A Spirit Now Flown

Hi everyone and welcome to the blog. This week’s blog is dedicated to the memory of Robin Gibb who sadly lost his prolonged fight with cancer, on Sunday 20th May. The recipes this week are Sizzling Korean-Style Beef, Salmon with Lemon Orzo and Nasi Goreng.

Robin Hugh Gibb, CBE (22 December 1949 – 20 May 2012) was a British singer and songwriter. He was best known as a member of the Bee Gees, co-founded with his fraternal twin brother Maurice and older brother Barry. He had another younger brother, Andy Gibb, who was also a very popular solo singer.

Born in the Isle of Man to English parents, the family later moved to Manchester before settling in Brisbane, Australia. Gibb began his career as part of the family trio and when the group found their first success they returned to the United Kingdom where they achieved worldwide fame. In 2004, the Bee Gees received their CBEs from the Prince of Wales at Buckingham Palace for their “contribution to music”. With record sales estimated in excess of 200 million units, the Bee Gees became one of the most successful pop groups of all time. Music historian Paul Gambaccini described Gibb as “one of the major figures in the history of British music” and “one of the best white soul voices ever”.

After a career spanning six decades, Gibb last performed on stage in February 2012 supporting injured British servicemen and women at a charity concert at the London Palladium. On 20 May 2012, Gibb died at the age of 62 from colorectal cancer.

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

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My first recipe is Sizzling Korean-Style Beef Courtesy of Olive Magazine.

Serves 2, Prep 20 mins, Cook 10 mins

300g x Rump Steak, trimmed of all fat
2 tsp x Sugar (any type will do)
2 tbsp x Soy Sauce
2 tbsp x Mirin
2 x Garlic Cloves, chopped
Sesame Oil
Vegetable Oil
4 x Spring Onions, sliced lengthways
1 tbsp x Sesame Seeds, toasted
100g x Basmati Rice, steamed, to serve

Slice the meat as thinly as possible. Mix the sugar, soy, mirin, garlic and 1 tsp of sesame oil, add the beef and stir well. Crack over a good grind of black pepper.
Heat a wok until very hot with 2 tsp vegetable oil. Sear the meat for a few minutes and then add the spring onion. Stir-fry for another minute then add the sesame seeds. Serve with the steamed basmati rice.

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My next recipe is Salmon with Lemon Orzo Courtesy of Olive Magazine.

Serves 2, Prep 5 mins, Cook 25 mins

100g x Orzo
2 x Skinless Salmon Fillets
1 tbsp x Plain Flour, seasoned well
Butter
Olive Oil
½ x Lemon, zest and juice
½ x Bunch of Basil, shredded

Cook the orzo following pack instructions. Dust the salmon with seasoned flour then fry in a little butter and olive oil until golden, about 4 minutes. Turn and cook on the other side for another 2 minutes. Drain the orzo then toss with a large knob of butter, the zest, juice and basil. Season.

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My final recipe is Nasi Goreng Courtesy of Olive Magazine September 2009.

Serves 2, Ready in 30mins
Olive Oil for frying
2 x Eggs, beaten
2 x Red Chillies, shredded
4 x Shallots, finely sliced
1 x Garlic Clove, finely chopped
1 x Large Carrot, peeled and julienned
150g x Chestnut Mushrooms, sliced
250g x Basmati Rice (either cook 125g of rice, or use a 250g pack of ready cooked) 
2 tsp x Brown Sugar
1 tbsp x Soy Sauce
2 tbsp x Sweet Chilli Sauce
¼ x Cucumber, cut into skinny batons
Sesame Oil

Heat 1 tbsp of oil in a large non-stick pan or wok. Pour in 1/2 the beaten egg to make a really thin omelette, then slide out. Repeat, then roll both omelettes up together and slice into ribbons.
Heat another tablespoon of oil and cook half the chilli, the shallots, garlic, carrot and mushrooms for 4 minutes. Add the rice and cook for another 2 minutes. Mix the brown sugar with the soy and the chilli sauce until dissolved, then stir through the rice.
Pile onto a serving dish and top with the omelette ribbons, cucumber and rest of the chilli. Drizzle with sesame oil to finish.

I make my journey through eternity…we don’t have to say goodbye – Immortality – The Bee Gees

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
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A Dinner for a Late Summer Lady

Hi everyone and welcome to the blog. This week’s blog is dedicated to the memory of Donna Summer who sadly lost her fight with cancer, on Thursday 17th May. The recipes this week are all Gluten-Free Gluten-Free Beef Cobbler,Gluten-free olive bread and Crisp Orange Shortbread.

Donna Summer (born December 31, 1948) is an American singer/songwriter who gained prominence during the disco era of the 1970s. She has a mezzo-soprano vocal range, and is a five-time Grammy Award winner. Summer was the first artist to have three consecutive double albums reach number one on the US Billboard chart, and she also charted four number-one singles in the United States within a thirteen-month period.

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

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My first recipe is Gluten-Free Beef Cobbler Recipe by Thane Prince. Courtesy of BBC www.bbcgoodfood.com

Serves 3 – 4, Prep 20 – 25 mins, Cook 40 – 45 mins

2 tbsp x Olive Oil
1 x Large Onion, chopped
1 x Medium Carrot, chopped
2 x Celery Sticks, chopped
1 x Large Garlic Clove, crushed
500g x Fresh Beef Mince
A Few Sprigs of Fresh Thyme
1 x 400g Can of Tomatoes with juice
150ml x Hot Organic Beef Stock
1 tbsp x Worcestershire Sauce
A Handful of Chopped Fresh Parsley

For the Topping
225g x Gluten-Free Flour
½ tsp x Gluten-Free Baking Powder
50g x Butter, chopped
50g x Red Leicester, grated
1 tsp x Fresh Thyme Leaves
1 tbsp x Chopped Fresh Parsley
150ml x Low Fat Natural Yogurt

Put the oil in a frying pan and cook the onion until soft. Add the carrot, celery and garlic and cook until lightly browned. Mix in the mince, breaking it up with a spoon. Cook, stirring often, until the meat is browned. Add the thyme, tomatoes, stock, Worcestershire sauce and parsley, and season to taste. Cover tightly and simmer for 15 minutes. Preheat the oven to 200C/gas 6/fan 180C.

Sift the flour and baking powder and rub in the butter. Add the cheese and herbs, then the yogurt, and mix to a soft dough. Turn out on to a lightly floured board and knead lightly. Roll to about 1cm/1⁄2in thick and cut out 9 rounds.

Tip the mince mixture into an ovenproof dish. Casually arrange the dough circles on top of the mince and brush with egg or milk. Bake for about 20-25 minutes until the topping is risen and golden brown and the filling is bubbling.

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My next recipe is Gluten-free olive bread Courtesy of www.goodtoknow.co.uk

Serves: 8, Prep time: 20 mins, Cooking time: 50 mins
200g x Gluten-Free White Bread Flour
1 tsp x Salt
1 tbsp x Gluten-Free Baking Powder
284ml x Buttermilk
3 x Medium Eggs, lightly beaten
2 tbsp x Olive Oil
2 x Pitted Green Olives, sliced
1 tsp x Freshly Chopped Rosemary Leaves, plus 1 sprig, leaves removed
2 tbsp x Freshly Grated Parmesan Cheese
900g x Loaf Tin, greased and strip-lined

Set the oven to 180°C/Gas Mark 4. Put the flour, salt and baking powder into the bowl of an electric mixer. Add the buttermilk, eggs and oil, and mix with a dough hook or the beater, to make a smooth batter.

Add the olives, chopped rosemary and 1 tbsp Parmesan cheese. Pour the mixture into the prepared tin, sprinkle with the rosemary leaves and rest of the Parmesan. Bake for 50 mins, until a skewer inserted into the centre comes out clean.

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My final recipe is Crisp Orange Shortbread Recipe by CJ Jackson. Courtesy of www.bbcgoodfood.com

Makes 10, Prep 10 mins, Cook 15 mins + 15 minutes chilling

100g x Butter, softened
50g x Golden Caster Sugar
Grated Zest of ½ Orange
175g x Gluten-Free Flour
½ tsp x Gluten-Free Baking Powder

Heat oven to 190C/fan 170C/gas 5. Lightly oil a baking sheet. Beat the butter, then cream it with the sugar and orange zest until light. Stir in the flour and baking powder and mix together to form a dough.

Divide the mixture into 10 balls, arrange on a baking sheet. Press each ball fl at with the tip of a round-bladed knife. Chill for 15 mins, then bake for 12-15 mins until light golden. Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool. Will keep stored in an airtight container for up to a week.

Hot Summers fade, but will never be forgotten.

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
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The Chairman & The Candyman

Hi everyone and welcome to the blog. This week’s blog is dedicated to the memory of two legendary entertainers who’s deaths are commemorated this week Frank Sinatra and Sammy David Jnr. The recipes this week are Somerset Stew with Cheddar & Parsley Mash, Chicken with Harissa & Tomatoes and Sausage Casserole.

Frank Sinatra, (December 12, 1915 – May 14, 1998) was an American singer and film actor. Beginning his musical career in the swing era with Harry James and Tommy Dorsey, Sinatra became an unprecedentedly successful solo artist in the early to mid-1940s, after being signed to Columbia Records in 1943. Being the idol of the “bobby soxers”, he released his first album, The Voice of Frank Sinatra in 1946. His professional career had stalled by the 1950s, but it was reborn in 1953 after he won the Academy Award for Best Supporting Actor for his performance in From Here to Eternity.

He signed with Capitol Records in 1953 and released several critically lauded albums (such as In the Wee Small Hours, Songs for Swingin’ Lovers, Come Fly with Me, Only the Lonely and Nice ‘n’ Easy). Sinatra left Capitol to found his own record label, Reprise Records in 1961 (finding success with albums such as Ring-a-Ding-Ding!, Sinatra at the Sands and Francis Albert Sinatra & Antonio Carlos Jobim), toured internationally, was a founding member of the Rat Pack and fraternized with celebrities and statesmen, including John F. Kennedy. Sinatra turned 50 in 1965, recorded the retrospective September of My Years, starred in the Emmy-winning television special Frank Sinatra: A Man and His Music, and scored hits with “Strangers in the Night” and “My Way”.

With sales of his music dwindling and after appearing in several poorly received films, Sinatra retired for the first time in 1971. Two years later, however, he came out of retirement and in 1973 recorded several albums, scoring a Top 40 hit with “(Theme From) New York, New York” in 1980. Using his Las Vegas shows as a home base, he toured both within the United States and internationally, until a short time before his death in 1998. Sinatra also forged a successful career as a film actor, winning the Academy Award for Best Supporting Actor for his performance in From Here to Eternity, a nomination for Best Actor for The Man with the Golden Arm, and critical acclaim for his performance in The Manchurian Candidate. He also starred in such musicals as High Society, Pal Joey, Guys and Dolls and On the Town. Sinatra was honoured at the Kennedy Centre Honours in 1983 and was awarded the Presidential Medal of Freedom by Ronald Reagan in 1985 and the Congressional Gold Medal in 1997. Sinatra was also the recipient of eleven Grammy Awards, including the Grammy Trustees Award, Grammy Legend Award and the Grammy Lifetime Achievement Award.

Sammy David Jnr (December 8, 1925 – May 16, 1990) was an American entertainer and was also known for his impersonations of actors and other celebrities. Primarily a dancer and singer, Davis started as a child vaudevillian who became known for his performances on Broadway and Las Vegas. He went on to become a world famous recording artist, television and film star. Davis was also a member of Frank Sinatra’s “Rat Pack”.

At the age of three Davis began his career in vaudeville with his father and “uncle” as the Will Mastin Trio, toured nationally, and after military service, returned to the trio. Davis became an overnight sensation following a nightclub performance at Ciro’s after the 1951 Academy Awards. With the trio, he became a recording artist. In 1954, he lost his left eye in an automobile accident.

Though his film career had begun as a child in 1933, in 1960 he appeared in the first Rat Pack film, Ocean’s 11. After a starring role on Broadway in 1956’s Mr Wonderful, Davis returned to the stage in 1964’s Golden Boy, and in 1966 had his own TV variety show, The Sammy Davis Jr. Show. Davis’ career slowed in the late sixties, but he had a hit record with “The Candy Man”, in 1972, and became a star in Las Vegas earning him the nickname Mister Show Business.

As an African American, Davis was the victim of racism throughout his life, and was a large financial supporter of civil rights causes. Davis had a complex relationship with the African-American community, and attracted criticism after physically embracing Richard Nixon in 1970. One day on a golf course with Jack Benny, he was asked what his handicap was. “Handicap?” he asked. “Talk about handicap – I’m a one-eyed Negro Jew.” This was to become a signature comment, recounted in his autobiography, and in countless articles.

After reuniting with Sinatra and Dean Martin in 1987, Davis toured with them and Liza Minnelli internationally, before dying of throat cancer in 1990. He died in debt to the Internal Revenue Service, and his estate was the subject of legal battles. Davis was awarded the Spingarn Medal by the NAACP, and was nominated for a Golden Globe and an Emmy Award for his television performances. He was the recipient of the Kennedy Centre Honours in 1987, and in 2001, he was posthumously awarded the Grammy Lifetime Achievement Award.

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

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My first recipe is Somerset Stew with Cheddar & Parsley Mash Courtesy of Good Food magazine, February 2011.

Serves 4, Prep 15 mins, Cook 35 mins

1 tbsp x Oil
1 x Onion, finely chopped
1 x Garlic Clove, finely chopped
1 x Large Carrot, finely chopped
1 x Leek, chopped
1 tbsp x Tomato Purée
400g x Can of Chopped Tomatoes
200g x Can of Butter Beans, drained
400g x Can of Flageolet Beans, rinsed and drained
200ml x Dry Cider
250ml x Organic Vegetable Stock
A Few Sprigs Thyme, leaves only
Cheddar & Parsley Mash (see tip below)
2 x Sausages
4 tsp x Olive Oil

Heat oil in a large pan and fry the onion, garlic, carrot and leek until soft but not coloured. Add the tomato purée, chopped tomatoes, butter beans, flageolet beans, cider, stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.
Meanwhile, if you’re adding sausages to any portion, snip each sausage into 3-4 chunks. Heat the olive oil in a frying pan and brown the chunks for 5 mins, then stir in appropriate portions of the stew and gently simmer for the remaining cooking time. Serve with the mash.

Try, cheddar & parsley mash Peel 850g potatoes, cut into chunks, and boil in salted water for 15 mins or so until tender. Drain, return to the pan and mash with a splash of milk, 25g butter, 75g extra-mature grated cheddar and a handful of chopped parsley. Season. If you like, put the mash in a heatproof dish, dot with butter and place under grill for a few mins for a golden and crisp finish.

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My next recipe is Chicken with Harissa & Tomatoes Courtesy of Good Food magazine, June 2008.

Serves 4 Prep 2 mins Cook 15 mins

4 x Skinless Chicken Breasts
2 tsp x Harissa Paste
1 tsp x Olive Oil
1 tsp x Dried Oregano
250g x Cherry Tomatoes
A handful of Kalamata Olives

Heat oven to 200C/fan 180C/gas 6. Put the chicken into a medium roasting tray, then rub with the harissa, oil and oregano.
Cover with foil and roast for 5 mins, then remove the foil and add the cherry tomatoes and olives to the tray. Roast for 10 mins more until the tomato skins start to split and the chicken is cooked through. Serve with boiled new potatoes.

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My final recipe is Sausage Casserole Courtesy of www.Slimmingworld.com

Serves: 4 Prep time: 20 mins Cook time: 45 mins

4 x Carrots, chopped
4 x Celery Sticks, chopped
1 x Onion, chopped
1 tsp x Freshly Chopped Rosemary
2 tbsp x Freshly Chopped Parsley
300ml x Organic Beef Stock
Salt and Freshly Ground Black Pepper
12 x Low Fat Pork Sausages
Fry Light
300g x Button Mushrooms, halved
1-2 tsp x Artificial Sweetener
2 x 400g Cans of Chopped Tomatoes

Preheat the oven to 190°C/Gas 5. Chop the carrots, celery and onion, place in a large pan with the herbs and stock. Season well, bring to the boil, reduce the heat, cover and simmer gently for 5-6 minutes.

Place the sausages on a baking sheet, spray with Fry Light and bake for 15-20 minutes. Remove from the oven and cut into thick diagonal slices. Add the mushrooms to the vegetables with the sausages, tomatoes and artificial sweetener. Season well, transfer to an oven proof dish and bake for 10-12 minutes until bubbling. Serve immediately.

May you live to be 100 and may the last voice you hear be mine. – Frank Sinatra

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 Fishy Tale of Two Authors

Hi everyone and welcome to the blog. This week’s blog is dedicated to the memory of two of the United Kingdom’s most famous authors who’s birthdays and death are commemorated this week J M Barrie and Douglas Adams. The recipes this week are Crispy Cod Nuggets with Sweet Potato Wedges, Lemon & Basil Roasted Sea Bass and Fish Curry.

James Matthew Barrie, 1st Baronet, OM J M Barrie (9 May 1860 – 19 June 1937) was a Scottish author and dramatist, best remembered today as the creator of Peter Pan. The child of a family of small-town weavers, he was educated in Scotland. He moved to London, where he developed a career as a novelist and playwright. There he met the Llewelyn Davies boys who inspired him in writing about a baby boy who has magical adventures in Kensington Gardens (included in The Little White Bird), then to write Peter Pan, or The Boy Who Wouldn’t Grow Up, a “fairy play” about this ageless boy and an ordinary girl named Wendy who have adventures in the fantasy setting of Neverland. This play quickly overshadowed his previous work and although he continued to write successfully, it became his best-known work, credited with popularising the name Wendy, which was very uncommon previously. Barrie unofficially adopted the Davies boys following the deaths of their parents. Before his death, he gave the rights to the Peter Pan works to Great Ormond Street Hospital, which continues to benefit from them.

Douglas Noel Adams (11 March 1952 – 11 May 2001) was an English writer and dramatist. He is best known as the author of The Hitchhiker’s Guide to the Galaxy, which started life in 1978 as a BBC radio comedy before developing into a “trilogy” of five books that sold over 15 million copies in his lifetime, a television series, several stage plays, comics, a computer game, and in 2005 a feature film. Adams’s contribution to UK radio is commemorated in The Radio Academy’s Hall of Fame.

Adams also wrote Dirk Gently’s Holistic Detective Agency (1987) and The Long Dark Tea-Time of the Soul (1988), and co-wrote The Meaning of Liff (1983), Last Chance to See (1990), and three stories for the television series Doctor Who. A posthumous collection of his work, including an unfinished novel, was published as The Salmon of Doubt in 2002. Adams became known as an advocate for environmental and conservation causes, and also as a lover of fast cars, cameras, and the Apple Macintosh. He was a staunch atheist, famously imagining a sentient puddle who wakes up one morning and thinks, “This is an interesting world I find myself in—an interesting hole I find myself in—fits me rather neatly, doesn’t it? In fact it fits me staggeringly well, must have been made to have me in it!” Biologist Richard Dawkins dedicated his book, The God Delusion (2006), to Adams, writing on his death that, “Science has lost a friend, literature has lost a luminary, the mountain gorilla and the black rhino have lost a gallant defender.”

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

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My first recipe is Crispy Cod Nuggets with Sweet Potato Wedges Courtesy of www.goodtoknow.co.uk

Serves: 4, Prep time: 20 mins, plus chilling Cook: 30 mins

4 x Skinned Cod (or Pollack)Fillet, cut into chunks (from a sustainable source)
2tbsp x Plain Flour
1 x Large Egg, beaten
100g x Fresh Breadcrumbs
2tbsp x olive oil
2 x Sweet Potatoes, peeled and cut into wedges
1tbsp x Honey
Sunflower oil, for shallow-frying
Soured Cream and chive dip and lemon wedges, to serve

Coat each piece of cod/pollack in flour then dip in beaten egg and coat in breadcrumbs. Cover and chill in the fridge for 20 mins. Preheat the oven to 200ºC (400ºF, gas mark 6).Heat the olive oil in a roasting tin for 3-4 mins then add the sweet potato. Roast for 20 mins, turning once. Brush with honey and return to the oven for 10 mins until tender and golden. Heat the sunflower oil in a heavy-based frying pan and fry the fish nuggets for 2-3 mins on each side until golden. Drain on kitchen paper. Serve with the potato wedges, dip and lemon.

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My next recipe is Lemon & Basil Roasted Sea Bass Courtesy of www.goodtoknow.co.uk

Serves: 2, Prep time: 15 mins, Cooking time: 15 mins

2 x Sea Bass Fillets
100g x Cherry Tomatoes
1 x Red Pepper, sliced
1 x Yellow Pepper, sliced
1 x Lemon, zest and juice
10g x Fresh Basil, coarsely chopped
Olive oil

Heat the oven to 200ºC/180ºC/Gas Mark 6. Lay the tomatoes and peppers in a roasting dish and drizzle with olive oil. Mix the lemon juice, zest, basil and a tablespoon of olive oil and smother over the sea bass fillets (save some basil to sprinkle over when serving). Lay the marinated sea bass on the roasted veg and return to the oven for 15 minutes. The bass will be white and flaky when cooked. Sprinkle with basil and serve immediately.

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My final recipe is Fish Curry Courtesy of Oliver Magazine first published September 2006.

Serves 4, Ready in 30 mins

1 x Onion, finely sliced
Olive Oil for frying
2 tbsp x Curry Paste, Madras is good for this
2 x 400g tins of Chopped Tomatoes
450g x White Fish Fillets, cut into large chunks
a small handful of coriander leaves

Fry the onion in a large pan with a little oil until softened then add the curry paste and cook for 2 minutes. Stir in the tomatoes then simmer for 10 minutes until reduced and thickened. Add the fish and gently simmer for 3-4 minutes until the fish is cooked through. Scatter with coriander and serve with naan bread or steamed basmati rice.

So long, and thanks for the fish. – Douglas Adams

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