Hi everyone and welcome to the blog. This week it’s dedicated to two world renowned pioneers. John Glenn and Sir Richard Branson who both share birthdays on this week. The recipes this week are ideal for barbeques Lamb Steak with Barbecue Sauce, Rosemary & Anchovy Lamb Steaks, and Indian Spiced Barbecued Lamb. The herb of the week is Gotu Kola.
John Herschel Glenn Jr., (born July 18, 1921) is a former United States Marine Corps pilot, astronaut and United States senator who was the first American to orbit the Earth and third American in space. Glenn was a Marine Corps fighter pilot before joining NASA's Mercury program as a member of NASA's original astronaut group. He orbited the Earth in Friendship 7 in 1962. After retiring from NASA, he entered politics as a Democrat and represented Ohio in the United States Senate from 1974 to 1999.
He received a Congressional Space Medal of Honour in 1978 and was inducted into the Astronaut Hall of Fame in 1990. On October 29 1998, he became the oldest person to fly in space, and the only one to fly in both the Mercury and Space Shuttle programs, when at age 77, he flew on Discovery (STS-95). Glenn and M. Scott Carpenter are the last surviving members of the Mercury Seven.
He received a Congressional Space Medal of Honour in 1978 and was inducted into the Astronaut Hall of Fame in 1990. On October 29 1998, he became the oldest person to fly in space, and the only one to fly in both the Mercury and Space Shuttle programs, when at age 77, he flew on Discovery (STS-95). Glenn and M. Scott Carpenter are the last surviving members of the Mercury Seven.
Sir Richard Charles Nicholas Branson, (born 18 July 1950) is a British business magnate, best known for his Virgin Group of over 400 companies.
His first successful business venture was a magazine called Student at age 16. In 1970, he set up an audio record mail-order business. In 1972, he opened a chain of record stores, Virgin Records, later known as Virgin Megastores. Branson's Virgin brand grew rapidly during the 1980s—as he set up Virgin Atlantic Airways and expanded the Virgin Records music label. Richard Branson is the 5th richest person in the United Kingdom and 254th in the world according to Forbes' 2011 list of billionaires, with an estimated net worth of approximately £2.58 billion (US$4.2 billion).
His first successful business venture was a magazine called Student at age 16. In 1970, he set up an audio record mail-order business. In 1972, he opened a chain of record stores, Virgin Records, later known as Virgin Megastores. Branson's Virgin brand grew rapidly during the 1980s—as he set up Virgin Atlantic Airways and expanded the Virgin Records music label. Richard Branson is the 5th richest person in the United Kingdom and 254th in the world according to Forbes' 2011 list of billionaires, with an estimated net worth of approximately £2.58 billion (US$4.2 billion).
He has made several world record-breaking attempts after 1985, when in the spirit of the Blue Riband he attempted the fastest Atlantic Ocean crossing. His first attempt in the "Virgin Atlantic Challenger" led to the boat capsizing in British waters and a rescue by RAF helicopter, which received wide media coverage. Some newspapers called for Branson to reimburse the government for the rescue cost. In 1986, in his "Virgin Atlantic Challenger II", with sailing expert Daniel McCarthy, he beat the record by two hours. A year later his hot air balloon "Virgin Atlantic Flyer" crossed the Atlantic. With its 2,300,000 cubic feet (65,000 m3), this was the largest hot-air balloon, and the first to cross the Atlantic.
In January 1991, Branson crossed the Pacific from Japan to Arctic Canada, 6,700 miles (10,800 km), in a balloon of 2,600,000 cubic feet (74,000 m3). This broke the record, with a speed of 245 miles per hour (394 km/h). Between 1995 and 1998 Branson, Per Lindstrand and Steve Fossett made attempts to circumnavigate the globe by balloon. In late 1998 they made a record-breaking flight from Morocco to Hawaii but were unable to complete a global flight before Bertrand Piccard and Brian Jones in Breitling Orbiter 3 in March 1999.
In March 2004, Branson set a record by travelling from Dover to Calais in a Gibbs Aquada in 1 hour, 40 minutes and 6 seconds, the fastest crossing of the English Channel in an amphibious vehicle. The previous record of six hours was set by two Frenchmen. The cast of Top Gear, Jeremy Clarkson, James May and Richard Hammond, attempted to break this record in an amphibious vehicle which they had constructed and, while successfully crossing the channel, did not break Branson's record.
In September 2008 Branson and his children made an unsuccessful attempt at an Eastbound record crossing of the Atlantic ocean under sail in the 99 feet (30 m) sloop Virgin Money. The boat, also known as Speedboat, is owned by NYYC member Alex Jackson, who was a co-skipper on this passage, with Branson and Mike Sanderson. After 2 days, 4 hours, winds of force 7 to 9 (strong gale), and seas of 40 feet (12 m), a 'monster wave' destroyed the spinnaker, washed a ten-man life raft overboard and severely ripped the mainsail. She eventually continued to St. George's, Bermuda. In March 2010 Richard tried for the world record of putting a round of golf in the dark at the Black Light Mini Golf in The Docklands, Melbourne, Australia. He succeeded in getting 41 on the par 45 course.
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My first recipe is Lamb Steak with Barbecue Sauce
Serves 4, Prep 5 mins, Cook20 mins
4 x Lamb Leg Steaks (of beef if you prefer)
1 tbsp x Sunflower Oil , plus a little extra
1 x Onion , chopped
150ml x Tomato Ketchup
3 tbsp x Worcestershire Sauce
2 tbsp x Light Muscovado Sugar
2 tbsp x Red Wine Vinegar
1 tbsp x Sunflower Oil , plus a little extra
1 x Onion , chopped
150ml x Tomato Ketchup
3 tbsp x Worcestershire Sauce
2 tbsp x Light Muscovado Sugar
2 tbsp x Red Wine Vinegar
Season the steaks on both sides and brush with a little oil. To make the sauce, heat the remaining oil in a small pan, then add the onion and fry for 5 mins until soft and lightly browned. Add the remaining ingredients and simmer gently for 5 mins more. Barbecue, griddle or grill the steaks for 3-4 mins on each side until cooked to your liking and serve with the sauce.
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My next recipe is Rosemary & Anchovy Lamb Steaks
Serves 12, Prep 15 mins, Cook 10 mins plus marinating
3 x Lemons, zest of
6 x Anchovy Fillets, roughly chopped
2 tbsp x Rosemary, roughly chopped plus extra sprigs, to serve
4 tbsp x Olive Oil
12 x Lamb Leg Steaks, about 250-300g each
Lemon Wedges, to serve
6 x Anchovy Fillets, roughly chopped
2 tbsp x Rosemary, roughly chopped plus extra sprigs, to serve
4 tbsp x Olive Oil
12 x Lamb Leg Steaks, about 250-300g each
Lemon Wedges, to serve
Put the lemon zest, anchovies, rosemary and the oil in a food processor, then blend to a rough paste. Put the lamb in a large food bag or bowl, then pour over the marinade, massaging it into the meat. Marinate in the fridge for at least 1 hr, preferably overnight.
Heat the barbecue, then cook the lamb for 4-5 mins each side (depending on the thickness of the lamb and how you like it cooked) until nicely browned on the outside. Transfer to a board, cover with foil and leave to rest for 10 mins. Serve sprinkled with rosemary sprigs, and lemon wedges for squeezing over.
Heat the barbecue, then cook the lamb for 4-5 mins each side (depending on the thickness of the lamb and how you like it cooked) until nicely browned on the outside. Transfer to a board, cover with foil and leave to rest for 10 mins. Serve sprinkled with rosemary sprigs, and lemon wedges for squeezing over.
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Herb of the week – Gotu Kola 
Centella asiatica Gotu Kola is a small herbaceous annual plant of the family Mackinlayaceae or subfamily Mackinlayoideae of family Apiaceae, and is native to India, Sri Lanka, northern Australia, Indonesia, Iran, Malaysia, Melanesia, Papua New Guinea, and other parts of Asia. It is used as a medicinal herb in Ayurvedic medicine, traditional African medicine, and traditional Chinese medicine.
Centella asiatica Gotu Kola is a small herbaceous annual plant of the family Mackinlayaceae or subfamily Mackinlayoideae of family Apiaceae, and is native to India, Sri Lanka, northern Australia, Indonesia, Iran, Malaysia, Melanesia, Papua New Guinea, and other parts of Asia. It is used as a medicinal herb in Ayurvedic medicine, traditional African medicine, and traditional Chinese medicine.
The stems are slender, creeping stolons, green to reddish green in colour, interconnecting one plant to another. It has long-stalked, green, reniform leaves with rounded apices which have smooth texture with palmately netted veins. The leaves are borne on pericladial petioles, around 2 cm. The rootstock consists of rhizomes, growing vertically down. They are creamish in colour and covered with root hairs.
The flowers are pinkish to red in colour, born in small, rounded bunches (umbels) near the surface of the soil. Each flower is partly enclosed in two green bracts. The hermaphrodite flowers are minute in size (less than 3 mm), with 5-6 corolla lobes per flower. Each flower bears five stamens and two styles. The fruit are densely reticulate, distinguishing it from species of Hydrocotyle which have smooth, ribbed or warty fruit. The crop matures in three months and the whole plant, including the roots, is harvested manually. Centella grows along ditches and in low wet areas. In Indian and Southeast Asian centella, the plant frequently suffers from high levels of bacterial contamination, possibly from having been harvested from sewage ditches. Because the plant is aquatic, it is especially sensitive to pollutants in the water, which are easily incorporated into the plant.
Centella is used as a leafy green in Sri Lankan cuisine, where it is called Gotu Kola. In Sinhalese Gotu is translated into conical shape and Kola for leaf. It is most often prepared as Malluma; a traditional accompaniment to Rice and curry, and goes especially well with vegetarian dishes such as dhal, and jackfruit or pumpkin curry. It is considered quite nutritious. In addition to finely chopped Gotu Kola Malluma almost always contains grated Coconut and may also contain finely chopped green Chillies, Chili powder, Turmeric powder and Lime (or Lemon) juice.
A variation of the extremely nutritious porridge known as Kola Kenda is also made with Gotu Kola by the Sinhalese people of Sri Lanka. Kola Kenda is made with very well boiled red rice (with extra liquid), coconut milk and Gotu Kola which is liquidized. The porridge is accompanied with Jaggery for sweetness. Centella leaves are also used in the sweet "pennywort drink." In Indonesia, the leaves are used for sambai oi peuga-ga, an Aceh type of salad, also mixed into asinan in Bogor. In Vietnam and Thailand this leaf is used for preparing a drink or can be eaten in raw form in salads or cold rolls. In Bangkok, vendors in the famous Jatujak Market sell it alongside coconut, roselle, crysanthemum, orange and other health drinks. In Malay cuisine the leaves of this plant are used for ulam, a type of Malay salad. It is one of the constituents of the Indian summer drink "thandaayyee".
Gotu kola is a mild adaptogen, is mildly antibacterial, anti-viral, anti-inflammatory, anti-ulcerogenic, anxiolytic, a cerebral tonic, a circulatory stimulant, a diuretic, nervine and vulnerary. Centella asiatica may be useful in the treatment of Anxiety and may be used as a promising anxiolytic agent in the future. In Thailand cups with gotu kola leaves are used as an afternoon stimulant. A decoction of juice from the leaves is thought to relieve hypertension.[citation needed] A poultice of the leaves is also used to treat open sores.
Richard Lucas claimed in a book published in 1966 (second edition in 1979) that a subspecies "Hydrocotyle asiatica minor" allegedly from Sri Lanka also called "Fo ti tieng", contained a longevity factor called 'youth Vitamin X' said to be 'a tonic for the brain and endocrine glands' and maintained that extracts of the plant help circulation and skin problems. However according to medicinal herbalist Michael Moore, it appears that there is no such subspecies and no Vitamin X is known to exist.
Richard Lucas claimed in a book published in 1966 (second edition in 1979) that a subspecies "Hydrocotyle asiatica minor" allegedly from Sri Lanka also called "Fo ti tieng", contained a longevity factor called 'youth Vitamin X' said to be 'a tonic for the brain and endocrine glands' and maintained that extracts of the plant help circulation and skin problems. However according to medicinal herbalist Michael Moore, it appears that there is no such subspecies and no Vitamin X is known to exist.
Several scientific reports have documented Centella asiatica's ability to aid wound healing, which is responsible for its traditional use in leprosy. Upon treatment with Centella asiatica, maturation of the scar is stimulated by the production of type I collagen. The treatment also results in a marked decrease in inflammatory reaction and myofibroblast production. The isolated steroids from the plant have been used to treat leprosy. In addition, preliminary evidence suggests that it may have nootropic effects. Centella asiatica is used to re-vitalize the brain and nervous system, increase attention span and concentration, and combat aging. Centella asiatica also has anti-oxidant properties. It works for venous insufficiency. It is used in Thailand for opium detoxification.
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My final recipe is Indian Spiced Barbecued Lamb
Serves 6 Prep 20 mins Cook 50 mins
1 x Butterflied Leg of Lamb , about 2.5kg/5lb 8oz (ask your butcher to do this for you)
A Finger-Length Piece of Ginger, chopped
4 x Garlic Cloves, roughly chopped
1 tbsp x Turmeric
1 tbsp x Garam Masala
1 tbsp x Cumin Seeds
1 tsp x Paprika
A Handful of Coriander Leaves, plus extra sprigs to serve
1 x lemon, juice only
150ml x Natural Yoghurt
A Finger-Length Piece of Ginger, chopped
4 x Garlic Cloves, roughly chopped
1 tbsp x Turmeric
1 tbsp x Garam Masala
1 tbsp x Cumin Seeds
1 tsp x Paprika
A Handful of Coriander Leaves, plus extra sprigs to serve
1 x lemon, juice only
150ml x Natural Yoghurt
Using a hand blender or mini food processor, whizz marinade ingredients to a smooth paste, then season with salt. Lay the lamb in a ceramic dish and coat with the marinade. Cover in cling film and leave to marinate in the fridge for at least 4 hrs or preferably overnight.
If you are using a charcoal barbecue, wait for the coals to become white and glowing (light the barbecue about an hour before you want to cook the lamb). If using a gas barbecue, cook the lamb over medium heat. Lift lamb out of the marinade and barbecue, flesh-side down, for about 25 mins. Flip it over and give the fat side about 15 mins. When the lamb has a dark brown crust and is cooked to your liking, leave it to rest on a board for 15 mins. (If the weather forces you indoors, the lamb can be roasted at 220C/200C fan/gas 7 for about an hour for pink meat; the breads can be cooked on a very hot griddle).
To serve, carve the lamb into thick slices and scatter with the coriander.
If you are using a charcoal barbecue, wait for the coals to become white and glowing (light the barbecue about an hour before you want to cook the lamb). If using a gas barbecue, cook the lamb over medium heat. Lift lamb out of the marinade and barbecue, flesh-side down, for about 25 mins. Flip it over and give the fat side about 15 mins. When the lamb has a dark brown crust and is cooked to your liking, leave it to rest on a board for 15 mins. (If the weather forces you indoors, the lamb can be roasted at 220C/200C fan/gas 7 for about an hour for pink meat; the breads can be cooked on a very hot griddle).
To serve, carve the lamb into thick slices and scatter with the coriander.
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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