What Came First? The Chicken or The Egg?

Hi everyone and welcome to the blog. This week’s blog is dedicated to two of Liverpool’s legendary men John Peel andBill Shankly who birthdays are remembered this week. The featured recipes this week have a poultry theme, they areCoq Au Riesling, Basque-Style Chicken and Croque-Madame. The herb of the week is Shiso.

John Peel John Robert Parker Ravenscroft, OBE (30 August 1939 – 25 October 2004), known professionally as John Peel, was an English disc jockey, radio presenter and journalist. He was the longest-serving of the original BBC Radio 1 DJs, broadcasting regularly from 1967 until his death in 2004. He was known for his eclectic taste in music and his honest and warm broadcasting style. He was one of the first broadcasters to play psychedelic rock and progressive rock records on British radio, and he is widely acknowledged for promoting artists working in various genres, including pop, reggae, indie rock, alternative rock, punk, hardcore punk, grindcore, death metal, British hip hop, and dance music.
Peel's Radio 1 shows were notable for the regular 'Peel sessions', which usually consisted of four songs recorded by an artist live in the BBC's studios, and which often provided the first major national coverage to bands that later would achieve great fame. (These 'sessions' are similar to 'Live Lounge' sessions recorded today for the station.) Another popular feature of his shows was the annual Festive Fifty countdown of his listeners' favourite records of the year. Peel appeared frequently on British television as one of the presenters of Top of the Pops in the 1980s, and he provided voice-over commentary for a number of BBC programmes. He became popular with the audience of BBC Radio 4 for his Home Truths programme, which ran from the 1990s, featuring unusual stories from listeners' domestic lives.

Bill Shankly William "Bill" Shankly, OBE (2 September 1913 – 29 September 1981) was a Scottish football player and manager, most noted for managing Liverpool between 1959 and 1974. One of Britain's most successful and respected football managers, Shankly was also a fine player whose career was interrupted by the Second World War. He played nearly 300 times in The Football League for Preston North End and represented Scotland seven times, as well as playing for Partick Thistle and Carlisle United.
He is most remembered for his achievements as a manager, particularly with Liverpool. Shankly took charge of Liverpool when they were bottom of the Second Division but soon established them as one of the major forces in the English game. During his 15 years at the club they won three league championships, two FA Cups and the UEFA Cup, before his surprise retirement after winning the 1974 FA Cup Final.

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My first recipe is Coq Au Riesling, recipe by Lutyens courtesy of Jamie Magazine September 2011.

Serves 8-10, takes 10mins to prepare, 1hr-1hr15mins to cook.

2 x 1.5-1.75kg Chickens, each cut into 8 pieces (ask your butcher to portion for you)
50g x Butter
Olive Oil
250g x Smoked Streaky Bacon, sliced
500g x Baby or Pearl Onions, peeled, larger ones halved
500g x Button Mushrooms, cleaned, larger ones halved
1/8 Bunch x Thymes, leaves picked
250ml x Riesling
400ml x Organic Chicken Stock
100ml x Crème Fraiche
A Large bunch of Parsley

Rinse each piece of chicken in cold water and pat dry with kitchen towel. Season with sea salt and set aside. Melt half the butter and a little oil in a large pan. Add the chicken and cook, in batches if necessary, over a medium-high heat until golden on all sides. Remove from the pan and set aside. Add the bacon to the pan and cook until golden brown. Remove from the pan and set aside. Wipe out the pan then add the remaining butter. When it starts to foam, add the onion and mushrooms and cook over a medium heat till golden and softened.

Return the chicken and bacon to the pan with the thyme. Add the wine and stock and bring to the boil. Cover, reduce to a gentle simmer and leave to cook for 30 minutes. Check the chicken is cooked through; if not, cook for a further 15 minutes. Once cooked, remove the chicken and set aside. Turn the heat up and reduce the sauce for about 10 minutes, or until thickened. Return the chicken to the pan, add the crème fraiche and parsley, and season carefully to taste. Transfer to a nice dish and serve.

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My next recipe is Basque-Style Chicken, recipe from Boundary courtesy of Jamie Magazine September 2011.

Serves 4-6, takes 15mins to prepare, approx 1hr15mins to cook.

1tbsp x Flour
1.1/2 tsp x Paprika
1 x 1.4kg Chicken, cut into 8 pieces (ask your butcher to portion for you)
3 tbsp x Olive Oil
1 x Large White Onion, sliced
2 x Garlic Cloves, sliced
2 x Red Peppers, thinly sliced
2 x Yellow Peppers, thinly sliced
50ml x White Wine
900g x Tomatoes, skinned, chopped (or 2 x 400g Tins of Chopped Tomatoes)
700ml x Chicken Stock
1/2 bunch x Thyme, tied with string
5 x Bay Leaves
Juice of ½ Lemon
1/2 bunch x Parsley, chopped

Place the flour in a bowl, season generously then stir in the paprika. Dredge the chicken in the seasoned flour and set aside. Heat 2 tbsps of oil in a large stockpot and brown the chicken pieces till golden all over and set them aside. Wipe out the pan, add the remaining oil and cook the onion over a medium heat for 3 minutes, until softened. Add the garlic and peppers and cook for a further 5 minutes until softened. Add the wine and allow to reduce until almost dry, then stir in the tomatoes. Return the chicken to the pan. Add the stock, thyme and bay leaves, cover with a lid and simmer for 45 minutes. Add the lemon juice and parsley then taste and adjust the seasoning with the paprika and salt.

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Herb of the week – Shiso 
Perilla is the common name of the annual herbs of the genus Perilla of the mint family, Lamiaceae. In mild climates, the plant reseeds itself. There are both green-leafed and purple-leafed varieties, which are generally recognized as separate species by botanists. The leaves resemble stinging nettle leaves, but are slightly rounder in shape. Its essential oils provide for a strong taste whose intensity might be compared to that of mint or fennel. It is considered rich in minerals and vitamins, has anti-inflammatory properties, and is thought to help preserve and sterilize other foods. Like basil and coleus, it is a member of the mint family.

The Japanese name for perilla is shiso. The Japanese call the green type aojiso, aoba ("green leaf"), ōba (corruption of aoba) or aoshiso, and often eat it with sashimi (sliced raw fish) or cut into thin strips in salads, spaghetti, and meat and fish dishes. It is also used as a flavourful herb in a variety of dishes, even as a pizza topping (initially it was used in place of basil). In the summer of 2009, Pepsi Japan released a new seasonal flavoured beverage, Pepsi Shiso.

The purple type is called akajiso, and is used to dye umeboshi (pickled ume) red or combined with ume paste in sushi to make umeshiso maki. It can also be used to make a sweet, red juice to enjoy during summer. An inflorescence of shiso is called hojiso (ear shiso). Its young leaves and flower buds are used for pickling in Japan and Taiwan.

Vietnamese cuisine uses a variety similar to the Japanese hojiso, but with greenish bronze on the top face and purple on the opposite face. The leaves are smaller and have a much stronger fragrance than hojiso. In Vietnamese, it is called tía tô. It is usually eaten as a garnish in rice vermicelli dishes called bún and a number of stews and simmered dishes.
Perilla is called zisu in Chinese and is traditionally used in Chinese medicine, and has been shown to stimulate interferon activity and thus, the body's immune system. It is used to ease the symptoms of the common cold. It is fried in oil with garlic or ginger in the wok, and eaten as a dish with meals.

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My final recipe is Croque-Madame, recipe by Rebecca Rauter courtesy of Jamie Magazine September 2011.

Serves 1 takes approx 5mins to make

2 x Slices of Crusty Bread
2 x Slices of Ham
2 x Cheese, such as Gruyere
1 x Egg

Bechamel Sauce
25g x Butter
12g x Flour
125ml x Milk
1tsp x Dijon Mustard
A Pinch of Ground Nutmeg

For the Bechamel, melt half of the butter in a small pan. Add the flour and stir over a medium heat until blended. Gradually add the milk, whisking continuously into a smooth sauce. Simmer gently for 2-3mins until the sauce has thickened. Add the mustard and nutmeg, salt and pepper to taste. Set aside.

Preheat the grill to high. Lightly toast the bread on both sides under the grill. Arrange the slices of ham and cheese on each, then top with béchamel sauce. Place back under the grill to brown the béchamel and melt the cheese. Meanwhile, melt the remaining butter in a frying pan over a low heat. Fry in the egg till the white is cooked by the yolk is still soft, or to your taste. Place the toasts on a plate and top with the egg.

You’ll Never Walk Alone

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 Burns Night Highland Fling

Hi everyone and welcome to the blog. This week’s is a tribute to “The Greatest Scots of All Time” – Rabbie Burns, who’s birthday is celebrated and remembered on 25th January with Burns Night.

Robert Burns (25 January 1759 – 21 July 1796) (also known as Rabbie Burns, Scotland's favourite son, the Ploughman Poet, Robden of Solway Firth, the Bard of Ayrshire and in Scotland as simply The Bard) was a Scottish poet and a lyricist. He is widely regarded as the national poet of Scotland, and is celebrated worldwide. He is the best known of the poets who have written in the Scots language, although much of his writing is also in English and a "light" Scots dialect, accessible to an audience beyond Scotland. He also wrote in standard English, and in these pieces, his political or civil commentary is often at its most blunt.

He is regarded as a pioneer of the Romantic movement, and after his death he became a great source of inspiration to the founders of both liberalism and socialism. A cultural icon in Scotland and among the Scottish Diaspora around the world, celebration of his life and work became almost a national charismatic cult during the 19th and 20th centuries, and his influence has long been strong on Scottish literature. In 2009 he was voted by the Scottish public as being the Greatest Scot, through a vote run by Scottish television channel STV.

So this week’s recipes are a Burns Supper Menu, they are Langoustines with Lemon & Pepper Butter, Haggis & Clapshot, Cranachan Raspberry Cake and Highland Morning. The herb of the week is Milk Thistle.


My first recipe is Langoustines with Lemon & Pepper Butter, recipe by Abi Fawcett, courtesy of Jamie Magazine January 2011.

This recipe serves 4-6 starter, takes approx.30mins to cook.

1 kg x Langoustines, about 18, fresh if available (see chef’s note below)
400ml x White Wine or water (optional)
50g x Fresh Breadcrumbs
Olive Oil, to drizzle
Lemon Halves
Zest of a Lemon
Chef's NoteFrozen langoustines are usually pre-cooked, so you probably need only defrost them before adding the topping. Cooking in the wine won’t be necessary.

FOR THE BUTTER
100g x Butter, softened
2 tsp x Coarse Black Pepper
Zest of a Lemon
A Pinch of Salt

If your langoustines are frozen, defrost them completely. For the lemon & pepper butter, mix all the ingredients with a pinch of salt. Set aside. Heat a grill to high. Meanwhile, combine the langoustines and wine, if using, in a pan. Bring to the boil, cover, then lower the heat and simmer for 5 minutes. Remove and cool slightly. Place your langoustines, belly-side down, on a chopping board and cut in half lengthways, discarding the black vein in the tail. Place, flesh-side up, on a baking tray, top with the lemon butter, sprinkle with breadcrumbs, drizzle with oil, and add the lemon halves to the tray. Grill for 5-10mins, till golden – keep an eye on it. Serve the langoustines sprinkled with zest, with the grilled lemon.


My next recipe is Haggis & Clapshot, recipe by Liz, courtesy of http://www.allrecipes.co.uk./
Clapshot is a simple traditional dish which originated in the Orkneys. Variations on this recipe are sold, ready made and microwaveable, in supermarkets in Scotland these days. It is often served with haggis, instead of separate "tatties and neeps."

This recipe serves 6, takes 10mins to prepare and takes 20-30mins to cook .
.
500g x Haggis
500g x Floury Potatoes
500g x Yellow turnip
1 x Small Onion - chopped
2 tbsp x Fresh Chives – chopped
Salt & Pepper to taste

Cook the haggis in a large of boiling water, according to the packet instructions I recommend for a haggis weighing 1lb I would allow it to simmer for about 20 minutes. I would put the haggis in to the simmering water bring the water back to a gentle simmer then count the 20 minutes. For larger haggises I would allow 10 minutes per pound plus a further 10 minutes.
Place the potatoes and turnip into a large pot and cover with water. Put over high heat, bring to the boil and cook until soft. Meanwhile, heat 1/2 the butter in a small frying pan over medium high heat and fry the onion until soft and translucent. Drain the potato and turnip when done, then add the remaining butter and the sautéed onions. Mash till smooth and then stir in the chopped chives, salt and pepper.

Herb of the week – Milk Thistle (Silybum Adans)
The milk thistle is a thistle of the genus Silybum Adans., a flowering plant of the daisy family (Asteraceae)and more commonly associated with being the national emblem of Scotland. They are native to the Mediterranean regions of Europe, North Africa and the Middle East. The name "milk thistle" derives from two features of the leaves: they are mottled with splashes of white and they contain a milky sap. Members of this genus grow as annual or biennial plants. The erect stem is tall, branched and furrowed but not spiny. The large, alternate leaves are waxy-lobed, toothed and thorny, as in other genera of thistle. The lower leaves are cauline (attached to the stem without petiole). The upper leaves have a clasping base. They have large, disc-shaped pink-to-purple, rarely white, solitary flower heads at the end of the stem. The flowers consist of tubular florets. The phyllaries under the flowers occur in many rows, with the outer row with spine-tipped lobes and apical spines. The fruit is a black achene with a white pappus.
Only two species are currently classified in this genus:
Silybum eburneum Coss. & Dur., (known as the Silver Milk Thistle, Elephant Thistle, or Ivory Thistle) and Silybum marianum (L.) Gaertner, the Blessed Milk Thistle, which has a large number of other common names, such as Variegated Thistle.
S. marianum is by far the more widely known species. Milk thistle is believed to give some remedy for liver diseases (e.g. viral hepatitis) and the extract, silymarin, is used in medicine. Mild gastrointestinal distress is the most common adverse event reported for milk thistle. The incidence is the same as for placebo. A laxative effect for milk thistle has also been reported infrequently.

The seeds of the milk thistle have been used for 2000 years to treat chronic liver disease and protect the liver against toxins. Increasing research is being undertaken on the physiological effects, therapeutic properties and possible medical uses of milk thistle. Beside benefits for liver disease, other unproven treatment claims include:
Used as a post (oral steroid) cycle therapy for body builders and/or in the hopes of reducing or eliminating liver damage. Lowering cholesterol levels. Reducing insulin resistance in people with type 2 diabetes who also have cirrhosis: Reducing the growth of cancer cells in breast, cervical, and prostate cancers. Used in many products claiming to reduce the effects of a hangover. Used by individuals withdrawing from opiates, especially during the Acute Withdrawal Stage. Reducing liver damaging effects of chemotherapeutic drugs. Clinical study has shown that liver function tests can be improved in active hepatitis patients.

Around the 16th century the milk thistle became quite popular and almost all parts of it were eaten. The roots can be eaten raw or boiled and buttered or par-boiled and roasted. The young shoots in spring can be cut down to the root and boiled and buttered. The spiny bracts on the flower head were eaten in the past like globe artichoke, and the stems (after peeling) can be soaked overnight to remove bitterness and then stewed. The leaves can be trimmed of prickles and boiled and make a good spinach substitute, they can also be added raw to salads.


My next recipe is Cranachan Raspberry Cake, recipe by Abi Fawcett, courtesy of Jamie Magazine January 2011.

This recipe serves 6, takes 10mins to prepare and takes 20-30mins to cook .

150g x Butter, softened
50g x Brown Sugar
3 x Eggs
100ml x Scottish Honey
40ml x Whisky
250g x Self-Raising Flour
50g x Scottish Oats
250g x Frozen Raspberries
100g x Granola

Line a 20cm cake tin with baking paper. Preheat an oven to 180C gas mark 4. In a large bowl, cream the butter and sugar till fluffy, then beat in the eggs, honey and whisky. (Don’t worry if it curdles – just add a little flour). In another bowl, sieve the flour, then mix in the oats. Fold the flour mix into the butter mixture, then spoon half the mix into the baking tin. Top with berries, then remaining cake mixture. Sprinkle over the granola, and bake for 20mins. Lower the oven to 170C gas mark 3, and bake for a further 40-50mins or until a skewer comes out clean. If the granola starts to catch, cover with foil. Allow to cool slightly on a wire rake before serving.


My last recipe is a cocktail to toast the evening’s celebrations with Highland Morning, recipe by Abi Fawcett, courtesy of Jamie Magazine January 2011.

This recipe serves 2 people.

90ml x Whisky
30ml x Cointreau
Juice of ½ Grapefruit
Grapefruit rind twists, to garnsh

Shake the whisky, Cointreau, juice and lots of crushed ice in a cocktail shaker. Strain into chilled glasses,
then garnish.

                                                     slàinte mhath – Good Health

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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Cheeryo Chorizo

Hi everyone and welcome to the blog. This week’s blog is all about Chorizo. There’s nothing like putting alittle spice in your life without the overpowering sensation of your tongue burning off, and chorizo is just it. So this week’s recipes are Beef and Chorizo Pie and Sweet, Potato, Chickpea and Chorizo Hash. The herb of the week is Nettle.
Chorizo is a term encompassing several types of pork sausage originating from the Iberian Peninsula.
Chorizo can be a fresh sausage, in which case it must be cooked before eating. In Europe it is more frequently a fermented cured smoked sausage, in which case it is usually sliced and eaten without cooking. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red colour from dried smoked red peppers (pimentón/pimentão or colorau). Due to culinary tradition, and the expense of imported Spanish smoked paprika, Mexican chorizo (and chorizo throughout Latin America) is usually made with chilli peppers, which are used abundantly in Mexican cuisine. In Latin America, vinegar also tends to be used instead of the white wine usually used in Spain. In Spain and Portugal the sausages are usually encased in intestines, in a traditional method that has been used since Roman times. In Latin America, however, they are usually encased in artificial casings, have a smooth commercial appearance, and artificial colourings are often used.
Chorizo can be eaten as is (sliced or in a sandwich), barbecued, fried, or simmered in apple cider or other strong alcoholic beverage such as aguardiente. It also can be used as a partial replacement for ground beef or pork. Spanish style tapas bars that serve traditional style chorizo have gained in popularity in recent years and now appear in many large cities throughout North America.
My first recipe is Beef and Chorizo Pie, courtesy of Tesco “Real Food” Magazine, Autumn 2010.
This recipe serves 6 people, takes 1hr 15mins, plus 1hr slow cooking to prepare and can take 40mins to cook.
3 tbsp x Olive Oil
1kg x Braising Beef - trimmed and cut into chunks
200g x Chorizo – cut into chunks
2 x Red Onions – peeled and cut into wedges
3 x Garlic Cloves - crushed
A Pinch of Crushed Dried Chilli
250ml x Red Wine
500ml x Beef Stock
2 x Sprigs of Fresh Thyme
1 x Bay Leaf
1 x 400g Tin Chopped Tomatoes
300g x Butternut Squash - diced
1 tbsp x Butter - softened
1 tbsp x Plain Flour, plus extra for rolling out
500g x Puff Pastry
1 x Egg - beaten
Heat 1 tbsp of olive oil in a large pan. Season the beef and brown in batches. Set aside. Add extra oil and brown the chorizo. Set aside with beef. Add the onions, cook for a few minutes, then add the garlic and chilli and cook for a minute. Return the meat to the pan and pour in the red wine. Simmer for a minute then add the stock, thyme, bay leaf and tin of tomatoes. Bring to the boil, then reduce the heat, cover and simmer for an hour. Add the butternut squash and cook for a further 30mins. Take of the heat and fish out the bay leaf and thyme sprigs. Let cool for 10mins.
Remove any fat from the surface, return to the heat and bring to a gentle boil. In a small pan, melt the butter and stir in the flour to make a roux. Stir into the main dish until the sauce thickens, then pour the filling into a pie dish. Let cool. Preheat the oven to 190C Gas Mark 5. Roll out the pastry on a floured surface, so that it’s slightly larger than the pie dish. Brush the rim with water and top with the pastry lid. Press down to seal. Brush with beaten egg and cut a steam vent in the top. Place on a baking tray and cook for about 40mins, until puffed and golden.
Herb of the Week – Nettle (Urtica), also known as Common Nettle, Stinging Nettle, Devil’s Leaf and Devil’s Plaything.
This plant is found the world-over, mostly on wasteland on damp, nutrient-rich soil. The generic name comes from the Latin uro, meaning I burn. The Roman name Urtica pilulifera originally came to Britain with the invading Romans, it was used to keep them warm y the soldiers flogging themselves with the nettles to keep their blood circulating. It was also used in the making of fabric. Nettle cloth has been found in a Danish grave of the later Bronze Age, wrapped around cremated bones.
The nettle has many therapeutic applications but is principally of benefit in all kinds of internal haemorrhages, as a diuretic in jaundice and haemorrhoids, and as a laxative. It is also used in dermatological problems including eczema. Nettles make a valuable tonic after the long winter months when they provide one of the best sources of minerals. They are an excellent remedy for anaemia. Their vitamin C content makes sure that the iron they contain is properly absorbed.
Nettles are an invaluable food, rich in both vitamins and minerals. In spring the fresh leaves may be cooked and eaten like spinach, made into a delicious soup, or drunk as a tea.... and don’t worry, the nettles lose their sting when cooked.
My next recipe is Sweet, Potato, Chickpea and Chorizo Hash, courtesy of GoodFood Magazine September 2010.
This recipe serves 4 people, takes 10mins to prepare and takes 20mins to cook.
600g x Sweet Potato - diced
1 tbsp x Sunflower Oil
1 x Large Red Onion – thinly sliced
400g x Cooking Chorizo – skinned and crumbled (these are a pain to peel, but well worth the effort)
1 x 400g Tin of Chickpeas – rinsed and drained
4 x Large Eggs
1 x Green Chilli – thinly sliced into eggs (optional)
Boil the sweet potatoes for 8mins until tender, then drain. Meanwhile, heat the oil in a large ovenproof pan and cook the onion and chorizo for 5mins until softened. Add the sweet potatoes and chickpeas and cook for 5mins more. Roughly break the mixture up with a fork, then flatten it down lightly to form a cake. Cook for a further 8mins, without stirring, until cooked through, crispy and golden on the bottom.
Heat the grill to high. Break the eggs onto the hash, season, then place the pan under the grill and cook for 2-3mins until the whites are set. Sprinkle with the chilli rings (if using).
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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