No Cowardly Deeds with These Chicken Dinners

Me and my big mouth, no sooner have I mentioned about the change in the weather to warmer temperatures, the winds change direction and it turns cold again. I think something we forget is that Great Britain is an island, separate from mainland Europe so we always going to get sudden changes in weather. There has been a record of a snow falling in June, albeit rare, it is certainly not unheard of. On June 2, 1975, sleet and snow showers were reported across many parts of the country. Snow settled on hills just south of Birmingham, and was spotted further east and south, notably in Cambridge and London. There was also snow in Colchester at the time, where it interrupted the county cricket match between Essex and Kent. More recently, on June 7, 1985, a sleet shower fell on Birmingham airport. And going way, way back in the history books, there are reports of snow as far south as the Sussex Downs on June 12, 1791. But one thing that will never change is the most versatile food source available in the UK, chicken, having being used worldwide as a food source since before the 500BC and bought into Britain by the Romans in 55BC.

This week’s recipes are Chicken and Leek Pie with Filo and Chicken Bourguignon.

My first recipe is Chicken and Leek Pie with Filo Recipe by Simon Rimmer, courtesy of www.uktv.co.uk/food

Serves:6, Prep time: 30 min, Cook time: 50 min

1 tbsp x Olive Oil
4 x Large Chicken Breasts, cubed, or 375g x Cooked Chicken from a Roast
1 tsp x Butter
3 x Large Leeks, washed and cut into 1cm thick rounds
1 tbsp x Plain Flour
125ml x White Wine
200ml x Chicken Stock
100g x Philadelphia Light Cream Cheese
1 tbsp x Chopped Parsley
1 tbsp x Olive Oil
2 x Filo Pastry Sheets
1 tbsp x Butter

Heat the olive oil in a sturdy frying pan and cook the chicken until tender for about 5-10 minutes until cooked, stirring often. Remove from the pan and leave on one side. Omit this stage if you are using cooked chicken. Add 1 teaspoon of butter to the same pan and soften the leeks, without colouring, for 5 minutes. Sprinkle over the flour and cook, stirring all the time, for a further 2 minutes.

Stir in the wine and chicken stock and bring to a simmer – cook for about 5 minutes – until lightly thickened. Add the Philadelphia and stir until it has melted into the sauce. Add a dash of water if it looks a tad too thick. Return the chicken to the pan and add the parsley. Then spoon the mixture into a shallow, 1 litre ovenproof pie dish and leave to cool. Brush the edge of the pie dish with olive oil. Unroll the filo pastry and lay a sheet of pastry over the pie dish. Brush with olive oil then repeat with the other sheet. Scrunch up the overhanging pastry, fold onto the pie’s surface, and brush with olive oil. Bake in a pre heated over at 190c/gas 5 for about 30-35 minutes, until golden and serve straight from the dish.

My final recipe is Chicken Bourguignon Courtesy of www.recipetips.com

Serves 6, Prep Time 20mins, Cooking Time 35mins

120g x Flour for dredging and also to use for the thickened agent
2 tbsp x Lemon Thyme, chopped
1 tbsp x Sea Salt
2 x Skinless Chicken Breasts, cut into one inch pieces
150ml x Vegetable Oil
700ml x Chicken Stock
2 tbsp x Unsalted Butter
230g x Button Mushrooms, sliced
2 x Garlic Cloves, finely minced
2 x Carrots, peeled & sliced into ¼” pieces
Salt & Pepper to taste
100g X Snap Peas, cut in half
100g x Pearl Onions, skinned
150g x Orzo Pasta, cooked according to package directions

Combine 2tbsp of flour with 2 tbsp of lemon thyme and the sea salt. Coat the chicken pieces with the mixture, shaking off any excess. Heat 1/2 of the oil in a large pan, add the chicken to the pan in a single layer. Cook until browned on all sides, then remove to a plate. Remove the oil and add 2 tablespoons of unsalted butter, melt over medium heat. Add the mushrooms and sauté for 7-10 minutes or until tender and slightly browned. Add the garlic and sauté for 30 more seconds.
Sprinkle 3 tbsp of leftover seasoned flour from dredging the chicken and whisk to combine with the mushrooms. Raise the heat to medium high and while whisking, add in the chicken stock.
Keep stirring until it thickens, approximately 2-3 minutes. Lower heat to medium low and add in the carrots, pearl onions and snap peas. Salt and pepper to taste and stir occasionally. Add the chicken back to the large pan and warm it all the way through. Serve over hot orzo pasta.
Chef’s note: – You can replace the chicken stock with either, red or white wine or alternatively you could use 350ml of wine along with 350ml of chicken stock.

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

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Summer Sun Brings Spring Lambs to Life

Well what a difference a fortnight has made. At the end of March the UK saw the advent of British Summer Time (BST) where our clocks are turned forward 1 hour. Many theories are rife as to the reasoning behind this, and I’m not going to delve into them as I don’t think there is a right or wrong argument for them. However, there has been a marked change in the weather since 31st March. Temperatures were much different to as they are now, to be honest, 6 degrees back on the 31st, however since then the sunlight is stronger and warmer, and the wind has changed direction from northerly to south-southwestly. This has made a massive difference to the general temperatures, at one point we recorded a temperature of 17 degrees and making it feel more like summer than spring. The sun coming out has also bought the countryside out of its dormant slumber trees are budding and flowers are showing their glory. But more importantly the sun has bought a smile to the nation’s faces.

This week’s recipes are Summer Lamb & Herb Stew & Lamb & Apricot Meatballs

My first recipe is Summer Lamb & Herb Stew Courtesy of Olive Magazine first printed August 2009.

Serves 4, ready in 2 hours

Olive Oil
4 x Lamb Neck Fillets, or Diced Lamb, about 600g, cut into pieces
1 x Large Aubergine, cut into small pieces
1 x Large Onion, sliced
2 x Garlic Cloves, chopped
1-2 tbsp x Harissa paste(add more if you like it spicy) 
1 x 400g tin of Chopped Tomatoes
300ml x Lamb Stock
A Large Bunch of Parsley, chopped
½ x Lemon , juice only

Heat the oven to 190C/fan 170C/gas 5. Heat 1 tbsp olive oil in a non-stick, lidded casserole. Brown the lamb all over then remove from the pan. Add the aubergine and another tablespoon of oil and cook until browned and softened a bit. Scoop out the aubergine then add the onion and garlic and cook until softened.

Add the lamb and aubergine with the harissa, tomatoes and stock. Bring to a simmer then put on a lid and cook in the oven for 11/2 hours until the lamb and aubergine are tender. Stir in the parsley and lemon. Good with new potatoes or rice.

And, my final recipe is Lamb & Apricot Meatballs Courtesy of Good Food Magazine August 2010.

Serves 4, Prep 10 mins, Cook 20 mins

2 tbsp x Olive Oil
2 x Red Onions, very finely chopped
4 x Garlic Cloves, crushed
2 tsp each x Ground Cumin and Coriander (or 4 tsp x Moroccan Spice Blend) 
1 x400g Can of Chopped Tomatoes
½ tsp x Sugar
½ x 20g Pack of Mint, finely chopped
500g x Lean Lamb Mince
8 x Dried Apricots, finely chopped
50g x Fresh Breadcrumbs
Pitta Bread and Salad, to serve

Heat 2 tsp of oil in a pan and soften the onions for 5 mins. Add the garlic and spices and cook for a few mins more. Spoon half the onion mixture into a bowl and set aside to cool. Add the tomatoes, sugar and seasoning to the remaining onions in the pan and simmer for about 10 mins until reduced.
Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into little meatballs.

Heat the rest of the oil in a non-stick pan and fry the meatballs until golden (in batches if you need to). Stir in the sauce with a splash of water and gently cook everything for a few mins until the meatballs are cooked through. Serve with pitta bread and 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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This Italian Job That Won’t Leave You Fishing for Complements

Modern Italy is a democratic republic. It has been ranked as the world’s 25th most-developed country and it Quality-of-life Index was ranked in the world’s top ten in 2005. Italy enjoys a very high standard of living partially because of a high GDP per capita and has a high public education level. Italy is also one of the world’s most globalised nations. It is a founding member of what is now the European Union and part of the Eurozone. Italy is also a member of the G7, G8, G20 and NATO, adheres to the UN. It has the world’s third-largest gold reserves, eighth-largest nominal GDP, tenth highest GDP (PPP) and the sixth highest government budget in the world. It is also a member state of the Organisation for Economic Co-operation and Development, the World Trade Organization, the Council of Europe and the United Nations. Italy has the world’s eleventh-largest defence budget and shares NATO’s nuclear weapons.
Italy plays a prominent role in European and global military, cultural and diplomatic affairs. The country’s European political, social and economic influence makes it a major regional power, despite its own seemingly chaotic political culture.
This week’s recipes are Sicilian-Style Fish Stew and Sea bass & Seafood Italian One-Pot.

My first recipe is Sicilian-Style Fish Stew recipe by Jennifer Joyce, courtesy of Olive Magazine November 2009.

Serves 2, Ready in 30 minutes

olive oil
1 x Onion , halved and finely sliced
2 x Celery Stalks, sliced
3 x Garlic Cloves , sliced
1 x Anchovy, rinsed (optional) 
A pinch chilli flakes
2 x Plum Tomatoes, diced
125ml x White Wine
400ml x Vegetable Stock
50g x Couscous
250g x White Fish Fillet, from a sustainable source
½ x Lemon, zested
A handful of chopped Parsley

Heat 1 tbsp of olive oil in a wide, shallow pan. Add the onion, celery, garlic, anchovy (if using) and chilli flakes. Season and cook for 10 minutes. Add the tomatoes and cook for another couple of minutes. Pour in the wine and stock and bring to a boil. Cook for 2 minutes then add the couscous. Turn down to a simmer and add the fish. Cover with a lid and cook until the fish is done, about 5-7 minutes. Divide between 2 dishes, breaking the fish into large pieces. Sprinkle over lemon zest and parsley to finish.

My final recipe is Sea bass & Seafood Italian One-Pot recipe by Barney Desmazery, courtesy of Good Food Magazine March 2012.

Serves 4, Prep 15 mins, Cook 45 mins

2 tbsp x Olive Oil
1 x Fennel Bulb, halved and sliced, fronds kept separate to garnish
2 x Garlic Cloves, sliced
½ x Red Chilli, chopped
250g x Cleaned Squid, sliced into rings
A bunch of Basil, leaves and stalks separated, stalks tied together, leaves roughly chopped
1 x400g can of Chopped Tomatoes
150ml x White Wine
2 x Large handfuls of Mussels or Clams
8 x Large Raw Prawns (whole look better) 
4 x Sea Bass Fillets (about 140g each) 
Crusty Bread, to serve

Heat the oil in a large saucepan with a tight-fitting lid, then add the fennel, garlic and chilli. Fry until softened, then add the squid, basil stalks, tomatoes and wine. Simmer over a low heat for 35 mins until the squid is tender and the sauce has thickened slightly, then season.

Scatter the mussels and prawns over the sauce, lay the sea bass fillets on top, cover, turn up the heat and cook hard for 5 mins. Serve scattered with the basil leaves and fennel fronds, with crusty bread.

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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