In the early hours of Monday morning a massive storm hit the southern part of the UK, killing four people, wreaking havoc and disruption to power for over 625,000 homes. Many rail companies suspended services, flights and ferry crossings were affected as heavy and high winds moved across Britain. It is the worse weather event of this magnitude to hit these shores since 1987, where wind speeds reached 115mph (185kmh), although not as destructive as the Super Storm of 87 this storm named “St. Jude” had it’s highest wind speed recorded at 99mph (159kmh). The St Jude storm has now moved on from the UK and is now battering The Netherlands, France Germany and parts of Denmark.
This week’s recipes are ideal for bringing calm after the storm, they are: – Sausage and Bean Casserole, Butternut Squash Casserole and Brown Stew Chicken.
My first recipe is Sausage and Bean Casserole Courtesy of Good Food Magazine January 2012.
Serves 4-6, Prep 15mins, Cook 1hr
2tbsp x Olive or Rapeseed Oil
1 x Onion, finely chopped
2 x Celery Sticks, finely chopped
1 x Yellow Pepper, chopped
1 x Red Pepper, chopped
3 x Fat Garlic Cloves, chopped
6 x Cooking Chorizo Sausages (about 400g)
6 x Pork Sausages (about 400g)
1½tsp x Sweet Smoked Paprika
½tsp x Ground Cumin
1tbsp x Dried Thyme
125ml x White Wine
2 x 400g Tins of Cherry Tomatoes or Chopped Tomatoes
2 x Sprigs of Fresh Thyme
1 x Chicken Stock Cube
1 x 400g Tin of Aduki Beans, drained and rinsed
1 x Bunch of Chives (optional)
Heat the olive or rapeseed oil in a large heavy-based pan. Add the onion and cook gently for 5 minutes. Add the celery and peppers and cook for a further 5mins. Add the sausages and fry the sausages for 5 minutes, then stir in the garlic, spices and dried thyme and continue cooking for 1–2mins or until the aromas are released.
Pour in the wine and use a wooden spoon to remove any residue stuck to the pan. Add the tinned tomatoes, and fresh thyme and bring to a simmer. Crumble in the stock cube and stir in. Cook for 40 minutes. Stir in the beans and cook for a further five minutes. Remove the thyme sprigs, season with black pepper and serve.
My second recipe is Butternut Squash Casserole Courtesy of Good Food Magazine December 2006.
Serves 4, Prep 20mins, Cook 40mins
2tbsp x Olive Oil
1 x Onion, sliced
2 x Garlic Cloves, crushed
1tsp x Cumin Seeds
1tbsp x Paprika
225g x Sweet Potatoes, cubed
1 x Red Pepper, deseeded and chopped
1 x Butternut Squash (about 550g/1lb 4oz), peeled and chopped
1 x 400g Can of Chopped Tomatoes
200ml x Red Wine
300ml x Vegetable Stock
75g x Bulghar Wheat
4 x Spoonfuls of Greek yogurt (To serve)
A little grated Vegetarian Cheddar Cheese (To serve)
In a large pan, heat the olive oil, then cook onion and garlic for 5-7mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2mins.
Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15mins. Stir in the bulghar wheat, cover with a lid, then simmer for 15mins more until the vegetables are tender, the bulghar wheat is cooked and the liquid has been absorbed.
Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.
And my final recipe is Brown Stew Chicken recipe by Gary Rhodes from “Rhodes Around the Caribbean”, courtesy of GoodFood Channel website.
Serves 4, Prep 20mins, Cook 1.1/2hrs
4 x Leg Portions (drumstick and thighs), or 1.2kg Whole Chicken, skin on
1 x Lime, juice only
3 x Spring Onions, shredded
2 x Garlic Cloves, finely chopped
1 x Scotch Bonnet Pepper, deseeded and finely chopped
2tsp x Soy Sauce
1 x Onion, diced
4 x Sprigs Thyme, enough to give 1tsp leaves
3 x Tomatoes, diced
2tbsp x Vegetable Oil
1tbsp x Tomato Ketchup
If you are using a whole chicken, cut it into 16 chunky pieces, or you could use chicken thighs and leave them whole. Squeeze over the lime juice and add the spring onions, garlic, pepper, soy sauce, onion, thyme and tomatoes. Season well and mix everything together. Leave everything to marinate for 2 hours, or overnight if you can.
Take the chicken pieces out of the marinating mixture and pat dry with kitchen paper. Heat the oil in a deep frying pan set over a moderate heat. Fry the chicken pieces, turning frequently, until the chicken is golden. Spoon over the reserved marinating mixture, stir in the tomato ketchup, and add about 125ml hot water – or enough to barely cover the chicken. Cover the pan and simmer for 20-25 minutes, until the sauce has thickened and the chicken is tender. Serve with rice and peas, plain steamed rice or pasta.
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 http://www.twitter.com/therealtonyc
http://www.chefgarfy.blog.co.uk/
http://www.6towns.co.uk
Monthly Archives: October 2013
A Breakfast for Champions
The phrase… “A Breakfast of Champions” has many connotations and varieties many are explicit (and if they are added as comments to this blog they will be removed), but it basically means a meal which your mother wouldn’t have made for you, or approved of. Most definitions and descriptions go in to great detail about a meal that consists of either one/more or all of the following:- Alcohol (often cheap beer), cigarettes, poptarts (not toasted), dry cereal, caffeine (ie coffee), aspirin or junk food. Obvious as advocate of healthy food I cannot support this practise, however I can give you help on how to have a Breakfast of Champions that doesn’t impact on your time, money and more importantly your health. This week’s recipes are: – All-Day Breakfast, One-Pan English Breakfast and The Great Breakfast Burger.
My first recipe is All-Day Breakfast Courtesy of Good Food Magazine October 2010.
Serves 4, Prep 5mins, Cook 30mins
1 pack x Chipolata Sausages
1tbsp x Olive Oil
8 x Smoked Bacon Rashers
A Small Punnet of Cherry Tomatoes, approx 250g
2tsp x Wholegrain Mustard
4 x Eggs
Toast, to serve
Heat oven to 220C/200C fan/gas 7. Toss the sausages and oil in a shallow roasting tin, then spread out in an even layer. Drape bacon rashers over the top and roast for 15-20mins until both are starting to brown and sizzle.
Move the bacon and sausages around so everything browns evenly. Scatter over the tomatoes and blob the mustard onto the sausages. Use a pair of tongs or a spoon to create 4 gaps for the eggs, then crack an egg into each gap. Put the tin back in the oven for 5-8mins or until the egg whites are set and tomatoes softening.
My second recipe is One-Pan English Breakfast Courtesy of Good Food Magazine January 2007.
Serves 4, Prep 5mins, Cook 15mins
4 x Good-Quality Pork Chipolatas
4 Rashers x Smoked Back Bacon
140g x Button Mushrooms
6 x Eggs, beaten
8 x Cherry Tomatoes, halved
A Handful of Grated Cheese (optional)
1tbsp x Snipped Fresh Chives
Heat the grill to high. Heat a medium non-stick frying pan, add the chipolatas and fry for 3mins. Add the bacon, turning occasionally, until it starts to crisp, about 5mins more. Tip in the mushrooms and continue to cook for a further 3-5mins. Drain any excess fat and move the ingredients so they are evenly spread out.
Season the eggs, then add to the pan, swirling to fill the spaces. Gently move with a fork for 2mins over a low-medium heat until beginning to set. Scatter over the tomatoes, cheese, if using, and chives, then grill for 2mins until set. Cut into wedges and serve with your favourite sauces.
And my final recipe is The Great Breakfast Burger courtesy of Good Good Magazine May 2009.
Serves 8, Prep 20mins, Cook 35mins
1 x Medium Onion, roughly chopped
2tbsp x Tomato Ketchup
1tbsp x Oyster Sauce
1kg x Sausagemeat, or meat squeezed from 16 x Large Sausages
1 x Egg Yolk
25g x Flat-Leaf Parsley, leaves chopped
8 x Slices of Melting Cheese
To serve
8 x Grilled Rashers x Streaky Smoked Bacon
8 x Ciabatta Buns, halved
Tomato Relish
Put the onion, ketchup and oyster sauce in a food processor, then blend to a coarse paste, scraping down the sides of the processor if you need to. Put the sausagemeat into a mixing bowl, beat in the onion mix, egg yolk and 25ml water (and I mean really beat; if you have a tabletop mixer, do it in that), then add the parsley. Separate the mix into 8, roll into large balls, then flatten into patties. Chill on a plate for 1 hr. To cook the burgers, heat a griddle or large frying pan without adding any extra fat. Fry for 3 mins on one side until golden, turn down the heat for 5 mins, then flip and repeat on the other side.
While the burgers cook, fry the bacon and, if you are game, some eggs as well. Heat the grill, then lightly toast the insides of the ciabatta buns. Place the cooked burgers on a baking sheet, put a slice of cheese on each, then pop under the grill to melt. Sit the burgers on their buns, then place the bacon on top. If you feel like them, slide fried eggs on top of the bacon. Serve with a napkin.
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
Like A Breath of Fresh Air
Taking a constitutional is a commonly used expression, namedly for the wrong reasons, but ideally means to take a walk or to take in fresh air something that is beneficial for health reasons. Some times a change of scenery whether a visit to another village, town or city helps to clear the head and lighten the heart. But mostly “taking a constitutional” involves a visit to the countryside or a walk along a promenade at the seaside taking in the bracing sea air. The salt spray and the sight of the sea invigorates the spirit and clears the lungs. With this in mind, this week’s recipes are all seafood based recipes, they are:- Mussels in Red Pesto, Simple Seafood Chowder and Jamaican Seafood Curry
My first recipe is Mussels in Red Pesto courtesy of BBC Good Food Magazine December 2010.
Serves 1, Prep 2mins, Cook 10mins
1tsp x Olive Oil
1 x Shallot, finely chopped
1 x Small Glass White Wine
A Pinch of Crushed Chilli Flakes
500g x Clean Live Mussels
2tbsp x Red Pesto
Crusty Bread, to serve
Heat the oil in a large pan and cook the shallot for 4-5 mins until softened. Pour in the wine, add the chilli flakes and bubble for 2 mins.
Add the mussels. Cover and cook for 5 mins until all the shells have opened. Discard any that remain closed. Stir in the red pesto and toss well. Tip into a large bowl and serve with crusty bread.
My next recipe is Simple Seafood Chowder Courtesy of BBC Good Food magazine May 2012.
Serves 4, Prep 15mins, Cook 25mins
1tbsp x Vegetable Oil
1 x Large Onion, chopped
100g x Streaky Bacon, chopped
1tbsp x Plain Flour
600ml x Fish Stock, made from 1 fish stock cube
225g x New Potatoes, halved
A Pinch of Mace
A Pinch of Cayenne Pepper
300ml x Milk
320g x Pack of Fish Pie Mix (Salmon, Haddock and Smoked Haddock)
4tbsp x Single Cream
250g x Pack of Cooked Mixed Shellfish
A Small Bunch of Parsley, chopped
Crusty Bread, to serve
Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2mins.
Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12mins until the potatoes are cooked through. Add the mace, cayenne pepper and some seasoning, then stir in the milk.
Tip the fish pie mix into the pan, gently simmer for 4mins. Add the cream and shellfish, then simmer for 1 minute more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.
And my final recipe is Jamaican Seafood Curry courtesy of www.allrecipes.co.uk
Serves 4, Prep 30mins, Cook 30mins
2tsp x Olive Oil
6 x Spring Onions, finely chopped
1 x Yellow Pepper, sliced
1tbsp x Finely Chopped Fresh Ginger
1 1/2tsp x Curry Powder
1/2 tsp x Chilli Powder or Dried Chilli Flakes
1/2tsp x Allspice Powder
2tbsp x Soy Sauce
1 1/2tbsp x Brown Sugar
Pinch of salt
1 x 400ml Tin of Coconut Milk
3 x Plum Tomatoes, seeded and chopped
300g x Cod Fillets, sliced into chunks
250g x Peeled Prawns
2tbs x Freshly Chopped Coriander
1tbsp x Fresh Lime Juice
Heat oil in a large frying pan over medium heat. Add spring onions, yellow pepper and chopped ginger; stir until soft, about 5 minutes.
Stir in curry powder, chilli powder or dried chilli flakes and allspice. Add soy sauce, brown sugar, salt, coconut milk and fresh tomatoes. Stir and simmer over low heat, uncovered, for about 15 minutes.
Add fish fillets and prawns; continue to simmer until fish has cooked, about 5 to 8 minutes. Stir in lime juice and sprinkle with freshly chopped coriander.
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
chefgarfy 