Jamaican Golden Lightning Strikes 3 Times Again

Hi everyone and welcome to the blog. This week’s blog is dedicated the king of sprinting Usain Bolt, who celebrates his birthday this week and to the country of his birth Jamaica, who celebrated 50 years of independence this month. In honour, this week’s recipes are dedicated all Jamaican themed, they are Jamaican Lamb Curry, Jerk Chicken Curry with Beans & Jamaican-Style Vegetable Stew.

Usain Bolt (born 21 August 1986), is a Jamaican sprinter widely regarded as the fastest person ever. He is the first man to hold both the 100 metres and 200 metres world records since the start of fully automatic time measurements. Along with his teammates, he also set the world record in the 4×100 metres relay. He is the reigning Olympic champion in these three events, the first man ever to win 6 Olympic gold medals in sprinting, and a five-time World champion. He was the first to achieve a “double double” by winning 100 m and 200 m titles at consecutive Olympics (2008 & 2012), and topped this through the first “double triple” (including 4x100m relays).

His 2009 record breaking margin for 100 m, from 9.69 (his own previous world record) to 9.58, is the highest since the start of fully automatic time measurements. His achievements in sprinting have earned him the media nickname “Lightning Bolt”, and awards including the IAAF World Athlete of the Year, Track & Field Athlete of the Year, and Laureus Sportsman of the Year (twice). He is the highest paid athlete ever in track and field. He has been called the world’s most marketable athlete and the greatest athlete ever.

Jamaica Jamaica, officially the Commonwealth of Jamaica, is the 4th largest island nation of the Greater Antilles, 234kms (145miles) in length, up to 80kms (50miles) in width, and 10,990sq kms (4,240 sq miles) in area. It is situated in the Caribbean Sea, about 145kms (90miles) south of Cuba, and 191kms (119miles) west of Hispaniola, the island harbouring the nation-states of Haiti and the Dominican Republic. Jamaica is the 5th largest island country in the Caribbean. The indigenous Arawakan-speaking Taíno name for the island was Xaymaca, meaning the “Land of Wood and Water” or the “Land of Springs”.

Once a Spanish possession known as Santiago, it became an English colony in 1655 under the name Jamaica. It achieved full independence from Britain on August 6, 1962. With 2.8 million people, it is the third most populous Anglophone country in the Americas, after the United States and Canada. It remains a Commonwealth realm in concert with the Monarchy of Jamaica holding ultimate executive power, where Queen Elizabeth II is the current head of state and Queen of Jamaica. The head of government and Prime Minister of Jamaica is currently Portia Simpson-Miller, who holds full legislative power of the country. Kingston is the country’s largest city, with a population of 937,700, and its capital. Jamaica has a large diaspora around the world consisting of Jamaican citizens migrating from the country.

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

My first recipe is Jamaican Lamb Curry Courtesy of www.bbcgoodfood.com, first printed in Olive Magazine, January 2012.

Serves 6, Ready in 2 hrs 45 mins

1kg x Lean Lamb Leg, trimmed and cut into chunks
1 tbsp x Thyme Leaves, finely chopped
Sunflower Oil
1 x Onion, peeled and sliced
1 x Scotch Bonnet, de-seeded and finely chopped
3 x Garlic Cloves, peeled and thinly sliced
2 tbsp x Mild Curry Powder
2 tsp x Ground Allspice
1 tsp x Ground Cloves
1 x 400g tin of Chopped Tomatoes
1 tbsp x Black Treacle or Molasses Sugar

Put the lamb in a ovenproof casserole dish with the thyme, some salt and lots of black pepper. Mix well and leave for 20 minutes.
Heat the oven to 180C/fan 160C/gas 4. Heat 1 tbsp oil in a frying pan and gently fry the onion, garlic and chilli for 5 minutes. Stir in the curry powder, allspice, cloves and 5 tbsp cold water. Cook for a further 2 minutes then tip the onions in with the lamb. Add the tomatoes and treacle. Refill the tomato can with cold water and stir this in. Bring to a simmer, cover and put in the oven. Cook for 1½-2½ hours or until tender, stirring halfway through. Serve with rice.

My next recipe is Jerk Chicken Curry with Beans Courtesy of www.bbcgoodfood.com, first printed in Good Food magazine, March 2009.

Serves 4, Prep 5 mins, Cook 40 mins

8 x Chicken Drumsticks
4 tsp x Jerk Seasoning
4 tsp x Olive Oil
2 x Red Onions, sliced
Small Bunch Coriander, stalks finely chopped, leaves reserved
2 x 400g cans of Chopped Tomatoes
1 x 410g can of Kidney Beans, drained

Toss chicken in 1 tsp jerk seasoning and a little salt and pepper. Heat half the oil in a large frying pan, quickly brown the chicken, then remove. Tip in the remaining oil, onions and coriander stalks, then soften for 5 mins, stirring in the remaining jerk seasoning for the final min.
Return the drumsticks to the pan, pour over the tomatoes, then bring to a simmer. Cover, then cook for 20 mins. Remove the lid, stir in the beans, then cook for 10 mins more. Scatter with coriander and serve with rice.

My final recipe is Jamaican-Style Vegetable Stew Courtesy of www.bbcgoodfood.com, first printed in olive magazine, March 2012.

Serves 2, Ready in 45 mins

1 x Small Onion, peeled and roughly chopped
2 x Garlic Cloves , crushed
Oil
1 x Scotch Bonnet Chilli, finely chopped
½ tsp x Ground Allspice
½ tsp x Dried Thyme
1 x 400g tin of Coconut Milk
1 x Large Sweet Potato, peeled and chunked
¼ x Small Head of Cauliflower, broken into florets
100g x Spinach, chopped
4 x Spring Onions, chopped to serve (include the green parts)

Cook the onion and garlic in a little oil until softened. Add the chilli, spices and coconut milk. Simmer for 20 minutes. Add the sweet potato and cauliflower and cook for 8-10 minutes, or until tender. Stir in the spinach and cook for a few more minutes. Season then serve scattered with spring onions.

People always say I’m a legend, but I’m not. Not until I’ve defended my Olympic titles. That’s when I’ve decided I’ll be a legend.

Tune into my show on 6townsradio Sunday 8-10am “UndertheCovers with TheRealTonyc” 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.chefgarfy.blog.co.uk/
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The Bittersweet Taste of Revolution

Hi everyone and welcome to the blog. This week’s blog is dedicated to two revolutionaries, in more than one sense of the word, who’s anniversaries are remembered this week Emiliano Zapata and Henri Nestlé. This week’s recipes are dedicated to “the bittersweet taste of Revolution”, they are Best-Ever Chilli, Mexican Chocolate Pots & Chilli soup.

Emiliano Zapata (August 8, 1879 – April 10, 1919) was a leading figure in the Mexican Revolution, which broke out in 1910, and which was initially directed against the president Porfirio Díaz. He formed and commanded an important revolutionary force, the Liberation Army of the South, during the Mexican Revolution. Followers of Zapata were known as Zapatistas. He is a figure from the Mexican Revolution era who is still revered today.

Henri Nestlé (10 August 1814 – 7 July 1890), was a German confectioner and founder of Nestlé, the world’s largest food and beverage company, as well as one of the main creators of condensed milk.

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

My first recipe is Best-Ever Chilli Recipe courtesy of www.bbcgoodfood.com , first printed in Olive Magazine October 2011.

Serves 6, Ready in 3 hrs

Olive Oil
2 x Large Onions, peeled and chopped
2 x Fat Garlic Cloves, crushed
2 x Red Chillies, seeded and finely chopped
1 x Green Chilli, seeded and finely chopped
1.2kg x Lean Braising Steaks, cubed
175g x Chorizo, diced
3 tbsp x Tomato Purée
1 tsp x Ground Cumin
2 tsp x Hot Chilli Powder
½ tsp x Dried Oregano
1 x Cinnamon Stick
600ml x Organic Beef Stock
2 tbsp x Malt Vinegar
2 tbsp x Dark Brown Sugar
1 x 400g tin of Chopped Tomatoes
1 x 400g tin of Red Kidney Beans or Black Beans, drained and rinsed
50g x 70% Dark Chocolate, chopped
8 x Medium Potatoes

Heat 2 tbsp olive oil in a large, deep frying pan or wide casserole dish, add the onions and cook until soft but not coloured. Add the garlic and chillies and cook for a minute. Spoon the mix from pan and onto a plate.

Heat another tbsp of oil in the pan and brown the beef in batches then scoop out. Add the diced chorizo and quickly brown on all sides. Return the beef and the onion mixture to the pan then add the tomato purée and the spices. Cook for 1 minute then add the stock, vinegar, sugar and tomatoes. Season, stir well and bring to the boil. Reduce the heat to a very gentle simmer, cover with a tight-fitting lid and continue to cook on the hob over a low heat for about 1.1/2 hrs or until the beef is tender. Add the drained kidney beans and continue to cook for another 30 minutes. Then add the chopped chocolate and stir until melted and smooth.

Make the potatoes while the chilli is simmering. Heat the oven to 200C/fan 180C/ gas 6. Scrub the potatoes, rub with a little salt and bake for about 1 hour until tender. Remove and cool slightly. Cut the potatoes in half, and, using a teaspoon, scoop out most of the fluffy potato leaving at least 5mm of potato still clinging to the skin (save for another recipe).

Rub the potatoes all over with a little olive oil, season and return to the oven on a baking tray for about 15-20 minutes or until golden and crisp. Serve the chilli with crisp potato skins, guacamole, tomato salsa and soured cream.

My next recipe is Mexican Chocolate Pots Recipe courtesy of www.goodtoknow.co.uk

Serves: 8

175g x Plain Flour
200g x Sugar
8tbsp x Unsweetened Cocoa Powder
2tsp x Baking Powder
1/4tsp x Crushed Chillies
1tsp x Cinnamon
1/4tsp x Sea Salt, ground
125ml x Milk
4tbsp x Oil
250ml x Boiling Water
300ml x Double Cream
50g x Icing Sugar
1 x Vanilla Pod or 2tsp x Vanilla Extract

Pre-heat the oven and a baking sheet on a tray at 180ºC/350F/gas 4. Grease 8 ramekins with oil, then add a little flour to each one, shake to coat the inside of the ramekin, then discard the flour. This stops the cakes from sticking.

Mix the flour, 125g sugar, 4tbsp cocoa powder, baking powder, crushed chillies, cinnamon and salt in a large bowl. Stir in the milk and oil, and mix in to a stiff batter.
Spoon evenly into the prepared ramekins. Then mix the remaining sugar and 2tbsp cocoa powder in a small bowl. Sprinkle evenly over the batter in each ramekin.

Spoon 2tbsp boiling water into each cup, do not stir – this helps to cook the chocolate pots.
Bake on a pre-heated baking sheet for 20 mins, or until the top is dry to the touch. Cool slightly before serving. While they cool, beat the double cream and icing sugar in a large bowl with an electric mixer on high speed until you get soft peaks.

Add the remaining 2tbsp of cocoa powder and the vanilla essence or the seeds from the vanilla pod and beat until stiff. Serve the cup cakes with a dollop of cocoa whipped cream, and sprinkle with cinnamon.

My final recipe is Chilli soup Recipe by Sue McMahon courtesy of www.goodtoknow.co.uk

Serves: 4 Prep time: 10 mins Cooking time: 40 mins

1tbsp x Sunflower Oil
1 x Onion, peeled and chopped
1 x Red or Green Chilli, peeled and chopped
2 x Garlic Cloves, peeled and crushed
250g x Minced Beef
1 x 400g tin of Chopped Tomatoes
1 x 400g tin of Red Kidney Beans, drained and rinsed
1 x Beef Stock Cube
1-2 x Cubes of 70% Dark Chocolate
1tbsp x Chopped Fresh Coriander
Salt and freshly Ground Black Pepper
Dash of Tabasco Sauce

To garnish:
A few Nacho Chips
4tbsp x Soured Cream
30g x Mature Cheddar Cheese, grated

Heat the oil in a large pan, add the onion and cook it over a medium heat for 4-5 mins, stirring it occasionally. Add the chilli and garlic and cook for a further 2-3 mins. Add the minced beef to the pan and cook for 4-5 mins, stirring occasionally until the meat has browned.

Pour 600ml water into the pan and add the chopped tomatoes and kidney beans. Crumble in the stock cube and stir until it’s dissolved. Bring the mixture to the boil, then cover the pan and reduce the heat. Simmer the soup gently for 20-30 mins.

Remove the pan from the heat, add the chocolate. Stir until it melts and then stir in the coriander and season to taste with salt, pepper and Tabasco sauce.

Spoon the soup into serving bowls, pushing the meat towards the centre of the bowl. Place a small pile of nacho chips in the centre, so they rest on the meat, and then spoon some soured cream on top and scatter over some grated Cheddar. Serve immediately.

It is better to die on your feet than to live on your knees.- Emiliano Zapata.

Tune into my show on 6townsradio Sunday 8-10am “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.chefgarfy.blog.co.uk/
www.chefgarfyinfo.blog.co.uk
www.6towns.co.uk