Hi everyone and welcome to the blog. This week, sees the anniversaries of the birth and death of two men who are household names the world over, namely Eric Morecombe and Henry J. Heinz. This blog has a distinctive “saucy” feel to it. The recipes this week are taken from the Heinz Company’s website and incorporate their world renowned product Heinz Ketchup, I must add however that we haven’t tried these recipes ourselves. They are Asian-Inspired Pork Tenderloin, Honey Apple BBQ Sauce, and Big Red Heinz Ketchup Cake. The spice of the week is Fingerroot.
Henry John Heinz,(October 11, 1844 – May 14, 1919) was an American businessman, who founded the H. J. Heinz Company. Heinz was one of eight children born to John Henry Heinz. Both parents had emigrated from Kallstadt, Germany and settled in the Birmingham section of Pittsburgh, Pennsylvania—today known as the South Side.
When Henry was six, the family moved several miles up the Allegheny River to the little town of Sharpsburg. There, at age six, young Henry (called Harry by his family) started helping his mother tend a small backyard garden behind the family home. At age eight Henry was canvassing the neighbourhood with a basket under each arm selling vegetables from the family garden door to door. By age nine he was growing, grinding, bottling and selling his own brand of horseradish sauce. At ten he was given a ¾-acre (3,000 m²) garden of his own and had graduated to a wheelbarrow to deliver his vegetables. At twelve he was working 3½ acres (14,000 m²) of garden using a horse and cart for his three-times-a-week deliveries to grocery stores in Pittsburgh. At seventeen he was grossing $2,400 a year—a handsome sum for the times.
Heinz attended public schools and then Duff's Business College. After graduating from college, he started employment with his father's brick manufacturing business, eventually becoming a partner in the firm. All the while he continued growing and selling fresh produce. Heinz began packing foodstuffs on a small scale at Sharpsburg, Pennsylvania, in 1869. There he founded Heinz Noble & Company with a friend, L. Clarence Noble, and began marketing horseradish. The company went bankrupt in 1875, but the following year Heinz founded another company, F & J Heinz, with his brother and a cousin. One of this company's first products was tomato ketchup.
The company continued to grow, and in 1888 Heinz bought out his other two partners and reorganized the company as the H. J. Heinz Company, the name it carries to the present day. Its famous slogan, "57 varieties", was introduced by Heinz in 1896. Inspired by an advertisement he saw while riding an elevated train in New York City (a shoe store boasting "21 styles"), Heinz picked the number more or less at random because he liked the sound of it, selecting 7 specifically because, as he put it, of the "psychological influence of that figure and of its enduring significance to people of all ages." (The company marketed far more than 57 varieties of product even at that point.) The number is associated with the words "genius" and "doctor" in English, among others.
H. J. Heinz was incorporated in 1905, and Heinz served as its first president, remaining in the position for the rest of his life. Under his tutelage, the company was noted for fair treatment of workers and for pioneering safe and sanitary food preparation. Heinz led a successful lobbying effort in favour of the Pure Food and Drug Act in 1906. During World War I, he worked with the Food Administration. He also was very involved working in his church's Sunday school and in various philanthropic endeavours, notably the Sarah Heinz settlement house in Pittsburgh, which he founded in 1894 and named after his wife. At the time of his death in Pittsburgh at the age of 74, the company had over twenty food processing plants, and also included seed farms and container factories. Heinz was the great-grandfather of Pennsylvania Senator John Heinz.
When Henry was six, the family moved several miles up the Allegheny River to the little town of Sharpsburg. There, at age six, young Henry (called Harry by his family) started helping his mother tend a small backyard garden behind the family home. At age eight Henry was canvassing the neighbourhood with a basket under each arm selling vegetables from the family garden door to door. By age nine he was growing, grinding, bottling and selling his own brand of horseradish sauce. At ten he was given a ¾-acre (3,000 m²) garden of his own and had graduated to a wheelbarrow to deliver his vegetables. At twelve he was working 3½ acres (14,000 m²) of garden using a horse and cart for his three-times-a-week deliveries to grocery stores in Pittsburgh. At seventeen he was grossing $2,400 a year—a handsome sum for the times.
Heinz attended public schools and then Duff's Business College. After graduating from college, he started employment with his father's brick manufacturing business, eventually becoming a partner in the firm. All the while he continued growing and selling fresh produce. Heinz began packing foodstuffs on a small scale at Sharpsburg, Pennsylvania, in 1869. There he founded Heinz Noble & Company with a friend, L. Clarence Noble, and began marketing horseradish. The company went bankrupt in 1875, but the following year Heinz founded another company, F & J Heinz, with his brother and a cousin. One of this company's first products was tomato ketchup.
The company continued to grow, and in 1888 Heinz bought out his other two partners and reorganized the company as the H. J. Heinz Company, the name it carries to the present day. Its famous slogan, "57 varieties", was introduced by Heinz in 1896. Inspired by an advertisement he saw while riding an elevated train in New York City (a shoe store boasting "21 styles"), Heinz picked the number more or less at random because he liked the sound of it, selecting 7 specifically because, as he put it, of the "psychological influence of that figure and of its enduring significance to people of all ages." (The company marketed far more than 57 varieties of product even at that point.) The number is associated with the words "genius" and "doctor" in English, among others.
H. J. Heinz was incorporated in 1905, and Heinz served as its first president, remaining in the position for the rest of his life. Under his tutelage, the company was noted for fair treatment of workers and for pioneering safe and sanitary food preparation. Heinz led a successful lobbying effort in favour of the Pure Food and Drug Act in 1906. During World War I, he worked with the Food Administration. He also was very involved working in his church's Sunday school and in various philanthropic endeavours, notably the Sarah Heinz settlement house in Pittsburgh, which he founded in 1894 and named after his wife. At the time of his death in Pittsburgh at the age of 74, the company had over twenty food processing plants, and also included seed farms and container factories. Heinz was the great-grandfather of Pennsylvania Senator John Heinz.
Eric Morecambe was born as John Eric Bartholomew to George and Sadie Bartholomew on 14th May 1926. Eric took his stage name from his home town, the seaside resort of Morecambe. Sadie was determined to see her only child make a success of his life, and took work as a waitress to raise funds for his dancing lessons. He didn't enjoy these lessons at the time, although they were to come in handy during his later life. During this period, Eric Bartholomew won numerous talent contests, most notably in Hoylake in 1939, the prize for which was an audition with Jack Hylton. Also present was another young talent named Ernest Wiseman, already a familiar voice from Arthur Askey's radio series Band Waggon. This was the first meeting of what was to become one of the United Kingdom's most loved comedy partnerships, although it was to be a further two years before they would team up. Three months after the audition, Hylton invited Eric to join a revue called Youth Takes a Bow at the Nottingham Empire, where once more he encountered Ernie. The two soon became very close friends, and with Sadie's encouragement started to develop a double act. The partnership lasted from 1941 until Morecambe's death of a heart attack in 1984. Their television series The Morecambe & Wise Show Christmas specials (1968-1977) gained UK viewing figures of over twenty-eight million people (1977).
Eric Morecambe married Joan Bartlett on 11 December 1952. They had three children: Gail (born 14 September 1953); Gary (born 21 April 1956) and Steven (born 1969 and adopted in 1973). In his leisure time, Eric was a keen birdwatcher, and the statue of him at Morecambe shows him wearing his binoculars. He was also an enthusiastic football fan and a director of Luton Town, Luton being only a few miles from his home in Harpenden. Shortly after becoming a director of Luton, Morecambe briefly grew a rather sparse moustache of only about two dozen hairs, which he explained to his fans was "a football moustache: eleven a side!". He would often fondly tell the story of how once, when 2-0 down at half time, the Luton fans chanted, 'What do you think of it so far' to which Eric replied, 'Rubbish'.
Eric suffered with heart problems for most of his life, in 1944 he was conscripted to work in the coal mines but was invalided due to a heart defect. A second heart attack resulted in him having heart bypass surgery in 1979, after the heart attack he asked his surgeon what would happen if he didn't have the operation, then in its infancy. He replied that he wouldn't expect Morecambe to live for more than a few months. Morecambe answered, "What are you doing this afternoon?"
Morecambe and Wise's final show together was the 1983 Christmas special for ITV. Many believe that, had he lived longer, he would not have recorded another series because of worries about his heart. He was quoted as saying to his wife that "If I have another heart attack it will kill me, and if I do another Morecambe and Wise series, I will have another heart attack."
Five months after the Christmas special, Morecambe took part in a show hosted by close friend and comedian Stan Stennett at the Roses Theatre in Tewkesbury, Gloucestershire on a Sunday evening. His wife, Joan, who was in the audience, recalled that Morecambe was "on top form". He recounted, and joked to the audience about, the tales of his childhood, his career, the influence of his mother, Sadie, his time as a Bevin Boy, about Diana Dors, who had recently died, and Tommy Cooper, who had died of a heart attack six weeks earlier while appearing on live television. Morecambe said he would hate to die like that. He discussed his first heart attack, and his open heart surgery five years earlier. After the show had ended and Morecambe had left the stage, the musicians returned and picked up their instruments. He rushed back onto the stage to join them and energetically played various instruments. He then left the stage only to return moments later. All in all, he made six curtain calls. Finally, he said "That's your lot!", waved to the audience, and left the stage. He walked into the wings and joked "Thank goodness that's over." He collapsed, suffering a third and final heart attack. Morecambe died at Cheltenham General Hospital on 28 May 1984, aged 58.
Morecambe and Wise became so popular that their annual BBC Christmas shows were almost mandatory viewing in the United Kingdom from 1968 to 1977. Des O'Connor was frequently the butt of their humour, often because of his allegedly awful singing. Eric used to quip “What was Des short for? Desperate?!” O'Connor once asked Morecambe and Wise whilst appearing as a guest, if he could sing on their show. Morecambe replied, "Sing on our show? You can't even sing on your own show!". In reality, O'Connor was a close friend of both Morecambe and Wise and would meet them in later years to devise jokes about himself.
Other famous birthdays and events remembered today are George Lucas and Robert Zemeckis both celebrate their birthdays on the 14th May, but on a sadder note, Frank Sinatra died 13 years ago that same date. And, on the 15th May 1940 an event took place that would change the face of fast food forever, Mc Donalds opened their first restaurant in San Bernardino, California.
Eric Morecambe married Joan Bartlett on 11 December 1952. They had three children: Gail (born 14 September 1953); Gary (born 21 April 1956) and Steven (born 1969 and adopted in 1973). In his leisure time, Eric was a keen birdwatcher, and the statue of him at Morecambe shows him wearing his binoculars. He was also an enthusiastic football fan and a director of Luton Town, Luton being only a few miles from his home in Harpenden. Shortly after becoming a director of Luton, Morecambe briefly grew a rather sparse moustache of only about two dozen hairs, which he explained to his fans was "a football moustache: eleven a side!". He would often fondly tell the story of how once, when 2-0 down at half time, the Luton fans chanted, 'What do you think of it so far' to which Eric replied, 'Rubbish'.
Eric suffered with heart problems for most of his life, in 1944 he was conscripted to work in the coal mines but was invalided due to a heart defect. A second heart attack resulted in him having heart bypass surgery in 1979, after the heart attack he asked his surgeon what would happen if he didn't have the operation, then in its infancy. He replied that he wouldn't expect Morecambe to live for more than a few months. Morecambe answered, "What are you doing this afternoon?"
Morecambe and Wise's final show together was the 1983 Christmas special for ITV. Many believe that, had he lived longer, he would not have recorded another series because of worries about his heart. He was quoted as saying to his wife that "If I have another heart attack it will kill me, and if I do another Morecambe and Wise series, I will have another heart attack."
Five months after the Christmas special, Morecambe took part in a show hosted by close friend and comedian Stan Stennett at the Roses Theatre in Tewkesbury, Gloucestershire on a Sunday evening. His wife, Joan, who was in the audience, recalled that Morecambe was "on top form". He recounted, and joked to the audience about, the tales of his childhood, his career, the influence of his mother, Sadie, his time as a Bevin Boy, about Diana Dors, who had recently died, and Tommy Cooper, who had died of a heart attack six weeks earlier while appearing on live television. Morecambe said he would hate to die like that. He discussed his first heart attack, and his open heart surgery five years earlier. After the show had ended and Morecambe had left the stage, the musicians returned and picked up their instruments. He rushed back onto the stage to join them and energetically played various instruments. He then left the stage only to return moments later. All in all, he made six curtain calls. Finally, he said "That's your lot!", waved to the audience, and left the stage. He walked into the wings and joked "Thank goodness that's over." He collapsed, suffering a third and final heart attack. Morecambe died at Cheltenham General Hospital on 28 May 1984, aged 58.
Morecambe and Wise became so popular that their annual BBC Christmas shows were almost mandatory viewing in the United Kingdom from 1968 to 1977. Des O'Connor was frequently the butt of their humour, often because of his allegedly awful singing. Eric used to quip “What was Des short for? Desperate?!” O'Connor once asked Morecambe and Wise whilst appearing as a guest, if he could sing on their show. Morecambe replied, "Sing on our show? You can't even sing on your own show!". In reality, O'Connor was a close friend of both Morecambe and Wise and would meet them in later years to devise jokes about himself.
Other famous birthdays and events remembered today are George Lucas and Robert Zemeckis both celebrate their birthdays on the 14th May, but on a sadder note, Frank Sinatra died 13 years ago that same date. And, on the 15th May 1940 an event took place that would change the face of fast food forever, Mc Donalds opened their first restaurant in San Bernardino, California.
My first recipe is Asian-Inspired Pork Tenderloin courtesy of Heinz Company website.
Serves 8, takes 10mins + 1-2hrs marinating time to prepare and 30mins to cook.
240ml x Heinz Tomato Ketchup
60ml x Soy Sauce
60ml x Spring Onions, finely chopped
3tbsp x Fresh Ginger, finely chopped
2tbsp x Sesame or Vegetable Oil
4 x Garlic Cloves, crushed
500g x Pork Tenderloin
1tsp x White Pepper
1tsp x Sesame seeds, (optional)
60ml x Soy Sauce
60ml x Spring Onions, finely chopped
3tbsp x Fresh Ginger, finely chopped
2tbsp x Sesame or Vegetable Oil
4 x Garlic Cloves, crushed
500g x Pork Tenderloin
1tsp x White Pepper
1tsp x Sesame seeds, (optional)
Blend the Ketchup with the soy sauce, onion, ginger, sesame oil, and garlic. Place tenderloin in a bowl and cover with Ketchup mixture. Marinate for 1 to 2 hours; turn occasionally.
When done marinating, preheat oven to Gas Mark 6. Spray baking pan with oil. Remove pork from marinade and place in baking pan. Pour marinade into a small saucepan and save. Sprinkle pork with pepper. Tightly cover.
Roast for 20 minutes or until pork reaches internal temperature of 65C, if you don’t possess a meat thermometer use a metal skewer (or cake tester) if it comes out cold to the touch put back in the oven for a further 10minutes.
Meanwhile, bring reserved marinade to a boil. Turn down the heat and simmer for 5 minutes; keep warm. When pork tenderloin is cooked, brush with cooked marinade. Put the pork in a frying pan and brown the pork for approx. 5mins then let it rest for 2 minutes. Slice the meat and place on a platter. Pour remaining sauce evenly over slices. Sprinkle with sesame seeds.
When done marinating, preheat oven to Gas Mark 6. Spray baking pan with oil. Remove pork from marinade and place in baking pan. Pour marinade into a small saucepan and save. Sprinkle pork with pepper. Tightly cover.
Roast for 20 minutes or until pork reaches internal temperature of 65C, if you don’t possess a meat thermometer use a metal skewer (or cake tester) if it comes out cold to the touch put back in the oven for a further 10minutes.
Meanwhile, bring reserved marinade to a boil. Turn down the heat and simmer for 5 minutes; keep warm. When pork tenderloin is cooked, brush with cooked marinade. Put the pork in a frying pan and brown the pork for approx. 5mins then let it rest for 2 minutes. Slice the meat and place on a platter. Pour remaining sauce evenly over slices. Sprinkle with sesame seeds.
My next recipe is Honey Apple BBQ Sauce, courtesy of Heinz Company website.
Serves 12, takes 5mins to prepare and 10mins to cook.
240ml x Heinz® Tomato Ketchup
240ml x Applesauce
2tbsp x Honey
1/4tsp x Ground Cinnamon
240ml x Applesauce
2tbsp x Honey
1/4tsp x Ground Cinnamon
In small saucepan, combine Ketchup, applesauce, honey and cinnamon. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally.
Brush frequently on chicken, pork or turkey during last 10 minutes of grilling. Heat any remaining sauce to boiling and cook 2 minutes. Use as a dipping sauce. Also makes a great seasonal meatloaf topper.
Brush frequently on chicken, pork or turkey during last 10 minutes of grilling. Heat any remaining sauce to boiling and cook 2 minutes. Use as a dipping sauce. Also makes a great seasonal meatloaf topper.
Spice of the week – Fingerroot (Boesenbergia rotunda) 
Fingerroot (Boesenbergia rotunda), also known as Chinese ginger, is a medicinal and culinary herb from China and Southeast Asia. In English, the root has traditionally been called Fingerroot, because the shape of the rhizome resembles that of fingers growing out of a centre piece.
Fingerroot is known as temu kunci in Indonesian. It is widely used in Javanese cuisine in Indonesia. In Thai cooking it is called krachai. In the west it is usually found pickled or frozen. It is sometimes confused with Lesser galangal (Alpinia officinarum), which is also in the family Zingiberaceae. In Manipuri, it is called Yai-macha and is the root is used in the treatment of tonsillitis and gastric troubles. Root powder is used in case of dysentery.
Fingerroot (Boesenbergia rotunda), also known as Chinese ginger, is a medicinal and culinary herb from China and Southeast Asia. In English, the root has traditionally been called Fingerroot, because the shape of the rhizome resembles that of fingers growing out of a centre piece.
Fingerroot is known as temu kunci in Indonesian. It is widely used in Javanese cuisine in Indonesia. In Thai cooking it is called krachai. In the west it is usually found pickled or frozen. It is sometimes confused with Lesser galangal (Alpinia officinarum), which is also in the family Zingiberaceae. In Manipuri, it is called Yai-macha and is the root is used in the treatment of tonsillitis and gastric troubles. Root powder is used in case of dysentery.
My final recipe is Big Red Heinz® Ketchup Cake, courtesy of Heinz Company website.
Serves 12, takes 20mins to prepare and 30mins to cook.
450g x Flour
2tsp x Baking Powder
1-1/2tsp x Ground Cinnamon
1tsp x Baking Soda
1/2tsp x Ground Nutmeg
1/2tsp x Ground Ginger
120ml x Heinz® Tomato Ketchup
120ml x Water
1tbsp x Red Food Colouring
100g x Butter, softened
360g x Dark Brown Sugar
2 x Eggs
2tsp x Baking Powder
1-1/2tsp x Ground Cinnamon
1tsp x Baking Soda
1/2tsp x Ground Nutmeg
1/2tsp x Ground Ginger
120ml x Heinz® Tomato Ketchup
120ml x Water
1tbsp x Red Food Colouring
100g x Butter, softened
360g x Dark Brown Sugar
2 x Eggs
Icing Ingredients
170g x Soft Cheese, such as Philadelphia Cheese
180g x Butter, softened
1tsp x Vanilla extract
440g x Icing Sugar
170g x Soft Cheese, such as Philadelphia Cheese
180g x Butter, softened
1tsp x Vanilla extract
440g x Icing Sugar
Preheat the oven to Gas Mark 4. Grease two 9” round cake pans and line the bottoms with parchment paper. Stir the flour with the baking powder, cinnamon, baking soda, nutmeg and ginger into a bowl. In a separate bowl, combine Ketchup, water, and red colouring. Set aside.
In a large bowl using an electric mixer, beat the butter and then blend in the sugar until smooth. Beat in the eggs. Add the flour and Ketchup mixtures and beat on low, scraping down the bowl as needed, until combined. Increase the speed to medium-high and beat for 1 minute.
Divide the batter evenly between the prepared pans. Bake for 30 minutes or until the centre springs back when touched lightly. Cool the cakes for 15 minutes before turning onto a rack to cool completely.
In a large bowl using an electric mixer, beat the butter and then blend in the sugar until smooth. Beat in the eggs. Add the flour and Ketchup mixtures and beat on low, scraping down the bowl as needed, until combined. Increase the speed to medium-high and beat for 1 minute.
Divide the batter evenly between the prepared pans. Bake for 30 minutes or until the centre springs back when touched lightly. Cool the cakes for 15 minutes before turning onto a rack to cool completely.
Icing Preparation
With an electric mixer on medium speed, beat the cream cheese, butter, and vanilla for 2 minutes or until smooth. On low, gradually beat in the sugar, scraping the bowl as needed. Beat on high until fluffy. Ice between the cake layers and over the sides and top of the cake.
With an electric mixer on medium speed, beat the cream cheese, butter, and vanilla for 2 minutes or until smooth. On low, gradually beat in the sugar, scraping the bowl as needed. Beat on high until fluffy. Ice between the cake layers and over the sides and top of the cake.
I close this week with some big news from ChefGarfy Towers. On Thursday I appeared as a guest on my friend Bret Shah’s radio show on 6towns radio (www.6towns.co.uk). 6 Towns Radio is a community radio station for the city of Stoke-on-Trent, it can be heard on many media platforms.
I just wanted to say thank you very much to Bret, Chunk and all at 6Towns Radio for inviting me and for making feel so welcome. I had a brilliant time.
I just wanted to say thank you very much to Bret, Chunk and all at 6Towns Radio for inviting me and for making feel so welcome. I had a brilliant time.
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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