Easter Feast for Holiday Treats

Easter is a religious festival normally associated with either pray and reflection or the giving and/or receiving of chocolate eggs. In Christianity, they symbolize the empty tomb of Jesus, though an egg appears to be like the stone of a tomb, a bird hatches from it with life; similarly, the Easter egg, for Christians, is a reminder that Jesus rose from the grave, and that those who believe will also experience eternal life. The word “Easter” is believed to have originated from the Old English word Ēostre which itself developed prior to 899AD. This is generally held to have originally referred to the name of an Anglo-Saxon goddess, Ēostre, a form of the widely attested Indo-European dawn goddess. The evidence for the Anglo-Saxon goddess, however, has not been universally accepted, and some have proposed that Eostre may have meant “the month of opening” or that the name Easter may have arisen from the designation of Easter Week in Latin as in albis. This week’s recipes are: – Simple Simnel Cake and Meatball Pasta Bake.

My first recipe is Simple Simnel Cake, recipe by Sara Buenfeld, courtesy of www.bbcgoodfood.com. First printed in GoodFood Magazine April 2005.

Prep 1 hr 20 mins, Cook 1 hr 50 mins

2 x Oranges, grated zest and juice
2 tbsp x Cointreau
350g x Mixed Dried Fruits
100g x Whole Glacé Cherries
250g pack of Marzipan
200g x Soft Butter, diced
200g x Golden Caster Sugar
350g x Self-Raising Flour
4 x Large Eggs
2 tbsp x Milk

For The Caramel Almonds
50g x Blanched Almonds
100g x Caster Sugar

For the Icing Sugar
125g x Icing Sugar
zest of 1 Orange
1-1.5 tbsp x Orange Juice

Heat oven to 160C/fan 140C/gas 3. Tip the zest and juice into a bowl. Add the Cointreau, mixed fruit and cherries. Meanwhile, grease and line the base and sides of a 2kg loaf tin with baking parchment. Shape the marzipan into a sausage the length of the tin, then roll out to the width with a rolling pin.
Put the butter, sugar, flour and eggs and milk in a bowl and beat with an electric hand-whisk until smooth. Stir in the mixed fruit and their juices. Spoon half the mixture into the loaf tin, then cover with the layer of marzipan. Top with the rest of the cake mixture and smooth the top. Bake for 1 hr 50 mins until risen and firm to the touch. (Take care if you are checking by piercing with a skewer as you may pierce the marzipan and think that the cake is not cooked yet.) Cool in tin, peel away the paper once cold. It will keep wrapped in foil for 2 weeks.

To make the caramel almonds, tip the almonds into a frying pan and heat, swirling the pan so the almonds toast. Tip from the pan then add the sugar to the pan and heat until the sugar turns to a liquid caramel – take care not to heat it too fast or it will burn. Add the almonds, then pour onto a greased baking sheet to set. Will keep in a cool place for 2 days.

Decorate the cake on the day you eat it, as the caramel will dissolve on contact with the cake. Mix the icing sugar with the orange zest and juice until smooth, then pour over the cake. The mix is quite wet and will dribble down the sides. Chop the almond caramel, scatter over the icing and leave until the icing sets.

My final recipe is Meatball Pasta Bake courtesy of www.goodtoknow.com

Serves 4, Prep time 30 mins, Cook 30 mins

300g x Penne
500g x Pork Mince
1 x Onion, peeled and finely chopped
1 tsp x Dried Oregano
2 x Garlic Cloves, peeled and finely chopped
2 tsp x Dijon Mustard
1 tbsp x Tomato Ketchup
1 tbsp x Worcestershire Sauce
Sea Salt and Freshly Ground Black Pepper
75–100g x Cheddar Cheese, grated
Green Salad, to serve

Sauce
1 tbsp x Olive Oil
1 x Onion, peeled and finely chopped
2 x Garlic Cloves, peeled and finely chopped
2 x 400g Tins of Chopped Tomatoes
50ml x Red Wine
2 tsp x Dried Oregano
1 tsp x Granulated Sugar
Sea Salt and Freshly Ground Black Pepper

Cook the pasta in a large saucepan according to the packet instructions on the packet, then drain and set aside in the pan. Preheat the grill to medium. In a large bowl, combine the pork with the onion, oregano, garlic, Dijon mustard, tomato ketchup, Worcestershire sauce and a good pinch of salt and black pepper. Form the mixture into 28–30 bite-sized meatballs and arrange on a grill tray. Cook under the hot grill for 10–12 minutes, turning occasionally, until browned on all sides. For the sauce, heat the oil in another saucepan over a medium heat, add the onion and gently fry for 1–2mins. Add the garlic and fry for a further 30–40 seconds. Add the chopped tomatoes, wine, oregano and sugar, then season with salt and black pepper. Bring to the boil, lower the heat & simmer for 15 minutes until the sauce has reduced.

Preheat the oven to 200°C (400°F), Gas mark 6. Pour the sauce over the cooked pasta and add the meatballs. Stir until everything is combined, then transfer to a high-sided baking dish. Sprinkle the grated cheese over the top & place in the oven to bake for 30 minutes. Serve in big hearty portions with a green side salad.

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
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Spanish Fare to Warm Winter Winds

With the passing of the Spring (or Vernal) Equinox anyone would have thought that this would mean, our days would become bright, sunny and warm. How wrong could we be? Winter storms have blown in from Eastern Europe covering the whole of the UK in an unseasonal blanket of thick snow, or causing untold damage and chaos with heavy rain and flooding. This time last year we saw average temperatures of around 20 degrees C (68F) and whereas today some places of the UK are enduring temperatures below zero. With the delayed on-set of Spring and the further possibility of a non-existent British Summer, our warm sunshine is replaced with dishes of exotic promise that summer lies in sunnier climes. So this week’s dishes are filled with sunny promise Tortilla Espanola, Spanish Chicken & Patatas Bravas.

My first recipe is Tortilla Espanola recipe by Lisa Sierra, courtesy of www.spanishfood.about.com

Makes 6 Servings, Prep Time: 10mins, Cook Time: 25mins

6-7 x Medium Potatoes, peeled
1 x Whole White Onion
5-6 x Large Eggs
2-3 x Cups of Olive Oil for pan frying
Salt to taste

Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8″ thick. If you slice them a bit thick, don’t worry – it will simply take a bit longer for them to cook.

Peel and chop the onion into 1/4″ pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture. In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.

Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula and allow oil to drain.

Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon.

Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (approx. 9-10”) and heat on medium heat. Be careful not to get the pan too hot because the oil will burn – or the tortilla will! When hot, stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelette to check if the egg has slightly “browned.” The inside of the mixture should not be completely cooked and the egg will still be runny.

When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Take the frying pan to a sink. Place a large dinner plate (12”) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelette will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan. Let the pan warm for 30 seconds or so. Now slide the omelette into the frying pan. Use the spatula to shape the sides of the omelette.
Let the omelette cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.

Slide the omelette onto a plate to serve. If eating as a main course, cut the omelette into 6-8 pieces like a pie. Serve sliced French bread on the side. If you are serving as an appetizer, slice a baguette into pieces about 1/2 inch think. Cut the tortilla into 1.5” squares and place a piece on top of each slice of bread.

My next recipe is Spanish Chicken courtesy of www.bbcgoodfood.com, first published in Good Food Magazine October 2009.

Serves 4, Prep 15 mins, Cook 45 mins

8 chicken thighs , skin on and bone in
3 onions , thinly sliced
2 tsp paprika
zest and juice 1 lemon
good handful parsley , roughly chopped
150ml stock
1 tbsp olive oil

Heat oven to 190C/170C fan/gas 5. Put all the ingredients into a large, wide ovenproof dish. Mix everything together with your hands and season. Bake for 45 mins, stirring the onions after 20 mins, until the chicken is golden and the onions tender. Serve with rice.

My final recipe is Patatas Bravas recipe by Mary Cadogan, courtesy of www.bbcgoodfood.com, first published in Good Food Magazine January 2002.

Serves 10-12 with other dishes, Prep 30 – 35 mins, Cook 50 mins

For the Sauce
3 tbsp olive oil
1 small onion , chopped
2 garlic cloves , chopped
227g can chopped tomatoes
1 tbsp tomato purée
2 tsp sweet paprika (pimenton)
good pinch chilli powder
pinch sugar
chopped fresh parsley , to garnish

For the Potatoes
900g potatoes
2 tbsp olive oil

Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours.
To serve, preheat the oven to 200C/gas 6/fan oven 180C. Cut the potatoes into small cubes and pat dry with kitchen paper. Spread over a roasting tin and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden.
Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the parsley. Serve with cocktail sticks.

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
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Stout Recipes to Gladden Irish Hearts

St Patrick’s Day is celebrated the world over by everyone, whether they are Irish or not. In recent times Ireland has had less to celebrate than most people with the Anglo-Irish Banking crisis pushing the country to the edge of bankruptcy and forcing the Irish government to clamp down on public spending with a string of severe budget cuts, putting the squeeze on the Irish people. But nothing will stop them from celebrating their patron saint’s day, year in year out, and this week’s recipes commemorate this day. They are: – Steak and Guinness Pies and Guinness & Chocolate Cake.

My first recipe is Steak and Guinness Pies, recipe by Julie, courtesy of www.bbcgoodfood.com

Serves 4, Prep 20mins, Cook Approx3hrs + cooling time

1 tbsp x Olive Oil
3 x Garlic Cloves, sliced
1 x Onion, chopped finely
2 x Carrots, diced
125g x Swede, diced
450g x Diced Stewing Steak
1 tbsp x Plain Flour
2 tbsp x Tomato Puree
1 x 400ml Can of Guinness
100ml x Beef Stock
1 x Bay Leaf
200g x Chestnut Mushrooms
375g x Puff Pastry
Milk for brushing

Heat half the oil in a large pan and fry the garlic, onion and veg except the mushrooms for 5 minutes, until softened. Heat the rest of the oil in a frying pan, and fry the beef until brown. Add this to the vegetables, along with the flour and tomato puree. Stir well and gradually add the Guinness, stock and bay leaf. Simmer for 2.1/2 hours until the beef is tender and the sauce has thickened. Leave to cool before making the pie.

Heat the oven to 200c/Gas Mark 6. Pour the meat into four pie dishes, adding the mushrooms. Place a strip of pastry around the edge of the dishes, dampen and cover with a pastry lid. Brush with milk. Bake in the oven for 30 mins, until golden and risen. Serve with fluffy mash potatoes.

My final recipe is Guinness & Chocolate Cake recipe by Una, courtesy of www.allrecipes.co.uk

Serves 8, Ready in 55mins

250ml x Guinness
250g x Butter
100g x Dark Bitter chocolate 70%, broken up
400g x Caster Sugar
Small tub of Soured Cream or Crème Fraiche
2 x Medium Eggs
275g x Plain Flour
1 tbsp x Bicarbonate of Soda

Heat the Guinness, butter, chocolate and sugar together. Mix in the eggs and soured cream. Add in the flour and bicarb. Beat so it’s smooth with no lumps. Place into a 20cm (8″) tin and bake for 40 to 50 minutes at 180 C / Gas Mark 4. Serve when still slightly warm with sweetened crème fraiche.

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
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Soups You Sir

Living on a tight budget doesn’t mean that you can’t eat healthily. Soups and stews are one of the most simple, easy and cheapest meals that you can cook. Soups in particular are quick to make, comforting on cold, dark winters night. The recipes this week are good examples of how versatile and nourishing soups can be, they are: – Bacon, Bean & Pasta Soup and Roast Chicken Soup.

Bacon, Bean & Pasta Soup courtesy of BBC GoodFood website, recipe first published in Olive Magazine January 2006

Serves 4, Ready in 30 mins

8 x Rashers of Rindless, Streaky Bacon , chopped
2 x Leeks , halved and sliced
4 x Carrots , halved lengthways and sliced
1 x 400g tin of Mixed Beans , drained and rinsed
1Ltr x Chicken Stock , fresh, cube or concentrate
2 tbsp x Tomato Purée
50g x Small Pasta Shapes
A Handful of Flat-Leaf Parsley , chopped
Fresh Grated Parmesan , to serve

Fry the bacon in a large non-stick pan (it will cook in its own fat) until golden, then add the leeks and carrots and cook for about 5 minutes until softened. Tip in the beans, chicken stock, tomato purée and pasta and simmer until the pasta is cooked. Stir through the parsley and serve in bowls topped with grated Parmesan.

Roast Chicken Soup courtesy of BBC GoodFood website, first published in GoodFood Magazine March 2009.

Serves 4 Prep 15 mins, Cook 35 mins

1 tbsp x Olive Oil
2 x Onions , chopped
3 x Medium Carrots , chopped
1 tbsp x Thyme Leaves, roughly chopped
1.4Ltr x Chicken Stock
300g leftover x Roast Chicken , shredded and skin removed
200g x Frozen Peas
3 tbsp x Greek Yogurt
1 x Garlic clove , crushed
A Squeeze Lemon Juice

Heat oil in a large heavy-based pan. Add onions, carrots and thyme, then gently fry for 15 mins. Stir in stock, bring to a boil, cover, then simmer for 10 mins. Add the chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, peas and seasoning, then simmer for 5 mins until hot through. Mix the yogurt, garlic and lemon juice, swirl into the soup in bowls, then serve.

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

Meat-Free Dishes to Fire Your Imagination

In the light of the current controversy over horse DNA being found in some UK supermarkets’ meat products, some parents and individuals are looking for ways to eat meat-free or vegetable dishes and alternatives to replace the burgers and ready meals in their diets. This week I have two possible suggestions to help fire up your imagination, they are: –Quick Vegetable Tagine & Spicy Beanburgers.

My first recipe is Quick Vegetable Tagine original recipe.

Serves 2, Prep time 20-30mins, Cook approx 30mins

1 x Red Onion – chopped
2 x Garlic Cloves – crushed
1.1/2″ x Root Ginger – grated (or a tablespoon of Ground Ginger) 
1 tsp x Ground Cumin
2 tsp x Smoked Paprika
1/2 tsp x Mild Chilli Powder
1/8 tsp (a couple of pinches) x Ground Cinnamon
4 x Bay Leaves
Ground Black Pepper
Sea Salt (use the salt sparing & taste after cooking, as some stocks can be salty) 
500ml x Passata
1 x Tin of Chickpeas
1 x Tin of Borlotti Beans
1 x Medium sized Leek, sliced
1 x Sweet Potato – chopped into cubes
3 x Celery Sticks, chopped
300ml x Hot Organic Vegetable Stock
A Handful of Fresh Lemon Thyme – leaves only
Fry Light
Basmati Rice, to serve

Fry the onion, garlic and ginger in a sauce pan until soft. Add the cumin, paprika. Chilli powder & cinnamon, cook for 1 minute. Then add the sweet potato, leaks, chickpeas, beans and thyme leaves, cook for 5mins ensuring that all is coated in the spice mixture. Tip in your passata & hot stock, tuck in the bay leaves & simmer for approx 30mins with the lid on the pan. Stir occasionally to ensure that the mixture doesn’t catch on the bottom of the pan. Serve either in a bowl with crusty bread or with Basmati rice. This meal, alone will feed 2 people, however served along with a rice dish, it will be sufficient to feed a family of 4.

My final recipe is Spicy Beanburgers courtesy of www.slimmingworld.com

Serves: 1 Cook time: 25 minutes plus chilling
1 x Carrot, chopped
100g x Potato, peeled and chopped
1 x Red Onion, finely chopped
1 x Red Chilli, deseeded and finely chopped
100g x Canned Mixed Beans, drained and rinsed
57g x Canned Green Lentils, drained and rinsed
1 x Egg
2 tsp x Ground Cumin
1 tsp x Ground Cinnamon
4 tbsp x Finely Chopped Coriander Leaves
Salt and Freshly Ground Black Pepper
Fry Light

Place all the ingredients in a food processor, season well and blend until well combined. Transfer to a bowl and chill for 3-4 hours or overnight. Preheat the oven to 180°C/Gas 4. Divide the bean mixture into two portions and shape each into a burger. Place on a baking tray lined with baking parchment, spray with Fry Light and cook for 12-15 minutes or 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/
www.chefgarfyinfo.blog.co.uk
www.6towns.co.uk