This week’s info blog is simply dedicated to two men named Stanley Sir Henry Morton Stanley, GCB and Sir Stanley Matthews, CBE.This week’s recipes are continuing on the topic of healthy eating, they are Mushroom Stroganoff, Pork Steaks with mushrooms & Rosemary and Beef and Wild Mushroom Stew.
Sir Henry Morton Stanley, GCB Sir Henry Morton Stanley, GCB, born John Rowlands (28 January 1841 – 10 May 1904), was a Welsh journalist and explorer famous for his exploration of Africa and his search for David Livingstone. Upon finding Livingstone, Stanley allegedly uttered the now-famous greeting, “Dr. Livingstone, I presume?”
Sir Stanley Matthews, CBE (1 February 1915 – 23 February 2000) was an English footballer. Often regarded as one of the greatest players of the English game, he is the only player to have been knighted while still playing, as well as being the first winner of both the European Footballer of the Year and the Football Writers’ Association Footballer of the Year awards. Matthews’ nicknames included The Wizard of the Dribble and The Magician.
A near-vegetarian teetotaller, he kept fit enough to play at the top level until he was 50 years old. He was also the oldest player ever to play in England’s top football division and the oldest player ever to represent the country. He played his final competitive game in 1985, at the age of 70. Matthews was also an inaugural inductee to the English Football Hall of Fame in 2002 to honour his contribution to the English game.
He spent nineteen years with Stoke City, playing for the Potters from 1932 to 1947, and again from 1961 to 1965. He helped Stoke to the Second Division title in 1932–33 and 1962–63. In between his two spells at Stoke he spent fourteen years with Blackpool; where he became an FA Cup winner in 1953 (known as the Matthews Final), after he was on the losing side in the 1948 and 1951 finals. Between 1937 and 1957 he won 54 caps for England, playing in the FIFA World Cup in 1950 and 1954, and winning nine British Home Championship titles.
Following an unsuccessful stint as Port Vale’s general manager between 1965 and 1968, he travelled around the world, coaching enthusiastic amateurs. Most notable of his coaching experiences came when he established an all-black team in Soweto known as “Stan’s Men” – this was despite South Africa’s harsh apartheid laws at the time.
The full version of this article can be found at www.garfysplaceinfo.blog.co.uk
My first recipe is Tomato & Thyme Cod recipe courtesy of www.bbcgoodfood.co.uk
Serves 4, No Prep Time, Cook 15mins
Olive Oil
1 x Onion, chopped
1 x 400g Can of Chopped Tomatoes
1 heaped tsp x Light, Soft Brown Sugar
A Few Sprigs Thyme, leaves only
Soy Sauce
4 x Cod Fillets, or another white flaky fish, such as Pollack
Heat the oil in a frying pan, add the onion, and then fry for 5-8 mins until lightly browned. Stir in the tomatoes, sugar, thyme and soy, then bring to the boil. Simmer for 5 mins, then slip the cod into the sauce. Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes.
My next recipe is Butternut Squash & Ginger Soup Original recipe by Tony Cordon.
Serves 6, Prep 20-30mins dependent on the size of Butternut, Cook 25mins
2 tbsp x Olive Oil
1 x Onion, roughly chopped
1 x Medium Butternut Squash, peeled, deseeded and chopped
1 x 2” (50mms) Piece of Fresh Ginger, peeled and grated
2 tsp x Ground Ginger
3 x Garlic Cloves, crushed
1.1/4 Ltrs x Hot Organic Vegetable Stock
Salt and White Pepper
Heat the oil in a large sauce pan over a medium heat and fry the onion for 2mins, stirring occasionally. Add the squash, season and continue to fry for a further 2 minutes. Add all the ginger (both ground and fresh), the garlic and the hot stock. Bring to the boil and simmer for 20mins, stirring every 5mins or so. Once cook, blitz in a blender. Test for extra seasoning and serve hot with crusty bread.
My final recipe is Light Spicy Meatballs recipe by Gino D’Campo taken from his book “The I Diet”.
Serves 6 Prep approx. 25mins, Cook 1hr 15mins.
500g x Minced Beef
4 x Garlic Cloves, crushed
100g x Fresh White Breadcrumbs
4 tbsp x Chopped Flat Leaf Parsley
40g x Freshly Grated Parmesan Cheese
1 tsp x Dried Chilli Flakes
1/2 tsp x Paprika
Salt & Freshly Ground Black Pepper
1 x Egg
1.5 Ltrs x Passata
10 x Fresh Basil Leaves
3 tbsp x Olive Oil
300g x Pasta (50g per serving of preferred pasta)
Put the mince beef, garlic, breadcrumbs, parsley, Parmesan, chilli flakes and paprika in a large bowl. Season with salt and break in the egg. Mix all the ingredients thoroughly with your hands, then shape into 12 each sized balls. Place on a plate, cover with clingfilm and leave to rest in the fridge for 20mins. Meanwhile, tip the passata into a large saucepan and place over a medium heat. Season with salt and pepper, add the basil leaves, bring to the boil then remove from the heat.
Heat the olive oil in a large non-stick frying pan and gently fry the meatballs over a medium heat for 5mins until golden brown all over. Place the meatballs in the tomato sauce and return the pan to a low heat. Cook for 1 hour with the lid on, stirring occasionally. If the sauce becomes too thick, add a little water.
To serve, divide the pasta between six plates, place 2 meatballs on each and spoon over the tomato sauce. Serve hot or at room temperature.
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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