A Brief History of Ignorance and Intelligence

This is a post that I’ve been wanted to make for a while but didn’t want to trivialize it with recipes, please read… thank you.

It makes me wonder sometimes, in this big all-embracing world of ours, how some people actually manage to live with themselves. It appears that their perception of someone’s intelligence starts with whether or not the person they are looking at has a disability. They see a person in a wheelchair or with a disability that manifests itself in some disfigurement, and their initial impression is that they are stupid (I’m not going to use the American term). Let me just say this… “Normality” and/or beauty does not make intelligence. The one acception to the previous statement would be Professor Stephen Hawkins, who is wildly known to be a genius, although there are probably a small minority that would still tag with the unintelligent label upon sight through sheer ignorance.

There are occasions where, through no fault of their own, someone with a disability has had education pass them by but has not stopped them being loved by so many people for so many years. A classic example of this is North Staffordshire’s very own Neil (Nello) Baldwin, born with “learning difficulties” life was always going to be a struggle for him. But this didn’t stop him for more than 50 years he has been party of the welcoming committee for students, new and old, at Keele University. If he was on Facebook, his friends list would include Gary Linekar, The Archbishop of Canterbury amongst others. His sheer determination and energy make him a man that is loved by his home city.

I have been touched by disability myself, my uncle, who is now sadly passed, suffered from MS (multiple sclerosis) and was confined to a wheelchair for the majority of his later years. The man was amazing, he never appeared to let his illness get him (to his relatives), he was the life and soul of the party and devil at cards. Where his illness may taken his control way of his limbs and body to a degree, it hadn’t taken away his intelligence – his mind was as sharp as anyones.

So next time you go to pass judgement on someone in a wheelchair, or with disabilities… think of them as a person, think of how they live their lives with their disability day in day out… you don’t know them to judge them.

Chinese Rocket to Mars, Anyone?

What a week this has been, with all the talk of the competition to win places on a flight to Mars, by a dutch company. Also the planet’s conjunction with Venus and the crescent Moon and the advent of the Chinese New Year of the Sheep/Ram/Goat, (I believe it’s the Goat but different sources tell us otherwise) it has been quite an eventful one. Chinese Astrologers predict that 2015 (The Chinese Year of the Sheep) should be a year of peace and harmony, as last year was the year of the Horse with it’s headlong galloping pace, this year is time to take a breath, step back and reflect. As for the trip to Mars, well the Mars One project have set out an aim to establish a human settlement on Mars, with crews of 4 setting out from every 2 years starting 2024. There have been over 200,000 applications to become part of the program, out of which only 100 men and women were selected for this one way trip. To compound this the whole spectacle is going to be shown, not as a documentary, or educational coverage, but more inline with a Universe version of Big Brother, a reality tv show. Don’t get me wrong, putting mankind back into the stars to colonize planets and to “boldy go where no-one has gone before” is brilliant, however turning it into a media circus watching as colonists live and die is a little too much “Stephen King-esque” (see Running Man) for my liking.

So in celebration fo the Chinese New Year, my recipes this week are all French.. no they’re not only kidding, Chinese… they are:- Stir-fried Noodles, Chinese-Style Lemon Marmalade Chicken & Sweet Glazed Pork.

 

My first recipe is Stir-fried Noodles Courtesy of Good Food Vegetarian Christmas magazine, December 2006.

Serves 2, Prep 15mins, Cook 10mins

150g Pack x Medium Egg Noodles
1 Tbsp x Vegetable Oil
2½ cm x Fresh Ginger, finely chopped
2 x Garlic Cloves, finely chopped
1 x Large Carrot, cut into matchsticks
1 x Yellow Pepper, deseeded and thinly sliced
100g x Mangetout, Sugarsnaps or Frozen Peas
2 x Spring Onions, finely chopped
85g x Beansprouts (optional)
2 Tbsp x Soy Sauce
1 Tsp x White Wine Vinegar

Cook the noodles according to pack instructions. Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.

Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins. Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.

 

My next recipe is Chinese-Style Lemon Marmalade Chicken Courtesy of Good Food magazine, September 2014

Serves 4, Prep 5mins, Cook 40mins

200g x Lemon Marmalade
2 x Garlic Cloves, crushed
A Small Knob of Ginger, peeled and finely grated (about 1 Tbsp)
1 Tbsp x Soy Sauce
1 Tsp x Sunflower Oil
1 x Lemon, Juice and Zest
8 x Chicken Thighs, skin on and bone in
2 x Spring Onions, sliced diagonally
Rice and Stir-fried Tenderstem Broccoli, to serve

Heat oven to 200C/180C fan/gas 6. Mix together the marmalade, garlic, ginger, soy, oil and half the lemon juice. Arrange the chicken thighs on a baking tray lined with foil and spoon over half the marmalade mixture. Roast in the oven for 15 mins.

Baste the chicken with the marmalade mix from the bottom of the tray, then spoon over the remaining marmalade mix and cook for another 10 mins. Baste again, then cook for a further 10-15 mins until the chicken is cooked through and golden.

Squeeze over the remaining lemon juice, and sprinkle with the zest and spring onions. Serve with rice and stir-fried Tenderstem broccoli.

 

My final recipe for this week is Sweet Glazed Pork Courtesy of Good Food magazine, August 2007

Serves 4, Prep 15mins, Cook 10mins + 10mins Marinating

2 Tsp x Chinese Five-Spice Powder
3 Tbsp x Clear Honey
A Splash of Orange Juice
4 x Pork Loin Steaks or Chops, trimmed of fat
4 x Heads of Bok Choi, halved lengthways

Mix the five-spice powder, honey and enough orange juice to loosen, then smear over the chops. Leave to marinate for 10 mins.

Heat grill to medium, then grill the chops for 4-5 mins on each side, basting with any leftover glaze, until cooked through.

Steam the heads of bok choi for 2 mins until wilted. Serve with the pork chops, drizzled with any juices and glaze from the grill pan.

 

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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No Labour’s Lost on Your Loved One

With Valentine’s Day fastly approaching what better way to show someone how much you love them, than by cooking up a Valentine feast. With care and planning you can make it a night to remember, but be careful and do your homework find out about the likes and dislikes, foodwise, of your loved one. More importantly, find out about the things that they are alergic or sensitive to, this means the difference between success and a trip to A&E.
Hopefully this three course menu, with apperitif, will please your lover’s heart. The recipes are :- Peach & Raspberry Sunsets, Lemony Prawn Bruschettas, Salmon with Tarragon Hollandaise & Tia Maria & Chocolate Creams.

My first recipe is :- Peach & Raspberry Sunsets Courtesy of BBC Good Food Magazine June 2006

Serves 20, Prep 20mins, No Cook.
(I know it’s abit over kill on the quantity, but if you love it you can always go back for more)

For the Peach base
4 x Peaches, peeled and stoned
Juice of 1 lemon

For the Raspberry base
200g x Raspberries
3 x Tbsp Golden Caster Sugar
Juice of ½ lemon

The drink
Champagne or Prosecco

Blitz 4 peeled and stoned peaches with the juice of 1 lemon until smooth. Can be made up to 1 day in advance and kept in the fridge.

In the same processor (there’s no need to wash it) blitz 200g/8oz raspberries with 3 tbsp golden caster sugar and the juice of ½ lemon. Pass the raspberries through a sieve to get rid of any pips. The purée will keep in the fridge for 2 days in an airtight container.

On the day, carefully pour a layer of raspberry purée, then a layer of peach purée, into Champagne flutes and top up with Champagne or a good-quality sparkling wine.

My next recipe is :- Lemony Prawn Bruschettas Courtesy of BBC Good Food Magazine February 2009.

Serves 2, Prep 10mins, Cook 10mins

4 x Slices from a Baguette, sliced on an angle
1 x Tsp Olive Oil
2 x Garlic Cloves, thinly sliced
1 x Large Red Chilli, deseeded and sliced
200g x Raw King Prawns, butterflied (see tip, below)
Juice of 1 Lemon
A Small Bunch of Coriander, leaves chopped
2 x Large Handfuls of Rocket

Toast the bread and keep warm. Heat the oil in a wok, then cook the garlic and chilli until sizzling. Turn the heat up, add the prawns, then cook until pink. Remove from the heat, then add the lemon juice and coriander. Season, then serve piled on toast with rocket leaves.

My next recipe is:- Salmon with Tarragon Hollandaise Courtesy of BBC Good Food Magazine August 2007.

Serves 2, Prep 5mins, Cook 5mins

1 x Tbsp Olive Oil
2 x Salmon Fillets, scaled, skin on, about 140g/5oz each
125g x Asparagus Tips, ends trimmed
2 x Bunches of Cherry Tomatoes on the Vine
1 x Tbsp of Chopped Tarragon
150ml x Hollandaise Sauce, to serve

Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan over a high heat. Add the salmon, skin-side down, then cook for 5 mins until the skin is crisp.

Add the asparagus and vine tomatoes to the pan, then place in the oven. Cook for 7-10 mins until the salmon is just cooked through. Add the tarragon to the Hollandaise and stir through. Drizzle over the salmon, then serve.

And my final recipe is :- Tia Maria & Chocolate Creams Recipe by Mary Cadogen, courtesy of BBC Good Food Magazine February 2009.

Serves 2, Prep 20mins, Cook 2mins plus chilling.

50g x Dark Chocolate, 70% Cocoa, broken into squares
150ml x Double Cream
2 x Tbsp Tia Maria (or use another liqueur such as Cointreau, Grand Marnier or Kahlua)
Cocoa Powder, for dusting
Cantuccini or Amaretti Biscuits, to serve

Put the chocolate into a bowl. Mix the cream with the Tia Maria, reserve 2 tbsp, then tip the rest into a saucepan and bring just to the boil. Remove from the heat and tip straight over the chocolate, stirring until the chocolate melts. Divide between 2 small glasses and allow to cool slightly. Whip the remaining cream until slightly thickened, then spoon over the cooled chocolate mix. Chill for at least 1 hr to set. While you’re waiting, cut a heart shape from a piece of thick card.

When ready to serve, set the card over the glass and sift over a dusting of cocoa powder. Lift off carefully and do the same with the other glass.

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