Recipes to Feed Your Inner Boiler

Hi everyone and welcome to the blog. With the cold, wet, windy and wintery nights blowing by your doors. The thought that fills your mind and keeps you going through your day is “what am I going to have for my dinner/tea? Something warming and filling…” and here I am to save the day once again. This week’s recipes are guaranteed to do exact that.
The recipes are: – Italian Chicken & Tomato Soup and Caribbean Turkey and Vegetable Stew.

My first recipe isItalian Chicken & Tomato Soup Courtesy of Slimming World Magazine.

Serves 4, Ready in 25mins

1 x Onion, peeled and finely chopped
2 x Carrots, peeled and grated
2 x Lean Back Bacon Rashers, all visible fat removed, finely chopped
2 x Large Skinless Chicken Breasts, cut into thin strips
1 x400g x Can of Chopped Tomatoes
400ml x Chicken Stock
1 tbsp x Chopped Rosemary
1 x Lemon, finely grated zest and juice
Salt
Freshly Ground Black Pepper
Fresh Flat-Leaf Parsley, chopped – to garnish

Place the onion, carrots and bacon in a large non-stick saucepan and stir-fry for 2-3 minutes. Add the chicken, tomatoes, stock, rosemary and lemon zest and juice. Bring to the boil, stir, then cover and simmer on a medium heat for 15 minutes, stirring occasionally. Season to taste and serve sprinkled with chopped parsley.

My final recipe is Caribbean Turkey and Vegetable Stew Courtesy of Slimming World Magazine.

Serves: 4, Prep time: 30 mins, Cook time: 1½ – 2 hours

1 x Red Onion, peeled halved and sliced
2 x Garlic Cloves, peeled and chopped
1 tbsp x Jerk Seasoning
750g x Skinless Turkey Breast Steaks, cut into 3cm pieces
1 x Green Pepper, deseeded and cut into 2 cm pieces
1 x Yellow Pepper, deseeded and cut into 2 cm pieces
1 x Red Pepper, deseeded and cut into 2 cm pieces
300g x Cherry tomatoes
250g x Button Mushrooms, halved
1 tbsp x Fresh Thyme Leaves
400ml x Chicken Stock
1 level tbsp x Gravy Granules
Salt
Freshly Ground Black Pepper
Fresh Thyme leaves to garnish

Preheat the oven to 180°C/Gas 4.Put all the ingredients into a large casserole dish, place over a high heat and bring to the boil. Season well. Cover the dish with a lid and transfer to the oven. Cook for 1½-2 hours, or until the turkey is tender. Remove from the oven and garnish with the thyme leaves before serving.

Tune into my show on 6 Towns Radio Sunday morning 8-10am “Under the Covers 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

 

Quick and Easy Tea-Time Tastebud Teasers

Hi everyone and welcome to the blog. Whilst most of Britain is held in Father Winter’s icy grasp, the thoughts of cooking and feeding you and your family are more than further from your mind. It’s in these situations that you lower your guard and the omnipresent “junk food” raises its ugly head, as this is an easy and simple solution to feeding your family. However, never fear, help is at hand. You can still have a takeaway “style” meal but without having to sacrifice your healthy eating lifestyle.

This week’s recipes are Chicken Chow Mein & Pork, Ginger and Lemon Grass Stir-Fry.

My first recipe is Chicken Chow Mein Courtesy of Slimming World Magazine.

Serves 4 , ready in approx. 35mins

8 tbsp x Light Soy Sauce
2 tsp x Chinese Rice Vinegar or White Wine Vinegar
4 x Garlic Cloves, crushed
2cm x Fresh Root Ginger, peeled and grated
1 tsp x Chinese Spice
3 x Chicken Breasts, sliced
400g x Dried Egg Noodles
Fry Light
1 x Carrot, peeled and cut into thin strips
200g x Mangetout, halved lengthways
225g x Can of Water chestnuts, drained
225g x Can of Bamboo Shoots, drained
1 x Red Pepper, deseeded and sliced
110g x Whole Baby Sweetcorn, halved lengthways
8 x Spring Onions, sliced diagonally
60g x Beansprouts
1 tbsp x Oyster Sauce
2 tbsp x Dark Soy Sauce
½ tsp x Toasted Sesame Oil

Mix the light soy sauce, vinegar, garlic, ginger and 5 Spice in a glass bowl. Add the chicken, toss to coat evenly and leave to marinate for 20 minutes. Meanwhile, cook the noodles accordingly to the packet instructions, then drain. Spray a wok or large frying pan with Fry Light, add the chicken and stir-fry over a high heat for 4-5 minutes, or until lightly browned.
Add the carrot, Mangetout, water chestnuts, bamboo shoots, red pepper, sweetcorn and spring onions and stir-fry for 4-5 minutes. Add the noodle, beansprouts, oyster sauce, dark soy sauce and sesame oil and toss together. Cook for a further 4 minutes until piping hot, then serve.

My final recipe is Pork, Ginger and Lemon Grass Stir-Fry Courtesy of Slimming World Magazine.

Serves 4, ready in approx 30mins

227g x Dried Thin Egg Noodles
Fry Light
300g x Extra Lean Minced Pork
3 x Garlic Cloves, crushed
1 x Fresh Lemon Grass Stalk, finely chopped
2.5cm x Fresh Root Ginger Grated
6 x Spring Onions, finely chopped
200g x Mangetout, halved lengthways
1 x Red Pepper, deseeded and thinly sliced
2 tsp x Curry Powder
1 tsp x Turmeric
60g x Bean Sprouts
115ml x Dark Soy Sauce
A Handful of Fresh Coriander, chopped
A Handful of Fresh Mint, chopped

Prepare the noodles according to the packet instructions, drain and set aside. Spray the wok/frying pan with Fry Light and place over a medium-high heat. Add the minced pork and stir-fry for 4-5 minutes, or until browned. Add the garlic, lemon grass, ginger, spring onions, mangetout and red pepper and stir-fry for 3-4 minutes. Stir in the curry powder and turmeric and cook for a further minute. Add the cooked noodles, bean sprouts and 4 tbsp of water and toss everything together. Add the soy sauce and herbs to the mix and stir-fry for a further minute before serving.

Tune into my show on 6 Towns Radio Sunday morning 8-10am “Under the Covers 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/
www.chefgarfyinfo.blog.co.uk
www.6towns.co.uk

Healthy Hearty and Warming

Welcome to this week’s blog. With the start of a new year for most people there is a conscious effort to lose weight, and have a healthier diet or just to eat healthier. Normally this means giving up the things you love, such as alcohol and/or takeaways. Now I’m not saying don’t give up alcohol and your takeaways, as drinking too much alcohol on a regular basis has been proven to have a detrimental effect on health. However in the UK, the Indian/Chinese takeaway has been around since the 1960s, and quickly became part of UK diets, the ultimate in comforting fast foods. This week’s recipes prove that your favourite takeaway can still be had, but without all of the calories (the average Indian Takeaway is approximately 1,500 – 2,200 calories.)

This week’s recipe are Chicken Bhuna with Cinnamon Rice and Lamb, Vegetable & Herb Stew.

My first recipe is Chicken Bhuna with Cinnamon Rice Courtesy of Slimming World Magazine.

Serves 4, Ready in approx 1hr 5mins

100g x Fat-Free Natural Yoghurt
1 tsp x Turmeric
1 tsp x Ground Cumin
1 tsp x Paprika
½ tsp x Chili Powder
Juice of 1 Lemon
2 x Garlic Cloves, crushed
4 x Skinless, Chicken Breasts, cut into bite-size pieces
Fry-Light
1 x Medium Onion, finely chopped
1 x Red Pepper, deseeded finely sliced
1 x Green Pepper, deseeded finely sliced
200g x Frozen Peas
300g x Spring Greens, trimmed and sliced
½ tsp x Ground Cinnamon
275g x Basmati Rice
A Small Handful of Fresh Coriander, chopped, to garnish
A Lettuce, Tomato and Cucumber Salad to serve

Preheat your oven to 220C/ fan 200C/Gas 7. Mix the yoghurt with half the turmeric and the cumin, paprika, chili powder, lemon juice and garlic. Transfer to an over-proof casserole dish with the chicken, stir to coat and set aside for 15mins. Meanwhile, place a large pan sprayed with Fry Light over a low heat. Add the onion, cover and cook for 10mins. When the chicken has marinated, stir in the peppers, peas and spring greens. Cover the casserole dish with a lid and bake for 30mins.

Add the remaining turmeric and the cinnamon to the onion and cook for a further 2mins. Add the rice and 425ml boiling water. Bring to the boil turn the heat down to medium and cook, covered, for 10mins. Remove from the heat and leave to stand, covered, for 10mins.
Divide the bhuna and rice between 4 bowls or plates. Garnish with coriander and serve with the salad on the side.

My final recipe is Lamb, Vegetable and Herb Stew Courtesy of Slimming World Magazine.

Serves 4, Ready in approx 2hrs

Fry Light
800g x Lean Lamb leg Steaks, all visible fat removed, cut into bite-sized pieces
1 x Large Aubergine, cut into bite-sized pieces
1 x Large Onion, roughly chopped
1 x Courgette, cut into bite-sized pieces
2 x Garlic Cloves, crushed
2cm x Fresh Root Ginger, peeled and grated
2 tbsp x Mild or Medium Curry Powder
1 x 400g can of Tomatoes
280ml x Lamb Stock
A Small Handful of Fresh Mint, chopped
A Small Handful of Flat-leaf Parsley, chopped
Salt and Freshly Ground Black Pepper

Preheat your oven to 190C/Fan 170C/Gas Mark 5. Spray a flameproof lidded casserole dish with Fry Light and place over a high heat. Stir-fry the lamb until browned all over, then remove from the dish and set aside until needed. Add the aubergine, onion and courgette to the dish and stir-fry for 4-5mins, or until slightly softened. Return the lamb to the dish and stir in the lamb from the dish and stir in the garlic, ginger, curry powder, tomatoes and lamb stock. Bring to simmer, then cover and bake in the oven for 1.1/2hrs, or until the lamb is tender. Stir in the herbs and season.

Tune into my show on 6 Towns Radio Sunday morning 8-10am “Under the Covers 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/
www.chefgarfyinfo.blog.co.uk
www.6towns.co.uk

 

A New Year, New Horizons

Hi everyone and welcome to the blog. Happy New Year to one and all!! A new year brings with it changes, new starts, new resolves, a new determination to make this coming year a better year than the last. 2013 is full of unknown possibilities waiting for us all.

This week’s recipes are Healthy French Cassoulet & Creole Jambalaya Rice.

My first recipe is Creole Jambalaya Rice Courtesy of www.Slimmingworld.com

Serves: 4, Prep time 10mins, Cook time 50-60 mins

1 x Large Onion, chopped
1 x Green Pepper, deseeded and chopped
1 x Red Pepper, deseeded and chopped
1 x Celery Stick, chopped
2 x Garlic Cloves, crushed
284ml x Chicken Stock
170g x Long-Grain Rice, e.g. Arborio
170g x Lean Cooked Ham, diced
113g x Raw Prawns
142ml x Dry White Wine
400g x Can of Chopped Tomatoes
A Few Sprigs of Thyme, chopped
A Few Drops of Tabasco Sauce
Salt & Ground Black Pepper
2-3 tbsps x Chopped Parsley

Put the onion, peppers, celery, garlic and stock in a heavy-based frying pan, cover and bring to the boil. Boil for about 5 minutes, uncover the pan, reduce the heat and cook gently for about 20-30 minutes, stirring occasionally, until the vegetables are tender.

Stir in the rice and cook over a low heat for 2-3 minutes. Add the ham, prawns, wine, tomatoes and thyme. Bring to the boil, then reduce the heat to a bare simmer. Cook very gently for 20-30 minutes until the rice swells up and all the liquid is absorbed. Keep watching the pan, and add more boiling chicken stock or water as necessary. Season with Tabasco Sauce, salt and pepper, just before serving. Serve hot, sprinkled with plenty of chopped parsley.

My final recipe is Healthy French Cassoulet Courtesy of The Hairy Bikers at www.bbc.co.uk/food

Serves 6, Prep time less than 30mins Cooking time 1hr – 2hrs

½ tsp x Sunflower Oil
6 x Sausages, at least 85% meat
4 x Celery Sticks
3 x Carrots
2 x Onions, halved and sliced
6 x Boneless, Skinless Chicken Thighs (approx 450g)
2 x Garlic Cloves, crushed
200g x Smoked Lean Gammon, trimmed and cut into 2cm cubes
2 x 400g cans of Chopped Tomatoes
150ml x Red Wine (or water) 
1 tsp x Caster Sugar
1 tsp x Dried Chilli Flakes
1 x Bay Leaf
4-5 x Bushy Sprigs of Fresh Thyme
400g x Can of Cannellini Beans in water, drained and rinsed
400g x Can of Butter Beans in water, drained and rinsed
Freshly Ground Black Pepper

For the garnish
A Handful of Fresh Flat Leaf Parsley
½ x Large Orange, Zest only, finely grated

Brush a large non-stick frying pan with the sunflower oil, using the tip of a pastry brush. Add the sausages to the pan and cook over a medium heat for 10 minutes, turning every now and then until nicely browned on all sides.
Meanwhile, trim the celery and peel the carrots and cut them into diagonal slices about 1.5cm/½in thick.
Preheat the oven to 180C/350F/Gas 4.
Add the onions to the frying pan and cook with the sausages for 6-8 minutes, stirring regularly until softened and lightly browned.
Trim the chicken thighs of any visible fat – we find a good pair of kitchen scissors does the job well – then cut the thighs in half.
Add the garlic and chicken pieces to the pan with the sausages and onions and cook for 3-4 minutes, turning the chicken twice until coloured all over.
Transfer everything to a large flameproof casserole dish.
Stir in the gammon, celery, carrots, tomatoes, red wine and 300ml/½ pint cold water, then sprinkle over the caster sugar and chilli flakes. Stir in the bay leaf and thyme and season with lots of ground black pepper.
Bring the cassoulet to a simmer on the hob, then cover with a lid and transfer to the oven. Cook for 45 minutes.
Take the casserole out of the oven and stir in all the beans. Cover with the lid again and put the dish back in the oven for another 30 minutes.
Just before the cassoulet is ready, prepare the garnish. Chop the parsley roughly and toss with the orange zest in a small bowl.
Serve large portions of the cassoulet in deep plates or wide bowls with a good sprinkling of the zesty parsley garnish on each one.

Tune into my show on 6 Towns Radio Sunday morning 8-10am “Under the Covers 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/
www.chefgarfyinfo.blog.co.uk
www.6towns.co.uk