An Oasis for Starters in a Dessert of Delights

When the final fingers of sunlight have faded away from view and the cool night air returns, you begin to realise how much you appreciate the warm summer days that we get in this country (few and far between though they may be some times). In the coming month or so, these days will become a distant memory and the cold cruel winter wind and rain will place their icy grip on the land, and the dark days arrive with gusto. I know there are sunny days in winter, however it doesn’t have the same warmth although stunningly beautiful they may be. With each sunny summer day we have left, Carpe Diem “sieze the day” brings a whole new meaning.

 

My recipes this week are all taken from the BBC’s Good Food Magazine, and they are:- Red Lentil & Chorizo Soup,Dorset Apple Traybake and St Clement’s Pie.

 

My first recipe is Red Lentil & Chorizo Soup recipe by Barney Desmazery courtesy of BBC GoodFood Magazine April 2013.

 

Serves 6, Prep 10mins, Cook 50mins

 

1tbsp x Olive Oil, plus extra for drizzling
200g x Cooking Chorizo, peeled and diced
1 x Large Onion, chopped
2 x Carrots, chopped
A Pinch of Cumin Seeds
3 x Garlic Cloves, chopped
1tsp x Smoked Paprika, plus extra for sprinkling
A Pinch of Golden Caster Sugar
A Small Splash of Red Wine Vinegar
250g x Red Lentils
2 x 400g Cans of Chopped Tomatoes
850ml x Chicken Stock
Plain Yogurt, to serve

 

Heat the oil in a large pan. Add the chorizo and cook until crisp and it has released its oils. Remove with a slotted spoon into a bowl, leaving the fat in the pan. Fry the onion, carrots and cumin seeds for 10 mins until soft and glistening, then add the garlic and fry for 1 min more. Scatter over the paprika and sugar, cook for 1 min, then splash in the vinegar. Simmer for a moment, then stir in the lentils, and pour over the tomatoes and chicken stock.

Give it a good stir, then simmer for 30 mins or until the lentils are tender. Blitz with a hand blender until smooth-ish but still chunky. Can be made several days ahead or frozen for 6 months at this point. Serve in bowls, drizzled with yogurt and olive oil, scattered with the chorizo and a sprinkling of paprika.

 

My next recipe is Dorset Apple Traybake recipe by Lesley Waters courtesy of BBC GoodFood Magazine May 2006.

 

Cuts into 16 pieces, Prep 20mins, Cook 50mins

 

450g x Cooking Apples (such as Bramley)
Juice of ½ Lemon
225g x Butter, softened
280g x Golden Caster Sugar
4 x Eggs
2tsp x Vanilla Extract
350g x Self-Raising Flour
2tsp x Baking Powder
Demerara Sugar, to sprinkle

 

Heat oven to 180C/fan 160C/gas 4. Butter and line a rectangular baking tin (approx 27cm x 20cm) with parchment paper. Peel, core and thinly slice the apples then squeeze the lemon juice over. Set to one side.

Place the butter, caster sugar, eggs, vanilla, flour and baking powder into a large bowl and mix well until smooth. Spread half the mixture into the prepared tin. Arrange half the apples over the top of the mixture, then repeat the layers. Sprinkle over the demerara sugar. 3 Bake for 45-50 mins until golden and springy to the touch. Leave to cool for 10 mins, then turn out of tin and remove paper. Cut into bars or squares.

 

And my final recipe is St Clement’s Pie courtesy of BBC GoodFood Magazine April 2012.

 

Cuts into 8-10 slices, Prep 1hr, Cook 35mins + chill time

 

For the Crust
250g x Light Digestive Biscuits
100g x Cornflakes
85g x Butter, melted
140g x Caster Sugar

 

For the Filling
1 x Large Egg, plus 4 large egg yolks
1 x 397g Can of Light Condensed Milk
Zest and Juice 3 x Lemons
Zest and Juice 2 x Oranges

 

For the Topping
1 x 150ml Pot of Extra-Thick Double Cream
100g x 0% Fat Greek Yogurt
4tbsp x Icing Sugar
More Lemon and Orange Zest, to decorate

 

Heat oven to 180C/160C fan/gas 4. Sit a fluted 20cm round loose-bottomed tin (about 5cm deep, or a slightly shallower 22cm tin) on a baking sheet. Break the biscuits into a big bowl, or double-bag them in food bags, and bash to big crumbs with the end of a rolling pin or small saucepan. Add the cornflakes and bash a bit more to crumbs. Mix with the melted butter and sugar and press into the base and sides of the tin. Bake for 15 mins, then remove and reduce oven temperature to 160C/140C fan/gas 3.

Whisk egg and yolks in a big bowl until pale and frothy. Whisk in the condensed milk, followed by the zests and juices. Pour in the tin and bake for 20 mins. Cool in the tin, then chill for at least 5hrs, or overnight. Whip the cream, yogurt and icing sugar together. Dollop on the pie and scatter with zest to 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

 

Follow me on Twitter www.twitter.com/therealtonyc
www.chefgarfy.blog.co.uk/
www.6towns.co.uk

Never in a Month of Sunday Lunches

Many a relationship has begun with the best intentions, homes beautifully painted and furnished, set out to satisfaction, shining like a new penny. Then come the immortal words from either party “muuuuum, how do you do a sunday lunch?”. Many mothers will tell you that they had to learn by trail and error when they first started off in life, the only way that they found out was if someone told them, or if they tried to do something a different way and it worked.

So, continuing with the back to square one theory from last week, this week’s recipes are Sunday roast recipes to get you started. They are:- Roast Beef, Roast Chicken and Roast Pork.

 

My first recipe is Roast Beef with All the Trimmings courtesy of www.simlybeefandlamb.co.uk

Serves: 6 Prep: 15mins Avg. cook: 1hr 40mins

1.3kg/3lb x Lean Rump Roast or Topside Joint
1tbsp x English Mustard Powder
Salt and Freshly Ground Black Pepper

For the Yorkshire Puddings:
175g x Strong Plain Flour
Pinch Salt
2 x Large Eggs, beaten
1tsp x Fresh Thyme Leaves
300-400ml x Milk
2tbsp x Sunflower Oil or Beef Dripping

For the Red Wine Gravy:
25g x Plain Flour
450ml x Hot Beef Stock or Water
300ml x Full Bodied Red Wine

For the Roast Potatoes:
1.8kg x Roasting Potatoes, peeled and cut in half
100ml x Sunflower or Olive Oil, or 100g x Beef Dripping, Goose or Duck Fat
Salt

Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. Place the joint on a chopping board, score the skin, pat dry with absorbent kitchen paper and rub the mustard over the surface and season. Place the beef on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with the rich beefy juices. If the bottom of the pan seems a little dry, add a little beef stock or water. 1 hour before the end of the cooking time.

Prepare the Yorkshire puddings. In a large bowl sift the flour and salt together. Make a well in the centre and whisk in the eggs, thyme and enough milk to form a smooth, thick batter, about the consistency of double cream. Cover and leave the batter to rest in the refrigerator for about 30 minutes. To prepare the roast potatoes; par-boil the potatoes in a large pan of boiling water for 10 minutes. Meanwhile, heat a large roasting tin with the oil or dripping in the oven for 5-10 minutes. Drain the potatoes and shake well in the pan. Remove the roasting tin from the oven and carefully add the potatoes. Toss gently, return to the oven and cook for 45-50 minutes until golden brown. When the beef is cooked transfer to a platter and loosely cover with foil. Retain the roasting tin and its content for the gravy.

To cook the Yorkshire puddings; increase the oven temperature to Gas mark 7, 220°C, 425°F and add the oil or dripping evenly in a 12-hole muffin tin and preheat in the oven for 5 minutes. Just before using, re-whisk the batter, adding any extra milk to return to the consistency of double cream and pour into a jug. Remove the hot tin from the oven and immediately pour the batter evenly into each hole, return to the oven and cook for 30-35 minutes, or until golden brown and crisp. Meanwhile, to prepare the red gravy; spoon off any excess oil from the tin, leaving about 30ml/2tbsp of meat juices. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any sediment. Add the remaining stock, wine and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving. Serve the beef with all the trimmings and horseradish sauce.

20 minutes per 450g/1lb plus 20 minutes
25 minutes per 450g/1lb plus 25 minutes
30 minutes per 450g/1lb plus 30 minutes

 

My next recipe is Roast Chicken courtesy of Delicious Magazine.

Serves 4, ready in approx 1.1/2hrs

1.4kg x Chicken
1 x Small Onion
1 x Lemon, cut into 4 wedges
6 x Fresh Thyme Sprigs
2tbsp x Olive Oil

Preheat the oven to 200°C/fan180°C/gas 6. If you want to stuff the chicken, do so now. Put the chicken in a roasting tin. Peel the onion, halve and push inside the chicken (in the hole between the legs), with the lemon and 4 sprigs of the thyme. Drizzle the olive oil over the chicken and sprinkle on some sea salt and freshly ground black pepper. Put the remaining thyme sprigs on top.

Put the chicken into the hot oven and roast for about 1 hour 20 minutes. (If your chicken is a different weight, you can work out the timings: allow 20 minutes per 500g, plus an extra 20 minutes. If you are stuffing the chicken, weigh and calculate the cooking time after you’ve stuffed it.) Baste the chicken after 40 minutes to keep the meat moist: ask an adult to drizzle the chicken with the juices in the roasting pan. When cooked, ask an adult to lift the chicken onto a serving dish. Check that it is cooked through. Let the chicken rest for 10 minutes.

 

My final recipe is Roast stuffed loin of pork with crackling and Bramley apple sauce recipe by Rachel Allen, courtesy of www.uktv.co.uk/food

Serves:10-12 Prep time:20min, Cook time:3hrs

1 x Pork Loin, (approx. 2.25kg), suitable for rolling, with skin
Salt and Freshly Ground Black Pepper

For the stuffing
50g x Butter
2tbsp x Olive Oil
2 x Onions, chopped
2 x Garlic Cloves, finely chopped
6tbsp x Chopped Mixed Herbs, such as parsley, thyme and sage
200g x White Breadcrumbs
Salt and Freshly Ground Black Pepper

For the apple sauce
450g x Bramley Apples
50g x Caster or Granulated Sugar

For the gravy
600ml x Chicken Stock
10g x Butter
10g x Flour
Salt and Freshly Ground Black Pepper

Preheat the oven to 190C/gas 5.

For the stuffing: Melt the butter in a saucepan with the olive oil, then add the onion and garlic, cover with a butter wrapper or a piece of greaseproof paper and then cover with a lid and cook on a low heat for 8–10 minutes or until the onions are soft but not browned. Take off the heat, stir in the herbs and breadcrumbs.

To achieve really good crackling use a sharp knife to score the skin at 5mm intervals. Put the pork skin side down on a clean surface running away from you and with the fleshy eye nearest you. Season all over with salt and pepper. Spread the cooled stuffing down the centre of the pork, leaving the further end of the meat free of stuffing. Then, starting with the fleshy eye, roll the meat away from you into a long sausage shape. (That way, when you slice the pork for serving, each slice will have a piece of the streaky part of the meat and a piece of the eye as well as some stuffing.) Tie with string, at intervals, down the length of the meat to secure in place.

Sit the pork, seam side down, on a rack in a large roasting tin and season generously with salt. Roast the pork for 2–2¼ hours (allowing about 25 minutes per 450g), basting occasionally. About 10 minutes before the end of cooking time, increase the oven temperature to 230C/gas 8, and transfer the pork to a clean roasting tin before returning it to the oven (this is to avoid burning the sediment in the first tin). This high temperature will help give a really crisp and golden crackling.

When the pork is cooked, the juices should run clear when the centre of the meat is pierced with a skewer. Remove from the oven and allow to rest in the tin.

For the apple sauce: Peel, quarter and core the apples and cut each piece in half. Tip into a stainless steel or cast-iron saucepan and add the sugar and 1 tablespoon of water. Cover with a lid and cook on a low heat for 6–8 minutes. Stir and taste for sweetness, adding a little more sugar if you like. Keep warm in the pan.

For the gravy: Place the original roasting tin on a medium heat and deglaze with a little of the chicken stock, scraping any sticky bits from the bottom of the tin. Drain off the fat using a separating jug or, if you don’t have one, pour the liquid into a bowl and add a handful of ice cubes. After a few minutes the fat will float to the surface. Remove and discard the fat, pour the remaining liquid into a saucepan with the remaining chicken stock on a medium heat.

Melt the butter in a small saucepan on low to medium heat and add the flour. Allow to cook for 2 minutes, stirring to make a roux. Bring the stock to the boil, whisk in the roux a little at a time and continue to boil for 2–3 minutes to thicken very slightly. Season to taste with salt and pepper. Just before serving pork, strain the gravy through a fine sieve into a gravy boat or jug.

To carve the pork, use a very sharp knife to cut slices along the lines of the crackling and through the rolled up meat. Serve with the gravy and apple sauce, pea purée and sticky apricot and cumin roast carrots.

 

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.6towns.co.uk

Simple Suppers and Quick Fixes

I was watching a tv quiz show the other night, and the question master asked the contestants a question about the numbers on football shirts and when they were introduced as mandatory to have them on the back of them (the answer was 1933). And it reminded of the misunderstanding regarding the phrase “back to square one”. It literally means to go back to the beginning, or to start again. The big misunderstanding is that it is believed to have been originated by the BBC, during their early radio commentaries of football matches. The first live radio commentary featured a 1st Division (top tier) match between Arsenal and Sheffield United, broadcast on January 22nd 1927. A grid of a football pitch divided into eight numbered squares had been printed in the previous week’s Radio Times so the commentator could describe the ball’s location. Square one meant the rear left quadrant of the defender’s side of the field. The theory postulates that whenever a game was restarted from a goal kick, it would be in square one, hence the phrase. However there were four possible squares from which a goal kick could be taken, so the BBC invariably dropped the concept shortly after it’s inception. It is believed that the phrase actually originated from children’s board games, however there is no concrete evidence of this. Some times going back to square one may involve adopting a more simple approach to your plans, making the solution quicker and easier to get to.

 

With this in mind this week’s recipes are quick and simple to make, they are :- Sweet, Sour & Spiced Pork, Two-Step Carbonara and Black Bean Chilli.

 

 

My first recipe is :- Sweet, Sour & Spiced Pork courtesy of BBC Good Food Magazine first published September 2011.

 

Serves 8, Prep10mins, Cook 15-20mins

 

2tbsp x Vegetable or Sunflower Oil
2 x 400g Pork Fillets (tenderloins), cut into thick slices
2 x Onions, cut into chunks
1 x 454g can of Pineapple Chunks in syrup, drained and syrup reserved
2tbsp x Tomato Ketchup
1 x 400g can of Chopped Plum Tomatoes
300m x Chicken Stock, made with ½ a cube (ie weak)
1 x Large Cinnamon Stick, snapped in half
2tsp x Cornflour

 

Heat 1tbsp of oil in a large, deep frying pan and fry the pork for 5mins until golden, but not cooked through – do this in batches. Take out of the pan and set aside. Heat another tablespoon of oil in the pan and add the onions, frying for 5mins until starting to soften. Tip in the pineapple, along with 3tbsp of the syrup, ketchup, tomatoes, stock and the cinnamon stick. Bring to the boil, then simmer for 10mins, until the sauce has thickened slightly.

Spoon half of the sauce into a container, add half of the pork to it, then freeze. Add the remaining pork to the pan and simmer for a further 4mins. Mix the cornflour with a little cold water, add to the pan and stir until thickened. Serve with rice.

 

 

My next recipe is Two-Step Carbonara courtesy of GoodFood Magazine October 2008.

 

Serves 4, Prep 2mins, Cook 12mins

 

350g x Spaghetti or Linguine
140g x Diced Pancetta, or Smoked Streaky Bacon
2tsp x Olive Oil
1 x Garlic Clove, crushed
1 x Egg, plus 4 yolks
50g x Parmesan, grated

 

Boil the pasta. Meanwhile, fry pancetta in oil in a frying pan for a few mins until golden and crisp. Add garlic, fry for 1min, then turn off the heat. Briefly whisk egg and yolks with most of the Parmesan and some seasoning.

Drain pasta, reserving a little of the cooking water. Add eggs and a tablespoon of cooking water, then mix until pasta is coated and creamy. The heat from the pasta will gently cook the sauce. Stir in the pancetta and garlic then serve, topped with the remaining Parmesan.

 

 

My final recipe this week is :- Black Bean Chilli courtesy GoodFood Magazine February 2010.

 

Serves 4-6, Prep 10mins, Cook 30mins

 

2tbsp x Olive Oil
4 x Garlic Cloves, finely chopped
2 x Large Onions, chopped
3tbsp x Sweet Pimenton (Spanish paprika ) or Mild Chilli Powder
3tbsp x Ground Cumin
3tbsp x Cider Vinegar
2tbsp x Brown Sugar
2 x 400g cans of Chopped Tomatoes
2 x 400g cans of Black beans, rinsed and drained
A few, or one, of the following to serve: Crumbled Feta Cheese, Chopped Spring Onions, Sliced Radishes, Avocado Chunks, Soured Cream

 

In a large pot, heat the olive oil and fry the garlic and onions for 5 mins until almost softened. Add the pimenton and cumin, cook for a few mins, then add the vinegar, sugar, tomatoes and some seasoning. Cook for 10 mins. Pour in the beans and cook for another 10 mins. Serve with rice and the accompaniments of your choice in small bowls.

 

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.6towns.co.uk

Alfresco Dining Come Rain or Shine

Week 2 of the Summer Holidays and still the sunshines… occasionally, long enough for you to be able to plan your next day’s activities with your children and give you a glimmer of hope that you’ve managed to find something for you today that a) doesn’t include great expense, b) doesn’t involve being sat around indoors and them rotting their brains with either a video game or endless repeats on tv, but c) includes ALL the family and food. A PICNIC!! The only problem is, low and behold the weather decides otherwise and replaces the glorious sunshine with horrid, horrid dank wet cold conditions. However, having a picnic doesn’t necessarily mean you have be alfresco, you can have a picnic indoors.. stupid though it may sound, clear a space on the floor of your living room, dining room etc… put down a large rug (or blanket) and some cushions, and you are ready to go with your indoor alfresco dining experience. The following recipe ideas hopefully will help with your experience, they are:- Creamy Tagliatelle with Sausage, Ricotta & Basil, Speedy Chef’s Salad andAmalfi Salad.

 

My first recipe is Creamy Tagliatelle with Sausage, Ricotta & Basil courtesy of Good Food Magazine July 2013.

Serves 4, Prep 10mins, Cook 20mins

1tbsp x Olive Oil
1 x Onion, finely chopped
2 x Garlic Cloves, finely chopped
1 x400g pack of Good-Quality Sausages, skins removed, broken into small chunks
1 x 400g can of Chopped Tomatoes
400g x Tagliatelle
A Handful of Basil, reserving smaller leaves to garnish
½ x 250g tub of Ricotta

Heat the oil in a large frying pan, tip in the onion and garlic, and soften for about 10mins. Add the sausage meat chunks and brown for 5mins. Tip in the chopped tomatoes and simmer for 5mins or so, until thick and the sausage meat is cooked through. Meanwhile, cook the pasta following pack instructions.

Season the tomato sauce and toss through the drained tagliatelle. Tear the basil and stir it through as well. Spoon into bowls and dot with ricotta. Grind over some pepper and sprinkle with the small basil leaves.

 

My next recipe is Speedy Chef’s Salad courtesy of Good Food Magazine April 2006.

Serves 4, Prep 10mins, Cook 8mins

4 x Eggs
140g x Ham, torn into strips
150g x Mixed Salad Leaves
250g x Cherry Tomatoes, halved
A Handful of Mushrooms, sliced
4 slices x Ciabatta
1 x Garlic Clove, cut in half
50g x Sundried Tomatoes, finely chopped
3tbsp x Ready-Made Salad Dressing

Boil eggs for 8mins, then cool, peel and cut into wedges. Mix ham with salad, cherry tomatoes and mushrooms. Toast ciabatta. When cool, rub with the cut side of garlic, then cut into large croutons. Mix sun-dried tomatoes with dressing. Toss everything together and top with the eggs and seasoning.

 

And my last recipe is, Amalfi Salad recipe by Merrilees Parker, courtesy of Good Food Magazine January 2002.

Serves 8, Cook 10-20mins

50g x Pine Nuts
220g x Mixed Salad Leaves
200g x Sun-Blush Tomatoes, roughly chopped
200g x Black Olives

For the dressing
1tbsp x Sun-Dried Tomato Paste
1tbsp x Balsamic Vinegar
5tbsp x Olive Oil

The day before, make the dressing. Mix the tomato paste and vinegar in a small bowl. Slowly whisk in the olive oil to form a smooth emulsion and season to taste. Store it in a screw-top jar if you want to get ahead and re-whisk before using on the night.

The pine nuts can be dealt with the day before to save time. Heat a small frying pan, tip in the nuts and cook for 2-3 minutes, turning them frequently until they smell nutty and are nicely browned.

To serve, put the leaves in a large bowl with the tomatoes and olives. Pour in the dressing and mix well, then divide between eight glasses and sprinkle with the toasted pine nuts.

 

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.6towns.co.uk