The trip from his hometown to Paris was over 400kms (250miles), and he travelled the distance by foot. On his way there, he picked up a series of odd jobs to pay for his journey. There, he became an apprentice Layetier to prominent households. Because of his well established reputation in his fields, Napoleon III of France appointed Vuitton as Layetier to his wife, Empress Eugénie de Montijo. Through his experience with French royalty, he developed advanced knowledge of what made a good travelling case. It was then that he began to design his own luggage, setting the foundations for LV Co.

The Louis Vuitton label was founded by Vuitton in 1854 on Rue Neuve des Capucines in Paris. In 1858, Vuitton introduced his flat-bottom trunks with trianon canvas, making them lightweight and airtight. Before the introduction of Vuitton's trunks, rounded-top trunks were used, generally to promote water run-off, and thus could not be stacked. It was Vuitton's grey Trianon canvas flat trunk that allowed the ability to stack with ease for voyages. Becoming successful and prestigious, many other luggage makers began to imitate LV's style and design.

In 1867, the company participated in the universal exhibition in Paris. To protect against the duplication of his look, he changed the Trianon design to beige and brown stripes design in 1876. By 1885, the company opened its first store in London, England on Oxford Street. Soon thereafter, due to the continuing imitation of his look, in 1888, the Damier Canvas pattern was created by Louis Vuitton, bearing a logo that reads "marque L. Vuitton déposée", which translates into "L. Vuitton registered trademark". In 1892, Louis Vuitton died, and the company's management passed to his son, Georges.

Louis Armstrong (August 4, 1901 – July 6, 1971), nicknamed Satchmo or Pops, was an American jazz trumpeter and singer from New Orleans, Louisiana. Coming to prominence in the 1920s as an "inventive" cornet and trumpet player, Armstrong was a foundational influence in jazz, shifting the music's focus from collective improvisation to solo performance. With his instantly recognizable deep and distinctive gravelly voice, Armstrong was also an influential singer, demonstrating great dexterity as an improviser, bending the lyrics and melody of a song for expressive purposes. He was also greatly skilled at scat singing, vocalizing using sounds and syllables instead of actual lyrics. Renowned for his charismatic stage presence and voice almost as much as for his trumpet-playing, Armstrong's influence extends well beyond jazz music, and by the end of his career in the 1960s, he was widely regarded as a profound influence on popular music in general.

Armstrong was one of the first truly popular African-American entertainers to "cross over," whose skin-colour was secondary to his amazing talent in an America that was severely racially divided. It allowed him socially acceptable access to the upper echelons of American society that were highly restricted for a person of colour. While he rarely publicly politicized his race, often to the dismay of fellow African-Americans, he was privately a strong supporter of the Civil Rights movement in America.

The full version of this article can be found at www.chefgarfyinfo.blog.co.uk

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My first recipe is Sweet Potato Gumbo. Recipe by Simon Rimmer, courtesy of uktv.co.uk.

Serves 4, Prep time 20mins, cooking time 20mins.

For the gumbo spice mix
1 tsp x Salt
1 tsp x Cayenne Pepper (or if not sure of using Cayenne use 1tsp of Mild Chilli Powder) 
1 tsp x Dried Thyme
1 tsp x Dried Oregano
1 tsp x Ground White Pepper

For the gumbo
2 tbsp x Vegetable Oil
2 x Celery sticks, finely chopped
1 x Red Onion, diced
2 x Garlic Cloves, chopped
2 x Red Chillies, seeds removed, finely chopped
250ml x Organic Beef Stock
1 x 400g can Chopped Tomatoes
200g x Okra, topped and tailed
1 x Bay Leaf
400g x Sweet Potatoes, cut into 4cm cubes
100g x Cabbage, very finely shredded
A Small Handful of Parsley, chopped
Cooked Rice, to serve

Mix all the ingredients together for the gumbo spice mix. Heat the oil in a large saucepan. Tip in the celery, onion, garlic and chillies and gently fry until soft, stirring occasionally. Stir in the spice mix. Pour in the stock, then add the tomatoes, the whole okra and bay leaf. Bring to the boil then stir in the sweet potato and cabbage and simmer for 15 minutes or until the potato and okra are soft. Stir in the parsley. Serve with rice.

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My next recipe is Creole Chicken, recipe courtesy of allrecipes.com

Serves 8, Prep time 15mins, Cooking time 5hrs 20mins

8 x Chicken Thighs
115g x Cooked Ham, cut into one inch cubes
448g x Fresh Tomatoes, diced
1 x Green Bell Pepper, chopped
6 x Green Onions, chopped
1 x 142g can of Tomato Puree
1tsp x Salt
2 x Dashes of Hot Pepper Sauce (ie Tabasco) 
475ml x Water
185g x Uncooked Long Grain White Rice
225g x Kabanos Sausage, sliced diagonally

In a slow cooker, place the chicken, ham, tomatoes, bell pepper, green onions, tomato paste, salt, and hot pepper sauce. Cover, and cook on Low for 4 to 5 hours. Combine water and rice in a medium saucepan. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Mix the cooked rice and sausage into the slow cooker. Cover, and cook on High for 15 to 20 minutes, or until the sausage is heated through.

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Herb of the week – Samphire
Samphire is a delicious sea vegetable which grows on the coasts of Northern Europe. Some of the best to be found in the UK is on the East Coast and in Norfolk in particular. It grows largely on the mud flats around estuaries. If you get it whilst it is really young, it can even be eaten raw and has a definite but delicious taste of the sea about it. This is particularly useful for vegetarians and vegans who want that seafood taste without the animal ingredients. It is at its best between June and September but can become slightly bitter afterwards. Some people enjoy this taste but if you don't, then it can be minimised by boiling for a short time.

It has been know previously as poor man's asparagus and once cooked, can be sucked off the stalks like asparagus. Locals in Norfolk also like to pickle it which is delicious served with a salad. Although this is not a recipe site, we have included a few simple recipes for you to try which are simple to make such as samphire risotto. The great thing about samphire is that, despite it getting high praise from celebrities chefs such as Hugh Fearnley-Whittingstall and Jamie Oliver, Samphire is not a newly imported 'trendy' ingredient but has been grown in England for many years and is mentioned by Shakespear in King Lear.

Another person who mention it is that medical guru of past times, Culpepper who praises it for its diuretic and digestive properties, especially the easing of flatulence!! Indeed, not only does samphire taste great but it is full of minerals and vitamins. Samphire is also known as Glasswort or glassworts and has also been mentioned as a possible source of biofuel, although it would be a culinary tragedy if it became scarce to eat because of it's fuel use.

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My final recipe is Cajun Spicy Gingerbread, recipe courtesy of Cajun-recipes.com

Prep time 20mins, Cook time 35mins

2 x Eggs
200g x Brown Sugar
200g x Light Molasses
200g x Butter, melted
600g x All Purpose Flour
2tsp x Ground Ginger
1.1/2tsp x Ground Cinnamon
1/2tsp x Ground Cloves
1/2tsp x Ground Nutmeg
1/2tsp x Baking Soda
1/2tsp x Salt
200ml x Boiling Water
250g x Chopped Pecans

Beat eggs, brown sugar, molasses and melted butter together. Mix together dry ingredients and add with the boiling water to first mixture. Beat well, then pour into a well greased 33cm x 25cm x 5cm baking pan. Bake in preheated oven, 180c Gas Mark 4 for 35 minutes. Once cooked turn out onto a wire rack and leave to cool.

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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