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