Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts

Friday, 26 August 2011

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.
The full version of this article can be found at www.chefgarfyinfo.blog.co.uk
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.
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.
Herb of the week – Shiso 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.
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

Friday, 3 June 2011

Singing In The Changes

Hi everyone and welcome to the blog. This week is definitely singing in the changes, commemorating the birthdays of two singing pioneers Dean Martin and Sir Tom Jones, amongst other pioneering events during history. This week’s recipes are old favourites with a twist, they are My Fish Pie, Barbequed Fajita Steak, and Vegetable Tagine. The herb of the week is Angelica.
Dean Martin, (June 7, 1917 – December 25, 1995), born Dino Paul Crocetti, was an American singer, film actor, television star and comedian. Martin was born in Steubenville, Ohio, to Italian parents. His father was from Abruzzo, Italy, and his mother was an Italian of part Neapolitan and part Sicilian ancestry. At the age of 15, he was a boxer who billed himself as "Kid Crochet". His prize-fighting years earned him a broken nose (later straightened), a scarred lip, and many sets of broken knuckles (a result of not being able to afford the tape used to wrap boxers' hands). Of his twelve bouts, he would later say "I won all but eleven." For a time, he roomed with Sonny King, who, like Martin, was just starting in show business and had little money. It is said that Martin and King held bare-knuckle matches in their apartment, fighting until one of them was knocked out; people paid to watch. Eventually, he gave up boxing and began working as a roulette stickman and croupier in an illegal casino behind a tobacco shop where he had started as a stock boy. At the same time, he sang with local bands. Calling himself "Dino Martini" (after the then-famous Metropolitan Opera tenor, Nino Martini), he got his first break working for the Ernie McKay Orchestra. He sang in a crooning style influenced by Harry Mills and in the early 1940s, he started singing for bandleader Sammy Watkins, who suggested he change his name to Dean Martin.
He worked for various bands throughout the early 1940s, during which time he flopped at the Riobamba, a high class nightclub in New York, when he succeeded Frank Sinatra in 1943. He met comic Jerry Lewis at the Glass Hat Club in New York, where both men were performing. Martin and Lewis formed a fast friendship which led to their participation in each other's acts and the ultimate formation of a music-comedy team. Their official debut was at Atlantic City's 500 Club on July 24, 1946, but didn’t go down too well. The owner warned them that if they did not come up with a better act for their second show later that night, they would be fired. Huddling together in the alley behind the club, Lewis and Martin agreed to "go for broke" and to improvise. Martin sang and Lewis came out dressed as a busboy, dropping plates and making a shambles of both Martin's performance and the club's sense of decorum until Lewis was chased from the room as Martin pelted him with bread rolls. They did slapstick, reeled off old vaudeville jokes, and whatever else popped into their heads. This time, the audience were doubled over in laughter. This success led to a series of well-paying engagements on the Eastern seaboard, culminating in a triumphant run at New York's Copacabana. Patrons were convulsed by the act, which consisted primarily of Lewis interrupting and heckling Martin while he was trying to sing, and ultimately the two of them chasing each other around the stage and having as much fun as possible. The secret, both said, is that they essentially ignored the audience and played to one another.
The team made their TV debut on the very first broadcast of CBS’ Toast of the Town programme (later called the Ed Sullivan Show) on June 20, 1948. A radio series followed in 49, the same year Martin and Lewis were signed by Paramount as comedy relief for the film My Friend Irma. Their agent negotiated for them one of Hollywood's best deals: although they received only a modest $75,000 between them for their films.
In Dean & Me, Lewis calls him one of the great comic geniuses of all time. But the harsh comments from the critics, as well as frustration with the formulaic similarity of Martin & Lewis movies, which producer Hal Wallis stubbornly refused to change, led to Martin's dissatisfaction. He put less enthusiasm into the work, leading to escalating arguments with Lewis. They finally could not work together, especially after Martin told his partner he was "nothing to me but a dollar sign". The act broke up in 1956, 10 years to the day from the first official teaming. Martin's first solo film, Ten Thousand Bedrooms (1957), was a box office failure. He was still popular as a singer, but with rock and roll surging to the fore, the era of the pop crooner was waning.
Never totally comfortable in films, Dean Martin wanted to be known as a real actor. Though offered a fraction of his former salary to co-star in a war drama, The Young Lions (1957), he was ecstatic to receive the part because it would be a dramatic showcase with the two most intriguing young actors of the period Marlon Brando and Montgomery Clift, from whom he could learn from. Tony Randall already had the part, but talent agency MCA realized that with this movie, Martin would become a triple threat: they could make money from his work in night clubs, movies, and records. Martin replaced Randall and the film turned out to be the beginning of Martin's spectacular comeback. Success would continue as Martin starred alongside Frank Sinatra for the first time in Some Came Running (1958). By the mid '60s, Dean Martin was a top movie, recording, and nightclub star, while Lewis' film career declined. He was acclaimed for his performance as Dude in Rio Bravo (1959) alongside John Wayne, teaming up again with him in The Sons of Katie Elder (1965).
As a singer, he emulated the styles of Harry Mills, Bing Crosby, and Perry Como until he developed his own and could hold his own in duets with Sinatra and Crosby. Like Sinatra, he could not read music, but he recorded more than 100 albums and 600 songs. His signature tune, "Everybody Loves Somebody", knocked The Beatles' "A Hard Day's Night" off the number-one spot in the United States in 1964. This was followed by the similarly-styled "The Door is Still Open to My Heart", which reached number six later that year.
As his solo career grew, he and Frank Sinatra became close friends. In the late 50s and early 60s, Martin and Sinatra, along with friends Joey Bishop, Peter Lawford, and Sammy Davis, Jr. formed the legendary Rat Pack, so called by the public after an earlier group of social friends, the Holmby Hills Rat Pack centred on Humphrey Bogart and Lauren Bacall, of which Sinatra had been a member. The Martin-Sinatra-Davis-Lawford-Bishop group referred to themselves as "The Summit" or "The Clan" and never as "The Rat Pack", although this has remained their identity in the popular imagination. The men made films together, formed an important part of the Hollywood social scene in those years, and were politically influential (through Lawford's marriage to Patricia Kennedy, sister of President John F. Kennedy). The Rat Pack were legendary for their Las Vegas performances. Their act (always in tuxedo) consisted of each singing individual numbers, duets and trios, along with much seemingly improvised slapstick and chatter. In the socially-charged 1960s, their jokes revolved around adult themes, such as Sinatra's infamous womanizing and Martin's legendary drinking, as well as many at the expense of Davis's race and religion. Davis famously practiced Judaism and used Yiddish phrases onstage, eliciting much merriment from both his stage-mates and his audiences. It was all good-natured male bonding, never vicious, rarely foul-mouthed, and the three had great respect for each other. The Rat Pack was largely responsible for the integration of Las Vegas. Sinatra and Martin steadfastly refused to appear anywhere that barred Davis, forcing the casinos to open their doors to African-American entertainers and patrons, and to drop restrictive covenants against Jews.
In 1965, Dean Martin launched his weekly tv series, The Dean Martin Show, which exploited his public image as a lazy, carefree boozer. There he perfected his famous laid-back persona of the half-drunk crooner suavely hitting on beautiful women with hilarious remarks that would get anyone else slapped, and making snappy if slurred remarks about fellow celebrities during his famous roasts. The TV show was a success. He prided himself on memorizing whole scripts – not merely his own lines. He disliked rehearsing because he firmly believed his best performances were his first. The show's loose format prompted quick-witted improvisation from Martin and the cast. On occasion, he made remarks in Italian, some mild obscenities that brought angry mail from offended, Italian-speaking viewers. This provoked a battle between Martin and the NBC censors, who insisted on more scrutiny of the show's content. Despite Martin's reputation as a heavy drinker — a reputation perpetuated via his vanity license plates reading 'DRUNKY' — he was remarkably self-disciplined. He was often the first to call it a night, and when not on tour or on a film location liked to go home to see his wife and children. More often than not, Martin's idea of a good time was playing golf or watching TV, particularly westerns – not staying with Rat Pack friends into the early hours of the morning.
By the early 1970s, The Dean Martin Show was still earning solid ratings, and although he was no longer a Top 40 hit-maker, his albums continued to sell steadily. His name on a marquee would guarantee casinos and nightclubs a standing-room-only crowd. He found a way to make his passion for golf profitable by offering his own signature line of golf balls. Shrewd investments had greatly increased Martin's personal wealth; at the time of his death, Martin was reportedly the single largest minority shareholder of RCA stock. Martin even managed to cure himself of his claustrophobia by reportedly locking himself in the elevator of a tall building and riding up and down for hours until he was no longer panic-stricken. Martin retreated from show business. The final season of his variety show in (73–74) would be reworked into one of celebrity roasts, requiring less of Martin's involvement. After the show's cancellation, NBC continued to air the Dean Martin Celebrity Roast format in a series of TV specials through 1984. In those 11 years, Martin and his panel of pals successfully ridiculed and made fun of these legendary stars including the likes of: Ronald Reagan, Hugh Hefner, Kirk Douglas, Bette Davis, Johnny Carson, Monty Hall, and many others. For nearly a decade, Martin had recorded as many as four albums a year for Reprise Records. That stopped in November 1974, when he recorded his final Reprise album - Once In A While, released in 1978. His last recording sessions was for Warner Brothers Records, an album entitled The Nashville Sessions, released in 1983.
He seemed to suffer a mid-life crisis. In 1972, he filed for divorce from his second wife, Jeanne. A week later, his business partnership with the Riviera was dissolved amid reports of the casino's refusal to agree to Martin's request to perform only once a night. He was quickly snapped up by the MGM Grand Hotel and Casino, and signed a three-picture deal with MGM Studios. Less than a month after his second marriage had been legally dissolved, Martin married 26-year-old Catherine Hawn on April 25, 1973, a Beverley Hills hair salon receptionist. They divorced November 10, 1976. Eventually, Martin reconciled with Jeanne, though they never remarried. He also made a public reconciliation with Jerry Lewis on Lewis' Labor Day Muscular Dystrophy Association telethon in 1976. Frank Sinatra shocked Lewis and the world by bringing Martin out on stage. As Martin and Lewis embraced, the audience erupted in cheers and the phone banks lit up, resulting in one of the telethon's most profitable years. Lewis reported the event was one of the three most memorable of his life. Lewis brought down the house when he quipped, "So, you working?" Martin, playing drunk, replied that he was "at the Meggum" – this reference to the MGM Grand Hotel convulsed Lewis. This, along with the death of Martin's son Dean Paul Martin a few years later, helped to bring the two men together. They maintained a quiet friendship but only performed together again once, in 1989, on Martin's 72nd birthday. His final Vegas shows were at the Bally's Hotel in 1990. Martin's last two TV appearances both involved tributes to his former Rat Pack members. In 1990, he joined many stars of the entertainment industry in Sammy Davis, Jr's 60th anniversary celebration, which aired only a few weeks before Davis died from throat cancer. In December 1990, he congratulated Frank Sinatra on his 75th birthday special. By early 1995, Martin had officially retired from performing.
A life-long smoker, was diagnosed with lung cancer at Cedars Sinai Medical Centre on 16 September 1993. He died of acute respiratory failure resulting from emphysema at his Beverly Hills home on Christmas morning 1995, at the age of 78. The lights of the Las Vegas Strip were dimmed in his honour.
Sir Thomas John Woodward, OBE (born 7 June 1940), known by his stage Tom Jones, is a Welsh singer, particularly noted for his powerful voice. Since the mid 1960s, Jones has sung many styles of popular music – pop, rock, R&B, show tunes, country, dance, techno, soul and gospel – and sold over 100 million records. Tom Jones was born in Treforest, Pontypridd in South Wales. His parents were Thomas Woodward, a coal miner, and Freda Jones. Despite appearances his family was mainly of English descent, with both of his paternal grandparents being born in England and his maternal grandmother born in Wales to English parents. Most of his ancestral roots appear to lie in Gloucestershire, Wiltshire and Somerset. He began singing at an early age: he would regularly sing at family gatherings, weddings, and in his school choir. Jones is dyslexic and he did not like school or sports, however, he was able to gain confidence through his singing talent. At age 12, he was struck down by tuberculosis. Many years later he said, "I spent two years in bed recovering. It was the worst time of my life." During convalescence, he could do little else but listen to music and draw. In March 1957, he married his high school girlfriend, Melinda Trenchard. The couple had a son named Mark, who was born the month following their wedding. To support his young family, Jones took a job working in a glove factory and was later employed in construction.
His bluesy singing style developed out of the sound of American soul music, his early influences being blues and R & B greats like Little Richard, Solomon Burke, Jackie Wilson, and Brook Benton. Jerry Lee Lewis’s music also influenced him from a rock and roll perspective. In 1963, he became the front man for Tommy Scott and the Senators, a Welsh beat group. They soon gained a local following and reputation in South Wales. In 64, Tom Jones recorded several solo tracks with producer Joe Meek, who took them to various labels, but with little success. Later that year, Decca producer Peter Sullivan saw Tommy Scott and The Senators performing in a club and directed them to manager Phil Solomon, but their partnership was short-lived. The group continued to play gigs at dance halls and working men's clubs in South Wales. One night, at the Top Hat in Cwmtillery, Wales, Jones was spotted by Gordon Mills, a London-based manager originally from South Wales. Mills became his manager, and took the young singer to London. He contrived the stage name, "Tom Jones," which not only linked the singer to the image of the title character in Tony Richardson's hit film, but also emphasised Jones' Welsh nationality.
Many record companies found Jones' stage presence, act, and vocal delivery too raucous and raunchy. Eventually, Mills got Jones a recording contract with Decca. His first single, "Chills and Fever," was released in late 1964. It didn't chart, but the follow-up, "It's Not Unusual" became an international hit. The BBC initially refused to play it, but the offshore pirate radio station Radio Caroline promoted it. The heavily orchestrated pop arrangement perfectly meshed with Jones' swinging, sexy image, and in early 1965, "It's Not Unusual" reached number one in the UKand the top ten in the US. During 65, Mills secured a number of movie themes for Jones to record, including the themes for the films What's New Pussycat? and Thunderball, culminating in him being awarded the Grammy for Best New Artist for 1965. In 1966, his popularity began to slip somewhat, causing Mills to redesign the singer's image into a more respectable and mature crooner. Tom Jones also began to sing material that appealed to a wider audience, such as the big country hit "Green, Green Grass of Home". This strategy worked and sending him back to the top of the charts in the UK and hitting the Top 40 again in the USA. For the remainder of the decade, he scored a consistent string of hits on both sides of the Atlantic. In the early 1970s, he had a number of hit singles, including "She's A Lady", "Till", and "The Young New Mexican Puppeteer", but by the mid 1970s his popularity declined.
After Jones' long-time manager Gordon Mills died of cancer on 29 July 1986, Jones' son Mark became his new manager. Mark recognised that Jones was incorporating modern music in his live shows and suggested that he should start to record songs from a fresh genre and leave country music behind. In 1987, Jones re-entered the singles chart with "A Boy From Nowhere", which went to #2 in the United Kingdom. The following year, he covered Prince's "Kiss" with The Art of Noise. The song was a hit on both sides of the Atlantic, reaching #5 in the UK and #31 in the US. The video for "Kiss" was seen in heavy rotation on both MTV and VH1, and it won the MTV Video Music Award for Breakthrough Video. In 1992, he made his first appearance at the UK's Glastonbury Festival, and in 1993, he appeared as himself on The Fresh Prince of Bel-Air, a television sitcom, and in animated form for an episode of The Simpsons. Tom signed with Interscope Records in 1993 and released the album The Lead And How To Swing It. The first single, "If I Only Knew," went to #11 in the UK. In 1999, Jones released the album Reload, a collection of cover duets with artists such as The Cardigans, Natalie Imbruglia, Cerys Matthews, Van Morrison, Mousse T, Portishead, The Stereophonics, and Robbie Williams. The album went to #1 in the UK and sold over 4 million copies worldwide. Five singles from Reload hit the UK top 40.
Tom has remained married to his Linda since 1957, despite his many well publicised infidelities. His philandering once led her to beat him black and blue. She snapped after reading about one infidelity in a newspaper, she punched and kicked him, but he did not fight back. He moved to the United States in 1974, buying Dean Martin's former mansion in the East Gate, Old Bel Air in Los Angeles. In 2009, after 35 years in America, he revealed that he and Linda were planning to move back to the United Kingdom. "I've had a great time living in Los Angeles," Jones said, "but after all these years, we think now is the time to move home."
My first recipe is My Fish Pie, original recipe first appeared in Olive Magazine Dec 2006.
Serves 4, takes 10mins to prepare and 45mins to cook.
1 tbsp x Butter
1 tbsp x Flour
250ml x Semi-Skimmed Milk
350g x Skinless White fish and/or Salmon Fillets, cut into cubes
500g x Floury Potatoes, peeled and cut into even-sized chunks
50g x Cheddar, grated (optional)
Heat oven to 200Cfan,180C/gas 6. Melt the butter and stir in the flour, let it foam for a minute and then gradually whisk in the milk, and add the bay leaf. Bring to a simmer and cook for 2-3 minutes or until the mixture thickens. Fold in the fish, prawns and parsley, and cook gently for 5 minutes or until the fish has cooked through. Tip into a warmed pie dish.
Boil the potatoes for 20 mins. Drain, season and mash. Use to top the pie, starting at the edge of the dish and working your way in - push the mash right to the edges to seal. Fluff the top with a fork, sprinkle with cheese (if using), then bake for 30 mins.
My next recipe is Barbequed Fajita Steak, courtesy of GoodFood Magazine July 2011.
Serves 4, takes 5mins plus marinating to prepare and 8mins plus resting to cook.
4 x Beef Steaks, preferably rib-eye (approx. 250g each)
8 x Flour Tortillas, to serve
150ml x Soured Cream (optional)
For The Marinade
6 x Limes, juice of
2 tbsp x Olive Oil
4 x Garlic Cloves, crushed
2 tsp x Dried Oregano
4 tsp x Ground Cumin
2 tsp x Freshly Ground Black Pepper
Small Bunch of Coriander, finely chopped
Mix all the marinade ingredients in a bowl. Lay the steaks in a shallow dish or tray, then pour over the marinade. Turn to coat the steaks all over with the mix, then allow to stand for at least 1 hour, or cover and chill for up to 24hrs. Heat the barbeque. When it is hot, wipe any excess marinade from the steaks, then cook for 3mins each side for medium-rare or longer if you prefer it more cooked. Allow the steak to rest for 5mins, then cut into thick slices.
To assemble the fajitas, warm 8 large flour tortillas on the barbeque. Spread with mashed black beans, then pile slices of steak, some onions, peppers, guacamole and soured cream if you like. Roll it up and enjoy.
Herb of the week – Angelicaangelica
Angelica is a genus of about 60 species of tall biennial and perennial herbs in the family Apiaceae, native to temperate and subarctic regions of the Northern Hemisphere, reaching as far North as Iceland and Lapland. They grow to 1-3 m tall, with large bi-pinnate leaves and large compound umbels of white or greenish-white flowers. Some species are grown as flavouring agents or for their medicinal properties. The most notable of these is garden angelica (A. archangelica), which is commonly known simply as angelica. Natives of Lapland use the fleshy roots as food and the stalks as medicine. Crystallized strips of young angelica stems and midribs are green in colour and are sold as decorative and flavoursome cake decoration material, but may also be enjoyed on their own. The roots and seeds are sometimes used to flavour gin. Its presence accounts for the distinct flavour of many liqueurs, such as Chartreuse.
It is used to treat indigestion, anaemia, coughs and colds; it has antibacterial and anti-fungal properties. It is said that a tea made from the young leaves is good for reducing tension and nervous headaches and that a decoction made from the roots is soothing for colds and other bronchial conditions. Reputedly crushed leaves freshen the air in a car and may help travel sickness.
My final recipe is Vegetable Tagine, this is my vegetable version of a Chicken Tagine recipe that first appeared in Olive Magazine April 2010.
Serves 4, takes 30mins to prepare and 1hr to cook.
1 x Red Onion - chopped
2 x Garlic Cloves – crushed
1 tbsp x Root Ginger – grated (or a tablespoon of Ground Ginger) 
1 tsp x Ground Cumin
2 tsp x Smoked Paprika
1/2 tsp x Mild Chilli Powder
Ground Black Pepper
Sea Salt (use the salt sparing and to taste after cooking, as some vegetable stock can be salty) 
1 x Tin of Chopped Tomatoes
1 x Tin of Chickpeas
1 x Tin of Pinto or Borlotti Beans
1 x Courgette, chopped into small chunks
1 x Small Butternut Squash (or Sweet Potato, if the squash is not within your budget) – chopped into cubes
700ml x Hot Organic Vegetable Stock
2 x Cinnamon Stick
A Handful of Fresh Coriander – chopped
Olive Oil or Fry Light (if on a diet)
Fry the onion, garlic and ginger in a sauce pan until soft. Add the cumin, paprika and chilli powder, cook for 1 minute. Then add the courgettes and squash/sweet potato, cook for 5mins ensuring all the chunks are coated in the spice mixture. Tip in your chopped tomatoes and hot stock, tuck in the cinnamon sticks and simmer for an hour. Stir occasionally to ensure that the mixture doesn’t stick to the bottom of the pan. Once cooked, add the chopped coriander before serving.
This meal, alone will feed 2 people, however served along with a rice dish, it will be sufficient to feed a family of 4.
Events being remembered this week are Roquefort Cheese was first created 4th June 1070. We sadly saw the commemorate the assassination of Robert F Kennedy 5th June 1968. On the 7th June 1975 Sony introduced the Betamax videocassette recorder and one of the world’s first PCs, Apple 2, goes on sale on the 5th 1977.The Girl Scouts were created on the 10th June 1915 and 6the June 1944 saw the start of the D Day Landings. Other famous birthdays being remembered this week are on the 7th of June – Prince; 8th June - Kanye West, Nancy Sinatra, Joan Rivers; 9th June - Johnny Depp, Michael J Fox; 10th June - Judy Garland, Elizabeth Hurley.
Apologies for the lengthy blog, unfortunately some subjects can’t be edited or cut short.
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.

Saturday, 19 March 2011

Aye Chihuahua, food to get your taste buds dancing!!....

Hi everyone and welcome to the blog. This week’s blog is dedicated to two days of national celebrations, in totally different countries; Benito Juarez Day in Mexico, and National Independence Day in Greece. So this week’s recipes have a distinctly Mexican and Greek flavour to them. They are Chicken Enchiladas, Flour tortillas, Souvalaki, Chihuahuacocktail and the spice of the week is Mastic.
Benito Juárez (March 21, 1806 - July 18, 1872) was born Benito Pablo Juárez García, a Mexican lawyer and politician of Zapotec origin from Oaxaca who served five terms as president of Mexico: 1858–1861 as interim, 1861–1865, 1865–1867, 1867–1871 and 1871–1872. Benito Juárez was the first Mexican leader who did not have a military background, and also the first full-blooded indigenous national ever to serve as President of Mexico and to lead a country in the Western Hemisphere. He resisted the French occupation, overthrew the Empire, restored the Republic, and used liberal efforts to modernize the country.
Today Benito Juárez is remembered as being a progressive reformer dedicated to democracy, equal rights for his nation's indigenous peoples, lessening the great power that the Roman Catholic Church then held over Mexican politics, and the defence of national sovereignty. The period of his leadership is known in Mexican history as La Reforma (the reform), and constituted a liberal political and social revolution with major institutional consequences: the expropriation of church lands, bringing the army undercivilian control, liquidation of peasant communal land holdings, the separation of church and state in public affairs, and also led to the almost-complete disenfranchisement of bishops, priests, nuns and lay brothers. La Reforma represented the triumph of Mexico's liberal, federalist, anti-clerical, and pro-capitalist forces over the conservative, centralist, corporatist, and theocratic elements that sought to reconstitute a locally-run version of the old colonial system. It replaced a semi-feudal social system with a more market-driven one, but following Juárez's death, the lack of adequate democratic and institutional stability soon led to a return to centralized autocracy and economic exploitation under the regime of Porfirio Díaz. The Porfiriato (Porfirist era), in turn, collapsed at the beginning of the Mexican Revolution.
March 21 is a day set to commemorate Juárez. This date has become a national holiday in Mexico, which has continued to grow in acceptance within Mexican culture.
The Greek War of Independence, also known as the Greek Revolution was a successful war of independence waged by the Greek revolutionaries between 1821 and 1830, with later assistance from several European powers, against the Ottoman Empire, who were assisted by their vassals, the Eyalet of Egypt and partly the Vilayet of Tunisia.
Following the fall of the Byzantine Empire to the Ottoman Empire, most of Greece came under Ottoman rule. During this time, there were frequent revolts by Greeks attempting to gain independence. In 1814, a secret organization called the Filiki Eteria was founded with the aim of liberating Greece. The Filiki Eteria planned to launch revolts in the Peloponnese, the Danubian Principalities and Constantinople. The first of these revolts began on 6 March 1821 in the Danubian Principalities, but it was soon put down by the Ottomans. The events in the north urged the Greeks in the Peloponnese in action and on 17 March 1821 the Maniots declared war on the Ottomans. By the end of the month, the Peloponnese was in open revolt against the Turks and by October 1821 the Greeks under Theodoros Kolokotronis had captured Tripolitsa. The Peloponnesian revolt was quickly followed by revolts in Crete, Macedonia andCentral Greece, which would soon be suppressed. Meanwhile, the makeshift Greek navy was achieving success against the Ottoman navy in the Aegean Seaand prevented Ottoman reinforcements from arriving by sea.
Tensions soon developed among different Greek factions, leading to two consecutive civil wars. Meanwhile, the Ottoman Sultan negotiated with Mehmet Ali of Egypt, who agreed to send his son Ibrahim Pasha to Greece with an army to suppress the revolt in return for territorial gain. Ibrahim landed in the Peloponnese in February 1825 and had immediate success: by the end of 1825, most of the Peloponnese was under Egyptian control, and the city of Messolonghi—put under siege by the Turks since April 1825—fell in April 1826. Although Ibrahim was defeated in Mani, he had succeeded in suppressing most of the revolt in the Peloponnese and Athens had been retaken.
Following years of negotiation, three Great Powers, Russia, the United Kingdom and France, decided to intervene in the conflict and each nation sent a navy to Greece. Following news that combined Ottoman–Egyptian fleets were going to attack the Greek island of Hydra, the allied fleet intercepted the Ottoman–Egyptian fleet at Navarino. Following a week long standoff, a battle began which resulted in the destruction of the Ottoman–Egyptian fleet. With the help of a French expeditionary force, the Greeks drove the Turks out of the Peloponnese and proceeded to the captured part of Central Greece by 1828. As a result of years of negotiation, Greece was finally recognized as an independent nation in May 1832.
The Revolution is celebrated on 25 March by the modern Greek state, which is a national day.
My first recipe is Chicken Enchiladas courtesy of www.cook-eating.com.
Take 20mins to Prep and 20mins to cook.
700g x Shredded Chicken-no skin
200g x Sliced Black Olives
1/2 tsp x Ground Cumin
1/2 tsp x Dried Oregano
Salt & pepper to taste
1 x Med Onion, roughly chopped
1/2 tsp x Garlic Powder
1 x Bunch of Coriander, chopped
1 x Jar of Ready-Made Enchilada Sauce (or see recipe below for home made recipe) 
340g x Cheddar Cheese, grated
10 x Corn Tortillas (see below for home made recipe) 
Cooking Spray
Mix together in a bowl the chicken, olives, cumin, oregano, garlic powder,1/2 of the onion, and 1/2 the coriander, this is your filling for your tortillas. These can be cooked in oil or they can be coated with a food spray.
Pour a 1/4 enchilada sauce in pie tin and coat both sides of the tortillas with the enchilada Sauce. Spoon some of the mixture and a small amount of cheese inside, then roll and place in a baking dish, seam side down. (If you want to freeze your enchiladas now is the time - before sauce and cheese). Repeat this until all of the tortillas are rolled, then pour the remaining sauce over top, add the remaining coriander & onions. Bake in a preheated 180C gas mark 4 for 20 minutes. Allow to cool for 5mins then serve.
To make your own Enchilada Sauce, you will need:-
2 tbsp x Vegetable Oil
2 tbsp x All-Purpose Flour
2 tbsp x Mild Chili Powder
1/2 tsp x Ground Cumin
230g x Passata
½ Litre x Water
1 tsp x Salt
1/4 tsp x Garlic Powder
Heat the oil in a large 2.1/2 litre saucepan, stir in the flour and chili powder and cook for 1 minute. Add the remaining ingredients, bring to the boil and simmer for about 10 minutes. This recipe makes approximately 750ml of enchilada sauce.
My next recipe is Flour tortillas recipe by Gino DiCampo, courtesy of GoodFood Channel website.
Makes 12, takes 30mins to prepare, and takes 25mins to cook.
500g x Plain Flour, sieved
1/2 tsp x Baking Powder
A Pinch of Salt
100g x Lard
120 ml x Warm Water
Place the flour, baking powder and salt into a large bowl, rub in the lard. Add the water in a steady stream, and combine, until the mixture becomes a stiff, but pliable dough. Turn it onto a floured surface and knead for 10-15 minutes until smooth and elastic.
Divide the dough into 12 equal sized pieces and roll each piece out to form a 30cm circle. Cover with cling film to prevent them from drying out. Warm a heavy frying pan or griddle and cook each tortilla for 1 minute on each side, until the surface bubbles and has turned a light golden colour. Wrap the tortillas in a clean tea towel to keep them warm and pliable until you have cooked them all and are ready to use them.
Spice of the week – Mastic (Pistacia lentiscus)
Mastic is a resin obtained from the mastic tree (Pistacia lentiscus). In pharmacies and Nature shops it is called "arabic gum" (not to be confused with gum arabic) and "Yemen gum". In Greece it is known as the "tears of Chios," being traditionally produced on that Greek island, and, like other natural resins is produced in "tears" or droplets. Originally liquid, it is sun-dried into drops of hard brittle translucent resin. When chewed, the resin softens and becomes a bright white and opaque gum. The flavour is bitter at first, but after chewing releases a refreshing, slightly piney or cedar flavour.
The word mastic derives from the Greek verb mastichein "to gnash the teeth", origin of the English word masticate. The word for mastic is a synonym for "gum" in many languages. Within the European Union, mastic production in Chios is granted Protected Designation of Origin because, although the tree is native to the Mediterranean region, only the mastic trees of southern Chios "weep" the mastic resin when their bark is scored. The island's mastic production is controlled by a co-operative of medieval villages, collectively known as the 'Mastichochoria', which are also located in the southern part of Chios. There is even a small Museum of Mastic in the village of Pyrgi.
The harvest takes place from July until the beginning of October. First, the area around the tree is cleared and sprinkled with inert calcium carbonate. Then incisions in the bark are made: 5-10 on each tree, every 4–5 days. The resin flows from the incisions, falling on the ground where it solidifies. The pieces of dry mastic, can then be collected for cleaning and eventual sale. In addition to mastic, mastic oil is also produced.
Mastic has been used as a medicine since antiquity and is still used in traditional folk medicine of the Middle East. In Ancient Greece it was given as a remedy for snakebite, and in India and Persia was used to fill dental cavities. The first century Greek physician Pedanius Dioscorides mentions the healing properties of mastic in his book De Materia Medica. Hippocrates wrote that the mastic is good for prevention of digestive problems and colds and Galenus suggested mastic was useful for bronchitis and improving the condition of the blood. For more everyday applications, mastic was highly valued in medieval times by sultans' harems, as a breath freshener and tooth whitener.
Mastic contains antioxidants, and also has antibacterial and antifungal properties. A Nottingham University study published in the New England Journal of Medicine claims that mastic can cure peptic ulcers by killing Helicobacter pylori bacteria. Other studies have indicated mastic has only a modest ability to eliminate H. pylori, but also suggested that refining mastic by removing the polymerpoly-β-myrcene may make the active components, in particular isomasticadienolic acid more available and effective. Mastic may also have some value in preventing tooth decay and gingivitis as chewing mastic reduces oral bacteria levels.
Regular consumption of mastic has been proven to absorb cholesterol, thus easing high blood pressure and reduce the risk of heart attacks. Mastic oil is widely used in the preparation of ointments for skin disorders and afflictions. It is also used in the manufacture of adhesive bandages.
One of the earliest uses of mastic was as chewing gum, hence the name. Mastic is used in ice cream, sauces and seasoning in Lebanon. In Egypt mastic is used in the preparation of different vegetable preserves, as well as jams with a gummy consistency, and in meats and soups. In Morocco, mastic is used in the preparation of smoked foods.
In Turkey mastic is widely used in desserts such as Turkish Delight, dondurma, puddings like sütlaç, salep, and tavuk göğsü, mamelika, and soft drinks, also in the preparation of Turkish Coffee on the Aegean Coast.
In the Maghreb countries mastic is used mainly for cakes, sweets, pastries, and as a stabiliser in meringue and nougat.
In Greece mastic is used to prepare mastic liqueurs mastic like Mastichato, a spoon sweet known as "vanilla", beverages, chewing gum, cakes, pastries, sweets, desserts, breads, and in cheese production. It is also a binding material or material preparation stabilizer for oriental sweets like "Turkish Delight" or mastic gum ice cream, and is suitable for preparing a pudding. In desserts, as an ingredient of jam or cakes, mastic is used to replace cornstarch and gelatin. It can also be used to stabilize ice creams.
My next recipe is Souvalaki, courtesy of GoodFood Magazine Website, first published Olive Magazine June 2010.
Serves 4 (makes 8 generous kebabs), takes 15-20mins to prepare & 13-15mins to cook, plus chill time for kebabs.
3 x Sweet Pointed Peppers (a mixture of colours is nice)
8 x Flatbreads, to serve
4 x Sprigs of Fresh mint, leaves picked
A small bunch of Fresh Dill, chopped (stalks and all) 
Greek Extra-Virgin Olive Oil
1 x Lemon, to serve
FOR THE KEBABS
800g x Leg of Pork, shin if you can get it, the best quality you can afford, cut into 2cm chunks
1 tbsp x Dried Mint
1 tbsp x Dried Oregano
Juice of 1 Lemon
100ml x Good-Quality Olive Oil
2 x Garlic Cloves, peeled and finely grated
1 tbsp x Red Wine Vinegar
A Pinch of Freshly Ground Black Pepper
A Pinch of Sea Salt
FOR THE TZATZIKI
½ x Large Cucumber
200ml x Natural Yoghurt
1 x Small Garlic Clove, peeled
1 heaped tbsp x Dried Mint
1.1/2 tsp x Red Wine Vinegar
If using wooden skewers, cut 8 to fit your griddle pan and soak them in a tray of water to stop them burning. Put all your kebab ingredients into a bowl and use your clean hands to mix everything together really well. Cover with clingfilm, then pop into the fridge for 30mins, or longer if you want the flavours to get a bit more intense. Meanwhile, blacken the peppers directly over the flame of your hob, in a hot dry griddle pan or under a hot grill. Turn them every so often and when they look almost ruined, pop them into a bowl, cover with clingfilm and put to one side to steam for 5mins or so – this will help their skins to come off.
Make your tzatziki by coarsely grating the cucumber into a sieve set up over a bowl. Add a few good pinches of alt, then use your hands to squeeze out as much water as you can. Pour the water away, then tip the cucumber into an empty bowl and add the yoghurt. Pound the garlic in a pestle and mortar with a good pinch of salt until you have a paste, and spoon that into the bowl with the cucumber. Add the dried mint and red wine vinegar and mix really well. Have a taste to make sure you’ve got the balance right, then put aside.
Preheat a griddle pan or grill on a high heat. Thread the skewers through the marinated pork pieces, leaving little spaces between them so that the heat cooks everything evenly. Cook the kebabs on the screaming hot griddle or grill for about 8-10mins, turning occasionally until done on all sides. Warm your flatbreads in the oven or in a hot dry pan while your kebabs are cooking. Just before your kebabs are ready, peel and deseed your blackened peppers, then tear them into strips and put them into a bowl. Roll up your mint leaves, finely slice them and add to the bowl along with the dill. Add a few splashes of red wine vinegar, a pinch or two of salt and pepper and a lug of extra-virgin olive oil. Toss and mix together, then have a taste to check the balance of flavours. Cut your lemon into wedges. Put a dollop of tzatziki and the meat from one skewer on each warmed flatbread. Top with some of your pepper mixture, a drizzle of extra-virgin olive oil and a good squeeze of lemon juice.
My final recipe is a cocktail in celebration of Mexico’s Juarez Day, The Chihuahua. Recipe courtesy ofwww.cocktails.lovetoknow.com.
60ml x Tequila
60ml x Grapefruit Juice
Pour tequila into a cocktail glass filled with ice. Add grapefruit juice and stir lightly. Some people like to add a dash of salt, while others like to rim the glass with salt as they would for a Margarita.
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

Friday, 4 March 2011

You'll Flip with These Pancake Recipes

Hi everyone and welcome to the blog. This week’s blog is dedicated to Pancake Day or Shrove Tuesday celebrated this year on 8th March.
Shrove Tuesday (or Pancake Day) is a term associated in English-speaking countries, especially the United Kingdom, Canada, Australia, New Zealand, and parts of the United States for the day preceding Ash Wednesday, the first day of the season of fasting and prayer called Lent. The word shrove is the past participle of the English verb to shrive, which means to obtain absolution for one's sins by way of confession and doing penance. During the week before Lent, sometimes called Shrovetide in English, Christians were expected to go to confession in preparation for the penitential season of turning to God. Shrove Tuesday was the last day before the beginning of Lent on Ash Wednesday, and noted in histories dating back to 1000 AD. The popular celebratory aspect of the day had developed long before the Protestant Reformation, and was associated with releasing high spirits before the sombre season of Lent. It is analogous to the continuing Carnival tradition associated with Mardi Gras (and its various names in different countries) that continued separately in European Catholic countries.
In the United States, the term Shrove Tuesday is less widely known outside of people who observe the liturgical traditions of the Episcopal, Lutheran, Methodist, and Catholic Churches. Because of the increase in many immigrant populations and traditions since the 19th century, and the rise of highly publicized festivals, Mardi Gras has become more familiar as the designation for that day. In the United Kingdom and many other countries, the day is often known as Pancake Day. Making and eating such foods was considered a last feast with ingredients such as sugar, fat and eggs, whose consumption was traditionally restricted during the ritual fasting, associated with Lent. All Catholic and some Protestant countries traditionally call the day before Ash Wednesday Fat Tuesday. The name predated the Reformation and referred to the common Christian tradition of eating special rich foods before the fasting season of Lent. Examples include Portuguese, Terça-feira Gorda; French, Mardi Gras; Italian, Martedì Grasso.
In the United Kingdom and Ireland, Shrove Tuesday is often known colloquially as Pancake Day or Pancake Tuesday. Pancakes and doughnuts are associated with the day preceding Lent because they were a way to use up rich foodstuffs such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent. The liturgical fasting emphasized eating plainer food and refraining from food that would give pleasure: In many cultures, this means no meat, dairy, or eggs. In England, as part of community celebration, many towns held traditional Shrove Tuesday football ('Mob football') games, dating as far back as the 12th century. The practice mostly died out in the 19th century, after the passing of the Highway Act 1835, which banned playing football on public highways. A number of towns have maintained the tradition, including Alnwick in Northumberland, Ashbourne in Derbyshire (called the Royal Shrovetide Football Match), Atherstone (called the Ball Game) in Warwickshire, Sedgefield (called the Ball Game) in County Durham, and St Columb Major (called Hurling the Silver Ball) in Cornwall.
Shrove Tuesday was once known as a 'half-holiday' in England. It started at 11:00am with the signalling of a church bell. On Pancake Day, pancake races are held in villages and towns across the United Kingdom. The tradition is said to have originated when a housewife from Olney was so busy making pancakes that she forgot the time until she heard the church bells ringing for the service. She raced out of the house to church while still carrying her frying pan and pancake. It remains a relatively common festive tradition in the UK, particularly in England even today, is the pancake race whereby participants race through the streets whilst tossing pancakes into the air, catching them in the pan whilst running. The tradition of pancake racing had started long before that. The most famous pancake race at Olney in Buckinghamshire has been held since 1445. The contestants, traditionally women, carry a frying pan and race to the finishing line while tossing the pancakes as they go. The winner is the first to cross the line having tossed the pancake a certain number of times.
So this week my recipes are all about pancakes. They are The Classic Pancake, American Blueberry Pancakes,Swedish Bacon Pancake with Lingonberry Preserve, Mardi Gras Flasher and Staffordshire Oatcakes. The spice of the week is Fenugreek.
My first recipe is The Classic Pancake recipe from Goodfood Magazine March 2011.
Makes 12, prep in 10mins, cook in 20mins plus resting
140g x Plain Flour
200ml x Whole Milk
2 x Eggs
25g x Unsalted Butter , melted, plus a little extra for greasing
Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so. Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30secs until it freckles. Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.
My next recipe is American blueberry pancakes, recipe from GoodFood Magazine Mach 2004.
Makes 10, cooks in 35mins
200g x Self-Raising Flour
1 tsp x Baking Powder
1 x Egg
300ml x Milk
A Knob of Butter
150g x Blueberries
Sunflower Oil, or a little butter for cooking
Golden or Maple syrup
Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.
Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.
Spice of the week – Fenugreek (Trigonella foenum-graecum) 
Fenugreek is a plant in the family Fabaceae and is used both as a herb (the leaves) and as a spice (the seed, often called methi). The plant is cultivated worldwide as a semi-arid crop and is a common ingredient in many curries. Its name is derived from Latin for "Greek hay". The plant's similarity to wild clover has likely spawned its Swedish name: "bockhornsklöver" as well as the German: "Bockshornklee", both literally meaning: "ram's horn clover". Zohary and Hopf note that it is not yet certain which wild strain of the genus Trigonella gave rise to the domesticated fenugreek but believe it was brought into cultivation in the Near East. Charred fenugreek seeds have been recovered from Tell Halal, Iraq, (radiocarbon dating to 4000 BC) and Bronze Age levels of Lachish, as well as desiccated seeds from the tomb of Tutankhamen. Major fenugreek producing countries are Nepal, India, Pakistan, Bangladesh, Argentina, Egypt, France, Spain, Turkey, Morocco and China. India is the largest producer of fenugreek in the world where Rajasthan, Gujarat, Uttaranchal, Uttar Pradesh, Madhya Pradesh, Maharashtra, Haryana and Punjab are the major fenugreek producing states. Rajasthan produces the lion's share of India's production, accounting for over 80% of the nation's total fenugreek output. Qasoori Methi, more popular for its appetizing fragrance, comes from Qasur, Pakistan, and regions irrigated by the Sutlej River, in the Indian and Pakistani states of Punjab.
The cuboid yellow to amber coloured fenugreek seeds are frequently used in the preparation of pickles, curry powders, and pastes, and the spice is often encountered in the cuisine of the Indian subcontinent. The dried leaves - also called kasuri methi (or kasoori methi in India), after the region of Kasur in Punjab, Pakistan province, where it grows abundantly - have a bitter taste and a characteristically strong smell. When harvested as microgreens, it also known as Samudra Methi, in Maharashtra, especially in and around Mumbai, where it is often grown near the sea in the sandy tracts, hence the name (Samudra means "ocean" in Sanskrit). In India, fenugreek seeds are mixed with yogurt which is used as hair conditioner. It is also one of the ingredients of khakhra, a type of bread. Fenugreek is used in Eritrean and Ethiopian cuisine. The word for fenugreek in Amharic is abesh (or abish), and the seed is used in Ethiopia as a natural herbal medicine in the treatment of diabetes. Some Jews customarily eat fenugreek during the meal of the first and/or second night of Rosh Hashana (The New Year).
Fenugreek seeds are thought to be a galactagogue that is often used to increase milk supply in lactating women. Because the maple syrup-like flavour is strong and not always liked, the seeds are ground to a powder and administered in capsules. Many lactating women who take fenugreek in the quantities required to increase their milk supply notice that their skin exudes a distinct "maple syrup" odour. Recent non-clinical trials have indicated that fenugreek may have potent antiviral properties, having relieved common cold symptoms in a group of volunteers. This may progress to clinical trials in the future.
Fenugreek seeds are a rich source of the polysaccharide galactomannan. They are also a source of saponins such as diosgenin, yamogenin, gitogenin, tigogenin, and neotigogens. Other bioactive constituents of fenugreek include mucilage, volatile oils, and alkaloids such as choline and trigonelline.
Fenugreek seeds are used as a herb in Traditional Chinese Medicine under the name Hu Lu Ba. In TCM it warms and tonifies kidneys, disperses cold and alleviates pain. Main indications are called hernia, pain in the groin. It's used raw or toasted. Fenugreek seeds or "Methi" as it is known in India, if taken/swallowed raw(about 2-3 gms)early morning with warm water even before brushing ones teeth and before tea/coffee is supposed to have a therapeutic and healing effect on joint pains, without any side effects.
Fenugreek is frequently used in the production of flavouring for artificial maple syrups. The taste of toasted fenugreek, like cumin, is additionally based on substituted pyrazines. By itself, fenugreek has a bitter taste. Fenugreek seed is widely used as a galactagogue (milk producing agent) by nursing mothers to increase inadequate breast milk supply. Studies have shown that fenugreek is a potent stimulator of breast milk production and its use was associated with increases in milk production of as much as 900%. It can be found in capsule form in many health food stores. Several human intervention trials demonstrated that the anti-diabetic effects of fenugreek seeds ameliorate most metabolic symptoms associated with type-1 and type-2 diabetes in both humans and relevant animal models by reducing serum glucose and improving glucose tolerance. Fenugreek is currently available commercially in encapsulated forms and is being prescribed as dietary supplements for the control of hypercholesterolemia and diabetes by practitioners of complementary and alternative medicine.
My next recipe is Swedish Bacon Pancakes with Lingonberry Preserve, recipe by Tristan Welch, courtesy of GoodFood Channel website.
Serves 2-4, Prep time 20mins, cooking time 1hr 10mins.
200 g plain flour
2 eggs
400 ml milk
200 g piece smoked streaky bacon
butter, for frying and greasing
1 onion, finely chopped
½ head celery, including leaves
Handfuls rocket, watercress, and/or other salad leaves
vinaigrette, to taste
2-4 tbsp Lingonberry Preserve (available from Ikea supermarkets, but can be replace with cranberry preserve)
Put the flour and a pinch of salt into a bowl, add the eggs and whisk. Gradually pour in the milk, whisking constantly to prevent lumps forming. Cover and set the batter aside. Boil the bacon in a pan of water for 20 minutes, then drain thoroughly and cut into cubes or lardons, discarding the rind. Meanwhile, preheat the oven to 200C/180C fan/gas 6. In a frying pan, heat a knob of butter and fry the bacon lardons until golden brown. In a separate pan, fry the onions until soft and golden, then tip them into the bacon. Grease an ovenproof dish with a little butter and tip the bacon and onion into the dish. Pour in the batter and stir to mix lightly. Bake for 40 minutes, or until set and browned.
Finely slice the celery into long strips and place in iced water until curly and crisp. Chop the celery leaves finely. Drain the celery strips then toss them in a bowl with the chopped leaves, rocket and/or watercress and some vinaigrette. To serve, cut the pancake into wedges and accompany each with some salad and a dollop of lingonberry preserve.
My next recipe is a local delicacy Staffordshire Oatcakes, recipe by The Hairy Bikers, courtesy of The Hairy Bikers’ Food Tour of Britain.
Oatcakes are a savoury variety of pancake particularly associated with Staffordshire, although many other counties have differing variations.
Makes 12, Prep time approx 3-4hrs (proving time), Cooking Time 30mins to 1hr.
225g x Fine Oatmeal
100g x Wholemeal Flour
100g x Plain Flour
1 tsp x Quick-Action Yeast
A Pinch Salt
825ml x Water
1 tbsp x Baking Powder
12 tsp x Vegetable Oil
24 x Streaky Bacon Rashers
1 tbsp x Olive Oil
150g x Chestnut Mushrooms, cut in half
300g x Mature Cheddar Cheese, grated
Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined. Make a well in the centre of the mixture, then gradually add the water in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of thick double cream. (NB: You may not need to use all of the water.) Cover the batter with a damp, clean tea towel and set aside for 3-4 hours (or up to 8 hours), to allow the gluten in the batter to develop.
Once ready to cook the batter, whisk in the baking powder until well combined. Heat one teaspoon of the vegetable oil in a frying pan over a medium heat. When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter. Fry the oatcake for 1-2 minutes, or until golden-brown on one side. Flip the oatcake and fry for a further minute, or until golden-brown on both sides. Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper. Repeat the process with the remaining batter mixture, to make about 12 oatcakes.
Stack them on top of each other, separated by greaseproof paper, and keep warm. Meanwhile, preheat the grill to its highest setting. When the grill is hot, arrange the streaky bacon onto a grill tray and grill for 3-4 minutes on each side, or until crisp and golden-brown on both sides. Set aside and keep warm. Meanwhile, heat the olive oil in a separate frying pan over a medium heat.
Add the mushrooms and fry for 3-4 minutes, or until golden-brown and cooked through. Set aside and keep warm. Meanwhile, heat a frying pan over a medium heat until hot. Return one of the cooked oatcakes to the hot pan and sprinkle grated cheese over one half of it. Continue to cook for 3-4 minutes, or until the cheese starts to melt, then place two grilled rashers of bacon on top of the melted cheese and sprinkle over a spoonful of the mushrooms. Fold the other half of the oatcake over and continue to heat for a further minute or until the cheese has fully melted.
Repeat the process with the remaining vegetable oil, oatcakes, bacon, mushrooms and cheese and serve immediately.
My last recipe is a cocktail Mardi Gras Flasher, from www.sofakingdrunk.com
Serves 1
6 oz x Ginger Ale
1 tsp x Grenadine
2 oz x Dark Rum
Mix all ingredients together in a glass with crushed ice.
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Hope you enjoy!!..... ChefGarfy =D