Oh My Fair Lady What a Calamity?!

Hi everyone and welcome to the blog. This week it is dedicated to two musical legends who’s birthdays are remembered this week Audrey Hepburn and Calamity Jane. The recipes this week are Turkey Cacciatore with a twist, Cashew, Chilli & Lime-Crusted Fish and Bloody Mary Bolognese.

Audrey Hepburn Audrey Hepburn (born Audrey Kathleen Ruston; 4 May 1929 – 20 January 1993) was a British actress and humanitarian. Although modest about her acting ability, Hepburn remains one of the world’s most famous actresses of all time, remembered as a film and fashion icon of the twentieth century. Redefining glamour with “elfin” features[1] and a gamine waif-like figure that inspired designs by Hubert de Givenchy, she was inducted in the International Best Dressed List Hall of Fame, and ranked, by the American Film Institute, as the third greatest female screen legend in the history of American cinema.
Born in Ixelles, a district of Brussels, Hepburn spent her childhood between Belgium, England and the Netherlands, including German-occupied Arnhem during the Second World War. From 1939 on she studied ballet in Arnhem and after the war with Sonia Gaskell in Amsterdam. In 1948 she moved to London where she continued in ballet and performed as a chorus girl in various West End musical theatre productions. After appearing in several British films and starring in the 1951 Broadway play Gigi, Hepburn gained instant Hollywood stardom for playing the Academy Award-winning lead role in Roman Holiday (1953). Later performing in Sabrina (1954), The Nun’s Story (1959), Breakfast at Tiffany’s (1961), Charade (1963), My Fair Lady (1964) and Wait Until Dark (1967), Hepburn became one of the great screen actresses of Hollywood’s Golden Age who received Academy Award, Golden Globe and BAFTA nominations and accrued a Tony Award for her theatrical performance in the 1954 Broadway play Ondine. Hepburn remains one of few entertainers who have won Academy, Emmy, Grammy, and Tony Awards.
She appeared in fewer films as her life went on, and devoted much of her later life to UNICEF. Her war-time struggles inspired her passion for humanitarian work and, although Hepburn had contributed to the organisation since the 1950s, she worked in some of the most profoundly disadvantaged communities of Africa, South America and Asia in the late eighties and early nineties. In 1992, Hepburn was awarded the Presidential Medal of Freedom in recognition of her work as a UNICEF Goodwill Ambassador. She died of appendiceal cancer at her home in Switzerland, aged 63, in 1993.

Calamity Jane (May 1, 1852 – August 1, 1903), was an American frontierswoman, and professional scout best known for her claim of being an acquaintance of Wild Bill Hickok, but also for having gained fame fighting Native Americans. She is said to have also exhibited kindness and compassion, especially to the sick and needy. This contrast helped to make her a famous and infamous frontier figure.

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

www.intimately-yours.org

My first recipe is Turkey Cacciatore with a twist. Recipe by Sarah Cook, courtesy of www.bbcgoodfood.com

Serves 4, Prep 10 mins, Cook 50 mins

2 x Small or 1 x Large Onion, chopped
2 x Garlic Cloves, crushed
3 tbsp x Olive Oil
2 tsp x Dried Oregano
3 x Cans of Chopped Tomatoes or Cherry Tomatoes
1 tbsp x Sugar
A Little Splash of Vinegar
Approx. 500g x Leftover Turkey, shredded into chunks
125g x Mozzarella
2 x Good Handfuls of Fresh Breadcrumbs

Fry the onion and garlic in the oil until softened. Add the tomatoes and sugar, a little splash of vinegar and some seasoning, then simmer for 20 mins until really thick. Stir in the turkey and transfer to a baking dish. Heat oven to 220C/200C fan/gas 7.

Tear over the mozzarella in chunks, then scatter over the breadcrumbs with a bit more ground pepper. Bake for 20 mins until turkey is piping hot through, and the top is golden and bubbling. Eat with mash, jackets, rice or pasta.

www.intimately-yours.org

My next recipe is Cashew, Chilli & Lime-Crusted Fish. Recipe by Anjum Anand. Courtesy of GoodFood Magazine July 2009.

1 tbsp x Vegetable Oil
1 x Fat Garlic Clove , finely grated until it resembles a paste
4 x Skinless Sustainable White Fish Fillets, about 140g each
5 tbsp x Lime Juice

For The Crust
100g x Cashews
4 x Mild Red Chillies
6 x Fat Garlic Cloves, peeled
A Thumb-tip-Size Piece of Fresh Root Ginger, roughly chopped
1 tbsp x Cumin Powder
2 tbsp x Vegetable Oil

Rub the oil and garlic paste over the fish with 2 tbsp of the lime juice. Season, then marinate for 20-30 mins. Heat oven to 190C/170C fan/gas 5. Whizz together the crust ingredients and the remaining lime juice to make a rough paste. Pat the fish fillets dry with some kitchen paper, then press a quarter of the crust onto each fillet. Lift onto an oiled baking tray, then roast for 12-15 mins until cooked through.

www.intimately-yours.org

My final recipe is Bloody Mary Bolognese. Courtesy of Good Food Magazine October 2009.

Serves 4, Prep 10 mins, Cook 1 hr 10 mins

1 tbsp x Oil
1 x Red Onion, finely chopped
2 x Garlic Cloves, crushed
2 x Celery Sticks, chopped
1 x Red Chilli, finely chopped (if you want less spice just add ½ the chilli) 
500g x Lean Beef Mince
2 tbsp x Worcestershire Sauce
1 x Glass of Red Wine, or equivalent amount of stock
400g x Can of Chopped Tomatoes
500g x Penne Pasta
Grated Cheddar, to serve

Heat the oil in a pan, then add the onion, garlic, celery and chilli. Cook gently for 5-10 mins until soft.Up the heat and throw in your beef mince. Cook until just coloured, then add the Worcestershire sauce, red wine or stock and tinned tomatoes. Slowly cook the bolognese for 30 mins-1hr – depending how much time you have, but longer will taste better.

Boil some water, add in your pasta and cook according to pack instructions. Drain, then throw the pasta into the pan with the sauce and mix it all together. Dish up and serve with lashings of grated cheese over the top. Heaven!

I never think of myself as an icon. What is in other people’s minds is not in my mind. I just do my thing. – Audrey Hepburn

Tune into my shows on 6townsradio “The Thursday Morning Show with TheRealTonyc” every Thursday from 10-12 & my Sunday show “UndertheCovers with TheRealTonyc” at http://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.6towns.co.uk

Shall I Compare Thee to a Summer’s Day

Hi everyone and welcome to the blog. This week it is dedicated to a literary genius who’s plays, sonnets and poems have stood the test of time William Shakespeare, who’s birth and death are celebrated and commemorated this week. The recipes this week are Red Lentil and Butternut Squash Curry, Spicy Chorizo Potatoes with Fried Eggs and Quick Soy-Glazed Chicken with Carrot & Cucumber Pickle.

William Shakespeare (est. 23 April 1564 – 23 April 1616) was an English poet and playwright, widely regarded as the greatest writer in the English language and the world’s pre-eminent dramatist. He is often called England’s national poet and the “Bard of Avon”. His surviving works, including some collaborations, consist of about 38 plays, 154 sonnets, two long narrative poems, and several other poems. His plays have been translated into every major living language and are performed more often than those of any other playwright.

Shakespeare was born and brought up in Stratford-upon-Avon. At the age of 18, he married Anne Hathaway, with whom he had three children: Susanna, and twins Hamnet and Judith. Between 1585 and 1592, he began a successful career in London as an actor, writer, and part owner of a playing company called the Lord Chamberlain’s Men, later known as the King’s Men. He appears to have retired to Stratford around 1613 at age 49, where he died three years later. Few records of Shakespeare’s private life survive, and there has been considerable speculation about such matters as his physical appearance, sexuality, religious beliefs, and whether the works attributed to him were written by others.

Shakespeare produced most of his known work between 1589 and 1613. His early plays were mainly comedies and histories, genres he raised to the peak of sophistication and artistry by the end of the 16th century. He then wrote mainly tragedies until about 1608, including Hamlet, King Lear, Othello, and Macbeth, considered some of the finest works in the English language. In his last phase, he wrote tragicomedies, also known as romances, and collaborated with other playwrights.

Many of his plays were published in editions of varying quality and accuracy during his lifetime. In 1623, two of his former theatrical colleagues published the First Folio, a collected edition of his dramatic works that included all but two of the plays now recognised as Shakespeare’s.

Shakespeare was a respected poet and playwright in his own day, but his reputation did not rise to its present heights until the 19th century. The Romantics, in particular, acclaimed Shakespeare’s genius, and the Victorians worshipped Shakespeare with a reverence that George Bernard Shaw called “bardolatry”. In the 20th century, his work was repeatedly adopted and rediscovered by new movements in scholarship and performance. His plays remain highly popular today and are constantly studied, performed, and reinterpreted in diverse cultural and political contexts throughout the world.

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

www.intimately-yours.org

My first recipe is Red Lentil and Butternut Squash Curry Recipe courtesy of www.slimmingworld.com

Serves 4, Prep time 10 mins, Cook time 45-50 mins

Fry Light
1 x Large Onion, peeled and chopped
1 x Medium Butternut Squash peeled, deseeded and chopped
2 tbsp x Medium Curry Paste or Powder
1 x 300ml Passata 
300ml x Hot Vegetable Stock
100g x Dried Red Lentils
Baby Spinach

Heat the oven to 170°C/Gas 3. Spray a heavy, ovenproof pan with Fry Light and cook the onion with the lid on for 5 minutes until softened. Add the butternut squash, tossing with the onion then cook for a few minutes again with the lid on. Stir in the curry paste/powder and passata.

Add the vegetable stock to the pan along with the lentils. Stir well and bring to the boil, then remove from the heat and place in the oven for 30-45 minutes, depending on the size of your butternut squash chunks.

The curry is cooked when the sauce has thickened and the lentils are tender but still whole and a knife slides into the butternut squash easily. Remove from the oven and stir in a handful spinach. Replace the lid and leave to stand for a few minutes until the spinach wilts. Serve with the rice and a swirl of yogurt.

Tip: If you prefer a less spicy curry, you can either reduce the curry paste slightly or serve it with extra very low fat natural yogurt.

www.intimately-yours.org

My next recipe is Spicy Chorizo Potatoes with Fried Eggs Recipe courtesy of www.bbcgoodfood.co.uk

Serves 2, Prep 10 mins, Cook 30 mins

2 x Large Potatoes, peeled and cut into chunks
olive oil
1 x Small Red Onion, halved and sliced
1 x Green Chilli, sliced
100g x Chorizo, cut into chunks
½ tsp x Smoked Paprika
2 x Eggs

Cook the potatoes in boiling water until tender. Drain really well then fry in 1-2 tbsp olive oil until golden. Scoop out the pan, then add the onion and chilli and keep frying until softened. Add the chorizo and paprika and cook for a minute then add the potatoes back and cook, tossing everything together. In a separate pan, fry the eggs. Serve on top of the potatoes.

www.intimately-yours.org

My final recipe is Quick Soy-Glazed Chicken with Carrot & Cucumber Pickle Courtesy of Olive Magazine November 2010.

Serves 2, Prep 30 mins, Cook 15 mins

½ tbsp x Chinese Five-spice powder
3cm x Piece of Ginger, peeled and sliced
2 tbsp x Brown Sugar
3 tbsp x Soy Sauce
2 tbsp x Rice Wine Vinegar
4 x Large Skinless Chicken Thigh Fillets, or 6 Small
½ x Small Cucumber
1 x Carrot, peeled
1 tsp x Golden Caster Sugar
½ x Red Chilli, finely chopped
oil, for frying
100g x Basmati Rice, cooked to serve

Put the five-spice, ginger, brown sugar, soy and 1 tbsp rice wine vinegar in a bowl or freezer bag. Add the chicken and leave to marinate for 30 minutes. While it’s marinating, cut the cucumber and carrot into ribbons using a potato peeler then put in a bowl. Heat another tbsp rice wine vinegar with a tsp sugar until dissolved, then toss with the veg and chilli.

Heat a tbsp oil in a wok or large frying pan. Take out the chicken pieces, shaking off the marinade as you do and add to the wok. Fry for 3-4 minutes each side until golden and crisping up, flattening them with a spatula so they cook evenly. Add the marinade to the wok, turn down the heat and continue cooking for 5 minutes, turning a few times until the chicken is glazed with the sauce and cooked through. Slice the chicken and serve with the veg and rice.

All the world’s a stage, and all the men and women merely players:
they have their exits and their entrances; and one man in his time plays many parts…”
—As You Like It, Act II, Scene 7, 139–42

Tune into my shows on 6townsradio “The Thursday Morning Show with TheRealTonyc” every Thursday from 10-12 & my Sunday show “UndertheCovers with TheRealTonyc” at http://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.6towns.co.uk

 

A Titanic Menu for The Ship of Dreams

Hi everyone and welcome to the blog. This week’s blog is dedicated to one hundredth anniversary of The Sinking of the RMS Titanic. And to commemorate the disaster this week’s recipes are dishes that featured on the First Class Passengers’ menus, they are Chicken Consommé with Tiny Dumplings, Filet Mignon with Red Wine Sauce andPoached Pears in Spiced Red Wine.

The sinking of the RMS Titanic occurred on the night of 14/15 April 1912 in the north Atlantic Ocean, four days into her maiden voyage from Southampton to New York City. The largest passenger liner in service at the time, Titanic had 2,223 people on board when she struck an iceberg at 23:40 (ship’s time) on 14 April 1912. She sank two hours and forty minutes later at 02:20 on 15 April, causing the deaths of over 1,500 people in one of the deadliest peacetime maritime disasters in history.

Titanic had received several warnings of sea ice during 14 April but was travelling near her maximum speed when she collided with the iceberg. The ship suffered a glancing blow that buckled her starboard (right) side and opened five of her sixteen compartments to the sea. Titanic had been designed to stay afloat with four flooded compartments but not five, and the crew soon realised that the ship was going to sink. They used rocket flares and wireless messages to attract help as the passengers were put into lifeboats. However, there were far too few lifeboats available and many were not filled to their capacity due to a poorly managed evacuation.

The ship broke up as she sank with over a thousand passengers and crew members still aboard. Almost all those who jumped or fell into the water died from hypothermia within minutes. RMS Carpathia arrived on the scene about an hour and a half after the sinking and had rescued the last of the survivors in the lifeboats by 09:15 on 15 April, little more than 24 hours after Titanic’s crew had received their first warnings of drifting ice. The disaster caused widespread public outrage over the lack of lifeboats, lax shipping regulations and the unequal treatment of the different passenger classes aboard the ship. Enquiries set up in the wake of the disaster recommended sweeping changes to maritime regulations. This led in 1914 to the establishment of the International Convention for the Safety of Life at Sea (SOLAS), which still governs maritime safety today.

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

www.intimately-yours.org

My first recipe is Chicken Consommé with Tiny Dumplings. Courtesy of www.cookitsimply.com

Serves 4, Prep 20mins, Cook 15-20mins

500g x Skinless Chicken Breast, minced (use a mincer or food processor). 
2 x Shallots, very finely chopped
1 tsp x Salt
A Pinch of White Pepper
A Pinch of Dried Thyme
10 tbsp x Fine Breadcrumbs
1 tbsp x Chopped Parsley
1 x Egg
4 tbsp x Single Cream
1ltr x Hot Organic Chicken Stock
300g x Frozen Peas

Mince the meat finely, either in a mincer or a food-processor. Mix shallots with the chicken, salt, pepper, thyme, breadcrumbs, parsley and egg, with sufficient cream to form a soft, pliable dough. Bring the stock to the boil with the peas, reduce heat to simmer gently.
Shape the chicken mixture into little dumplings, using 2 tsps dipped in cold water. Put dumplings into simmering stock and cook gently for 10 minutes, and serve.

www.intimately-yours.org

My next recipe is Filet Mignon with Red Wine Sauce. Recipe courtesy of www.simplyrecipes.com

Serves 2-4, Prep time 10 mins, Cook time 20 mins

2-4 x Filet Mignon Steaks, 1 to 2 inches thick*
Salt
Canola or Grape Seed Oil
3-4tbsp x Unsalted Butter, divided
500ml x Full Bodied Red Wine
Black Pepper to taste

*If you have thicker steaks, you can butterfly them and cook on the stovetop as directed here, or you can sear them on the stovetop and finish them in a 180°C oven for 10 minutes or more, until the centre of the steaks are done to your liking.

Your steaks should already be trimmed of the tough silverskin. If not, cut away any gristly bits. If your steak has the chain attached and you don’t want to serve it, cut it away and save for another purpose.

Allow the steaks to come to room temperature for at least 30 minutes and up to 90 minutes, depending on the thickness of the steaks. Just before getting ready to cook, pat the meat dry with paper towels, then coat with the canola or grape seed oil. Salt well.

Heat 2 tablespoons of oil in a cast iron pan on high heat for 1 minute. Swirl to coat the pan. Put the steaks in the hot pan and immediately turn the heat down to medium to medium high. Sear untouched for at least 3 minutes, up to 6 minutes for a 2-inch thick steak.

Flip the steaks and cook for another 2-5 minutes, depending on how thick the steak is and how rare or well done you like your meat. You can use the finger test** to test the doneness of your steak. Or you can use a meat thermometer inserted into the thickest part of the steak (49°C to 54°C for rare, 54°C to 57°C for medium rare, 60°C to 63°C for medium). Remove from the pan, loosely tent with foil and allow to rest while you make the sauce.

Pour the wine into the pan and turn the heat to high. Boil this furiously until it is reduced by 3/4, about 10 minutes. Add any juices the steaks have released while resting. Turn off the heat and wait until the wine has stopped bubbling. When it has, add the tablespoons of butter, one tablespoon at a time. Swirl each tablespoon into the sauce until it is completely incorporated before adding the next tablespoon of butter. Add salt to taste and serve the sauce with the steak. Sprinkle freshly ground black pepper over the meat when you serve it.

**Finger Test:
Raw – Open the palm of your hand. Relax the hand. Take the index finger of your other hand and push on the fleshy area between the thumb and the base of the palm. Make sure your hand is relaxed. This is what raw meat feels like. (Check this out the next time you have a raw steak to cook.)

Well Done – Now gently press the tip of your pinky and your thumb together. Again feel the fleshy area below the thumb. It should feel quite firm. This is what well done meat feels like when you press on it. (Check this out the next time you overcook a piece of meat.)

Medium – Press the tip of your ring finger and your thumb together. The flesh beneath the thumb should give a little more. This is what meat cooked to a medium doneness feels like.

Medium Rare – Gently press the tip of your middle finger to the tip of your thumb. This is medium rare.

Rare – Press the tip of your index finger to the tip of your thumb. The fleshy area below the thumb should give quite a bit. This is what meat cooked to rare feels like. Open up your palm again and compare raw to rare.

www.intimately-yours.org

My final recipe is Poached Pears in Spiced Red Wine. Recipe courtesy of www.bbcgoodfood.com

Serves 6, Prep 20 mins, Cook 20 – 30 mins

1 x Vanilla Pod
1 x Bottle of Red Wine
225g x Caster Sugar
1 x Cinnamon Stick, halved
A Sprig of Fresh Thyme sprig, plus sprigs to serve
6 x Pears, peeled, but kept whole with stalk intact

Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.

Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears – they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.

Take the pears from the pan, then boil the liquid to reduce it by half so that it’s syrupy. Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon and a small thyme sprig.

Nearer My God To Thee

Tune into my shows on 6townsradio “The Thursday Morning Show with TheRealTonyc” every Thursday from 10-12 & my Sunday show “UndertheCovers with TheRealTonyc” at http://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.6towns.co.uk

When East Meets West

Hi everyone and welcome to the blog. This week’s blog is dedicated to two legendary men Butch Cassidy and Jackie Chan. And to celebrate their birthdays, this week’s recipes have an East meets West theme, they are Easy Texas Chili, Beef Chilli Noodles and Chicken and Cashew Stir-Fry.

Butch Cassidy was a notorious American train robber, bank robber, and leader of the Wild Bunch Gang in the American Old West. After pursuing a career in crime for several years in the United States, the pressures of being pursued, notably by the Pinkerton Detective Agency, forced him to flee with an accomplice, Harry Alonzo Longabaugh, known as the Sundance Kid, and Longabaugh’s girlfriend, Etta Place, first to Argentina and then to Bolivia, where he and Longabaugh were allegedly killed in a shootout in November 1908.

Jackie Chan SBS, MBE (born Chan Kong-sang, 7 April 1954) is a Hong Kong actor, action choreographer, comedian, director, producer, martial artist, screenwriter, entrepreneur, singer and stunt performer. In his movies, he is known for his acrobatic fighting style, comic timing, use of improvised weapons, and innovative stunts. Jackie Chan has been acting since the 1960s and has appeared in over 100 films.

Chan has received stars on the Hong Kong Avenue of Stars and the Hollywood Walk of Fame. As a cultural icon, Chan has been referenced in various pop songs, cartoons, and video games. An operatically trained vocalist, Chan is also a Cantopop and Mandopop star, having released a number of albums and sung many of the theme songs for the films in which he has starred.

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

www.intimately-yours.org

My first recipe is Easy Texas Chili. Recipe courtesy of www.thewildwest.org

Serves 4 (6 if served with rice), Prep 10-15mins, Cook approx. 50-60mins

1.1/2kgs x Minced Beef (formed into tiny meatballs)
2 tbsp x Oil
2 x Garlic Cloves, crushed
6 tbsp x Mild Chili Powder
5 tbsp x Flour
1 tbsp x Dried Oregano
1 tsp x Ground Cumin
750ml x Passata
1.25ltr x Beef Stock
salt and black pepper to taste

Cut chuck roast into cubes or mould ground beef into small meatballs. Fry the meat in cooking oil until outside is browned. Add minced garlic and cook for two minutes.

Combine chili powder, flour, oregano and cumin in bowl and mix well. Sprinkle mixture over cooking beef and stir until beef is well coated. Cook for 1 minute.

Add the passata and beef stock and stir for about 20 seconds.

Simmer for 45 minutes, stirring occasionally. Then remove from heat and add salt and black pepper to taste. Serve garnished with lime wedges and sour cream. Great with cornbread or sourdough bread.

www.intimately-yours.org

My next recipe is Beef chilli noodles. Recipe courtesy of www.goodtoknow.co.uk

Serves 4, Prep time 20 mins, Cook time 5-6 mins

250g x Fine Egg Noodles
4 x Flash-Fry Steaks (minute steaks), cut into thin strips
1 tsp x Cornflour
2 tsp x Toasted Sesame Oil
1 tsp x Grated Root Ginger
1 x Garlic Clove, crushed
1 x Large Red Pepper, deseeded and thinly sliced
3 x Carrots, peeled and finely shredded
115g x Mangetout, thinly sliced
3 tbsp X Sweet Chilli Sauce

Cook the noodles in a large pan of lightly salted water according to the packet instructions. Toss the strips of steak in the cornflour and season lightly with salt and freshly ground black pepper.

Heat the oil in a wok or frying pan until almost smoking. Add the steak strips, ginger and garlic and stir-fry over a high heat for 1-2 mins until the steak strips are browned all over.
Add the pepper, carrots and mange-tout to the pan and stir-fry for 2 mins. Stir in the chilli sauce and cook for a further minute.

Drain the noodles and divide between four bowls. Top with the steak and vegetables and serve immediately.

www.intimately-yours.org

My final recipe is Chicken and cashew stir-fry. Recipe courtesy of www.goodtoknow.co.uk

Serves: 2, Cooking 10-15 mins

2 tbsp x Groundnut Oil
4 x Skinless, Boneless Chicken Breasts, cubed
3oz x Cashew Nuts
2 tsp x Fresh Ginger Chopped
60g x Stir-Fry Vegetables
7 tbsp x Black Bean Sauce
5 tbsp x Fresh Coriander, torn

Heat a wok, add half the oil and swirl in the pan – it should be smoking hot. Add the chicken and stir-fry for 5 mins. Add the cashews and ginger, and stir-fry for a further 2-3 mins until cooked, adding a little water if needed.

Remove the chicken mixture from the wok and set aside. Give the wok a quick wipe and reheat. Add the remainder of the oil. Once smoking hot, add the vegetables and stir-fry for 3 mins.

Add the black bean sauce with a little water to make it thinner, then the chicken. Heat through for 1-2 mins. Scatter coriander over the top and serve with steamed rice.

Chef’s Tips: – Use unsalted cashews if possible. Just substitute 2tbsp of the black bean sauce with water if the flavour is too strong.

Tune into my shows on 6townsradio “The Thursday Morning Show with TheRealTonyc” every Thursday from 10-12 & my Sunday show “UndertheCovers with TheRealTonyc” at http://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.6towns.co.uk