Comedy Kings Full of Eastern Promise

Hi everyone and welcome to the blog. This week’s blog is dedicated to two true British comedy legends, both born in Asia, who births and deaths are remembered this week.Spike Milligan KBE and Harry H Corbett OBE.This week’s recipes are continuing the Asia theme with three curry recipes. They are A Healthy Chicken Curry, Chana Masala andOne-pot Mushroom & Potato Curry.

Spike Milligan KBE (16 April 1918 – 27 February 2002) was a comedian, writer, musician, poet, playwright, soldier and actor. His early life was spent in India, where he was born, but the majority of his working life was spent in the United Kingdom. He became an Irish citizen in 1962 after the British government declared him stateless. He was the co-creator, main writer and a principal cast member of The Goon Show, performing a range of roles including the popular Eccles.

Milligan wrote and edited many books, including Puckoon and his seven-volume autobiographical account of his time serving during the Second World War, beginning with Adolf Hitler: My part in his downfall. He is also noted as a popular writer of comical verse; much of his poetry was written for children, including Silly Verse for Kids (1959). After success with the ground-breaking British radio programme, The Goon Show, Milligan translated this success to television with Q5, a surreal sketch show which is credited as a major influence on the members of Monty Python’s Flying Circus.

Harry H. Corbett OBE (28 February 1925 – 21 March 1982) was an English actor best known for his starring role in the popular and long-running BBC Television sitcom Steptoe and Son in the 1960s and 70s. He was a serious Method actor and early in his career he was dubbed “the English Marlon Brando” by some sections of the British press.

The full version of this article can be found at www.garfysplaceinfo.blog.co.uk

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My first recipe is Healthy Chicken Curry courtesy of Slimming World

Serves: 4 Prep time: 10 minutes Cook time: 45 minutes

2 x large onions, sliced
568ml x chicken stock 
2 tsp x turmeric
3 x cardamom pods
1 x 2.5cm/1in piece cinnamon stick
4 x black peppercorns
4 x cloves
1 tsp x ground coriander
1 tbsp x peeled and grated root ginger
1 tsp x ground cumin
½ tsp x mild chilli powder
3 x garlic cloves, crushed
4 x skinless and boneless chicken breasts, sliced 
283g x fat free natural yogurt, bought to room temperature
salt
2 tbsp x chopped coriander leaves, to garnish

Put the onion and 426ml of the chicken stock in a large, heavy-based saucepan. Cover the pan, bring to the boil and then boil for 10 minutes. Reduce the heat, uncover the pan and cook gently for 20 minutes, until the onion is tender, golden and syrupy.

Add all the spices and garlic to the pan, and cook for 3-4 minutes. Then add the chicken and cook for a few minutes to coat in the spices, then stir in the remaining chicken stock. Cover the pan and simmer very gently over a medium heat for 20 minutes until the chicken is cooked.

Transfer the curry to a large serving bowl. Add 4 tbsp of the cooking sauce to the yogurt and stir well. Gradually add the yogurt into the curry, stirring continuously. Season to taste with salt, serve immediately with boiled rice and garnish with the chopped coriander.

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My next recipe is Chana Masala Courtesy of Slimming World

Serves: 4 Prep time: 5 minutes Cook time: 25 minutes

Fry Light
1 x cinnamon stick
3cm (1¼”) x Fresh Ginger, peeled and cut into thin shreds
6 x garlic cloves, peeled and crushed
1 x fresh green chilli, deseeded and thinly sliced
1 x small onion, peeled and finely chopped
1 tbsp x medium curry powder
110g x passata
1 x large potato, peeled and cut into cubes
400g x can of chickpeas, drained and rinsed
A squeeze of lemon juice
¼ tsp x garam masala
Salt
2 tbsp x chopped mint leaves
2 tbsp x chopped coriander leaves

Spray a large frying pan with Fry Light and place over a medium heat. Add the cinnamon, ginger, garlic and most of the chilli and stir-fry for 1 minute. Add the onion and cook for 6-7 minutes or until softened.

Add the curry powder and stir-fry for 1 minute and then add the passata, 150ml of hot water and the potatoes. Stir and bring to the boil, cover and reduce the heat to low. Cook gently for 10-12 minutes and then add the chickpeas and cook for 5 minutes or until the potatoes are tender.

Remove from the heat, sprinkle over the lemon juice and garam masala, season well and stir in the chopped herbs. Serve garnished with the remaining chilli.
Tip: This recipe is suitable for freezing.

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My final recipe is One-Pot Mushroom & Potato Curry, BBC GoodFood website

Serves 4 Prep 10 mins Cook 20 mins

1 tbsp x oil
1 x onion , roughly chopped
1 x large potato , chopped into small chunks
1 x aubergine , trimmed and chopped into chunks
250g x button mushrooms
2-4 tbsp x curry paste (depending on how hot you like it)
150ml x vegetable stock
400ml x reduced-fat coconut milk
chopped coriander , to serve

Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.

Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.

Tune into my show on 6townsradio “Under The Covers with TheRealTonyc” every Sunday from 8-10am athttp://6towns.co.uk/ It’s what your Sunday’s were made for.

“Dúirt mé leat go raibh mé breoite” – I told you I was ill… Engraved on Spike Milligan’s headstone

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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Recipes to Make You Quackers

Hi everyone and welcome to the blog. This week’s blog is dedicated to the creators and voices behind two of the world’s most famous ducks, Donald Duck & Daffy Duck Clarence Nash and Chuck Jones. Most of this week’s recipes have a duck theme to them, they are Glazed Hoisin Duck, Roast Duck with Cider Sauce and Mock-tail Soup – A vegetarian Oxtail soup.

Donald Duck is a cartoon character created in 1934 at Walt Disney Productions and licensed by The Walt Disney Company. Donald is an anthropomorphic white duck with a yellow-orange bill, legs, and feet. He typically wears a sailor suit with a cap and a black or red bow tie. Donald is most famous for his semi-intelligible speech and his explosive temper. Along with his friend Mickey Mouse, Donald is one of the most popular Disney characters and was included in TV Guide’s list of the 50 greatest cartoon characters of all time in 2002. He has appeared in more films than any other Disney character and is the fifth most published comic book character in the world after Batman, Superman, Spider-Man, and Wolverine.

Donald Duck rose to fame with his comedic roles in animated cartoons. He first appeared in The Wise Little Hen (1934), but it was his second appearance in Orphan’s Benefit which introduced him as a temperamental comic foil to Mickey Mouse. Throughout the 1930s, ’40s and ’50s he appeared in over 150 theatrical films, several of which were recognized at the Academy Awards. Donald was regularly part of an ensemble cast with Mickey and Goofy, and was given his own series of films in 1937, starting with Don Donald. He was voiced primarily from 1934 by Clarence Nash until his death in 1985, when the voice-over duties were taken over by his protégé Tony Anselmo.

Clarence Charles “Ducky” Nash (December 7, 1904 – February 20, 1985) was an American voice actor, best known for providing the voice of Donald Duck for the Walt Disney Studios. He was born in the rural community of Watonga, Oklahoma, and a street in that town is named in his honour.

Charles Martin “Chuck” Jones (September 21, 1912 – February 22, 2002) was an American animator, cartoon artist, screenwriter, producer, and director of animated films, most memorably of Looney Tunes and Merrie Melodies shorts for the Warner Bros. Cartoons studio. He directed many of the classic short animated cartoons starring Bugs Bunny, Daffy Duck, the Road Runner and Wile E. Coyote, Sylvester, Pepé Le Pew and a slew of other Warner characters. Three of these shorts (Duck Amuck, One Froggy Evening and What’s Opera, Doc?) were later inducted into the National Film Registry. Chief among Jones’ other works was the famous “Hunting Trilogy” of Rabbit Fire, Rabbit Seasoning, and Duck! Rabbit, Duck! (1951–1953).
After his extraordinary career at Warner Bros. ended in 1962, Jones started Sib Tower 12 Productions and began producing memorable cartoons for Metro-Goldwyn-Mayer, including a new series of Tom and Jerry shorts and the television adaptation of Dr. Seuss’ How the Grinch Stole Christmas!. He later started his own studio, Chuck Jones Productions, which created several one-shot specials, and periodically worked on Looney Tunes related works.

The full version of this article can be found at www.garfysplaceinfo.blog.co.uk

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My first recipe is Glazed Hoisin Duck, courtesy of BBC GoodFood website. Originally appeared in Olive Magazine June 2007.

Serves 2, Ready in 25 minutes

4 tbsp x Hoisin Sauce
1 tsp x Chinese Five-Spice Powder
2 x Duck Breasts
Oil
2 tbsp x Sesame Seeds
1 x Green Pepper, cut into thin strips
3 x Spring Onions, shredded
2 x Carrots, cut into thin ribbons (use a peeler) 
2 tbsp x Sesame Oil

Mix the hoisin sauce and Chinese five spice in a bowl. Score the duck skin diagonally and marinate the breast in the sauce for 10 minutes.

Heat a little oil to hot in a non-stick pan. Shake the excess marinade from the duck then put in the pan skin-side down and cook for 5-7 minutes until the skin turns crisp. Turn the heat down to medium, turn the duck over and brush with the remaining marinade until cooked, about 10 minutes.

Meanwhile, lightly toast the sesame seeds in a frying pan. Mix the vegetables with the sesame seeds and sesame oil. Serve the duck breast with the salad.

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My next recipe is Roast Duck with Cider Sauce, courtesy of GoodFood Channel website.

Serves 2, Prep 30mins, Cook time 1hr 45mins

For the duck
1 x Duck
2 tbsp x Duck Fat
1 x Onion, quartered
1 x Carrot, quartered
1 x Celery Stick, halved
1 x Bay Leaf
1 tsp x Black Peppercorns
500ml x Sweet Cider, or more if necessary

For the fried potatoes and apples
1 tbsp x Duck Fat
1 x Potato, cubed
1 x Apple, core removed, cut into wedges

For the salad
1 x Head of Chicory
2 x Bunches of Watercress
French vinaigrette, to taste

For the duck: Preheat the oven to 230C/210C fan/gas 8. Cut the legs and wings from the duck carcass. Using a heavy knife or cleaver, cut away the undercarriage (all the base of the duck), leaving the crown (the breast of the bird) in one piece. Chop the undercarriage roughly and reserve with the wings.

Lightly oil an ovenproof frying pan with a little of the duck fat. Heat the duck crown and legs in the pan, skin-side down, until browned. When the duck is golden-amber, transfer to the oven to roast for 10 minutes, or until cooked to your liking. Remove from the oven and leave to cool.

Heat the remaining duck fat in a saucepan until smoking. Add the reserved chopped duck and wings and fry until browned. Add the onion, carrot and celery to the pan, and turn them in the hot fat. Add the bay leaf, peppercorns and cider. If the cider doesn’t cover the contents of the pan, add more cider (or water) until it does.

Simmer over a low heat for 1-1½ hours. Strain the liquid into a clean saucepan and simmer until the volume of liquid has reduced to a sauce consistency. Season to taste with salt and keep the sauce warm.

For the fried potatoes and apples: heat the duck fat in a frying pan and fry the potato for a few minutes. Add the apple and cook until crisp. Remove and drain on a plate lined with kitchen paper.

When you are almost ready to serve the duck, carve the breasts from the bone and gently reheat them, along with the duck legs, in the sauce so that any juices released from the meat are re-incorporated in the sauce.

For the salad: separate the chicory leaves and combine them with the watercress in a salad bowl. Lightly dress the salad with vinaigrette just before serving alongside the duck, sauce and fried potatoes and apples.

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My final recipe is Mock-tail Soup – A vegetarian Oxtail soup. Original recipe by Andrea Shore.

Serves 4, Prep 10mins, Cooking time 25mins

½ x Red Cabbage (approx 500g), chopped
400g x Carrots chopped
2 x Garlic Cloves, crushed
1 x Red Onion, chopped
1ltr x Hot Organic Vegetable Stock

Fry the onion with the olive oil over a low/medium heat for 5 minutes. Add the carrots & cabbage to the onions and fry for a further 5 minutes. Add the garlic and stock to the pan and bring to the boil. Lower the heat and simmer for 20 minutes. Place the soup into the blender and whiz away until smooth.

Tune into my show on 6townsradio “Under The Covers with TheRealTonyc” every Sunday from 8-10am at http://6towns.co.uk/ It’s what your Sunday’s were made for.

That’s all Folks!!!

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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To The Origin of Your Heart’s Desire

Hi everyone and welcome to the blog. This week’s blog is entitled “to the origin of your heart’s desire” is solely dedicated to the man who transformed the way we think about the natural world. Charles Darwin.This week’s recipes have a Valentine’s Day theme to them, three courses to tantalize your loved one’s taste buds. They are Carrot and Ginger Soup, Cajun Chicken Pasta and Chocolate Fondant Cakes.

Charles Robert Darwin FRS (12 February 1809 – 19 April 1882) was an English naturalist. He established that all species of life have descended over time from common ancestry, and proposed the scientific theory that this branching pattern of evolution resulted from a process that he called natural selection.

He published his theory with compelling evidence for evolution in his 1859 book On the Origin of Species, overcoming scientific rejection of earlier concepts of transmutation of species. By the 1870’s the scientific community and much of the general public accepted evolution as a fact. However, many favoured competing explanations and it was not until the emergence of the modern evolutionary synthesis from the 1930s to the 1950s that a broad consensus developed that natural selection was the basic mechanism of evolution. In modified form, Darwin’s scientific discovery is the unifying theory of the life sciences, explaining the diversity of life.

Darwin’s early interest in nature led him to neglect his medical education at the University of Edinburgh; instead, he helped to investigate marine invertebrates. Studies at the University of Cambridge encouraged his passion for natural science. His five-year voyage on HMS Beagle established him as an eminent geologist whose observations and theories supported Charles Lyell’s uniformitarian ideas, and publication of his journal of the voyage made him famous as a popular author.

Puzzled by the geographical distribution of wildlife and fossils he collected on the voyage, Darwin began detailed investigations and in 1838 conceived his theory of natural selection. Although he discussed his ideas with several naturalists, he needed time for extensive research and his geological work had priority. He was writing up his theory in 1858 when Alfred Russell Wallace sent him an essay which described the same idea, prompting immediate joint publication of both of their theories. Darwin’s work established evolutionary descent with modification as the dominant scientific explanation of diversification in nature. In 1871, he examined human evolution and sexual selection in The Descent of Man, and Selection in Relation to Sex, followed by The Expression of the Emotions in Man and Animals. His research on plants was published in a series of books, and in his final book, he examined earthworms and their effect on soil.

In recognition of Darwin’s pre-eminence as a scientist, he was honoured by a major ceremonial funeral in Westminster Abbey, where he was buried close to John Herschel and Isaac Newton. Darwin has been described as one of the most influential figures in human history.

The full version of this article can be found at www.garfysplaceinfo.blog.co.uk

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My first recipe is Carrot and Ginger Soup, original recipe.

This recipe serves 4 people, takes 15 mins to prepare and 25 minutes to cook.

1 tbsp x Veg Oil or Olive oil
1 x Onion (white or red), chopped
1 tsp x Ground Ginger
1 chopped Potato (small cubes)
400g x Carrots, chopped
1.2 litres of vegetable stock (organic stock is preferable)
1 x 2.5cm Piece of Fresh Root Ginger, peeled and grated.

Heat the oil in a large saucepan, add the onion and fry for 5 mins until softened. Stir in the ground ginger and potato, then cook for 1 minute. Add the carrots, veg stock and fresh ginger, bring to the boil and then reduce the heat. Cover and cook for 20 minutes until the carrots are tender. Tip into a food blender and blitz until smooth (you may need to do this in 2 batches). Return to the pan, taste, and season according to taste, reheat and serve hot.

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My next recipe is Cajun Chicken Pasta courtesy of allrecipes.com

Serves 2, prep 15mins, cook time 15mins

110g x Linguine
2 x Boneless, Skinless Chicken breasts, sliced into thin strips
6g x Cajun Seasoning
30g x Butter
1 x Green Pepper, chopped
1/2 x Red Pepper, chopped
4 x Fresh Mushrooms, sliced
1 x White Onion, finely chopped
400ml x Double Cream
1/4tsp x Dried Basil
1/4tsp x Lemon Pepper
1/4tsp x Salt
A Couple of pinches of Garlic Powder
A Grind of Fresh Ground Black Pepper
10g x Fresh Grated Parmesan Cheese

Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. In a large skillet over medium heat, sauté chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and peppers, sliced mushrooms and onion; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

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
25g x Dried Mixed Herbs
50g x Salt

Simply mix all of these ingredients together, place in an airtight jar and use when needed.

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My final recipe is Chocolate Fondant Cakes courtesy of GoodFood Channel Website

Serves 4 Prep time: 15 min Cook time: 20 min

100g x Butter, plus extra for greasing
50g x Plain Flour, sifted, plus extra for dusting
100g x Chocolate
3 x Eggs
100g x Icing Sugar

Preheat the oven to 200C/180C fan/gas 6. Grease 4 x 300ml ramekins with butter and then dust with a little flour. Break the chocolate into pieces and place in a heatproof bowl over a pan of simmering water. Make sure the water does not touch the bottom of the bowl. Add the butter and allow both to melt.

In a separate bowl, mix together the eggs, flour and sugar until smooth. Pour in the butter and chocolate and mix until even. Spoon the mixture into the buttered ramekins and cook for between 10 and 15 minutes until the tops are cooked and the centres are gooey and molten.
Remove from the moulds right away, and serve with a scoop of ice cream.

Tune into my show on 6townsradio “Under The Covers with TheRealTonyc” every Sunday from 8-10am athttp://6towns.co.uk/ It’s what your Sunday’s were made for.

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

Follow me on Twitter www.twitter.com/therealtonyc
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Keep Your Eyes Peeled for Poor Pompeii

Hi everyone and welcome to the blog. This week’s blog is dedicated to the father of the British Police Force Sir Robert Peel and to the destruction of Pompeii.This week’s recipes are continuing on the vane of healthy eating and courtesy of the BBC GoodFood website. They are Sticky Pork, Spiced Glazed Pineapple with Cinnamon Fromage Frais andGinger & Lime Chicken with Sweet Potato Mash.

Sir Robert Peel, 2nd Baronet (5 February 1788 – 2 July 1850) was a British Conservative statesman who served as Prime Minister of the United Kingdom from 10 December 1834 to 8 April 1835, and again from 30 August 1841 to 29 June 1846. While Home Secretary, Peel helped create the modern concept of the police force, leading to officers being known as “bobbies” (in England) and “Peelers” (in Ireland). While Prime Minister, Peel repealed the Corn Laws and issued the Tamworth Manifesto, leading to the formation of the Conservative Party out of the shattered Tory Party.

Pompeii is a partially buried Roman town-city near modern Naples in the Italian region of Campania, in the territory of the commune of Pompei. Along with Herculaneum, Pompeii was partially destroyed and buried under 4 to 6 m (13 to 20 ft) of ash and pumice in the eruption of Mount Vesuvius in AD 79, and it was lost for nearly 1700 years before its accidental rediscovery in 1749. Since then, its excavation has provided an extraordinarily detailed insight into the life of a city at the height of the Roman Empire. Today, this UNESCO World Heritage Site is one of the most popular tourist attractions of Italy, with approximately 2,500,000 visitors every year.

The full version of this article can be found at www.garfysplaceinfo.blog.co.uk

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My first recipe is Sticky pork

Serves 4, Prep 5mins + marinating time, Cook 20mins

1 x 500g of Pork Fillet

For the marinade
Dark Soy Sauce
Clear Honey
1 x Orange, finely grated zest and juice of
1 x 2” (50mm) Piece of Fresh Root Ginger, finely grated

Tip all the marinade ingredients into a shallow dish and stir to combine. Coat the pork in the marinade and, if you have time, leave for 1 hr or even better overnight.

Heat oven to 200C/fan 180C/gas 6. Take the pork out of the marinade and heat an ovenproof pan. Brown the pork on all sides, then baste over the rest of the marinade and roast for 20 mins until cooked all the way through, continue to baste with its juices every 5 mins or so. Serve the pork sliced with rice and your favourite steamed greens.

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My next recipe is Spiced glazed pineapple with cinnamon fromage frais

Serves 4

1 x Lime, zest and juice of
Clear Honey
2 x Pinches of Ground Cinnamon
A Few Gratings of Whole Nutmeg
Icing sugar, sifted
200g x Very Low-Fat Fromage Frais
butter
1 x Fresh Pineapple, cut into 8 long wedges, skin and core removed

Mix the lime juice and half the lime zest with 1 tbsp honey, a pinch of cinnamon and nutmeg. Set this sauce aside. Stir the icing sugar and a pinch of cinnamon into the fromage frais.

Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 mins, turning regularly until caramelised. Pour in the spiced lime sauce and bubble for a few seconds, basting the pineapple to glaze in the sauce. Serve immediately, sprinkled with the remaining lime zest and accompanied by a dollop of the cinnamon fromage frais.

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My final recipe is Ginger & lime chicken with sweet potato mash

Serves 2

1 x Lime, zest and juice
Maple Syrup or Clear Honey
A Thumb-Sized Piece of Fresh Root Ginger, cut into matchsticks, plus 1 tsp grated root ginger
2 x Skinless, Boneless Chicken Breasts
450g x Sweet Potatoes, roughly chopped
Olive Oil

Mix half the lime zest and all the juice with the maple syrup and grated ginger. Slash each chicken breast 3-4 times with a sharp knife, then coat well with the marinade. Set aside for 10 mins. Heat the grill and line with foil.

Cook the sweet potatoes in salted boiling water for 10-12 mins until tender. Drain and mash well, adding the rest of the lime zest, plus some seasoning. Meanwhile, grill the chicken breasts for 10-15 mins, until cooked through and slightly caramelised.

Heat the oil in a small frying pan. When it’s really hot, add the ginger matchsticks and fry for 1 min until the ginger is crisp. Lift out the matchsticks with a slotted spoon, then stir the mash into the ginger-infused oil. Divide the mash between 2 plates, top each with a chicken breast, and scatter with the crisp ginger and serve with some sugar snap peas.

Tune into my show on 6townsradio “Under The Covers with TheRealTonyc” every Sunday from 8-10am athttp://6towns.co.uk/ It’s what your Sunday’s were made for.

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

Follow me on Twitter www.twitter.com/therealtonyc
www.intimately-yours.org
www.chefgarfy.blog.co.uk/
www.chefgarfyinfo.blog.co.uk
www.chefgarfy.blogspot.com/