Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Friday, 25 May 2012

A Spirit Now Flown

Hi everyone and welcome to the blog. This week’s blog is dedicated to the memory of Robin Gibb who sadly lost his prolonged fight with cancer, on Sunday 20th May. The recipes this week are Sizzling Korean-Style Beef, Salmon with Lemon Orzo and Nasi Goreng.
Robin Hugh Gibb, CBE (22 December 1949 – 20 May 2012) was a British singer and songwriter. He was best known as a member of the Bee Gees, co-founded with his fraternal twin brother Maurice and older brother Barry. He had another younger brother, Andy Gibb, who was also a very popular solo singer.
Born in the Isle of Man to English parents, the family later moved to Manchester before settling in Brisbane, Australia. Gibb began his career as part of the family trio and when the group found their first success they returned to the United Kingdom where they achieved worldwide fame. In 2004, the Bee Gees received their CBEs from the Prince of Wales at Buckingham Palace for their "contribution to music". With record sales estimated in excess of 200 million units, the Bee Gees became one of the most successful pop groups of all time. Music historian Paul Gambaccini described Gibb as "one of the major figures in the history of British music" and "one of the best white soul voices ever".
After a career spanning six decades, Gibb last performed on stage in February 2012 supporting injured British servicemen and women at a charity concert at the London Palladium. On 20 May 2012, Gibb died at the age of 62 from colorectal cancer.
The full version of this article can be found at www.garfysplaceinfo.blog.co.uk
My first recipe is Sizzling Korean-Style Beef Courtesy of Olive Magazine.
Serves 2, Prep 20 mins, Cook 10 mins
300g x Rump Steak, trimmed of all fat
2 tsp x Sugar (any type will do)
2 tbsp x Soy Sauce
2 tbsp x Mirin
2 x Garlic Cloves, chopped
Sesame Oil
Vegetable Oil
4 x Spring Onions, sliced lengthways
1 tbsp x Sesame Seeds, toasted
100g x Basmati Rice, steamed, to serve
Slice the meat as thinly as possible. Mix the sugar, soy, mirin, garlic and 1 tsp of sesame oil, add the beef and stir well. Crack over a good grind of black pepper.
Heat a wok until very hot with 2 tsp vegetable oil. Sear the meat for a few minutes and then add the spring onion. Stir-fry for another minute then add the sesame seeds. Serve with the steamed basmati rice.
My next recipe is Salmon with Lemon Orzo Courtesy of Olive Magazine.
Serves 2, Prep 5 mins, Cook 25 mins
100g x Orzo
2 x Skinless Salmon Fillets
1 tbsp x Plain Flour, seasoned well
Butter
Olive Oil
½ x Lemon, zest and juice
½ x Bunch of Basil, shredded
Cook the orzo following pack instructions. Dust the salmon with seasoned flour then fry in a little butter and olive oil until golden, about 4 minutes. Turn and cook on the other side for another 2 minutes. Drain the orzo then toss with a large knob of butter, the zest, juice and basil. Season.
My final recipe is Nasi Goreng Courtesy of Olive Magazine September 2009.
Serves 2, Ready in 30mins
Olive Oil for frying
2 x Eggs, beaten
2 x Red Chillies, shredded
4 x Shallots, finely sliced
1 x Garlic Clove, finely chopped
1 x Large Carrot, peeled and julienned
150g x Chestnut Mushrooms, sliced
250g x Basmati Rice (either cook 125g of rice, or use a 250g pack of ready cooked) 
2 tsp x Brown Sugar
1 tbsp x Soy Sauce
2 tbsp x Sweet Chilli Sauce
¼ x Cucumber, cut into skinny batons
Sesame Oil
Heat 1 tbsp of oil in a large non-stick pan or wok. Pour in 1/2 the beaten egg to make a really thin omelette, then slide out. Repeat, then roll both omelettes up together and slice into ribbons.
Heat another tablespoon of oil and cook half the chilli, the shallots, garlic, carrot and mushrooms for 4 minutes. Add the rice and cook for another 2 minutes. Mix the brown sugar with the soy and the chilli sauce until dissolved, then stir through the rice.
Pile onto a serving dish and top with the omelette ribbons, cucumber and rest of the chilli. Drizzle with sesame oil to finish.
I make my journey through eternity…we don’t have to say goodbye – Immortality – The Bee Gees
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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Friday, 18 May 2012

A Dinner for a Late Summer Lady

Hi everyone and welcome to the blog. This week’s blog is dedicated to the memory of Donna Summer who sadly lost her fight with cancer, on Thursday 17th May. The recipes this week are all Gluten-Free Gluten-Free Beef Cobbler,Gluten-free olive bread and Crisp Orange Shortbread.
Donna Summer (born December 31, 1948) is an American singer/songwriter who gained prominence during the disco era of the 1970s. She has a mezzo-soprano vocal range, and is a five-time Grammy Award winner. Summer was the first artist to have three consecutive double albums reach number one on the US Billboard chart, and she also charted four number-one singles in the United States within a thirteen-month period.
The full version of this article can be found at www.garfysplaceinfo.blog.co.uk
My first recipe is Gluten-Free Beef Cobbler Recipe by Thane Prince. Courtesy of BBC www.bbcgoodfood.com
Serves 3 – 4, Prep 20 - 25 mins, Cook 40 - 45 mins
2 tbsp x Olive Oil
1 x Large Onion, chopped
1 x Medium Carrot, chopped
2 x Celery Sticks, chopped
1 x Large Garlic Clove, crushed
500g x Fresh Beef Mince
A Few Sprigs of Fresh Thyme
1 x 400g Can of Tomatoes with juice
150ml x Hot Organic Beef Stock
1 tbsp x Worcestershire Sauce
A Handful of Chopped Fresh Parsley
For the Topping
225g x Gluten-Free Flour
½ tsp x Gluten-Free Baking Powder
50g x Butter, chopped
50g x Red Leicester, grated
1 tsp x Fresh Thyme Leaves
1 tbsp x Chopped Fresh Parsley
150ml x Low Fat Natural Yogurt
Put the oil in a frying pan and cook the onion until soft. Add the carrot, celery and garlic and cook until lightly browned. Mix in the mince, breaking it up with a spoon. Cook, stirring often, until the meat is browned. Add the thyme, tomatoes, stock, Worcestershire sauce and parsley, and season to taste. Cover tightly and simmer for 15 minutes. Preheat the oven to 200C/gas 6/fan 180C.
Sift the flour and baking powder and rub in the butter. Add the cheese and herbs, then the yogurt, and mix to a soft dough. Turn out on to a lightly floured board and knead lightly. Roll to about 1cm/1⁄2in thick and cut out 9 rounds.
Tip the mince mixture into an ovenproof dish. Casually arrange the dough circles on top of the mince and brush with egg or milk. Bake for about 20-25 minutes until the topping is risen and golden brown and the filling is bubbling.
My next recipe is Gluten-free olive bread Courtesy of www.goodtoknow.co.uk
Serves: 8, Prep time: 20 mins, Cooking time: 50 mins
200g x Gluten-Free White Bread Flour
1 tsp x Salt
1 tbsp x Gluten-Free Baking Powder
284ml x Buttermilk
3 x Medium Eggs, lightly beaten
2 tbsp x Olive Oil
2 x Pitted Green Olives, sliced
1 tsp x Freshly Chopped Rosemary Leaves, plus 1 sprig, leaves removed
2 tbsp x Freshly Grated Parmesan Cheese
900g x Loaf Tin, greased and strip-lined
Set the oven to 180°C/Gas Mark 4. Put the flour, salt and baking powder into the bowl of an electric mixer. Add the buttermilk, eggs and oil, and mix with a dough hook or the beater, to make a smooth batter.
Add the olives, chopped rosemary and 1 tbsp Parmesan cheese. Pour the mixture into the prepared tin, sprinkle with the rosemary leaves and rest of the Parmesan. Bake for 50 mins, until a skewer inserted into the centre comes out clean.
My final recipe is Crisp Orange Shortbread Recipe by CJ Jackson. Courtesy of www.bbcgoodfood.com
Makes 10, Prep 10 mins, Cook 15 mins + 15 minutes chilling
100g x Butter, softened
50g x Golden Caster Sugar
Grated Zest of ½ Orange
175g x Gluten-Free Flour
½ tsp x Gluten-Free Baking Powder
Heat oven to 190C/fan 170C/gas 5. Lightly oil a baking sheet. Beat the butter, then cream it with the sugar and orange zest until light. Stir in the flour and baking powder and mix together to form a dough.
Divide the mixture into 10 balls, arrange on a baking sheet. Press each ball fl at with the tip of a round-bladed knife. Chill for 15 mins, then bake for 12-15 mins until light golden. Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool. Will keep stored in an airtight container for up to a week.
Hot Summers fade, but will never be forgotten.
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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Friday, 11 May 2012

The Chairman and The Candyman

Hi everyone and welcome to the blog. This week’s blog is dedicated to the memory of two legendary entertainers who’s deaths are commemorated this week Frank Sinatra and Sammy David Jnr. The recipes this week are Somerset Stew with Cheddar & Parsley Mash, Chicken with Harissa & Tomatoes and Sausage Casserole.
Frank Sinatra, (December 12, 1915 - May 14, 1998) was an American singer and film actor. Beginning his musical career in the swing era with Harry James and Tommy Dorsey, Sinatra became an unprecedentedly successful solo artist in the early to mid-1940s, after being signed to Columbia Records in 1943. Being the idol of the "bobby soxers", he released his first album, The Voice of Frank Sinatra in 1946. His professional career had stalled by the 1950s, but it was reborn in 1953 after he won the Academy Award for Best Supporting Actor for his performance in From Here to Eternity.
He signed with Capitol Records in 1953 and released several critically lauded albums (such as In the Wee Small Hours, Songs for Swingin' Lovers, Come Fly with Me, Only the Lonely and Nice 'n' Easy). Sinatra left Capitol to found his own record label, Reprise Records in 1961 (finding success with albums such as Ring-a-Ding-Ding!, Sinatra at the Sands and Francis Albert Sinatra & Antonio Carlos Jobim), toured internationally, was a founding member of the Rat Pack and fraternized with celebrities and statesmen, including John F. Kennedy. Sinatra turned 50 in 1965, recorded the retrospective September of My Years, starred in the Emmy-winning television special Frank Sinatra: A Man and His Music, and scored hits with "Strangers in the Night" and "My Way".
With sales of his music dwindling and after appearing in several poorly received films, Sinatra retired for the first time in 1971. Two years later, however, he came out of retirement and in 1973 recorded several albums, scoring a Top 40 hit with "(Theme From) New York, New York" in 1980. Using his Las Vegas shows as a home base, he toured both within the United States and internationally, until a short time before his death in 1998. Sinatra also forged a successful career as a film actor, winning the Academy Award for Best Supporting Actor for his performance in From Here to Eternity, a nomination for Best Actor for The Man with the Golden Arm, and critical acclaim for his performance in The Manchurian Candidate. He also starred in such musicals as High Society, Pal Joey, Guys and Dolls and On the Town. Sinatra was honoured at the Kennedy Centre Honours in 1983 and was awarded the Presidential Medal of Freedom by Ronald Reagan in 1985 and the Congressional Gold Medal in 1997. Sinatra was also the recipient of eleven Grammy Awards, including the Grammy Trustees Award, Grammy Legend Award and the Grammy Lifetime Achievement Award.
Sammy David Jnr (December 8, 1925 – May 16, 1990) was an American entertainer and was also known for his impersonations of actors and other celebrities. Primarily a dancer and singer, Davis started as a child vaudevillian who became known for his performances on Broadway and Las Vegas. He went on to become a world famous recording artist, television and film star. Davis was also a member of Frank Sinatra's "Rat Pack".
At the age of three Davis began his career in vaudeville with his father and "uncle" as the Will Mastin Trio, toured nationally, and after military service, returned to the trio. Davis became an overnight sensation following a nightclub performance at Ciro's after the 1951 Academy Awards. With the trio, he became a recording artist. In 1954, he lost his left eye in an automobile accident.
Though his film career had begun as a child in 1933, in 1960 he appeared in the first Rat Pack film, Ocean's 11. After a starring role on Broadway in 1956's Mr Wonderful, Davis returned to the stage in 1964's Golden Boy, and in 1966 had his own TV variety show, The Sammy Davis Jr. Show. Davis' career slowed in the late sixties, but he had a hit record with "The Candy Man", in 1972, and became a star in Las Vegas earning him the nickname Mister Show Business.
As an African American, Davis was the victim of racism throughout his life, and was a large financial supporter of civil rights causes. Davis had a complex relationship with the African-American community, and attracted criticism after physically embracing Richard Nixon in 1970. One day on a golf course with Jack Benny, he was asked what his handicap was. "Handicap?" he asked. "Talk about handicap – I'm a one-eyed Negro Jew." This was to become a signature comment, recounted in his autobiography, and in countless articles.
After reuniting with Sinatra and Dean Martin in 1987, Davis toured with them and Liza Minnelli internationally, before dying of throat cancer in 1990. He died in debt to the Internal Revenue Service, and his estate was the subject of legal battles. Davis was awarded the Spingarn Medal by the NAACP, and was nominated for a Golden Globe and an Emmy Award for his television performances. He was the recipient of the Kennedy Centre Honours in 1987, and in 2001, he was posthumously awarded the Grammy Lifetime Achievement Award.
The full version of this article can be found at www.garfysplaceinfo.blog.co.uk
My first recipe is Somerset Stew with Cheddar & Parsley Mash Courtesy of Good Food magazine, February 2011.
Serves 4, Prep 15 mins, Cook 35 mins
1 tbsp x Oil
1 x Onion, finely chopped
1 x Garlic Clove, finely chopped
1 x Large Carrot, finely chopped
1 x Leek, chopped
1 tbsp x Tomato Purée
400g x Can of Chopped Tomatoes
200g x Can of Butter Beans, drained
400g x Can of Flageolet Beans, rinsed and drained
200ml x Dry Cider
250ml x Organic Vegetable Stock
A Few Sprigs Thyme, leaves only
Cheddar & Parsley Mash (see tip below)
2 x Sausages
4 tsp x Olive Oil
Heat oil in a large pan and fry the onion, garlic, carrot and leek until soft but not coloured. Add the tomato purée, chopped tomatoes, butter beans, flageolet beans, cider, stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.
Meanwhile, if you're adding sausages to any portion, snip each sausage into 3-4 chunks. Heat the olive oil in a frying pan and brown the chunks for 5 mins, then stir in appropriate portions of the stew and gently simmer for the remaining cooking time. Serve with the mash.
Try, cheddar & parsley mash Peel 850g potatoes, cut into chunks, and boil in salted water for 15 mins or so until tender. Drain, return to the pan and mash with a splash of milk, 25g butter, 75g extra-mature grated cheddar and a handful of chopped parsley. Season. If you like, put the mash in a heatproof dish, dot with butter and place under grill for a few mins for a golden and crisp finish.
My next recipe is Chicken with Harissa & Tomatoes Courtesy of Good Food magazine, June 2008.
Serves 4 Prep 2 mins Cook 15 mins
4 x Skinless Chicken Breasts
2 tsp x Harissa Paste
1 tsp x Olive Oil
1 tsp x Dried Oregano
250g x Cherry Tomatoes
A handful of Kalamata Olives
Heat oven to 200C/fan 180C/gas 6. Put the chicken into a medium roasting tray, then rub with the harissa, oil and oregano.
Cover with foil and roast for 5 mins, then remove the foil and add the cherry tomatoes and olives to the tray. Roast for 10 mins more until the tomato skins start to split and the chicken is cooked through. Serve with boiled new potatoes.
My final recipe is Sausage Casserole Courtesy of www.Slimmingworld.com
Serves: 4 Prep time: 20 mins Cook time: 45 mins
4 x Carrots, chopped
4 x Celery Sticks, chopped
1 x Onion, chopped
1 tsp x Freshly Chopped Rosemary
2 tbsp x Freshly Chopped Parsley
300ml x Organic Beef Stock
Salt and Freshly Ground Black Pepper
12 x Low Fat Pork Sausages
Fry Light
300g x Button Mushrooms, halved
1-2 tsp x Artificial Sweetener
2 x 400g Cans of Chopped Tomatoes
Preheat the oven to 190°C/Gas 5. Chop the carrots, celery and onion, place in a large pan with the herbs and stock. Season well, bring to the boil, reduce the heat, cover and simmer gently for 5-6 minutes.
Place the sausages on a baking sheet, spray with Fry Light and bake for 15-20 minutes. Remove from the oven and cut into thick diagonal slices. Add the mushrooms to the vegetables with the sausages, tomatoes and artificial sweetener. Season well, transfer to an oven proof dish and bake for 10-12 minutes until bubbling. Serve immediately.
May you live to be 100 and may the last voice you hear be mine. – Frank Sinatra
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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Friday, 2 March 2012

A Tribute to A Daydream Believing Monkee

Hi everyone and welcome to the blog. This week’s blog is dedicated to one man, who’s sudden death on 29th February rocked the world, Davy Jones. This week’s recipes are quick and simple, and come courtesy of BBC GoodFood Magazine March 2012 edition. They are Jerk Beefburger with Pineapple Relish & Chips, Italian-Style Chicken Burgers and Bombay Popcorn Mix.
David Thomas "Davy" Jones (30 December 1945 – 29 February 2012) was an English rock singer-songwriter and actor best known as a member of the Monkees, one of the world’s first manufactured pop bands created specifically for the tv series The Monkees.
The full version of this article can be found at www.garfysplaceinfo.blog.co.uk
My first recipe is Jamaican Jerk Beef Burgers with Pineapple Relish & Chips.
Serves 4, Prep 15mins, Cook 40mins
4 x Very Large Potatoes
1 tbsp x Vegetable Oil
1 x Red Onion, ½ grated & ½ finely chopped
1 x Carrot, grated
400g x Beef Mince
2 tsp x Jerk Seasoning
200g x Fresh Pineapple (pre-cut packets are fine), finely chopped
1 x Red Chilli, deseeded and finely chopped
Small Handful of Coriander, roughly chopped
1 x Lime, juice only
Lettuce
Burger Buns, to serve
Heat your oven to 190C (170C Fan) Gas Mark 5. Scrub your potatoes and cut into chips. Lay the chips in a single layer on a baking tray, drizzle with oil, season and coat evenly. Bake for 40mins until crisp.
Mix together the grated onion, carrot, mince and jerk seasoning in a large bowl, then shape into 4 evenly sized patties. Heat a non-stick frying pan till hot, then cook the burgers for 5-6mins each side.
To make a relish, mix the chopped onion, pineapple, chilli, coriander and lime juice. To serve, place the burgers in split buns with some lettuce and the spicy relish. Simply serve with the crispy chips.
My next recipe is Italian-Style Chicken Burgers.
Serves 2, Prep 10mins, Cook 20mins
1 tbsp x Olive Oil
2 x Boneless, Skinless Chicken Breasts
25g x Dried Breadcrumbs
25g x Parmesan
½ x 125g Ball of Mozzarella, halved
2 tbsp x Fresh Basil Pesto (optional) 
2 x Ciabatta or Burger Buns, lightly toasted
Salad Leaves and Semi-dried Tomatoes, to serve
Heat your oven to 200C (180C Fan) Gas Mark 6. Rub the oil all over the chicken breasts. Spread the breadcrumbs and parmesan out on two plates, then dip in the chicken to coat.
Place the chicken on a baking sheet and cook for 20mins until just crisp and cooked through. Place the mozzarella slice on top and return the chicken to the oven until the mozzarella starts to melt. Top with a spoonful of pesto (if being used), then pile the burgers into the buns with some salad leaves and tomatoes.
My final recipe is Bombay Popcorn Mix.
Serves 4, Prep 5mins, Cook 25mins
1 x 400g Can of Chickpeas, drained and dried
1 tsp x Vegetable Oil
50g x Butter
2 tsp x Garam Masala
1 tsp x Curry Powder
70g x Salted Popcorn
85g x Peanuts
100g x Sultanas
Heat your oven to 200C (180C Fan) Gas Mark 6. Tip the chickpeas onto a baking tray with the vegetable oil, season and shake to coat, then bake for 25mins.
Meanwhile melt the butter in a microwave and mix in the garam masala, curry powder, salt and pepper. tip the peanuts and sultanas into a bowl, add the baked chickpeas, pour over the spiced butter and stir everything well to coat.

Tune into my new show 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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Friday, 17 February 2012

Recipes to Make You Quackers

Hi everyone and welcome to the blog. This week’s blog is dedicated to the creators and voices behind two of the world’s most famous ducks, Donald Duck & Daffy Duck Clarence Nash and Chuck Jones. Most of this week’s recipes have a duck theme to them, they are Glazed Hoisin Duck, Roast Duck with Cider Sauce and Mock-tail Soup – A vegetarian Oxtail soup.
Donald Duck is a cartoon character created in 1934 at Walt Disney Productions and licensed by The Walt Disney Company. Donald is an anthropomorphic white duck with a yellow-orange bill, legs, and feet. He typically wears a sailor suit with a cap and a black or red bow tie. Donald is most famous for his semi-intelligible speech and his explosive temper. Along with his friend Mickey Mouse, Donald is one of the most popular Disney characters and was included in TV Guide's list of the 50 greatest cartoon characters of all time in 2002. He has appeared in more films than any other Disney character and is the fifth most published comic book character in the world after Batman, Superman, Spider-Man, and Wolverine.
Donald Duck rose to fame with his comedic roles in animated cartoons. He first appeared in The Wise Little Hen (1934), but it was his second appearance in Orphan's Benefit which introduced him as a temperamental comic foil to Mickey Mouse. Throughout the 1930s, '40s and '50s he appeared in over 150 theatrical films, several of which were recognized at the Academy Awards. Donald was regularly part of an ensemble cast with Mickey and Goofy, and was given his own series of films in 1937, starting with Don Donald. He was voiced primarily from 1934 by Clarence Nash until his death in 1985, when the voice-over duties were taken over by his protégé Tony Anselmo.
Clarence Charles "Ducky" Nash (December 7, 1904 – February 20, 1985) was an American voice actor, best known for providing the voice of Donald Duck for the Walt Disney Studios. He was born in the rural community of Watonga, Oklahoma, and a street in that town is named in his honour.
Charles Martin "Chuck" Jones (September 21, 1912 – February 22, 2002) was an American animator, cartoon artist, screenwriter, producer, and director of animated films, most memorably of Looney Tunes and Merrie Melodies shorts for the Warner Bros. Cartoons studio. He directed many of the classic short animated cartoons starring Bugs Bunny, Daffy Duck, the Road Runner and Wile E. Coyote, Sylvester, Pepé Le Pew and a slew of other Warner characters. Three of these shorts (Duck Amuck, One Froggy Evening and What's Opera, Doc?) were later inducted into the National Film Registry. Chief among Jones' other works was the famous "Hunting Trilogy" of Rabbit Fire, Rabbit Seasoning, and Duck! Rabbit, Duck! (1951–1953).
After his extraordinary career at Warner Bros. ended in 1962, Jones started Sib Tower 12 Productions and began producing memorable cartoons for Metro-Goldwyn-Mayer, including a new series of Tom and Jerry shorts and the television adaptation of Dr. Seuss' How the Grinch Stole Christmas!. He later started his own studio, Chuck Jones Productions, which created several one-shot specials, and periodically worked on Looney Tunes related works.
The full version of this article can be found at www.garfysplaceinfo.blog.co.uk
My first recipe is Glazed Hoisin Duck, courtesy of BBC GoodFood website. Originally appeared in Olive Magazine June 2007.
Serves 2, Ready in 25 minutes
4 tbsp x Hoisin Sauce
1 tsp x Chinese Five-Spice Powder
2 x Duck Breasts
Oil
2 tbsp x Sesame Seeds
1 x Green Pepper, cut into thin strips
3 x Spring Onions, shredded
2 x Carrots, cut into thin ribbons (use a peeler) 
2 tbsp x Sesame Oil
Mix the hoisin sauce and Chinese five spice in a bowl. Score the duck skin diagonally and marinate the breast in the sauce for 10 minutes.
Heat a little oil to hot in a non-stick pan. Shake the excess marinade from the duck then put in the pan skin-side down and cook for 5-7 minutes until the skin turns crisp. Turn the heat down to medium, turn the duck over and brush with the remaining marinade until cooked, about 10 minutes.
Meanwhile, lightly toast the sesame seeds in a frying pan. Mix the vegetables with the sesame seeds and sesame oil. Serve the duck breast with the salad.
My next recipe is Roast Duck with Cider Sauce, courtesy of GoodFood Channel website.
Serves 2, Prep 30mins, Cook time 1hr 45mins
For the duck
1 x Duck
2 tbsp x Duck Fat
1 x Onion, quartered
1 x Carrot, quartered
1 x Celery Stick, halved
1 x Bay Leaf
1 tsp x Black Peppercorns
500ml x Sweet Cider, or more if necessary
For the fried potatoes and apples
1 tbsp x Duck Fat
1 x Potato, cubed
1 x Apple, core removed, cut into wedges
For the salad
1 x Head of Chicory
2 x Bunches of Watercress
French vinaigrette, to taste
For the duck: Preheat the oven to 230C/210C fan/gas 8. Cut the legs and wings from the duck carcass. Using a heavy knife or cleaver, cut away the undercarriage (all the base of the duck), leaving the crown (the breast of the bird) in one piece. Chop the undercarriage roughly and reserve with the wings.
Lightly oil an ovenproof frying pan with a little of the duck fat. Heat the duck crown and legs in the pan, skin-side down, until browned. When the duck is golden-amber, transfer to the oven to roast for 10 minutes, or until cooked to your liking. Remove from the oven and leave to cool.
Heat the remaining duck fat in a saucepan until smoking. Add the reserved chopped duck and wings and fry until browned. Add the onion, carrot and celery to the pan, and turn them in the hot fat. Add the bay leaf, peppercorns and cider. If the cider doesn’t cover the contents of the pan, add more cider (or water) until it does.
Simmer over a low heat for 1-1½ hours. Strain the liquid into a clean saucepan and simmer until the volume of liquid has reduced to a sauce consistency. Season to taste with salt and keep the sauce warm.
For the fried potatoes and apples: heat the duck fat in a frying pan and fry the potato for a few minutes. Add the apple and cook until crisp. Remove and drain on a plate lined with kitchen paper.
When you are almost ready to serve the duck, carve the breasts from the bone and gently reheat them, along with the duck legs, in the sauce so that any juices released from the meat are re-incorporated in the sauce.
For the salad: separate the chicory leaves and combine them with the watercress in a salad bowl. Lightly dress the salad with vinaigrette just before serving alongside the duck, sauce and fried potatoes and apples.
My final recipe is Mock-tail Soup – A vegetarian Oxtail soup. Original recipe by Andrea Shore.
Serves 4, Prep 10mins, Cooking time 25mins
½ x Red Cabbage (approx 500g), chopped
400g x Carrots chopped
2 x Garlic Cloves, crushed
1 x Red Onion, chopped
1ltr x Hot Organic Vegetable Stock
Fry the onion with the olive oil over a low/medium heat for 5 minutes. Add the carrots & cabbage to the onions and fry for a further 5 minutes. Add the garlic and stock to the pan and bring to the boil. Lower the heat and simmer for 20 minutes. Place the soup into the blender and whiz away until smooth.
Tune into my show on 6townsradio "Under The Covers with TheRealTonyc" every Sunday from 8-10am athttp://6towns.co.uk/ It's what your Sunday's were made for.
That’s all Folks!!!
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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Friday, 10 February 2012

To The Origin of Your Heart's Desire

Hi everyone and welcome to the blog. This week’s blog is entitled “to the origin of your heart's desire” is solely dedicated to the man who transformed the way we think about the natural world. Charles Darwin.This week’s recipes have a Valentine’s Day theme to them, three courses to tantalize your loved one’s taste buds. They are Carrot and Ginger Soup, Cajun Chicken Pasta and Chocolate Fondant Cakes.
Charles Robert Darwin FRS (12 February 1809 – 19 April 1882) was an English naturalist. He established that all species of life have descended over time from common ancestry, and proposed the scientific theory that this branching pattern of evolution resulted from a process that he called natural selection.
He published his theory with compelling evidence for evolution in his 1859 book On the Origin of Species, overcoming scientific rejection of earlier concepts of transmutation of species. By the 1870’s the scientific community and much of the general public accepted evolution as a fact. However, many favoured competing explanations and it was not until the emergence of the modern evolutionary synthesis from the 1930s to the 1950s that a broad consensus developed that natural selection was the basic mechanism of evolution. In modified form, Darwin's scientific discovery is the unifying theory of the life sciences, explaining the diversity of life.
Darwin's early interest in nature led him to neglect his medical education at the University of Edinburgh; instead, he helped to investigate marine invertebrates. Studies at the University of Cambridge encouraged his passion for natural science. His five-year voyage on HMS Beagle established him as an eminent geologist whose observations and theories supported Charles Lyell's uniformitarian ideas, and publication of his journal of the voyage made him famous as a popular author.
Puzzled by the geographical distribution of wildlife and fossils he collected on the voyage, Darwin began detailed investigations and in 1838 conceived his theory of natural selection. Although he discussed his ideas with several naturalists, he needed time for extensive research and his geological work had priority. He was writing up his theory in 1858 when Alfred Russell Wallace sent him an essay which described the same idea, prompting immediate joint publication of both of their theories. Darwin's work established evolutionary descent with modification as the dominant scientific explanation of diversification in nature. In 1871, he examined human evolution and sexual selection in The Descent of Man, and Selection in Relation to Sex, followed by The Expression of the Emotions in Man and Animals. His research on plants was published in a series of books, and in his final book, he examined earthworms and their effect on soil.
In recognition of Darwin's pre-eminence as a scientist, he was honoured by a major ceremonial funeral in Westminster Abbey, where he was buried close to John Herschel and Isaac Newton. Darwin has been described as one of the most influential figures in human history.
The full version of this article can be found at www.garfysplaceinfo.blog.co.uk
My first recipe is Carrot and Ginger Soup, original recipe.
This recipe serves 4 people, takes 15 mins to prepare and 25 minutes to cook.
1 tbsp x Veg Oil or Olive oil
1 x Onion (white or red), chopped
1 tsp x Ground Ginger
1 chopped Potato (small cubes)
400g x Carrots, chopped
1.2 litres of vegetable stock (organic stock is preferable)
1 x 2.5cm Piece of Fresh Root Ginger, peeled and grated.
Heat the oil in a large saucepan, add the onion and fry for 5 mins until softened. Stir in the ground ginger and potato, then cook for 1 minute. Add the carrots, veg stock and fresh ginger, bring to the boil and then reduce the heat. Cover and cook for 20 minutes until the carrots are tender. Tip into a food blender and blitz until smooth (you may need to do this in 2 batches). Return to the pan, taste, and season according to taste, reheat and serve hot.
My next recipe is Cajun Chicken Pasta courtesy of allrecipes.com
Serves 2, prep 15mins, cook time 15mins
110g x Linguine
2 x Boneless, Skinless Chicken breasts, sliced into thin strips
6g x Cajun Seasoning
30g x Butter
1 x Green Pepper, chopped
1/2 x Red Pepper, chopped
4 x Fresh Mushrooms, sliced
1 x White Onion, finely chopped
400ml x Double Cream
1/4tsp x Dried Basil
1/4tsp x Lemon Pepper
1/4tsp x Salt
A Couple of pinches of Garlic Powder
A Grind of Fresh Ground Black Pepper
10g x Fresh Grated Parmesan Cheese
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. In a large skillet over medium heat, sauté chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and peppers, sliced mushrooms and onion; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
For the Cajun seasoning
10g x Ground Cayenne Pepper, or Chilli Powder (this can be substituted with Mild Chilli Powder) 
10g x Ground Black Pepper
10g x Ground Garlic Powder
10g x Ground Coriander
10g x Ground Cumin
25g x Dried Mixed Herbs
50g x Salt
Simply mix all of these ingredients together, place in an airtight jar and use when needed.
My final recipe is Chocolate Fondant Cakes courtesy of GoodFood Channel Website
Serves 4 Prep time: 15 min Cook time: 20 min
100g x Butter, plus extra for greasing
50g x Plain Flour, sifted, plus extra for dusting
100g x Chocolate
3 x Eggs
100g x Icing Sugar
Preheat the oven to 200C/180C fan/gas 6. Grease 4 x 300ml ramekins with butter and then dust with a little flour. Break the chocolate into pieces and place in a heatproof bowl over a pan of simmering water. Make sure the water does not touch the bottom of the bowl. Add the butter and allow both to melt.
In a separate bowl, mix together the eggs, flour and sugar until smooth. Pour in the butter and chocolate and mix until even. Spoon the mixture into the buttered ramekins and cook for between 10 and 15 minutes until the tops are cooked and the centres are gooey and molten.
Remove from the moulds right away, and serve with a scoop of ice cream.
Tune into my show on 6townsradio "Under The Covers with TheRealTonyc" every Sunday from 8-10am athttp://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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Friday, 3 February 2012

Keep Your Eyes Peeled for Poor Pompeii

Hi everyone and welcome to the blog. This week’s blog is dedicated to the father of the British Police Force Sir Robert Peel and to the destruction of Pompeii.This week’s recipes are continuing on the vane of healthy eating and courtesy of the BBC GoodFood website. They are Sticky Pork, Spiced Glazed Pineapple with Cinnamon Fromage Frais andGinger & Lime Chicken with Sweet Potato Mash.
Sir Robert Peel, 2nd Baronet (5 February 1788 – 2 July 1850) was a British Conservative statesman who served as Prime Minister of the United Kingdom from 10 December 1834 to 8 April 1835, and again from 30 August 1841 to 29 June 1846. While Home Secretary, Peel helped create the modern concept of the police force, leading to officers being known as "bobbies" (in England) and "Peelers" (in Ireland). While Prime Minister, Peel repealed the Corn Laws and issued the Tamworth Manifesto, leading to the formation of the Conservative Party out of the shattered Tory Party.
Pompeii is a partially buried Roman town-city near modern Naples in the Italian region of Campania, in the territory of the commune of Pompei. Along with Herculaneum, Pompeii was partially destroyed and buried under 4 to 6 m (13 to 20 ft) of ash and pumice in the eruption of Mount Vesuvius in AD 79, and it was lost for nearly 1700 years before its accidental rediscovery in 1749. Since then, its excavation has provided an extraordinarily detailed insight into the life of a city at the height of the Roman Empire. Today, this UNESCO World Heritage Site is one of the most popular tourist attractions of Italy, with approximately 2,500,000 visitors every year.
The full version of this article can be found at www.garfysplaceinfo.blog.co.uk
My first recipe is Sticky pork
Serves 4, Prep 5mins + marinating time, Cook 20mins
1 x 500g of Pork Fillet
For the marinade
Dark Soy Sauce
Clear Honey
1 x Orange, finely grated zest and juice of
1 x 2” (50mm) Piece of Fresh Root Ginger, finely grated
Tip all the marinade ingredients into a shallow dish and stir to combine. Coat the pork in the marinade and, if you have time, leave for 1 hr or even better overnight.
Heat oven to 200C/fan 180C/gas 6. Take the pork out of the marinade and heat an ovenproof pan. Brown the pork on all sides, then baste over the rest of the marinade and roast for 20 mins until cooked all the way through, continue to baste with its juices every 5 mins or so. Serve the pork sliced with rice and your favourite steamed greens.
My next recipe is Spiced glazed pineapple with cinnamon fromage frais
Serves 4
1 x Lime, zest and juice of
Clear Honey
2 x Pinches of Ground Cinnamon
A Few Gratings of Whole Nutmeg
Icing sugar, sifted
200g x Very Low-Fat Fromage Frais
butter
1 x Fresh Pineapple, cut into 8 long wedges, skin and core removed
Mix the lime juice and half the lime zest with 1 tbsp honey, a pinch of cinnamon and nutmeg. Set this sauce aside. Stir the icing sugar and a pinch of cinnamon into the fromage frais.
Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 mins, turning regularly until caramelised. Pour in the spiced lime sauce and bubble for a few seconds, basting the pineapple to glaze in the sauce. Serve immediately, sprinkled with the remaining lime zest and accompanied by a dollop of the cinnamon fromage frais.
My final recipe is Ginger & lime chicken with sweet potato mash
Serves 2
1 x Lime, zest and juice
Maple Syrup or Clear Honey
A Thumb-Sized Piece of Fresh Root Ginger, cut into matchsticks, plus 1 tsp grated root ginger
2 x Skinless, Boneless Chicken Breasts
450g x Sweet Potatoes, roughly chopped
Olive Oil
Mix half the lime zest and all the juice with the maple syrup and grated ginger. Slash each chicken breast 3-4 times with a sharp knife, then coat well with the marinade. Set aside for 10 mins. Heat the grill and line with foil.
Cook the sweet potatoes in salted boiling water for 10-12 mins until tender. Drain and mash well, adding the rest of the lime zest, plus some seasoning. Meanwhile, grill the chicken breasts for 10-15 mins, until cooked through and slightly caramelised.
Heat the oil in a small frying pan. When it's really hot, add the ginger matchsticks and fry for 1 min until the ginger is crisp. Lift out the matchsticks with a slotted spoon, then stir the mash into the ginger-infused oil. Divide the mash between 2 plates, top each with a chicken breast, and scatter with the crisp ginger and serve with some sugar snap peas.
Tune into my show on 6townsradio "Under The Covers with TheRealTonyc" every Sunday from 8-10am athttp://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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