Sunshine Dishes for Sunshine Dreams

Hi everyone and welcome to the blog. With winter’s icy grip holding us ever tighter with its ice cold winds and snow threatening skies, we are looking to dreams of holidays and warmer climes. What a better way to bring the warmer and sunnier climes into our homes than with some dishes from them. So this week’s recipes have a Mexican theme to them, they are: – Mexican Chicken Stew and Cabbage & Pork Empanadas.

My first recipe is Mexican Chicken Stew courtesy of BBC GoodFood website, originally published in Good Food magazine, June 2010.

Serves 4, Prep 20 mins, Cook 25 mins

1 tbsp x Vegetable Oil
1 x Medium Onion, finely chopped
3 x Garlic Cloves, finely chopped
½ tsp x Dark Brown Sugar
1 tsp x Chipotle Paste
1 x 400g can of chopped tomatoes
4 x Skinless Chicken Breasts
1 x Small Red Onion, sliced into rings
A few Coriander Leaves
Corn Tortillas or Rice to serve

Heat the oil in a medium saucepan. Add the onion and cook for 5 mins or until softened and starting to turn golden, adding the garlic for the final min. Stir in the sugar, chipotle paste and tomatoes. Put the chicken into the pan, spoon over the sauce, and simmer gently for 20 mins until the chicken has cooked (add a splash of water if the sauce gets too dry).

Remove the chicken from the pan and shred with 2 forks, then stir back into the sauce. Scatter with a little red onion, the coriander, and serve with remaining red onion, tortillas or rice.

Chef’s info : – Chipotle Paste Chipotle chillies – smoked Mexican jalapeño chillies – add an authentic smoky flavour to this stew. Chipotle paste is usually easier to find than the dried chillies.

My final recipe is Cabbage & Pork Empanadas, courtesy of BBC GoodFood website, originally published in Good Food magazine, March 2011.

Makes 12, Prep 30 mins, Cook 50 mins, plus cooling time

350g x Plain Flour
1 x Egg
50g x Butter
3 tbsp x Sunflower Oil
Juice of 1 Orange
Milk, for brushing

For The Filling
1 tbsp x Olive Oil
1 x Shallot, finely chopped
150g x Lean Minced Pork
150g x Curly Kale, roughly chopped
2 tsp x Smoked Paprika
50g x Raisins
50g x Toasted Pine Nuts
2 tbsp x Clear Honey
100g x Flavoursome Cheese such as mature Gruyère, diced

For the filling, heat the oil in a large pan and cook the shallot for a few mins until beginning to soften. Add the pork and stir-fry for 3-4 mins then add the kale and paprika, cover tightly and simmer gently for 20 mins until the pork and cabbage are both tender. Stir in the raisins, pine nuts and honey, season and leave to cool. Meanwhile, place the flour, egg, butter, sunflower oil and some salt in a food processor. Add the juice and whizz together to make a smooth, soft dough. Wrap in cling film and chill.

Heat the oven to 190C/170C fan/ gas 5. Shape the dough into 12 balls then roll each one out to make a 12cm round. Stir the cheese into the cold filling then divide it between the rounds. Fold each in half to enclose the mixture then, using your fingertips, crimp or twist the edges to neatly seal. Can be chilled for up to 12 hrs. Transfer the empanadas to a non-stick baking sheet, brush with a little milk and bake for 20-25 mins until golden.

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 do so by 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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www.6towns.co.uk

Long Lazy Lunches and Chocolate Munchies

n this fast-paced life that we lead, our weekends and leisure time are precious to us all. So the bigger opportunities that we get to enjoy them, the more the better. Like meals that we can throw together, put in the oven and forget for a couple of hours or sweet things that we can enjoy with a hot cuppa. These are exactly the things I’ve got for you for this week’s recipes, they are: – Chocolate Millionaire’s Shortbread and Pork & Chickpea Curry.

My first recipe is Chocolate Millionaire’s Shortbread Courtesy of Delicious Magazine.

Makes 16 squares, Takes 15mins to make, 25-30mins to cook, plus cooling

100g x Unsalted Butter, softened
50g x Golden Caster Sugar
175g x Plain White Flour
150g x Dark Chocolate Cake Covering
150g x White Chocolate Cake Covering

For the Caramel
110g x Unsalted Butter
110g x Golden Caster Sugar
397g x Can of Condensed Milk

Preheat the oven to 180C/160C fan/Gas Mark 4. Grease a 20cm x 20cm baking tin and line with baking paper. Cream together the softened butter and caster sugar in a food processor until light and fluffy. Mix in the flour until the dough comes together. Tip the dough into the tin, spread evenly over the base, then flatten using the back of a spoon. Prick all over with a fork, then bake for 20mins until lightly golden. Allow to cool completely in the tin.

To prepare the caramel, put the butter, caster sugar and condensed milk in a medium non-stick pan over a low heat. Stir until the butter and sugar are melted. Increase to a medium heat and bring to the bol, stirring constantly for 5mins or so until it thickens and darkens slightly. Pour the caramel over the shortbread base and allow to set. Once set. Melt the dark and white chocolates separately accordingly to pack instructions. Pour both over the caramel in a random pattern, then swirl together using a cocktail stick. Allow to set, cut into squares and serve.

My final recipe is Pork & Chickpea Curry, Courtesy of BBC Good Food Magazine February 2012.

Serves 8 – 10, Prep 20 mins plus marinating, Cook 2 hrs 15 mins

1½ tsp x Black Peppercorns
2 tsp x Fennel Seeds
1 tsp x Coriander Seeds
2 tsp x Cumin Seeds
1 tsp x Chilli Powder
½ tsp turmeric
2 x Garlic Bulbs, peeled, cloves separated
100ml x Red Wine Vinegar
1.5kg x Pork Shoulder, cut into 2.5cm pieces
50ml x Vegetable Oil
3 x Large Red Onions , finely chopped
2 x Red Peppers , deseeded and roughly chopped
1 x400g can of Chopped Tomatoes
2 tsp x Dark Muscovado Sugar
2 x 400g tins of Chickpeas, drained and rinsed
450ml x Chicken Stock
Rice, to serve

Heat a small pan over a medium heat. Add the peppercorns, fennel, coriander and cumin seeds, and dry-fry for about 1 min, stirring constantly, until fragrant. Tip into a small food processor with the chilli powder and turmeric. Put the garlic in the pan and fry for 1-2 mins until flecked golden. Add the garlic and vinegar to the spices and process to a coarse paste. Put the pork in a bowl. Add the paste and mix with your hands to combine – it’s best to use disposable gloves, as turmeric stains. Leave to marinate for 15 mins.

Heat oven to 150C/130C fan/gas 2. Heat oil in a flameproof dish and fry the onions until beginning to colour. Increase heat to high, add the pork and fry, stirring often, for about 10 mins until darkened. Add the peppers, tomatoes and sugar, and cook for 10 mins more until the tomatoes have reduced and the paste clings to the meat. Stir in the chickpeas and stock. Put on the lid, bring to a simmer, then put in the oven for about 1½ hrs until the meat is tender and the sauce thickened. Eat immediately with rice, or cool before freezing in batches for up to 3 months.

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 do so by 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

Food For Your Valentine

With St.Valentine’s day just around the corner your thoughts may turn to thinking “what special something can I cook my loved one for the special day?” How about 3 special somethings? Today’s blog is especially for that day, a three course menu to tantalize and tease your lover’s taste buds, and to gladden their heart.

This week’s recipes are Sweet Potato & Chorizo Soup, Bacon & Mushroom Risotto and Chocolate & Raspberry Pots.

My first recipe is Sweet Potato & Chorizo Soup recipe by Jamie Oliver, courtesy of Jamie Oliver’s Ministry of Food.

Serves 6-8, takes 20mins to prep and takes 20-25mins to cook + blending time

2 x Carrots, roughly sliced
2 x Celery Sticks, sliced
2 x Medium Onions, roughly chopped
2 x Garlic Cloves, sliced
800g x Sweet Potato, chopped into small even cubes
200g x Chorizo Sausage, sliced
A Small bunch of Parsley, finely chopped
Olive Oil
1 tbsp x Curry Powder (heaped) 
2 x Organic Chicken or Vegetable Stock Cubes
Sea Salt
Freshly Ground Black Pepper
1 x Fresh Red Chilli, finely chopped
1.8 ltrs x Boiling Water

Add 2 tbsp of Olive Oil to a large saucepan add all the chopped and sliced ingredients with the curry powder and mix together with a wooden spoon. Cook for around 10 to 15 mins with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden. Put the stock cubes into a jug or pan and pour in the boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the vegetables. Give the soup a good stir and bring to the boil. Reduce the heat and simmer for 10mins, until the sweet potato is cooked through. Season with salt and pepper. Using a hand blender or liquidizer, pulse the soup until smooth and scatter over a little finely chopped chilli. Divide between your serving bowls and tuck in.

My next recipe is Bacon & Mushroom Risotto Courtesy of BBC Good Food Magazine February 2012.

Serves 4, Prep 10 mins, Cook 30 mins

1 tbsp x Olive Oil
1 x Onion, chopped
8 x Rashers of Streaky Bacon, chopped
250g x Chestnut Mushrooms, sliced
300g x Risotto Rice
1 Ltr x Hot Chicken Stock
Grated Parmesan, to serve

Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed. Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful – it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.

My final recipe is Chocolate & Raspberry Pots, Courtesy of BBC Good Food Magazine February 2012.

Serves 6, Prep 15 mins, Cook 10 mins

200g x Plain Chocolate (not too bitter, 50% or less)
100g x Frozen Raspberries , defrosted or fresh raspberries
500g x Greek Yogurt
3 tbsp x Honey
Chocolate Curls or sprinkles, for serving

Break the chocolate into small pieces and place in a heatproof bowl. Bring a little water to the boil in a small saucepan, then place the bowl of chocolate on top, making sure the bottom of the bowl does not touch the water. Leave the chocolate to melt slowly over a low heat. Remove the chocolate from the heat and leave to cool for 10 mins. Meanwhile, divide the raspberries between 6 small ramekins or glasses. When the chocolate has cooled slightly, quickly mix in the yogurt and honey. Spoon the chocolate mixture over the raspberries. Place in the fridge to cool, then finish the pots with a few chocolate shavings 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 do so by 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

 

This Chicken’s All Wrapped Up for Winter

Keeping warm over the winter months can help prevent colds, flu or more serious health conditions such as heart attacks, strokes, pneumonia and depression. Every winter in the UK, 25,000-30,000 deaths are linked to the cold weather. Currently, approximately four million households in the UK are in fuel poverty. This is when a household spends more than 10% of its income to keep warm. The government’s advice on getting ready for winter aims to reduce cold-related illness and deaths. Key tips include:

Keep your home warm. Your main living room should be between around 18-21C (65-70F) and the rest of the house at a minimum of 16C (61F). You can also use a hot-water bottle or electric blanket (but not both at the same time) to keep warm while you’re in bed.

Eat well. Food is a vital source of energy, which helps to keep your body warm. Try to make sure that you have hot meals and drinks regularly throughout the day and keep active in the home if you can.

Wrap up warm, inside and out. Layer your clothing to stay warm and wear shoes with a good grip if you need to go outside. If possible, stay inside during a cold period if you have heart or respiratory problems.

Check on older neighbours or relatives to make sure they’re safe and well. Make sure they’re warm enough, especially at night, and have stocks of food and medicines so they don’t need to go out during very cold weather.

With this in mind this week’s recipes are both warming, filling and quick to make. They are Spiced Omelette Wrapsand Chicken with Wine & Mushrooms.

My first recipe is Spiced Omelette Wraps, original recipe by Nigella Lawson.

Takes seconds to prepare, 2 mins to cook, serves 1

4 x Fresh Eggs
1 x Heaped tsp of Ground Spice of Choice (Curry Powder, Chilli Powder or Cajun Spice)
Mixed Dried Herbs (optional)
Sea Salt
White Pepper
1 x Large Wrap (Flatbread, Tortilla, Naan Bread or North Staffordshire Oatcake)

Beat the 4 eggs together, add a touch of salt & pepper and your spice of choice and mix until combined. Heat a frying with a teaspoon of oil. Add the egg mixture, swirl it around in the pan allowing it to run to the edges. Make a small hole in the middle of the omelette so that the mixture cooks in the middle as well as the edges. Lift the edges of the omelette off the frying pan, to allow steam escape from under the omelette. As the omelette cooks the egg will set, but will remain slightly runny on top, so (depending on confidence) by placing a spatula under the cooking omelette flip it over. If you’re not brave enough to do so, put under a hot grill to finish but be very careful all the same.

Once the top has set, turn it out on top of your wrap/flatbread/etc, add a little sauce if needed and roll. If you have excess “wrap” at the bottom of your roll, tuck it up so that you don’t lose any of the content.

My final recipe is Chicken with Wine & Mushrooms, Courtesy of www.bbcgoodfood.com first printed in GoodFood Magazine February 2007.

Serves 4, Prep 5 mins, Cook 15 mins

4 x Skinless Chicken Breasts
1 tbsp x Plain Flour, seasoned
150ml x Chicken Stock (use ½ a stock cube) 
250g x Chestnut Mushrooms, halved
A Few Thyme Sprigs, leaves only
150ml x Red Wine
1 tbsp x Mild Olive Oil or Vegetable Oil

Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.

Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with mash.

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 do so by 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