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.
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
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
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.
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
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
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.
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
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
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Hope you enjoy!!..... ChefGarfy =D
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