Hi everyone and welcome to the blog. This week is dedicated to all fathers and more especially to my dad. Thank you for everything you have done for us, we probably have our funny ways of showing our appreciation for what you’ve done for us, but we do appreciate it. We love you more each and every moment, of each and every day. So it’s a big, “Thank you dads, everywhere”. This week’s recipes are especially for Father’s Day, recipes which I know Dads everywhere will enjoy, plus a personal favourite of my own. They are Margarita Steak with Mango and Pear Salsa, Fillet of Beef with Green Apple, Blueberries and Redcurrants, and Hot Salami Calzones. The herb of the week is Orach.
Father’s Day, is a celebration honouring fathers and celebrating fatherhood, paternal bonds, and the influence of fathers in society. It is celebrated on the third Sunday of June in many countries and on other days elsewhere. It is celebrated on a variety of dates worldwide and typically involves gift-giving, special dinners to fathers, and family-oriented activities.
The first observance of Father's Day actually took place in Fairmont, West Virginia on July 5, 1908. It was organized by Mrs. Grace Golden Clayton, who wanted to celebrate the lives of the 210 fathers who had been lost in the Monongah Mining disaster several months earlier in Monongah, West Virginia, on December 6, 1907. It's possible that Clayton was influenced by the first celebration of Mother's Day that same year, just a few miles away. Clayton chose the Sunday nearest to the birthday of her recently deceased father. Unfortunately, the day was overshadowed by other events in the city, West Virginia did not officially register the holiday and it was never celebrated again. Clayton's celebration was forgotten until 1972, when one of the attendants to the celebration saw Nixon's proclamation of Father's Day, and worked to recover its legacy. A celebration is now held every year in the Central United Methodist Church. Fairmont is now promoted as the "Home of the First Father's Day Service".
All the credit for the “Modern” Father's Day went to Sonora Smart Dodd, born in Arkansas, who was also the driving force behind its establishment. Her father, the Civil War veteran William Jackson Smart, was a single parent who reared his six children in Spokane, Washington. She was inspired by Anna Jarvis's efforts to establish Mother's Day. Although she initially suggested June 5, her father's birthday, she did not provide the organizers with enough time to make arrangements, and the celebration was deferred to the third Sunday of June.
A bill to accord national recognition of the holiday was introduced in Congress in 1913. In 1916, President Woodrow Wilson went to Spokane to speak in a Father's Day celebration and wanted to make it official, but Congress resisted, fearing that it would become commercialized. US President Calvin Coolidge recommended in 1924 that the day be observed by the nation, but stopped short of issuing a national proclamation. Two earlier attempts to formally recognize the holiday had been defeated by Congress. In 1957, Maine Senator Margaret Chase Smith wrote a proposal accusing Congress of ignoring fathers for 40 years while honouring mothers, thus "singling out just one of our two parents" In 1966, President Lyndon B. Johnson issued the first presidential proclamation honouring fathers, designating the third Sunday in June as Father's Day. Six years later, the day was made a permanent national holiday when President Richard Nixon signed it into law in 1972. In addition to Father's Day, International Men's Day is celebrated in many countries on November 19 for men and boys who are not fathers.
The Associated Men's Wear Retailers formed a National Father's Day Committee in New York City in the 1930s, which was renamed in 1938 to National Council for the Promotion of Father's Day and incorporated several other trade groups. This council had the goals of legitimizing the holiday in the mind of the people and managing the holiday as a commercial event in a more systematic way, in order to boost the sales during the holiday. This council always had the support of Dodd, who had no problem with the commercialization of the holiday and endorsed several promotions to increase the amount of gifts. In this aspect she can be considered the opposite of Anna Jarvis, who actively opposed all commercialization of Mother's Day. The merchants recognized the tendency to parody and satirize the holiday, and used it to their benefit by mocking the holiday on the same advertisements where they promoted the gifts for fathers. People felt compelled to buy gifts even though they saw through the commercial façade, and the custom of giving gifts on that day became progressively more accepted. By 1937 the Father's Day Council calculated that only one father in six had received a present on that day. However, by the 1980s, the Council proclaimed that they had achieved their goal: the one-day event had become a three-week commercial event, a "second Christmas". Its executive director explained back in 1949 that, without the coordinated efforts of the Council and of the groups supporting it, the holiday would have disappeared.
The first observance of Father's Day actually took place in Fairmont, West Virginia on July 5, 1908. It was organized by Mrs. Grace Golden Clayton, who wanted to celebrate the lives of the 210 fathers who had been lost in the Monongah Mining disaster several months earlier in Monongah, West Virginia, on December 6, 1907. It's possible that Clayton was influenced by the first celebration of Mother's Day that same year, just a few miles away. Clayton chose the Sunday nearest to the birthday of her recently deceased father. Unfortunately, the day was overshadowed by other events in the city, West Virginia did not officially register the holiday and it was never celebrated again. Clayton's celebration was forgotten until 1972, when one of the attendants to the celebration saw Nixon's proclamation of Father's Day, and worked to recover its legacy. A celebration is now held every year in the Central United Methodist Church. Fairmont is now promoted as the "Home of the First Father's Day Service".
All the credit for the “Modern” Father's Day went to Sonora Smart Dodd, born in Arkansas, who was also the driving force behind its establishment. Her father, the Civil War veteran William Jackson Smart, was a single parent who reared his six children in Spokane, Washington. She was inspired by Anna Jarvis's efforts to establish Mother's Day. Although she initially suggested June 5, her father's birthday, she did not provide the organizers with enough time to make arrangements, and the celebration was deferred to the third Sunday of June.
A bill to accord national recognition of the holiday was introduced in Congress in 1913. In 1916, President Woodrow Wilson went to Spokane to speak in a Father's Day celebration and wanted to make it official, but Congress resisted, fearing that it would become commercialized. US President Calvin Coolidge recommended in 1924 that the day be observed by the nation, but stopped short of issuing a national proclamation. Two earlier attempts to formally recognize the holiday had been defeated by Congress. In 1957, Maine Senator Margaret Chase Smith wrote a proposal accusing Congress of ignoring fathers for 40 years while honouring mothers, thus "singling out just one of our two parents" In 1966, President Lyndon B. Johnson issued the first presidential proclamation honouring fathers, designating the third Sunday in June as Father's Day. Six years later, the day was made a permanent national holiday when President Richard Nixon signed it into law in 1972. In addition to Father's Day, International Men's Day is celebrated in many countries on November 19 for men and boys who are not fathers.
The Associated Men's Wear Retailers formed a National Father's Day Committee in New York City in the 1930s, which was renamed in 1938 to National Council for the Promotion of Father's Day and incorporated several other trade groups. This council had the goals of legitimizing the holiday in the mind of the people and managing the holiday as a commercial event in a more systematic way, in order to boost the sales during the holiday. This council always had the support of Dodd, who had no problem with the commercialization of the holiday and endorsed several promotions to increase the amount of gifts. In this aspect she can be considered the opposite of Anna Jarvis, who actively opposed all commercialization of Mother's Day. The merchants recognized the tendency to parody and satirize the holiday, and used it to their benefit by mocking the holiday on the same advertisements where they promoted the gifts for fathers. People felt compelled to buy gifts even though they saw through the commercial façade, and the custom of giving gifts on that day became progressively more accepted. By 1937 the Father's Day Council calculated that only one father in six had received a present on that day. However, by the 1980s, the Council proclaimed that they had achieved their goal: the one-day event had become a three-week commercial event, a "second Christmas". Its executive director explained back in 1949 that, without the coordinated efforts of the Council and of the groups supporting it, the holiday would have disappeared.
My first recipe is Margarita Steak with Mango and Pear Salsa, recipe by Charita Jones courtesy of Good Food Channel website.
Serves 2, takes 45mins plus overnight marinating to prepare and 30mins to cook.
For the Cajun seasoning
10g x Ground Cayenne Pepper, or Chilli Powder (this can be substituted with Mild Chilli Powder)
10g x Ground Black Pepper
10g x Ground Garlic Powder
10g x Ground Coriander
10g x Ground Cumin
7g x Dried Red Chilli Flakes
7g x Caster Sugar
60g x Dried Onion Flakes
25g x Dried Mixed Herbs
7g x Grated Nutmeg
50g x Salt
10g x Ground Cayenne Pepper, or Chilli Powder (this can be substituted with Mild Chilli Powder)
10g x Ground Black Pepper
10g x Ground Garlic Powder
10g x Ground Coriander
10g x Ground Cumin
7g x Dried Red Chilli Flakes
7g x Caster Sugar
60g x Dried Onion Flakes
25g x Dried Mixed Herbs
7g x Grated Nutmeg
50g x Salt
For the beef marinade
50ml x Fresh Lemon Juice
50ml x Fresh Lime Juice
125ml x Tequila
1 tbsp x Chopped Root Ginger
1 tbsp x Olive Oil
2 x Garlic Cloves, finely chopped
2 tbsp x Chopped Spring Onions
2 tbsp x Cajun Seasoning, (see above)
1 tsp x Coarse Black Pepper
450 g /1lb x Rump of Beef, cut to 2cm thick steaks
50ml x Fresh Lemon Juice
50ml x Fresh Lime Juice
125ml x Tequila
1 tbsp x Chopped Root Ginger
1 tbsp x Olive Oil
2 x Garlic Cloves, finely chopped
2 tbsp x Chopped Spring Onions
2 tbsp x Cajun Seasoning, (see above)
1 tsp x Coarse Black Pepper
450 g /1lb x Rump of Beef, cut to 2cm thick steaks
For the mango salsa
125g x Mango, finely diced
125g x Pears, finely diced
2 tbsp x Chopped Spring Onions
1 tbsp x Fresh Lime Juice
2 tbsp x Fresh Coriander, finely chopped
1 tsp x Dried Red Chilli Flakes
1 tsp x Coarse Sea Salt
125g x Mango, finely diced
125g x Pears, finely diced
2 tbsp x Chopped Spring Onions
1 tbsp x Fresh Lime Juice
2 tbsp x Fresh Coriander, finely chopped
1 tsp x Dried Red Chilli Flakes
1 tsp x Coarse Sea Salt
For the potato wedges
4-6 x Potatoes
vegetable oil, for shallow-frying
sea salt, to taste
Cajun Seasoning, (see above), to taste
4-6 x Potatoes
vegetable oil, for shallow-frying
sea salt, to taste
Cajun Seasoning, (see above), to taste
For the seasoning: put all the seasoning ingredients, except the salt, into a food processor or spice grinder and blend to a fine consistency. Take care not to breathe in the dust from the mixture as it may make you sneeze. Mix the blended seasoning with the salt and store in a jar. It will keep for at least a month if stored with a tight-fitting lid in a cool dry place.
For the beef marinade: combine all the marinade ingredients, along with the beef, in a food-safe plastic bag. Turn the steak to ensure it is coated in the mixture. Close the bag securely and leave in the refrigerator for at least 6 hours, turning occasionally.
For the mango salsa: combine all the salsa ingredients in a bowl. Cover and refrigerate until ready to serve.
For the potato wedges:wash - but don’t peel - the potatoes; then cut each one into 8 wedges with a sharp knife. Put the potatoes in a pan of water, bring to the boil, then reduce the heat and simmer for 10 minutes. Drain and pat dry with kitchen paper. Set aside.
To cook the steak: preheat a griddle pan or grill to hot. Remove the steak from the bag and discard any excess marinade. Place the steak on the hot griddle pan (or under a hot grill) and cook until medium-rare (about 3-4 minutes on each side), turning occasionally. You may wish to cook the steak for longer if you prefer your meat well done. Remove the steak from the grill and leave in a warm place to rest for at least 5 minutes. Carve the steak into thin slices, and season with salt and pepper, as desired.
To fry the potato wedges: heat a splash of vegetable oil in a large frying pan. Tip in the potatoes and fry until they are soft and slightly blackened, but not burnt. Remove from the frying pan and sprinkle with Cajun seasoning and sea salt, to taste. Serve the steak with the potato wedges and mango salsa on the side.
For the beef marinade: combine all the marinade ingredients, along with the beef, in a food-safe plastic bag. Turn the steak to ensure it is coated in the mixture. Close the bag securely and leave in the refrigerator for at least 6 hours, turning occasionally.
For the mango salsa: combine all the salsa ingredients in a bowl. Cover and refrigerate until ready to serve.
For the potato wedges:wash - but don’t peel - the potatoes; then cut each one into 8 wedges with a sharp knife. Put the potatoes in a pan of water, bring to the boil, then reduce the heat and simmer for 10 minutes. Drain and pat dry with kitchen paper. Set aside.
To cook the steak: preheat a griddle pan or grill to hot. Remove the steak from the bag and discard any excess marinade. Place the steak on the hot griddle pan (or under a hot grill) and cook until medium-rare (about 3-4 minutes on each side), turning occasionally. You may wish to cook the steak for longer if you prefer your meat well done. Remove the steak from the grill and leave in a warm place to rest for at least 5 minutes. Carve the steak into thin slices, and season with salt and pepper, as desired.
To fry the potato wedges: heat a splash of vegetable oil in a large frying pan. Tip in the potatoes and fry until they are soft and slightly blackened, but not burnt. Remove from the frying pan and sprinkle with Cajun seasoning and sea salt, to taste. Serve the steak with the potato wedges and mango salsa on the side.
My next recipe is Fillet of Beef with Green Apple, Blueberries and Redcurrants, recipe by Gennaro Contaldo courtesy of GoodFood Channel Website.
Serves 1, takes 10mins to prepare and 25mins to cook.
1 x Green Apple, unpeeled, cored and quartered
2 x Sprigs Rosemary
2 x Bay Leaves
300g x Beef Fillet
4 tbsp x Extra Virgin Olive Oil
30g x Redcurrants
1 x Punnet of Blueberries
65ml x Red Wine
4 tbsp x Vin Santo (or Marsala Wine)
2 x Sprigs Rosemary
2 x Bay Leaves
300g x Beef Fillet
4 tbsp x Extra Virgin Olive Oil
30g x Redcurrants
1 x Punnet of Blueberries
65ml x Red Wine
4 tbsp x Vin Santo (or Marsala Wine)
To garnish
1 x Redcurrants
Bay Leaves
1 x Sprigs Rosemary
1 x Redcurrants
Bay Leaves
1 x Sprigs Rosemary
Put the apple quarters in a small saucepan with the rosemary, bay leaves and about 5 tablespoons of water. Cover with a lid and cook for a few minutes until the apples are soft. Remove the rosemary and bay leaves and reserve. Season the fillet of beef all over with coarse salt and freshly ground black pepper. Heat the oil in a non-stick frying pan. Add the beef and seal on each side for about 1 minute. Remove the steak from the pan and set aside. In the same frying pan, cook the redcurrants and blueberries on a high heat for 1 minute, pour in the wine and vin santo and allow to evaporate to about half. Put the steak back into the frying pan, add the reserved rosemary and bay leaves, reduce the heat and cook for about 3 minutes on each side, basting the top of the steak at the same time.
Remove the skin from the apples and slice them into small pieces on a chopping board, almost mashing them. Slice the steak into three equal pieces. To serve, put the apple on a plate, top with the sliced steak, pour over the sauce and garnish with a few uncooked redcurrants, bay leaves and a fresh rosemary sprig.
Remove the skin from the apples and slice them into small pieces on a chopping board, almost mashing them. Slice the steak into three equal pieces. To serve, put the apple on a plate, top with the sliced steak, pour over the sauce and garnish with a few uncooked redcurrants, bay leaves and a fresh rosemary sprig.
Herb of the week – Orach
Atriplex is a plant genus of 100-200 species, known by the common names of saltbush and orach. The genus is quite variable and widely distributed. It includes many desert and seashore plants and halophytes, as well as plants of moist environments. The generic name originated in Latin and was applied by Pliny the Elder to the edible oraches.
Saltbushes are extremely tolerant of salt content in the ground: their name derives from the fact that they retain salt in their leaves, which makes them of great use in areas affected by soil salination. Atriplex species are used as food plants by the larvae of some Lepidoptera species; see the list of Lepidoptera which feed on Atriplex. For spiders such as Phidippus californicus and other arthropods, saltbush plants offer opportunities to hide and hunt in habitat that is otherwise often quite barren.
Many species are edible. However, the favoured species for human consumption is Garden Orache. The use of Atriplex as food has been known since, at least, the late Mesolithic era. The Garden Orache, also called Red Orach, Mountain Spinach, or French Spinach, is an annual leaf vegetable with a salty, spinach-like taste. The plant grows 1–2 m (3–6 ft) in height and the leaves are used cooked or in salads. It was commonly grown in Mediterranean regions from early times until spinach became the more favoured leaf vegetable. The leaves can come in red, white and green varieties. The green leaves were once used to colour pasta in Italy. Another common use of orach is to balance out the acidic flavour of sorrel.
Meat from sheep which have grazed on saltbush has surprisingly high levels of vitamin E, is leaner and more hydrated than regular lamb and has consumer appeal equal to grain-fed lamb. The vitamin E levels could have animal health benefits while extending the shelf-life and maintaining the fresh red colour of saltbush lamb. This effect has been demonstrated for Old Man Saltbush and River Saltbush. For reasons unknown, sheep seem to prefer the more fibrous, less nutritious River Saltbush. Saltbushes are also used as an ornamental plant in landscaping and can be used to prevent soil erosion in coastal areas. Old Man Saltbush has also been successfully used to rehabilitate old mining sites around Lightning Ridge.
Infusing the larger leaves and young roots in can be used for tiredness and exhaustion, and is regarded as a good tonic and stimulant.
Atriplex is a plant genus of 100-200 species, known by the common names of saltbush and orach. The genus is quite variable and widely distributed. It includes many desert and seashore plants and halophytes, as well as plants of moist environments. The generic name originated in Latin and was applied by Pliny the Elder to the edible oraches.
Saltbushes are extremely tolerant of salt content in the ground: their name derives from the fact that they retain salt in their leaves, which makes them of great use in areas affected by soil salination. Atriplex species are used as food plants by the larvae of some Lepidoptera species; see the list of Lepidoptera which feed on Atriplex. For spiders such as Phidippus californicus and other arthropods, saltbush plants offer opportunities to hide and hunt in habitat that is otherwise often quite barren.
Many species are edible. However, the favoured species for human consumption is Garden Orache. The use of Atriplex as food has been known since, at least, the late Mesolithic era. The Garden Orache, also called Red Orach, Mountain Spinach, or French Spinach, is an annual leaf vegetable with a salty, spinach-like taste. The plant grows 1–2 m (3–6 ft) in height and the leaves are used cooked or in salads. It was commonly grown in Mediterranean regions from early times until spinach became the more favoured leaf vegetable. The leaves can come in red, white and green varieties. The green leaves were once used to colour pasta in Italy. Another common use of orach is to balance out the acidic flavour of sorrel.
Meat from sheep which have grazed on saltbush has surprisingly high levels of vitamin E, is leaner and more hydrated than regular lamb and has consumer appeal equal to grain-fed lamb. The vitamin E levels could have animal health benefits while extending the shelf-life and maintaining the fresh red colour of saltbush lamb. This effect has been demonstrated for Old Man Saltbush and River Saltbush. For reasons unknown, sheep seem to prefer the more fibrous, less nutritious River Saltbush. Saltbushes are also used as an ornamental plant in landscaping and can be used to prevent soil erosion in coastal areas. Old Man Saltbush has also been successfully used to rehabilitate old mining sites around Lightning Ridge.
Infusing the larger leaves and young roots in can be used for tiredness and exhaustion, and is regarded as a good tonic and stimulant.
My final recipe is Hot Salami Calzones, courtesy of Olive Magazine July 2011.
Serves 2, takes 20mins to prepare and 25mins to cook.
250g x Ciabatta Bread Mix
Olive Oil
1 x Garlic Clove, thinly sliced
A Pinch of Chilli Flakes
1 x 400g Tin of Plum tomatoes, drained of juice
½ tsp x Sugar
A Small Bunch of Basil, chopped
1 x Ball of Mozzarella, sliced
70g x Salami
10 x Black Olives, halved
Olive Oil
1 x Garlic Clove, thinly sliced
A Pinch of Chilli Flakes
1 x 400g Tin of Plum tomatoes, drained of juice
½ tsp x Sugar
A Small Bunch of Basil, chopped
1 x Ball of Mozzarella, sliced
70g x Salami
10 x Black Olives, halved
Make the ciabatta dough following pack instructions. Heat 2 tbsp olive oil in a pan. Add the garlic and chilli flakes, then cook gently for a couple of minutes. Tip in the drained tomatoes and press down. Stir in the sugar then simmer for 10-15 minutes, until thickened. Season and add the basil. Cool. Cut the dough in 2, then roll each piece into a thin circle. Spread a thin layer of sauce over the circles, then scatter half of each with the cheese, salami and olives. Fold each over so you end up with 2 half-moons. Make a seal by twisting and folding the edges over. Put on a baking sheet, slash the tops a couple of times, then leave for another 10 minutes. Heat the oven to 200C/fan 180C/gas 6. Dust the calzones with flour and bake for 15-20 minutes, until golden and puffed up.
Events being remembered this week are Sir Robert Peel founded the Metropolitan Police 19th June 1829. Slavery was abolished in England and the US Territories (22nd June 1772 & 19th June 1862 accordingly). On the 19th June 1973 the stage production of The Rocky Horror Show was produced. King George 5th was crowned 22nd June 1911 and 27 years later to the day Princess Elizabeth Windsor meets her future husband Phillip. Famous birthdays being celebrated and remembered this week are on the 18th of June – Paul McCartney; 20th June - Lionel Richie, Brian Wilson, Erol Flynn; 21st June - Prince William (Duke of Cambridge); 23rd June – King Edward 8th, 24th June – Mike Fleetwood, Jack Dempsey.
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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