Teary Byes and Cheery Hi’s

The end of September/Beginning of October sees the start of a new University term in the UK, and probably the world over. Where parents say a teary (or not so teary) goodbye to their young loved ones go off to University, as they prepare to pave their way to educate themselves to forge their way in the harsh cruel world of life. Although they know that they will see them return several months down the line, it is still a hard wrench to let them go, after all the years of them being dependent on you for almost everything. However students moving out of the family brings it’s own challenges how to wash your clothes? (more like stuff it save it until I go back home at Christmas), do I save my money or do I become a social butterfly? (beer o’clock down the student uni of course!!), and the biggest question of all what can I for tea? (besides beans on toast, cold pizza and half eaten kebab from last night). Here is your solution, this week’s recipes are cheap easy, healthy and are ideal for the budget conscious uni student living away from home. They are Chicken and Bacon Risotto, Easy Peasy Chilli Con Carne and Spicy Turkey Fajitas.

 

My first recipe is Chicken and Bacon Risotto courtesy of Good To Know website.

Serves 4, Prep 10mins, Cook 30-35mins

4tbsp x Sunflower Oil
2 x Medium Onions, peeled and cut into thin wedges
4 x Chicken Thighs, skinned and chopped
6 x Rashers of Smoked Streaky Bacon, chopped
250g x Pudding Rice
2 x Chicken Stock Cubes
200g x Frozen Peas
Salt & ground black pepper
2tbsp x Freshly Chopped Parsley

Heat the oil in a deep frying pan and add the onion. Cook the onion over a medium heat for about 4-5 mins, until it softens, but not colours. Add the chicken and bacon, and continue to cook over a medium heat for a further 4-5 mins, or until the chicken is cooked.

Add the rice to the pan, and stir it well to coat it in oil. Add the stock cube to the pan and pour in some boiling water, simmer the risotto until the water is almost absorbed and then add more water to the pan. Keep the risotto simmering gently, and add water as required until the rice is almost cooked. As a guide we used about 600ml (1 pint) boiling water in total.

Add the peas to the pan and cook for 3-5 mins, until they are just tender. Check that the rice is cooked and if it still has too much ‘bite’, leave it to cook for a little longer. It should take about 15-20 mins. Season to taste just before serving and sprinkle the parsley over it. Serve immediately. (Not suitable for freezing).

 

My next recipe is Easy Peasy Chilli Con Carne courtesy of Good To Know website.

Serves 4, Prep 10mins, Cook 1.1/2hrs

2tbsp x Olive Oil
2 x Onions, chopped
2 x Garlic Cloves, crushed
1kg x Lean Minced Beef
2 x Glasses of Red Wine (optional but will impact on flavour)
1 x 400g Can of Red Kidney Beans
2 x 400g Cans of Chopped Tomatoes
1 x Green Pepper, roughly chopped
3tbsp x Tomato Purée
2 x Red Chillies, thinly sliced, or 3-4tsp x Dried Chilli Flakes
1tsp x Ground Cumin
1tsp x Ground Coriander
1 x Cinnamon Stick
Dash of Worcestershire Sauce
1 x Beef Stock Cube
Salt & freshly ground black pepper
1 x Large Bunch of Coriander, leaves only roughly chopped
Plain Yoghurt, Sour Cream or Creme Fraiche

Fry the onion and garlic in a large, heavy saucepan until softened. Turn up the heat and add the mince, cooking quickly until browned and breaking down any chunks with a wooden spoon. Pour in the wine and boil for 2-3mins.

Add the tomatoes, green pepper, tomato purée, ground coriander, chilli, cumin, cinnamon, and Worcestershire sauce and crumble in the stock cube. Add salt and pepper to taste.
Bring to a simmer, cover with a lid and cook over a low heat for about an hour, stirring occasionally until the mixture is thick.

Add the kidney beans and fresh coriander. Cook for a further 10mins, uncovered, before removing from the heat. Top each portion of chilli con carne with a dollop of plain yoghurt, sour cream or creme fraiche and serve with rice, baked potatoes or crusty bread and a green salad.

 

My final recipe is Spicy Turkey Fajitas courtesy of Good To Know website.

Serves 4, Prep 10mins, Cook 10mins

2 x 150g Packs of Turkey Rashers
1tbsp x Olive Oil
1 x Medium Onion, sliced
1 x Red Pepper, deseeded and sliced
1 x Yellow Pepper, deseeded and sliced
½ tsp x Chilli Powder
½ tsp x Ground Cumin
8 x Flour Tortillas
¼ x Iceberg Lettuce, thinly shredded
1 x 225g Jar of Tomato Salsa

Cut the turkey rashers into 2.5cm-wide strips. Heat the oil in a large, non-stick frying pan, add the onion and fry for 2mins. Add the peppers and turkey rashers and continue to cook over a high heat for 2-3mins, stirring all the time, add the spices and cook for a further minute.

Put the tortillas onto a plate, cover with cling film and heat in the microwave for 30secs.
To assemble, place a little shredded lettuce on each tortilla, top with a large spoonful of the sizzling turkey mixture. Add a spoonful of the tomato salsa and roll up the tortilla, serve at once.

 

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

Creature Comforts Bring Hope and Consolation

Comfort comes in many forms, many be a consoling word, a friendly ear, a comforting hug or just a shoulder to cry or lean on. Even just one solitary action or word can calm a troubled soul. But is one constant in our lives which we can turn to for comfort and solace… Food. The most comforting of all comfort foods are stews, soups and of course chocolate. They warm you on a cold day and fill your heart with warmth and light on your darkest of days. This week’s recipes I hope will bring you comfort when you eat them. They are Bacon and Butterbean Stew, Red Lentil Soup and Chocolate Mousse.

My first recipe is Bacon and Butterbean Stew courtesy of Good Food Channel website.

Serves 2-4, Prep 10mins, Cook 20mins

1tbsp x Olive Oil
125g x Bacon, diced
1 x Pepper
1 x Medium Onion, roughly chopped
2 x Garlic Cloves, chopped
1tsp x Smoked Paprika, sweet (or half tsp paprika)
1 x 225g Can of Chopped Tomatoes
1 x 400g Can of Butter Beans, or Chickpeas
20g x Chopped Parsley, or 5-6 x Green Cabbage Leaves, finely shredded

Heat a wok and add the olive oil. Add the bacon, onion and pepper. Fry, stirring occasionally, for 7-8 minutes until the pepper and onion start to brown. Add the garlic, pimenton (or paprika) and cook for 1 minute. Add the chopped tomatoes and butter beans. Stir well and cook for another 10 minutes, adding 3-4 tbsps of water if the sauce gets a bit dry. If you’re using greens, stir them in 5 minutes before serving up or add the parsley just before serving. Serve it with a green salad.

My next recipe is Red Lentil Soup Recipe by Rachel Allen, courtesy of Rachel Allen’s Everyday Kitchen.

Serves 4, Prep 5mins, Cook 25mins

3tbsp x Olive Oil
1 x Onion, finely chopped
1 x Garlic Clove, crushed or finely grated
1tsp x Cumin Seeds, toasted and ground
1tsp x Coriander Seeds, toasted and ground
150g x Split Red Lentils, rinsed
1litre x Organic Chicken or Vegetable Stock
½ x Lemon, juiced
2tbsp x Fresh Coriander, mint or Parsley, chopped

Place the olive oil in a large saucepan on a medium heat, add the onion, garlic and some salt and pepper, then cook, uncovered, for about 8–10 minutes or until the onion is slightly golden around the edges.

Add the ground spices and lentils and stir over the heat for 1 minute, then pour in the stock. Bring to the boil, then reduce the heat and simmer or 10–12 minutes or until the lentils have completely softened. Remove from the heat and add the lemon juice, stir in the chopped herbs and sprinkle over a little more salt if necessary.

My final recipe is Chocolate Mousse courtsey of Good Food Channel website.

Serves 6, Prep 20mins, Cook 20mins plus chilling

180ml x Whole Milk
60ml x Freshly Brewed Strong Coffee
170g x Good Quality Dark Chocolate (70%+), finely chopped
2 x Eggs, lightly beaten
2tbsp x Dark Rum, optional
1tsp x Vanilla
Whipped Cream, to serve

In a small saucepan, warm the milk and coffee over medium heat until the mixture just comes to a simmer. Place the chocolate in a heatproof glass or metal mixing bowl and pour the milk and coffee mixture over it. Stir once, then let stand for 5 minutes. Scrape the mixture into a blender and add the eggs, rum, vanilla, and ¼ teaspoon of salt. Blend until well combined. Pour into six small cups or a 1 litre dish and chill for 2 hours, or until set. Serve with a dollop of whipped cream.

T

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

Mumbai Dreams of Indian Summers

A couple of weeks ago the UK was experiencing a gorgeous spell of hot weather, which what was loosely termed as an Indian Summer. However it is now going through a turbulent week of weather which can only be described as “Monsoon Season” with gale force strength winds and heavy downpours, only thing that’s missing from the mixture is the Mumbai-esque temperatures. We’ll be lucky in the UK this week is the temperatures break double figures, let alone get anywhere near warm/hot, as always we live in hope.

 

So this week’s recipes are:- Aromatic Chicken Curry, Seafood Curry and Curry in a Hurry.

 

Aromatic Chicken Curry courtesy of BBC Good Food Magazine March 2007.

Serves 4, Prep 10mins Cook 35-40mins

2tbsp x Vegetable Oil
1 x Large Onion, chopped
4tsp x Garam Masala
1 x Small Cinnamon Stick
2-3tsp x Hot Chilli Powder (depending on how you like your curries)
8 x Skinless, Boneless Chicken Thighs
100g x Creamed Coconut
A Handful of Coriander Leaves

Heat the oil in a deep frying pan, then fry the onions gently for about 10 mins until softened and lightly golden. Add the spices and chicken, then fry for 2 mins, stirring to coat the meat.

Dissolve the creamed coconut in 500ml boiling water, then pour into the pan and stir well. Season with salt, bring to the boil, then simmer for 20 mins until the chicken is cooked and the sauce has thickened. Sprinkle with coriander and serve with basmati rice or naan bread.

 

Seafood Curry Recipe by John Torode, courtesy of BBC GoodFood Magazine September 2011.

Serves 4, Prep 10mins, Cook 35mins

75g x Ghee (you can substitute with margarine)
300g x Skinless White Fish (like Pollack), cut into large chunks
200g x Skinless Salmon, cut into large chunks
200g x Raw Peeled Prawns
100g x Mussels, cleaned and de-bearded

For the curry sauce
1 onion, roughly chopped
100g ginger, chopped
50ml vegetable oil
2tsp x Garam Masala
½tsp x Asafoetida (if you have it)
1tsp x Turmeric
1 x Red Chilli, deseeded and finely chopped (leave the seeds in if you like it really hot)
1 x 400g Can of Chopped Tomatoes
A Good Handful of Coriander Leaves

 

For the curry sauce, whizz the onion and ginger together to a purée. Heat the oil in a large pan until smoking. Add the garam marsala and sizzle for 30 secs, then add the onion and ginger purée, reduce the heat and slowly cook for 5 mins. Add the remaining spices, fry for 1 min, stir in the chilli and fry for another min, then add the tomatoes and a good pinch of salt and grind of pepper, and stir well. You can do this way in advance, then just throw the curry together on the night – the sauce will freeze or keep in the fridge for up to 3 days.

To make the curry, melt a third of the ghee in a large pan. Cook the white fish for 2-3 mins until lightly browned, then set aside on a plate. Repeat this process with the salmon and prawns, adding another third of ghee each time. For the mussels, heat a medium-sized saucepan on a high heat. Add the mussels with 2 tbsp of water, cover tightly with a lid, and steam for 3-4 mins, shaking the pan every so often. Drain and set aside with the other seafood.

Bring the sauce to the boil, stir the fish and mussels in gently, bring to the boil again, then remove from the heat and leave for 3-4 mins – the fish will finish cooking in the heat from the sauce. Add the coriander leaves and serve with rice.

 

Curry in a Hurry Recipe by Mary Cardogan courtesy of BBC GoodFood Magazine March 2005.

Serves 2, Ready in 15mins

1tbsp x Sunflower Oil
1 x Red Onion, thinly sliced
1 x Garlic Clove
2tsp x Ready Prepared Ginger from a jar
½-1tsp x Ready Chopped Chillies, from a jar
1 x 200g Can of Chopped Tomatoes
200g x Raw Peeled Prawns or Chopped Skinless Chicken Breast
2tsp x Gujarati Masala, or Garam Masala
3tbsp x Low Fat Yogurt
A Handful of Coriander Leaves, roughly chopped or torn

Heat the oil in a pan, add onion and fry until they colour. Crush the garlic into the pan, add ginger and chilli; cook briefly. Add tomatoes and a quarter of a can of water and bring to the boil. Simmer for 2 mins, add prawns or chicken and gujarati masala, cover and cook for 2-3 mins for prawns and 5-6 mins for chicken.

Reduce the heat to a simmer, then stir in the yogurt, a tablespoonful at time. Sprinkle with coriander and serve with warm garlic and coriander naans and a crisp salad of cucumber, shredded lettuce, sliced red onion and wedges of lemon.

 

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

There’s Something Fishy Going On Here

Fishing has been a major industry in the UK for decades, along with other countries in the EU. However over fishing has caused a dramatic decline in fish stocks in the North Sea, mackerel fishing came to a halt in the 1970’s due to this reason, and it seems like herring, cod and plaice fisheries were heading the same way. In a recent report it looks like North Sea cod are heading on the road to sustainability, albeit still in recovery, stocks have now passed an acceptable level. This has been achieved by a public awareness campaign to buy all manner of sustainable fish, not just the popular varieties, and also by placing strict limits on catches. Although this is good news for the cod fishing industry, vigilance is still required to maintain and sustain the recovery of this once mighty fish. This week’s recipes are :- Pan-fried Hake, White Bean & Chorizo Broth, One-Pot Cabbage & Beans with White Fish & Mediterranean Fish & Couscous.

 

My first recipe is Pan-fried Hake, White Bean & Chorizo Broth recipe by John Torode, courtesy of BBC Good Food Magazine September 2012.

 

Serves 6, Prep 15mins, Cook 50mins

 

450g x Dried White Beans, such as Haricot or Cannellini, soaked overnight in water (or tinned)
4 x Garlic Cloves, 3 left whole, 1 crushed
2 x Bay Leaves
1tsp x Thyme leaves, chopped, plus extra to serve
6tbsp x Olive Oil
100g x Good White Bread, diced
100g x Cooking Chorizo, skinned and chopped into small chunks
1 x Onion, sliced
3tsp x Paprika
1ltr x Chicken Stock
A Small Handful of Parsley, chopped
6 x Hake Fillets, about 125g each

 

Drain the beans, then tip into a large pan with 2 litres of water. Simmer with the whole garlic cloves, bay leaves and thyme for 30 mins or until cooked and tender. Remove from the heat and set aside. Meanwhile, heat 2 tbsp oil in a frying pan. Fry the bread with the remaining garlic clove. When golden and crisp, scoop out and drain on kitchen paper. Add the chorizo to the pan, fry until crisp, tip out and keep warm with the bread.

Add another 2 tbsp oil and the onion to the pan, and cook for 5 mins until softened. Stir in the paprika. Drain the beans and add to the onions with the chicken stock and 2 tsp salt. Cook for 5-10 mins. Stir through the parsley and keep warm. Season the hake and heat the remaining 2 tbsp oil in the frying pan. Put the hake, skin-side down, in the pan and cook for 3-5 mins over a medium-high heat to crisp up the skin. Flip the fish over and cook for a further 3-5 mins until cooked through. Spoon the white bean mix into bowls, place the hake on top and finish with the fried bread, chorizo and a little more thyme.

 

My next recipe is One-Pot Cabbage & Beans with White Fish recipe by Barney Desmazery courtesy of the BBC Good Food Magazine March 2009.

 

Serves 4, Prep 20mins, Cook 30mins

 

Small Knob of Butter
5 x Rashers of Smoked Streaky Bacon, chopped
1 x Onion, finely chopped
2 x Celery Sticks, diced
2 x Carrots, diced
A Small Bunch of Thyme
1 x Savoy Cabbage, shredded
4tbsp x White Wine
300ml x Chicken Stock
1 x 410g Can of Flageolet Beans in water, drained

 

For the fish
4 x Fillets of Sustainable White Fish, such as Hake, about 140g each, skin on
2tbsp x Plain Flour
2tbsp x Olive Oil

 

Heat the butter in a large sauté pan until starting to sizzle, add the bacon, then fry for a few mins. Add the onion, celery and carrots, then gently cook for 8-10 mins until softening, but not brown. Stir in the thyme and cabbage, then cook for a few mins until the cabbage starts to wilt. Pour in the wine, simmer until evaporated, then add the stock and beans. Season, cover the pan, then simmer gently for 10 mins until the cabbage is soft but still vibrant.

When the cabbage is done, cook the fish. Season each fillet, then dust the skin with flour. Heat the oil in a frying pan. Fry the fish, skin-side down, for 4 mins until crisp, then flip over and finish on the flesh side until cooked through. Serve each fish fillet on top of a pile of cabbage with a few small potatoes, if you like.

 

My final recipe is Mediterranean Fish & Couscous courtesy of BBC Good Food Magazine July 2011.

 

Serves 2, Prep 10mins, Cook 20mins

 

2 x 125g sustainable white fish fillets (such as Pollock)
2 x Lemons, zest and juice 1, the other cut into wedges
1 x Red Chilli, half sliced, half finely chopped
A Small Bunch of Basil, shredded
200g x Cherry Tomatoes
100g x Couscous
2tbsp x Balsamic Vinegar
½ x Cucumber, diced
2tbsp x Pitted Black Olives, halved

 

Heat oven to 200C/180C fan/gas 6. Take one small sheet of foil, about A4 size, and put one fish fillet on top. Season the fish, then drizzle with half of the lemon juice and zest, half the sliced chillies and half of the basil.

Halve 4 of the tomatoes and put these around the fish. Place another sheet of foil on top and fold the edges together to seal. Repeat with the other piece of fish and transfer to a baking sheet. Cook for 15-18 mins until the bag has puffed up (or cook on the barbecue).

While the fish is cooking pour 100ml of boiling water over the couscous, cover, then leave to swell for 5 mins. Chop the rest of the tomatoes and mix with the couscous, balsamic, cucumber, the remaining basil, lemon juice and zest and olives. Season and serve alongside the fish with the lemon wedges on the side for squeezing over.

 

 

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

Mother Nature’s Crumble Tumble

As summer fades away, Mother Nature opens her palette and paints the landscape with a startling array of warm colours reds, yellows, oranges and golds. It seems to replace the warmth we have lost with the encroaching nights, has been replaced with warmth from her autumnal hues. The leaves shake off their green “cloaks” to reveal their golden Autumn radiances, but long with the leaf change the trees, bushes and hedgerows are heavy with their annual crop of fruits, berries and nuts. Because of the perfect weather conditions that we had this Summer, it has meant that fruit growers, and the UK wildlife are reaping the benefits of one of the best crops for over a decade.

So to celebrate the Summer’s bountiful crop, this week’s recipes are humble crumbles;- Pear and Apple Crumble with Honey Mascarpone, Strawberry & Rhubarb Crumble and Spiced Plum & Blackberry Crumble.

 

My first recipe is Pear and Apple Crumble with Honey Mascarpone recipe by Aaron Craze courtesy of UKTV’s Market Kitchen.

Serves 4, Prep 20mins, Cook 25mins

For the crumble
2 x Large Handfuls of Luxury Muesli
100g x Butter, diced
9tbsp x Light Soft Brown Sugar, plus extra for sprinkling
75g x Plain Flour

For the fruit
2 x Bramley Apples, peeled, cored and cut into eighths
2 firm x Williams Pears, peeled, cored and cut into eighths
Olive Oil, for frying
2 x Bay Leaves
1 x Cinnamon Stick
125ml x Vin Santo

For the honey mascarpone
1tsp x Clear Honey
1tbsp x Mascarpone

For the crumble: Put the muesli in a mixing bowl and remove any really large pieces of dried fruit. Add the butter, light brown sugar and flour and rub lightly between your fingertips until the mixture resembles breadcrumbs. Place the crumble in a single layer in a large frying pan and toast the mixture over a medium heat, stirring occasionally, until golden. Set aside in a warm place.

For the fruit: Put the apple and pear wedges in a small frying pan, add a splash of olive oil and place over a medium heat. Sprinkle over a generous amount of light brown sugar, making sure the tops of all the pieces of fruit are covered so the sugar can caramelise properly. When the fruit is golden underneath, turn it over. Add the bay and cinnamon and cook for a further minute. Pour in the vin santo and simmer until all the liquid has evaporated (this will burn off the alcohol). Add a splash of water to the pan to create a sauce and continue cooking until the sauce thickens a little. 

For the honey mascarpone: Stir the honey and mascarpone together in a small bowl until well combined. To serve, spoon the apple and pear mixture into a dessert bowl. Sprinkle the crumble mixture on top and serve the honey mascarpone on the side.

 

My next recipe is Strawberry & Rhubarb Crumble recipe by Sara Buenfeld courtesy of BBC Good Food Magazine July 2013.

Serves 4, Prep 15mins, Cook 35mins

For the crumble
140g x Plain Flour
50g x Ground Almonds
100g x Golden Caster Sugar
100g x Butter, chopped
25g x Flaked Almonds

For the fruit layer
85g x Golden Caster Sugar
1 heaped tbsp x Cornflour
450g x Strawberries, hulled and halved if large
450g x Rhubarb, cut into chunky lengths
Vanilla Ice Cream, to serve (optional)

Heat oven to 190C/170C fan/gas 5. To make the crumble, mix the flour, ground almonds and sugar in a bowl, then rub in the butter as though you are making pastry. Tip the mixture onto a large baking tray and spread out evenly. Create little clumps in the mixture by pinching it together with your fingers, then bake for 10 mins.

Meanwhile, make the fruit layer. Mix the sugar and cornflour together in a large bowl, then toss in the berries and rhubarb until well coated. Tip the mixture into a pan and cook over a gentle heat, stirring until the fruit softens a little and any released juices thicken.

Tip the fruit mixture into an ovenproof dish, scraping in all the thickened juices. Add the flaked almonds to the crumble mixture, then scatter over the top. Bake for 20 mins until the fruit is tender and the crumble golden. Leave to cool slightly, then serve warm with vanilla ice cream, if you like.

 

My final recipe is Spiced Plum & Blackberry Crumble courtesy of BBC Good Food Magazine September 2012.

Serves 6, Prep 20mins, Cook 1.1/2hrs

140g x Plain Flour
140g x Butter, cut into small dice
85g x Soft Brown Sugar
50g x Porridge Oats
Custard, to serve

For the fruit
1kg x Ripe Plums (approx 14), halved and stoned
1tbsp x Soft Brown Sugar
1tbsp x Plain Flour
2 x Star Anise
1tsp x Ground Cinnamon
1tsp x Vanilla Extract
Juice of ½ Lemon
300g x Blackberries

First, make the crumble topping. Put the flour and butter in a food processor and pulse to the texture of wet sand. Tip into a bowl and add the sugar and oats. Sprinkle the mixture with 2 tbsp cold water, then use a fork to mix everything together, creating a crumbly texture with a few large clumps. Chill until needed.

Heat oven to 200C/180C fan/gas 6. Tip all the fruit ingredients, except the blackberries, into a large ovenproof dish. Add 50ml water, cover with foil and bake for 1 hr. Remove the foil and discard star anise. Add the blackberries to the dish, sprinkle over the crumble mixture and return to the oven for a further 25-30 mins until the top is golden. Serve hot with custard.

 

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