Quick and Easy Tastebud Pleasers

Everything in life these days seem to be running at 100 miles an hour, and most of the time it’s easy to forgo meals because we just don’t have enough time, or just plumb for ready made bang in the microwave, processed garbage. My recipes this week will hope to prove that with time of the essence a quality, tasty meal (albeit in the form of short snack) and still made and eaten with little interruption to our busy schedules and lifestyles.

This week’s recipes are :- Singapore Noodles, Smoky Chilli Chicken Burgers and Quick Steak and Mushroom Stroganoff.

My first recipe is Singapore Noodles Recipe by Donal Skehan, courtesy of Good Food Channel websitewww.uktv.co.uk

Serves 2, Prep 10mins plus 30mins marinating time, Cook 10mins

3 x Finely Chopped Garlic Cloves
1 x Grated Thumb-Sized Piece of Fresh Ginger
2tbsp x Soy Sauce
1tbsp x Oyster Sauce
2 x Skinless Chicken Breasts, sliced into thick strips
100g x Vermicelli Rice Noodles
2tbsp x Sunflower Oil
2 x Finely Sliced Sticks of Celery
1 x Finely Sliced Carrot
4 x Finely Sliced Spring Onions
1tbsp x Curry Powder
1tsp x Sesame Oil, to taste
A Good Handful of Bean Sprouts

In a large, shallow non-metallic dish, put the garlic, ginger, 1 tablespoon of soy sauce and oyster sauce. Add the chicken and toss until coated, then cover and place in the fridge for at least 30 minutes.

Soak the noodles in a bowl of boiling water for 6 minutes or until soft. Drain and set aside. Heat a wok over a high heat, add a little sunflower oil and swirl it in the pan to coat the sides. Add the chicken including the marinade and stir-fry for 3-4 minutes.

Add the celery, carrot and spring onions and stir-fry for 2 minutes. Add the curry powder and toss through for a further 2 minutes. Add the noodles, bean sprouts and a drop of sesame oil to taste to the wok and, using kitchen tongs, toss everything together until it’s combined. Serve straight away.

My next recipe is Smoky Chilli Chicken Burgers Recipe by Donna Hay, courtesy of Good Food Channel websitewww.uktv.co.uk

Serves 2, Prep 5mins, Cook 5mins

1tbsp x Olive Oil
1tsp x Paprika
1tsp x Dried Red Chilli Flakes
2 x 200g Chicken Breast Fillets, trimmed and sliced lengthways
2 x Bread Rolls, halved
Rocket, to serve
Lemon Mayonnaise

For the mayonnaise:Place the mayonnaise and lemon juice in a bowl and mix to combine.

For the burger:Combine the oil, paprika and chilli and pour over the chicken. Preheat a barbecue or char-grill pan over high heat. Cook the chicken for 2 minutes each side or until cooked through. Spread the rolls with the lemon mayonnaise and top with the rocket and chicken to serve.

And my final recipe is Quick Steak and Mushroom Stroganoff courtesy of BBC Good Food Magazine first published October 2010.

Serves 2, Prep 10mins, Cook 20mins

1tbsp x Oil
1 x Chopped Red Onion
2 x Chopped Garlic Cloves
1tsp x Paprika
1 x Chopped Green Pepper
200g x Sliced Mushrooms
2tbsp x Red Wine Vinegar
150ml x Organic Beef Stock
200g x Sliced Lean Rump Steaks, with all fat removed
150ml x Fat-Free Fromage Frais

Heat the oil in a pan and fry the onion for a few minutes, until soft. Add the garlic and paprika, and cook for 1-2mins until fragrant. Add the pepper and mushrooms, and fry for 5-8mins until softened.

Add the vinegar, boil to reduce until almost evaporated, then pour over the stock and bubble for a few mins until thickened slightly. Add the beef and cook for 2-3mins depending on how rare you like it, then stir in the Fromage Frais and season. Serve with rice or tagliatelle.

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.garfysplace.blog.co.uk/
www.garfysplaceinfo.blog.co.uk/
www.6towns.co.uk

Pies in the Sky with a Twist

Sometimes the tradition dishes that have been handed down from generation to generation, become tired and unloved, or they just don’t fit in our modern world. However, sometimes it takes subtle influences from other countries or cultures to make them more appealing to our palates and to younger generations.

This week’s recipes reflect this, they are :- Chillean Shepherd’s Pie & Pizza Pie.

My first recipe is Chilean Shepherd’s Pie Recipe by Elisabeth Luard courtesy of www.uktv.co.uk

Serves 4-6, Prep 30mins, Cook 2hrs

For the pino:
700g x Finely Chopped Lamb
900g x Onions, finely sliced
3 x Cloves of Garlic, finely chopped
4tbsp x Vegetable Oil, or Butter
2tbsp x Mild Paprika
1tsp x Ground Cumin
1tsp x Dried Oregano
300g x Diced Pumpkin
3tbsp x Raisins
12 x Pitted Green Olives, roughly chopped
Salt and Black Pepper
3 x Hard-Boiled Eggs, quartered lengthways
Icing Sugar
Dried Red Chilli Flakes

For the topping:
1 kg x Sweetcorn
600ml x Full-Fat Milk
1 x Egg, beaten with a fork

First prepare the pino. Put the lamb, onions, garlic and oil in a large, heavy-based saucepan. Add a ladleful of water, partly cover with a lid and cook gently over a low heat for 1 hour until the meat is tender. Add the paprika, cumin, oregano and pumpkin and cook for another 30 minutes, adding more water if the mixture looks as if it is drying out. Increase the heat and cook briskly, stirring, until the liquid reduces and thickens.

Stir in the raisins and olives and season with salt and freshly ground pepper. Meanwhile puree the corn with the milk in a jug blender or food processor. Pour the corn mixture into a saucepan and cook over medium heat until slightly thickened, around 5 minutes. Remove the mixture from the heat and let it cool slightly. Stir in the beaten and season lightly with salt.

Preheat the oven to 180°C/Gas 4. Spread the pino in an earthenware gratin dish, top with the hardboiled eggs and finish with the sweetcorn puree, then a dusting of icing sugar and chilli-flakes. Bake for half an hour, until brown and bubbling. For an even more caramelised topping, grill briefly under a preheated grill. Serve at once.

My final recipe is Pizza Pie Courtesy of Good Food Vegetarian Christmas Magazine Published December 2006.

Serves 6, Prep 20mins, Cook 40mins

1 x Aubergine, thinly sliced
2tbsp x Olive Oil
2 x Red Peppers
450g x Fresh Plum Tomatoes
1 x Pack of Pre-made Shortcrust Pastry
225g x Vegetarian Mozzarella Cheese, sliced
12 x Pitted Black Olives, roughly chopped
2tbsp x Chopped Fresh Oregano
A Handful of Chopped Fresh Basil
1tbsp x Milk, to glaze

Heat oven to 200C/fan 180C/gas 6. Brush the slices of aubergine with the olive oil and place on a baking tray with the whole red peppers. Bake for 15-20 mins until the aubergine slices are golden brown and tender and the peppers are charred and blistered. Place the peppers in a plastic bag, seal and leave aside to cool.

When the peppers are cool, cut in half and remove the blackened skin and seeds. Cut into thick strips. Halve the tomatoes, remove any seeds and juice, then pat dry on kitchen paper. Thinly slice.
Roll out half the pastry on a lightly floured surface, then use to line a 20cm pie plate. Arrange half the aubergine slices in the pastry case and top with half the peppers. Season between each layer. Arrange half the mozzarella cheese on top, then cover with half the tomato slices. Sprinkle over half the black olives, oregano and basil. Repeat these layers, using the remaining ingredients.

Brush the pastry border with water. Roll out remaining pastry and use to cover the pie, trimming the edges and pinching together to seal. Brush with the milk, place on a baking sheet and bake for 25 mins until crisp and 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.garfysplace.blog.co.uk/
www.garfysplaceinfo.blog.co.uk/
www.6towns.co.uk

Lamb Spring onto the Marrakesh Express

Let me take your taste buds on a journey to a place of mystical delight, Morrocco (and Greece). The sheer simplicity of these dishes will delight all of your senses, sight smell and taste. Spiced lightly not to excess, each mouthful is a taste explosion and that can be enjoyed over and over again.

This week’s recipes are Moroccan Lamb Meatballs with Harissa & Couscous & Sheftalia

My first recipe is Moroccan Lamb Meatballs with Harissa & Couscous courtesy of BBC Good Food Magazine first published September 2009.

Serves 4, Prep 35mins, Cook 20mins

2tsp x Cumin Seeds
2tbsp x Coriander Seeds
50g x Breadcrumbs
1 x Garlic Clove, crushed
500g x Lamb Mince
Juice of 1 x Lemon
1 x Egg, lightly beaten
1 x 20g pack of Mint, most leaves chopped
2-3tbsp x Sunflower Oil
150ml x Natural Yoghurt, to serve

For the Couscous
300g x Couscous
50g x Butter
2tbsp x Harissa – shop-bought or see tip below, to serve

Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3mins until fragrant. Crush using a pestle and mortar. Set aside. Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30mins.
Heat the oil in a frying pan. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yoghurt.

Tip
Homemade Harissa
Put 2 tbsp each coriander, fennel and cumin seeds into a hot, dry pan. Toast for 2 mins until fragrant. Grind until fine in pestle and mortar. Wipe out pan, add 50ml olive oil, gently fry 4 chopped garlic cloves, 1 chopped red onion, 1 chopped red pepper and 6 fat red deseeded chopped chillies until soft. Mix spices and veg in food processor and blend to smooth paste. Leftovers will keep in fridge for up to a week, covered with layer of oil.

My final recipe is Sheftalia courtesy of Olive Magazine first published June 2010.

Serves 4, Prep 20mins plus refrigeration time, Cook in 10mins

700g x Minced Lamb
4 x Garlic Cloves, crushed
2tbsp x Flat-leaf Parsley, finely chopped
1tbsp x Oregano, finely chopped
Salt
Freshly Ground Black Pepper

to serve
4 x Pitta Breads
Salad
Yoghurt

Put the lamb mince in a large bowl with the garlic, parsley, oregano, 1tsp of salt and some freshly ground black pepper. Use your hands to combine the meat with the other flavourings, throw the meat against the side of the bowl so the meat begins to look like paste. Lightly wet your hands with water and divide the mixture into sixteen, then roll each into a ball, about the size of a golf ball. Put on a tray, cover and refrigerate for 3hrs, or overnight.

Remove the meatballs from the fridge 30mins before cooking. Preheat your griddle/frying pan to medium heat and drizzle with a little olive oil to grease or cook over indirect heat on a charcoal barbecue. Put the meatballs on the griddle, or frying pan and cook for 5mins, gently pressing down with a flat metal spatula so they look more like a disc or a small burger pattie. Turn them over and cook for 5mins. Serve in warm pitta rolls or flatbread with salad and yoghurt.

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.garfysplace.blog.co.uk/
www.garfysplaceinfo.blog.co.uk/
www.6towns.co.uk

Cheap and Healthy Meals, Feathered Fowls Not Included

Happy New Year One and All. First of all I must apologise for the absence of new blogs over the past month or so, life has been extreeemely busy with work and the radio station all of the weeks seemed to have blended into one and before you know it is 2014 eeeek!!
So best foot forward, my new years resolution is to keep this blog up to date with new recipes and menu suggestions every week, if not every month.

With the Christmas holidays a thing of the past now, you are probably sick of the sight of chicken, duck, goose and turkey dishes of all shapes and varieties to use up the excess meat leftover from Christmas and New Years Day dinners. Also as always with the advent of a new year we take a look at what we’ve consumed over the period and think, hang on a second think I over did it just a little bit.. but I had such a good time… and decide to do something about it. So here’s your chance this week’s recipes are healthy, low-fat and feathered fowl free lol, but most of all they are tasty and easy to do.

They are :- Full English Frittata with Smoky Beans and Red Lentil, Chickpea & Chilli Soup

My first recipe is Full English Frittata with Smoky Beans courtesy of BBC Good Food Magazine, first published February 2010.

Serves 4, Prep 5mins, Cook 30mins

2 x Low-Fat Sausages, sliced
4 x Rashers of Extra Lean Bacon, all fat removed, chopped
150g x Button Mushrooms, halved, or larger ones quartered
8 x Egg Whites, or use 350ml x Liquid Egg Whites from a carton
3 tbsp x Milk
140g x Cherry Tomatoes, halved
2 x 400g cans Reduced Salt & Sugar Baked Beans
1½ tsp x Smoked Paprika
Small Bunch of Chives, snipped

Heat oven to 180C/160C fan/gas 4. Line a roasting tin about the size of A4 paper with enough baking parchment to cover the base and sides. Fry the sausages and bacon in a non-stick pan until golden, stirring them often to stop them sticking. Scoop into the tin.
Place the pan back on the heat and fry the mushrooms for about 5 mins until golden, then add these to the tray, too. Whisk the egg whites with the milk and lots of seasoning. Pour into the tin, then dot the tomatoes on top.
Bake in the oven for 20-25 mins, until set. Meanwhile, tip the beans into a pan with the paprika and heat through. Scatter the frittata with the chives and serve with the beans on the side.

My final recipe is Red Lentil, Chickpea & Chilli Soup courtesy of BBC Good Food Magazine, first published March 2010.

Serves 4, Prep 10mins, Cook 25mins

2tsp x Cumin Seeds
A Large Pinch of Chilli Flakes
1tbsp x Olive Oil
1 x Red Onion, chopped
140g x Red Split Lentils
850ml x Vegetable Stock or Water
1 x 400g Can of Tomatoes, whole or chopped
1 x 200g Carton of Chickpeas or ½ a can, rinsed and drained (freeze leftovers)
A Small Bunch of Coriander, roughly chopped (save a few leaves, to serve)
4 tbsp x 0% Greek Yoghurt, to serve

Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 minute, or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5mins. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15mins until the lentils have softened.

Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add the chickpeas. Heat gently, season well and stir in the coriander. Finish with a dollop of yoghurt and coriander leaves.

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.garfysplace.blog.co.uk/
www.garfysplaceinfo.blog.co.uk/
www.6towns.co.uk