Home Is Where The Heart Is

When working, or living, away from home for long periods of time, there are times when we long for the comforts of home. And nothing is more comforting than the home cooking of your girlfriend/partner/wife/mum. Some of the most simplest meals and dishes that they make or made help to soothe the pain of long for home.

 

This week recipes, courtesy of The Hairy Bikers, hopefully reflect this. They are:- Great Sausage Casserole, Chilli Con Carne & Beer-Battered Fish.

 

My first recipe is Great Sausage Casserole recipe by The Hairy Bikers, courtesy of The Hairy Bikers: Mum Still Knows Best book.

Serves 6, Prep 40mins, Cook approx. 40mins

1–2tbsp x Sunflower Oil
12 x Good Quality Pork Sausages
6 x Rashers of Rindless Streaky Bacon, cut into 2.5cm/1in lengths
2 x Medium Onions, thinly sliced
2 x Garlic Cloves, crushed
½–1tsp x Hot Chilli Powder or Smoked Paprika
1 x 400g Can of Chopped Tomatoes
300ml x Chicken Stock
2tbsp x Tomato Purée
1tbsp x Worcestershire Sauce
1tbsp x Dark Brown Muscovado Sugar
1tsp x Dried Mixed Herbs
2 x Bay Leaves
3–4 x Fresh Thyme Sprigs
100ml x Red or White Wine (optional)
1 x 400g Can of Butter Beans or Mixed Beans
Salt and Freshly ground Black Pepper

Heat a tablespoon of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes, turning every now and then until nicely browned all over. Transfer to a large saucepan or a flame-proof casserole dish and set aside.
Fry the bacon pieces in the frying pan until they begin to brown and crisp then add to the sausages.
Place the onions in the frying pan and fry over a medium heat for five minutes until they start to soften, stirring often. You should have enough fat in the pan, but if not, add a little more oil.
Add the garlic and cook for 2–3 minutes more until the onions turn pale golden-brown, stirring frequently.
Sprinkle over the chilli powder or smoked paprika and cook together for a few seconds longer.
Stir in the tomatoes, chicken stock, tomato purée, Worcestershire sauce, brown sugar and herbs.
Pour over the wine, or some water if you’re not using wine, and bring to a simmer.
Tip carefully into the pan with the sausages and bacon and return to a simmer, then reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time.
Drain the beans and rinse them in a sieve under cold running water. Stir the beans into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick.
Season to taste with salt and freshly ground black pepper and serve with rice or slices of rustic bread.

 

My next recipe is Chilli Con Carne recipe by The Hairy Bikers, courtesy of www.hairybikers.com

Serves 5, Prep 20mins, Cook 1hr

500g x Lean Minced Beef (10% or less fat)
2 x Medium Onions, chopped
3 x Garlic Cloves, peeled and finely chopped
1–2tsp x Hot Chilli Powder
2tsp x Ground Cumin
2tsp x Ground Coriander
2tbsp x Plain Four
150ml x Red Wine or Extra Stock
300ml x Beef Stock, made with 1 beef stock cube
1 x 400g Can of Chopped Tomatoes
1 x 400g Can of Red Kidney Beans, drained and rinsed
3tbsp x Tomato Purée
1tsp x Caster Sugar
1tsp x Dried Oregano
1 x Bay Leaf
Flaked Sea Salt
Freshly Ground Black Pepper

Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps. Add the garlic, 1–2 teaspoons of chilli powder, depending on how hot you like your chilli, and the cumin and coriander. Fry together for 1–2 minutes more. Sprinkle over the flour and stir well.
Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper.
Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Adjust the seasoning to taste and serve.

 

And my final recipe for this week is Beer-Battered Fish recipe by The Hairy Bikers, courtesy of The Hairy Bikers: Mum Knows Best book.

Serves 4, Prep approx 30mins, Cook approx 25mins.

For the Batter
75g x Cornflour
200g x Plain Flour
1tsp x Fine Sea Salt
330ml x Real Ale
2tbsp x White Wine Vinegar

For the Fish
Sunflower Oil, for deep frying
4tbsp x Plain Flour
½tsp x Fine Sea Salt
4 x 200g Thick White Fish Fillets, such as Haddock or Whiting
Chips, to serve

For the batter, mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre of the mixture and whisk in the ale and vinegar. Beat with a large metal whisk to make a smooth batter with the consistency of double cream.
For the fish, heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, use an electric deep fat fryer heated to 180C.

Put the flour into a large, strong polythene food bag and season with the salt. Add the fish fillets, one at a time, and shake until coated in the seasoned flour. When the oil has reached the right temperature, stir the batter well. Dip one floured fish fillet into the batter until thoroughly coated. Lift the fish out with a pair of tongs and gently lower into the hot oil. Watch out for splashes as the oil will be extremely hot.

Repeat the process with a second fish fillet and cook with the first for 5-6 minutes (depending on the thickness of the fillets) or until golden-brown and crisp. It’s important that the batter doesn’t brown too quickly before the fish is cooked. Remove from the pan using a slotted spoon and transfer to a plate lined with kitchen paper to absorb any excess oil. Reheat the oil and cook the remaining two pieces of fish in exactly the same way. Serve with freshly cooked chips.

 

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/
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Soups Are Not Calorific But They Are Delicious

Well the weather has been very indifferent over the past week or so, we have had the sun blazing down on us, if you can call a winter sun “blazing”, with temperatures in double figures. But as sure as rabbits love carrots, the temperature has turned with the first official days of Spring, may be mother nature is introducing us to a new season? Ladies and Gentlemen I give you …”Sprinter!!” well, let’s face it we’re not exactly out of Winter but it’s not much like Spring. Oh well, we’ll see hey?

Soups can be the easiest and most comforting meals that can be made, but they can also be the most versatile of meals too. Just to prove the point I have three soups with a difference, they are Chorizo & Chickpea Soup, Strawberry Soup & Chocolate Soup.

 

My first recipe is Chorizo & Chickpea Soup courtesy of BBC Good Food magazine October 2006.

Serves 2, Prep 5mins, Cook 10mins

1 x 400g can of Chopped Tomatoes
110g x Chorizo Sausage (unsliced)
140g x Savoy Cabbage, cut into wedges
A Sprinkling of Dried Chilli Flakes
1 x 410g can of Chickpeas, drained and rinsed
1 x Chicken or Vegetable Stock Cube
Crusty Bread or Garlic Bread, to serve

Put a medium pan on the heat and tip in the tomatoes, followed by a can of water. While the tomatoes are heating, quickly chop the Chorizo into chunky pieces (removing any skin) and shred the cabbage.

Pile the Chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.

 

My next recipe is Strawberry Soup Recipe by Simon Rimmer, courtesy of Good Food Channel website www.uktv.co.uk

Serves 4, Prep 10mins, plus 1hr chilling time

1kg x Strawberries
75g x Caster Sugar
100ml x Dessert Wine
4 x Passion Fruit, pulp scooped out
2 x Nectarines, finely diced
250g x Raspberries, finely diced
Mint, to garnish

In a food processor, purée 800g of strawberries with the sugar. Pass through a sieve into a large bowl and stir in the dessert wine. Dice the remaining strawberries and fold into the strawberry soup Mix in the passion pulp, nectarine and raspberries. Cover and chill for an hour. Serve garnished with mint.

 

My final recipe is Chocolate Soup Recipe by Barney Desmazery, courtesy of BBC Good Food magazine April 2013

Serves 4, Prep 5mins, Cook 5mins

150ml x Double Cream
200g x Good-Quality Dark Chocolate
100ml x Strong Coffee
4tbsp x Brandy (optional)
Vanilla Ice Cream, to serve

Put the cream in a saucepan over a medium heat and gently bring to the boil. Meanwhile, chop the chocolate into small pieces using a heavy knife and prepare the coffee.

Once the cream is just boiling, turn off the heat and throw in the chopped chocolate. Stir gently until completely smooth, then add the coffee and brandy (if using). To serve, divide between 4 small bowls and add a scoop of vanilla ice cream to each.

 

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/
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Recipes to Make Porky Pig Nervous

That burning mysterious golden globe has returned to show it’s glorious face again, and no I don’t mean a Hollywood Award for achievements in something or other, The SUN!! Yaay!! What a difference it makes to see it once again, and to have more than just 5 minutes of it too. It makes you feel good and that everything is well with the world.

This week’s recipes are completely unconnected with the subject matter, for a change, they are :- Pork with Pears, Paprika Pork & Spiced Pineapple Pork

My first recipe is Pork with Pears courtesy of BBC Good Food Magazine first published February 2007.

Serves 4, Prep 5mins, Cook 10mins

1tbsp x Sunflower Oil
2 x Red Onions, roots trimmed and cut into eighths
2 x Large Conference Pears, quartered and cored (leave the skin on)
A Few Sprigs of Rosemary, leaves roughly chopped
4 x Pork Steaks, approx. 175g each, trimmed of excess fat
50g x Blue Cheese, cubed

Heat the oil in a roasting tin on the hob (use 2 rings), then add the onions, pears, most of the rosemary and seasoning. Fry for 5 mins or until just starting to caramelise.

Heat grill to high. Season the pork, then arrange among the veg and fry for 5 mins, turning halfway until golden and cooked through. Scatter with the remaining rosemary and the cheese, grill until the cheese starts to melt, then serve.

My next recipe is Paprika Pork courtesy of BBC Good Food Magazine first published February 2011.

Serves 4, Prep 10mins, Cook 25mins

1tbsp x Olive Oil
2 x Onions, finely sliced
400g x Pork Fillets, trimmed of any fat, cut into thick strips
250g x Pack of Sliced Mushrooms
1½tbsp x Smoked Paprika
1tbsp x Tomato Purée
200ml x Chicken Stock
100ml x Soured Cream
Egg Noodles, tagliatelle or rice, to serve

Heat the oil in a large pan, tip in the onions and cook for 10 mins until soft and golden. Add the pork and mushrooms and cook on a high heat for 3-4 mins until browned. Add the paprika and cook for 1 min more.

Stir in the tomato purée, then pour on the stock and simmer for 5-8 mins until the pork is cooked through. Finally, mix in the soured cream and some seasoning. Serve with egg noodles, tagliatelle or rice, and an extra dollop of soured cream, if you like.

And my final recipe is Spiced Pineapple Pork courtesy of BBC Good Food Magazine first published June 2008.

Serves 4, Prep 5mins, Cook 12mins

2tsp x Vegetable Oil
4 x Pork Steaks, trimmed of excess fat
2tbsp x Light Muscovado Sugar
1tsp x Tomato Purée
1 x 432g Can of Pineapple Rings in juice, drained, but juice reserved
½tsp x Chilli Powder
1tsp x Chinese Five-Spice Powder
Coriander Leaves, to serve
1tbsp x Dark Soy Sauce

Add the oil to a large non-stick pan, season the steaks well, then fry for 5 mins on each side until golden and almost cooked through. Mix the sugar, soy, tomato purée and most of the pineapple juice in a bowl.

Add the pineapple rings to the pan and let them caramelise a little alongside the pork. Add the chilli and five-spice to the pan, then fry for 1 min until aromatic. Tip in the soy mix and let it bubble around the pork and pineapple for a few mins until slightly reduced and sticky. Sprinkle with coriander, and serve with rice and Chinese greens.

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

Plenty More Fish in the Sea

If you’re not into fish, look away now! Eating plenty of fish on a regular basis can help protect you from a range of serious diseases. Fish is classed as a Superfood. Packed with vitamins and minerals, and a major source of omega-3 fatty acids, fish can help to protect against a range of diseases, from cancer to heart disease, depression to arthritis and also promote brain development.

The Uk’s Food Standards Agency recommends that we eat at least two portions a week of fresh, frozen or tinned seafood (one of them being oily). The British Heart Foundation have concluded that eating oily fish can help to reduce the risk of heart disease and also improves your chances of survival following a heart attack. It has also been proven that the polyunsaturated fatty acids found in many fish may prevent damage to brain cells, by eating fish this helps to reduce the risk of high blood pressure which has been linked with dementia. A French study of 2000 people has shown that those who ate seafood at least once a week had a significant lower risk of dementia over a seven year period than those who didn’t. And also it has been proven that a salmon-packed diet can help to smooth age lines, plus the Omega 3 oils in fish are essential to brain development in infancy and early childhood.

Here are three fish recipes to be going on with, they are:- Haddock with Fennel and Lemon, Basque-Style Salmon Stew & Tuna Steaks with Cucumber Relish,.

My first recipe is Haddock with Fennel and Lemon recipe by Mitch Tonks, courtesy of the Good Food Channel website (www.uktv.co.uk).

Serves 2, Prep 10mins, Cook 20mins

1 x Fennel Bulb, finely sliced
½ x Onion, finely sliced
1 x Garlic Clove, finely sliced
2 x Haddock Fillets, pin-boned and skinned
1 x Lemon, ½ juiced and ½ finely sliced
50ml x Olive Oil
50ml x White Wine
1tbsp x Parsley, finely chopped

Blanch the fennel in boiling water until softened then dry thoroughly. Gently fry it in olive oil with the onions and garlic. Preheat the oven to 220C/200C fan/gas mark 6. Lay 2 pieces of parchment paper or foil out on a work-surface large enough to take the fish. Lay a line of the fennel and onion mixture down the middle of each sheet crossways and lay the fish on top, if the fish is too long fold the tail under the loin to make a thicker piece. Lay a few slices of lemon on the fish, season then pour over the remaining olive oil.

Fold the top edge over the bottom and fold in the sides like crimping a pasty, when you get to the last fold add a splash of wine to each parcel, use about the same quantity as olive oil. Seal them up then lay on a tray and put the fish in to cook for about 12 minutes. Remove from the oven, place the parcels on a plate and open them up, trim the edges so you can serve the fish on the paper then sprinkle with parsley and lemon juice.

My next recipe is Basque-Style Salmon Stew courtesy of BBC Good Food Magazine first published February 2011.

Serves 4, Prep 10mins, Cook 25mins

1tbsp x Olive Oil
3 x Mixed Peppers, deseeded and sliced
1 x Large onion, thinly sliced
400g x Baby Potatoes, unpeeled and halved
2tsp x Smoked Paprika
2 x Garlic Cloves, sliced
2tsp x Dried Thyme
1 x 400g can of Chopped Tomatoes
4 x Salmon Fillets
1tbsp x Chopped Parsley, to serve (optional)

Heat the oil in a large pan and add the peppers, onion and potatoes. Cook, stirring regularly for 5-8mins until golden. Then add the paprika, garlic, thyme and tomatoes. Bring to the boil, stir and cover, then turn down heat and simmer for 12mins. Add a splash of water if the sauce becomes too thick.

Season the stew and lay the salmon on top, skin side down. Place the lid back on and simmer for another 8mins until the salmon is cooked through. Scatter with parsley, if you like, and serve.

And my final recipe is Tuna Steaks with Cucumber Relish, Courtesy of BBC Good Food Magazine first published July 2005.

Serves 4, Prep 15mins + marinating time, Cook 3-4mins

3tbsp x Olive Oil
4 x Tuna Steaks, about 140g/5oz each

For the relish
½ x Cucumber
2 x Spring Onions, finely chopped
1 x Medium Tomato, finely chopped
½ x Large Red Chilli, seeded and finely chopped
1tbsp x Olive Oil
2tbsp x Chopped Parsley
1tbsp x Lime or Lemon juice

Put the oil into a food bag and add the tuna steaks. Rub well together and leave for 30mins while you make the relish. Peel the cucumber, halve lengthways and scoop out the seeds. Chop the flesh into a small dice. Mix with the rest of the ingredients, seasoning to taste. Set aside.

To griddle: heat the pan to hot, then cook the steaks, turning after 2mins, and cooking for another 2mins each side depending on the thickness of the steaks. Meaty fish is best served slightly ‘pink’. Remove the steaks from the heat allow to stand for 3-5mins, then spoon over the relish and 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.garfysplace.blog.co.uk/
www.garfysplaceinfo.blog.co.uk/
www.6towns.co.uk