A Voice without a Voice, There is No Answer

This week there has been a strange mixture of weather in the UK, wet cold and windy, then warm wet and windy, bringing with it all types of germs, viruses and nasties. I really feel for anyone who is suffering from any of the above, especially us guys who’s “lurgies” have been described as “man-flu”… just for the facts althought not proven as a medical condition, according to researchers at Cambridge University, evolutionary factors may have led women to develop more rigorous immune systems than men due to differing reproductive strategies. I have been struggling what I can only describe as a vocal infection, as all it has seened to have effected is my voice. I get the odd cough, but my voice would be found more at ease on the soundtrack to the soundtrack to 50 Shades of Grey lol. So this week’s recipes are Vitamin C based again, sorrry but it’s what’s needed to battle this lurgy. They are:- Spanish Stuffed Peppers, Pepper Pissaladière & Smoky Paprika Peppers … Hang on a second I hear you say, these are peppers dishes how can they hold LOADS of Vitamin C… SIMPLES!! see my previous bloghttp://garfysplace.blog.co.uk/2015/01/17/no-bells-of-st-clements-in-these-recipes-19983860/___1___ and it will explain all.7

My first recipe is Spanish Stuffed Peppers Recipe by Sara Cook, courtesy of BBC Good Food Magazine June 2014

Serves Serves 8 as a starter, or 4 as a lunch or light supper, Prep 20mins, cook 1hr

4 x Red Peppers
150g pack x Cherry or Baby Plum Tomatoes (we use a mixture for their colour)
½ x Ciabatta Loaf, or similar, cut into 2½ cm chunks
3 x Fat Garlic Cloves, thinly sliced
140g x Chorizo, cut into chunky slices
4 Tbsp x Sherry Vinegar
4 Tbsp x Good-Quality Olive Oil
A Pinch of Caster or Granulated Sugar
Parsley (optional) and more crusty bread, to serve

Heat oven to 220C/200C fan/gas 7. Halve the peppers through the stalk, then cut out and throw away the seeds. Sit the peppers snugly, cut-side up, in a casserole dish, or two if needed. Halve any larger tomatoes, then divide them, the bread chunks, garlic and chorizo between the dishes.

Drizzle over the vinegar, then the olive oil, and season with pinches of sugar, sea salt and ground black pepper. Bake for 30 mins, covered, until the peppers are tender and collapsing a little. Remove, uncover and cook for a further 30 mins. Leave the peppers to cool a little, then scatter with parsley, if you like, and spoon onto plates, scooping out any extra juices. Serve with crusty bread for mopping up the juices.

My next recipe is Pepper Pissaladière courtesy of BBC Good Food Magazine May 2010

Serves 4, Prep 20mins, Cook 1hr – 1hr 15mins

2 x Spanish Onions, finely sliced
3 x Fat Garlic Cloves, finely sliced
4 x Peppers, sliced – red or yellow will look best
4 Tbsp x Olive Oil, plus a little more for drizzling if you want
2 Handfuls x Pitted Green or Black Olives, quartered
2 Tbsp x Capers, rinsed and drained
145g pack x Pizza Base Mix
6 x Anchovies, each cut into 4 long strips (optional)

Heat oven to 200C/180C fan/gas 6. Tip the onions, garlic, peppers and olive oil into a roasting tin and cook for 40-45 mins, stirring occasionally, until the onions and peppers are soft and tinged brown. Stir in the olives and capers, and season well.

While the onions are cooking, make up the pizza dough following pack instructions. Roll and press the dough out to fit a baking tray, about 40 x 30cm. Leave to rise in the tray for 10 mins, then spoon over the topping mix. Press gently into the dough and leave for another 10 mins. Scatter over the anchovies, if using.

My final recipe is Smoky Paprika Peppers recipe by Jane Hornby, courtesy of BBC Good Food Magazine August 2006

Makes enough to fill 3 x 500ml jars, Prep 10mins, Cook 30mins

500ml x Mild Olive Oil
2 Tsp x Sweet Smoked Paprika
1 x Garlic Clove, thinly sliced
1 Tbsp x Black Peppercorn
1 Tbsp x Fennel Seed
8 x Red Peppers
8 x Yellow Peppers
Sea Salt Flakes
300ml x White Wine Vinegar
A Small Bunch Flatleaf Parsley, chopped (optional)

Pour the oil into a medium saucepan. Add the paprika and garlic, heat very gently for 5 mins, then leave to cool. Lay a piece of muslin over a sieve and strain, discarding the garlic and paprika to leave bright orange, scented oil. In another pan, dry-fry the spices for 1 min to release their aromas. Add to the paprika oil and set aside.

Heat the grill to high. Cut the peppers in half (leave the stalks in place – they’ll easily pull out later), and spread over 2 large baking sheets, skin side up. Grill for about 15 mins, until the skins are blackened. Transfer the still-hot peppers to plastic food bags, seal and leave to cool. Once the peppers are cool enough to handle, slip off the skins, pull out the stalks, scrape away the seeds, and tear into large pieces.

Bring the vinegar and 300ml water to a simmer in a large pan and tip in the peppers. Bring back to a simmer for 3 mins, then drain well and pack into jars or heatproof containers. Gently reheat the spiced oil for a few mins, then pour over the peppers and seal. Add the parsley before you serve the peppers (or add now if you’re planning to use them same day) as the parsley will discolour. Keep in the fridge for up to 1 week.

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

 

Curry Without the Worry

With the freezing temperatures and the thick, fluffy snow falling. The only thing you want to do at night is to took into a good filling curry, but wait, you think. What about my diet?! OH HELL!!! Stuff it, I’m having one! Ordinarily most curries are high in fats and sugars, due to the amount of coconut milk, etc used in them. However having a curry doesn’t mean you have to blow your week’s allowance for your diet on just one meal, as it can be designed to cater for your dietary requirements and still have the same taste and smells that you know and love.

Well, hopefully, with this week’s recipes you CAN have your curry and eat it, without any guilt trips. They areMasala Meatball Curry, Fisherman’s Curry & Roast, Curried Celeriac Chunks

My first recipe is Masala Meatball Curry Recipe by Angela Boggiano, courtesy of BBC Good Food Magazine July 2014.

Serves 4, Prep 20mins, Cook 35mins

2 x Garlic Cloves
1 x Red Chilli, deseeded
1 x Thick Slice of White Bread
A Small Pack of Mint Leaves, reserving some to serve
400g x Lamb Mince
1 x Egg, lightly beaten
1 x Tbsp Vegetable Oil
1 x Large Onion, roughly chopped
1 x Tbsp Masala Curry Paste
1 x 400g Can of Chopped Tomatoes
400ml x Lamb Stock
100g x Baby Spinach Leaves
Cooked Basmati Rice and Cucumber & Mint Raita, to serve (optional)

Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs. Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.

Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer. Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.

My next recipe is Fisherman’s Curry Recipe by John Tarode, courtesy of BBC Good Food Magazine May 2012.

Serves 6, Prep 20mins, Cook 25mins

Juice of 1 Lemon
750g x Boneless, Skinless Firm White Fish (such as Cod), cut into large pieces
1 x Tbsp Vegetable Oil
1 x Cinnamon Stick
4 x Whole Cloves
4 x Green Cardamom Pods
½ x Tsp Whole Black Peppercorns
10 x Fresh Curry Leaves
2 x Onions, chopped
3 x Green Chillies, finely chopped
1 x Tbsp Grated Ginger
4 x Garlic Cloves, finely chopped
6 x Tomatoes, chopped or 1 x 400g Can of Chopped Tomatoes
1 x Tsp Turmeric
½ x Tsp Chilli Powder
2 x Tsp Ground Coriander
1 x Tsp Salt

Stir the lemon juice with 1 tsp salt, rub into the fish pieces and set aside. Heat the oil in a large pan. Add the whole spices and curry leaves, cook for 3-4 mins, then add the onions. Fry until the onions are soft, then add the chillies, ginger and garlic. Tip in the tomatoes and the remaining spices and cook, uncovered, on a low heat for about 5-8 mins. Stir frequently to prevent the spices sticking and burning. Pour 150ml water into the pan, bring to a simmer, then add the fish. Cover with a lid and cook for 5 mins more. Serve with rice.

And my final recipe is Roast, Curried Celeriac Chunks recipe by Barney Desmazery, courtesy of BBC Good Food Magazine January 2004.

Serves 4, Ready in 50-60mins

85g x Butter
1 x Tbsp Curry Powder
1 x Tsp Black Mustard Seeds
1 x Large Celeriac

Heat the oven to fan 190C/conventional 210C/gas 7. Heat the butter in a small pan, add the curry powder and black mustard seeds then cook for 2-3 minutes until fragrant and bubbling. Peel and dice the celeriac and tip into a roasting tray. Pour over the curried butter, season with salt and pepper and toss together. Roast for 40-50 minutes, shaking the tray every so often, until the celeriac is golden and has taken on the colour of the curry powder.

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

Indiana Curry and The Spice of Life

Curries have been part of the British culture for decades, however, the restaurants and takeaways that have supplied us with their fare of Eastern delights have been with us for longer than you think. The First “Curry House” in England was the Hindoostanee Coffee House in London opened in 1810 by the British Bengali entrepreneur Sake Dean Mahomed, although primarily curry was sold in some London coffee houses. The oldest “surviving” Indian Restaurant in the UK is Veeraswamy on Regent’s Street, London which has been open since 1926.Such has been the popularity of Indian cuisine in the 1960’s there were approx 500 restaurants by 2011 there were 9400 (a slight decrease on 2009 where there were approx. 9500) in the UK. The main concentration of them can be found in London, representing 45.9%, closely followed by the Midlands 15.9% and the North West at 9.7%.

However, the first curry RECIPE in Britain appeared in “The Art of Cookery made Plain and Easy” by Hannah Glasse in 1747. The first edition of her book used only black pepper and coriander seeds for seasoning of “currey”. By the fourth edition of the book, other ingredients such as turmeric and ginger were called for. The use of hot spices was not mentioned, which reflected the limited use of chili in India — chili plants had only been introduced into India around the late 15th century and at that time were only popular in southern India. Many curry recipes are contained in 19th century cookbooks such as those of Charles Elmé Francatelli and Mrs Beeton. In Mrs Beeton’s Book of Household Management, a recipe for curry powder is given that contains coriander, turmeric, cinnamon, cayenne, mustard, ginger, allspice and fenugreek; although she notes that it is more economical to purchase the powder at “any respectable shop”. According to legend, one 19th century attempt at curry resulted in the invention of Worcestershire sauce. Curry recipes and their books today number in the millions and are readily available in many formats and on many platforms, such websites and blogs (http://greatcurryrecipes.net being an excellent one to check out).

Oh, and by the way, the best drink to have with a curry is not a pint of lager… it’s a cup of tea.

So, this week’s recipes are…. Yes you’ve guessed it PIES!!… No, of course they’re not, they are curries : – Easy Chicken Biryani, Indian Butternut Squash Curry and Curried chickpeas.

My first recipe is Easy Chicken Biryani Courtesy of Olive Magazine March 2011.

Serves 4, Prep 10 mins, Cook 50 mins

1-2 tbsp x Tandoori Paste
1 x Lemon, zested and juiced
3 tbsp x 2% Greek Yogurt
2 x Large Skinless Chicken Breasts, cut into pieces
1 x Onion, chopped
Oil
250g x Basmati Rice
400ml x Chicken Stock
A Handful of Fresh Coriander , chopped

Heat the oven to 200C/fan 180C/gas 6. Put the tandoori paste in a bowl with the lemon juice, yogurt and chicken, season with a little salt and mix well with your hands.

Fry the onion in 1 tsp oil until it softens and browns, then put into a shallow casserole with the rice, lemon zest and stock and bring to a simmer. Cook for 10 minutes or until the rice is almost tender.
Put the chicken pieces on a baking sheet and cook for 30 minutes or until browned and cooked through. Sit the chicken pieces on top of the rice and put the lot in the oven for 10 minutes or until the rice is cooked through.

To make it healthier, Biryani is often made with ghee and butter, which gives the rice a rich flavour; but cooking the rice in stock instead adds flavour without the calories and fat. Mixing 2% Greek yogurt with tandoori paste makes the marinade less harsh, without adding much fat.

My next recipe is Indian Butternut Squash Curry Courtesy of GoodFood Magazine October 2010.

Serves 4, Prep 10 mins, Cook 40 mins

200g x Brown Basmati Rice
1 tbsp x Olive Oil
1 x Butternut Squash, diced
1 x Red Onion, diced
2 tbsp x Mild Curry Paste
300ml x Vegetable Stock
4 x Large Tomatoes, roughly chopped
1 x 400g can of Chickpeas, rinsed and drained
3 tbsp x Fat-Free Greek Yogurt
A Small Handful of Fresh Coriander, chopped

Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.

Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.

Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.

And my last recipe is Curried chickpeas Courtesy of GoodFood Magazine February 2011.

Serves 4, Prep 15 mins, Cook 15 mins

2 tbsp x Vegetable Oil
1 tsp x Cumin Seeds
1-2 x Red Chillies , deseeded and chopped
1 x Clove
1 x Small Cinnamon Stick
1 x Bay Leaf
1 x Onion, finely chopped
½ tsp x Ground Turmeric
2 x Garlic Cloves, finely chopped
1 x400g can of Chickpeas, rinsed and drained
1 tsp x Paprika
1 tsp x Ground Coriander
2 x Small Tomatoes, chopped
1 tbsp x Chopped Coriander

Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.

Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.

Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the 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

May Your Day Be A Labour Free Holiday

This Monday is a public holiday here in the UK, and with it comes the yearning for family get-togethers, celebrations and more, importantly, barbeques. This holiday has been with us, more recently, since 1978, but ordinarily it dates back many centuries celebrated in the Northern Hemisphere as the Spring Festival on the 1st of May. Coincidentally the United Kingdom’s Act of Union, which bout together the Scotland and England came into effect on May 1st 1707. Barbeques are traditionally an invitation for carnivores to feast on chicken, steak and burgers, cremated in a time honoured fashion, however this doesn’t mean than vegetarians should miss out on family get-togethers, or just to be passed off with a salad or a plate of coleslaw. The following recipes should ensure that all party-goers are all catered for, in one form or another.

This week’s recipes are: – Pork, Apple & Sage Burger with Caramelised Onions & Chickpea & coriander burgers.

My first recipe is Pork, Apple & Sage Burger with Caramelised Onions Courtesy of Olive Magazine first printed April 2006.

Makes 4, Ready in 40 mins

900g x Minced Pork
1 x Onion , finely chopped
1 x Cooking Apple, peeled and finely grated
1 x Egg
A Handful of Sage

Caramelised Onions
3 x Onions, sliced
2 tbsp x Light Muscovado Sugar
Butter

To caramelise the onions, cook them with the sugar and a large knob of butter over a very gentle heat for 30-40 minutes, stirring occasionally. Meanwhile, mix all the burger ingredients together in a bowl and season well. Shape into four burgers, then fry over a medium heat for 6-7 minutes each side until cooked in the middle. Serve on toasted buns with the caramelised onions, a green salad and chunky chips.

My final recipe is Chickpea & coriander burgers courtesy of BBC Good Food Magazine first printed June 2011.

Serves 4, Prep 15 mins Cook 10 mins plus chilling

400g can chickpeas, drained
Zest of 1 Lemon , plus the juice of ½ a Lemon
1 tsp x Ground Cumin
A Small Bunch of Coriander, chopped
1 x Egg
100g x Fresh Breadcrumbs
1 x Medium Red Onion, ½ Diced, ½ Sliced
1 tbsp x Olive Oil
4 x Small Wholemeal Buns
1 x Large tomato, sliced to serve 
½ x Cucumber, sliced to serve 
Chilli sauce, to serve

In a food processor, whizz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and some seasoning. Scrape into a bowl and mix with 80g of the breadcrumbs and the diced onions. Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 mins.
Heat the oil in a frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don’t burn. To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices, a dollop of chilli sauce and the remaining 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.chefgarfyinfo.blog.co.uk
www.6towns.co.uk

Summer Sun Brings Spring Lambs to Life

Well what a difference a fortnight has made. At the end of March the UK saw the advent of British Summer Time (BST) where our clocks are turned forward 1 hour. Many theories are rife as to the reasoning behind this, and I’m not going to delve into them as I don’t think there is a right or wrong argument for them. However, there has been a marked change in the weather since 31st March. Temperatures were much different to as they are now, to be honest, 6 degrees back on the 31st, however since then the sunlight is stronger and warmer, and the wind has changed direction from northerly to south-southwestly. This has made a massive difference to the general temperatures, at one point we recorded a temperature of 17 degrees and making it feel more like summer than spring. The sun coming out has also bought the countryside out of its dormant slumber trees are budding and flowers are showing their glory. But more importantly the sun has bought a smile to the nation’s faces.

This week’s recipes are Summer Lamb & Herb Stew & Lamb & Apricot Meatballs

My first recipe is Summer Lamb & Herb Stew Courtesy of Olive Magazine first printed August 2009.

Serves 4, ready in 2 hours

Olive Oil
4 x Lamb Neck Fillets, or Diced Lamb, about 600g, cut into pieces
1 x Large Aubergine, cut into small pieces
1 x Large Onion, sliced
2 x Garlic Cloves, chopped
1-2 tbsp x Harissa paste(add more if you like it spicy) 
1 x 400g tin of Chopped Tomatoes
300ml x Lamb Stock
A Large Bunch of Parsley, chopped
½ x Lemon , juice only

Heat the oven to 190C/fan 170C/gas 5. Heat 1 tbsp olive oil in a non-stick, lidded casserole. Brown the lamb all over then remove from the pan. Add the aubergine and another tablespoon of oil and cook until browned and softened a bit. Scoop out the aubergine then add the onion and garlic and cook until softened.

Add the lamb and aubergine with the harissa, tomatoes and stock. Bring to a simmer then put on a lid and cook in the oven for 11/2 hours until the lamb and aubergine are tender. Stir in the parsley and lemon. Good with new potatoes or rice.

And, my final recipe is Lamb & Apricot Meatballs Courtesy of Good Food Magazine August 2010.

Serves 4, Prep 10 mins, Cook 20 mins

2 tbsp x Olive Oil
2 x Red Onions, very finely chopped
4 x Garlic Cloves, crushed
2 tsp each x Ground Cumin and Coriander (or 4 tsp x Moroccan Spice Blend) 
1 x400g Can of Chopped Tomatoes
½ tsp x Sugar
½ x 20g Pack of Mint, finely chopped
500g x Lean Lamb Mince
8 x Dried Apricots, finely chopped
50g x Fresh Breadcrumbs
Pitta Bread and Salad, to serve

Heat 2 tsp of oil in a pan and soften the onions for 5 mins. Add the garlic and spices and cook for a few mins more. Spoon half the onion mixture into a bowl and set aside to cool. Add the tomatoes, sugar and seasoning to the remaining onions in the pan and simmer for about 10 mins until reduced.
Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into little meatballs.

Heat the rest of the oil in a non-stick pan and fry the meatballs until golden (in batches if you need to). Stir in the sauce with a splash of water and gently cook everything for a few mins until the meatballs are cooked through. Serve with pitta bread and salad.

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.chefgarfyinfo.blog.co.uk
www.6towns.co.uk

Long Lazy Lunches and Chocolate Munchies

n this fast-paced life that we lead, our weekends and leisure time are precious to us all. So the bigger opportunities that we get to enjoy them, the more the better. Like meals that we can throw together, put in the oven and forget for a couple of hours or sweet things that we can enjoy with a hot cuppa. These are exactly the things I’ve got for you for this week’s recipes, they are: – Chocolate Millionaire’s Shortbread and Pork & Chickpea Curry.

My first recipe is Chocolate Millionaire’s Shortbread Courtesy of Delicious Magazine.

Makes 16 squares, Takes 15mins to make, 25-30mins to cook, plus cooling

100g x Unsalted Butter, softened
50g x Golden Caster Sugar
175g x Plain White Flour
150g x Dark Chocolate Cake Covering
150g x White Chocolate Cake Covering

For the Caramel
110g x Unsalted Butter
110g x Golden Caster Sugar
397g x Can of Condensed Milk

Preheat the oven to 180C/160C fan/Gas Mark 4. Grease a 20cm x 20cm baking tin and line with baking paper. Cream together the softened butter and caster sugar in a food processor until light and fluffy. Mix in the flour until the dough comes together. Tip the dough into the tin, spread evenly over the base, then flatten using the back of a spoon. Prick all over with a fork, then bake for 20mins until lightly golden. Allow to cool completely in the tin.

To prepare the caramel, put the butter, caster sugar and condensed milk in a medium non-stick pan over a low heat. Stir until the butter and sugar are melted. Increase to a medium heat and bring to the bol, stirring constantly for 5mins or so until it thickens and darkens slightly. Pour the caramel over the shortbread base and allow to set. Once set. Melt the dark and white chocolates separately accordingly to pack instructions. Pour both over the caramel in a random pattern, then swirl together using a cocktail stick. Allow to set, cut into squares and serve.

My final recipe is Pork & Chickpea Curry, Courtesy of BBC Good Food Magazine February 2012.

Serves 8 – 10, Prep 20 mins plus marinating, Cook 2 hrs 15 mins

1½ tsp x Black Peppercorns
2 tsp x Fennel Seeds
1 tsp x Coriander Seeds
2 tsp x Cumin Seeds
1 tsp x Chilli Powder
½ tsp turmeric
2 x Garlic Bulbs, peeled, cloves separated
100ml x Red Wine Vinegar
1.5kg x Pork Shoulder, cut into 2.5cm pieces
50ml x Vegetable Oil
3 x Large Red Onions , finely chopped
2 x Red Peppers , deseeded and roughly chopped
1 x400g can of Chopped Tomatoes
2 tsp x Dark Muscovado Sugar
2 x 400g tins of Chickpeas, drained and rinsed
450ml x Chicken Stock
Rice, to serve

Heat a small pan over a medium heat. Add the peppercorns, fennel, coriander and cumin seeds, and dry-fry for about 1 min, stirring constantly, until fragrant. Tip into a small food processor with the chilli powder and turmeric. Put the garlic in the pan and fry for 1-2 mins until flecked golden. Add the garlic and vinegar to the spices and process to a coarse paste. Put the pork in a bowl. Add the paste and mix with your hands to combine – it’s best to use disposable gloves, as turmeric stains. Leave to marinate for 15 mins.

Heat oven to 150C/130C fan/gas 2. Heat oil in a flameproof dish and fry the onions until beginning to colour. Increase heat to high, add the pork and fry, stirring often, for about 10 mins until darkened. Add the peppers, tomatoes and sugar, and cook for 10 mins more until the tomatoes have reduced and the paste clings to the meat. Stir in the chickpeas and stock. Put on the lid, bring to a simmer, then put in the oven for about 1½ hrs until the meat is tender and the sauce thickened. Eat immediately with rice, or cool before freezing in batches for up to 3 months.

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
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A Fishy Tale of Two Authors

Hi everyone and welcome to the blog. This week’s blog is dedicated to the memory of two of the United Kingdom’s most famous authors who’s birthdays and death are commemorated this week J M Barrie and Douglas Adams. The recipes this week are Crispy Cod Nuggets with Sweet Potato Wedges, Lemon & Basil Roasted Sea Bass and Fish Curry.

James Matthew Barrie, 1st Baronet, OM J M Barrie (9 May 1860 – 19 June 1937) was a Scottish author and dramatist, best remembered today as the creator of Peter Pan. The child of a family of small-town weavers, he was educated in Scotland. He moved to London, where he developed a career as a novelist and playwright. There he met the Llewelyn Davies boys who inspired him in writing about a baby boy who has magical adventures in Kensington Gardens (included in The Little White Bird), then to write Peter Pan, or The Boy Who Wouldn’t Grow Up, a “fairy play” about this ageless boy and an ordinary girl named Wendy who have adventures in the fantasy setting of Neverland. This play quickly overshadowed his previous work and although he continued to write successfully, it became his best-known work, credited with popularising the name Wendy, which was very uncommon previously. Barrie unofficially adopted the Davies boys following the deaths of their parents. Before his death, he gave the rights to the Peter Pan works to Great Ormond Street Hospital, which continues to benefit from them.

Douglas Noel Adams (11 March 1952 – 11 May 2001) was an English writer and dramatist. He is best known as the author of The Hitchhiker’s Guide to the Galaxy, which started life in 1978 as a BBC radio comedy before developing into a “trilogy” of five books that sold over 15 million copies in his lifetime, a television series, several stage plays, comics, a computer game, and in 2005 a feature film. Adams’s contribution to UK radio is commemorated in The Radio Academy’s Hall of Fame.

Adams also wrote Dirk Gently’s Holistic Detective Agency (1987) and The Long Dark Tea-Time of the Soul (1988), and co-wrote The Meaning of Liff (1983), Last Chance to See (1990), and three stories for the television series Doctor Who. A posthumous collection of his work, including an unfinished novel, was published as The Salmon of Doubt in 2002. Adams became known as an advocate for environmental and conservation causes, and also as a lover of fast cars, cameras, and the Apple Macintosh. He was a staunch atheist, famously imagining a sentient puddle who wakes up one morning and thinks, “This is an interesting world I find myself in—an interesting hole I find myself in—fits me rather neatly, doesn’t it? In fact it fits me staggeringly well, must have been made to have me in it!” Biologist Richard Dawkins dedicated his book, The God Delusion (2006), to Adams, writing on his death that, “Science has lost a friend, literature has lost a luminary, the mountain gorilla and the black rhino have lost a gallant defender.”

The full version of this article can be found at www.garfysplaceinfo.blog.co.uk

www.intimately-yours.org

My first recipe is Crispy Cod Nuggets with Sweet Potato Wedges Courtesy of www.goodtoknow.co.uk

Serves: 4, Prep time: 20 mins, plus chilling Cook: 30 mins

4 x Skinned Cod (or Pollack)Fillet, cut into chunks (from a sustainable source)
2tbsp x Plain Flour
1 x Large Egg, beaten
100g x Fresh Breadcrumbs
2tbsp x olive oil
2 x Sweet Potatoes, peeled and cut into wedges
1tbsp x Honey
Sunflower oil, for shallow-frying
Soured Cream and chive dip and lemon wedges, to serve

Coat each piece of cod/pollack in flour then dip in beaten egg and coat in breadcrumbs. Cover and chill in the fridge for 20 mins. Preheat the oven to 200ºC (400ºF, gas mark 6).Heat the olive oil in a roasting tin for 3-4 mins then add the sweet potato. Roast for 20 mins, turning once. Brush with honey and return to the oven for 10 mins until tender and golden. Heat the sunflower oil in a heavy-based frying pan and fry the fish nuggets for 2-3 mins on each side until golden. Drain on kitchen paper. Serve with the potato wedges, dip and lemon.

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My next recipe is Lemon & Basil Roasted Sea Bass Courtesy of www.goodtoknow.co.uk

Serves: 2, Prep time: 15 mins, Cooking time: 15 mins

2 x Sea Bass Fillets
100g x Cherry Tomatoes
1 x Red Pepper, sliced
1 x Yellow Pepper, sliced
1 x Lemon, zest and juice
10g x Fresh Basil, coarsely chopped
Olive oil

Heat the oven to 200ºC/180ºC/Gas Mark 6. Lay the tomatoes and peppers in a roasting dish and drizzle with olive oil. Mix the lemon juice, zest, basil and a tablespoon of olive oil and smother over the sea bass fillets (save some basil to sprinkle over when serving). Lay the marinated sea bass on the roasted veg and return to the oven for 15 minutes. The bass will be white and flaky when cooked. Sprinkle with basil and serve immediately.

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My final recipe is Fish Curry Courtesy of Oliver Magazine first published September 2006.

Serves 4, Ready in 30 mins

1 x Onion, finely sliced
Olive Oil for frying
2 tbsp x Curry Paste, Madras is good for this
2 x 400g tins of Chopped Tomatoes
450g x White Fish Fillets, cut into large chunks
a small handful of coriander leaves

Fry the onion in a large pan with a little oil until softened then add the curry paste and cook for 2 minutes. Stir in the tomatoes then simmer for 10 minutes until reduced and thickened. Add the fish and gently simmer for 3-4 minutes until the fish is cooked through. Scatter with coriander and serve with naan bread or steamed basmati rice.

So long, and thanks for the fish. – Douglas Adams

Tune into my shows on 6townsradio “The Thursday Morning Show with TheRealTonyc” every Thursday from 10-12 & my Sunday show “UndertheCovers 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 comment 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.intimately-yours.org
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www.chefgarfyinfo.blog.co.uk
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Comedy Kings Full of Eastern Promise

Hi everyone and welcome to the blog. This week’s blog is dedicated to two true British comedy legends, both born in Asia, who births and deaths are remembered this week.Spike Milligan KBE and Harry H Corbett OBE.This week’s recipes are continuing the Asia theme with three curry recipes. They are A Healthy Chicken Curry, Chana Masala andOne-pot Mushroom & Potato Curry.

Spike Milligan KBE (16 April 1918 – 27 February 2002) was a comedian, writer, musician, poet, playwright, soldier and actor. His early life was spent in India, where he was born, but the majority of his working life was spent in the United Kingdom. He became an Irish citizen in 1962 after the British government declared him stateless. He was the co-creator, main writer and a principal cast member of The Goon Show, performing a range of roles including the popular Eccles.

Milligan wrote and edited many books, including Puckoon and his seven-volume autobiographical account of his time serving during the Second World War, beginning with Adolf Hitler: My part in his downfall. He is also noted as a popular writer of comical verse; much of his poetry was written for children, including Silly Verse for Kids (1959). After success with the ground-breaking British radio programme, The Goon Show, Milligan translated this success to television with Q5, a surreal sketch show which is credited as a major influence on the members of Monty Python’s Flying Circus.

Harry H. Corbett OBE (28 February 1925 – 21 March 1982) was an English actor best known for his starring role in the popular and long-running BBC Television sitcom Steptoe and Son in the 1960s and 70s. He was a serious Method actor and early in his career he was dubbed “the English Marlon Brando” by some sections of the British press.

The full version of this article can be found at www.garfysplaceinfo.blog.co.uk

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My first recipe is Healthy Chicken Curry courtesy of Slimming World

Serves: 4 Prep time: 10 minutes Cook time: 45 minutes

2 x large onions, sliced
568ml x chicken stock 
2 tsp x turmeric
3 x cardamom pods
1 x 2.5cm/1in piece cinnamon stick
4 x black peppercorns
4 x cloves
1 tsp x ground coriander
1 tbsp x peeled and grated root ginger
1 tsp x ground cumin
½ tsp x mild chilli powder
3 x garlic cloves, crushed
4 x skinless and boneless chicken breasts, sliced 
283g x fat free natural yogurt, bought to room temperature
salt
2 tbsp x chopped coriander leaves, to garnish

Put the onion and 426ml of the chicken stock in a large, heavy-based saucepan. Cover the pan, bring to the boil and then boil for 10 minutes. Reduce the heat, uncover the pan and cook gently for 20 minutes, until the onion is tender, golden and syrupy.

Add all the spices and garlic to the pan, and cook for 3-4 minutes. Then add the chicken and cook for a few minutes to coat in the spices, then stir in the remaining chicken stock. Cover the pan and simmer very gently over a medium heat for 20 minutes until the chicken is cooked.

Transfer the curry to a large serving bowl. Add 4 tbsp of the cooking sauce to the yogurt and stir well. Gradually add the yogurt into the curry, stirring continuously. Season to taste with salt, serve immediately with boiled rice and garnish with the chopped coriander.

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My next recipe is Chana Masala Courtesy of Slimming World

Serves: 4 Prep time: 5 minutes Cook time: 25 minutes

Fry Light
1 x cinnamon stick
3cm (1¼”) x Fresh Ginger, peeled and cut into thin shreds
6 x garlic cloves, peeled and crushed
1 x fresh green chilli, deseeded and thinly sliced
1 x small onion, peeled and finely chopped
1 tbsp x medium curry powder
110g x passata
1 x large potato, peeled and cut into cubes
400g x can of chickpeas, drained and rinsed
A squeeze of lemon juice
¼ tsp x garam masala
Salt
2 tbsp x chopped mint leaves
2 tbsp x chopped coriander leaves

Spray a large frying pan with Fry Light and place over a medium heat. Add the cinnamon, ginger, garlic and most of the chilli and stir-fry for 1 minute. Add the onion and cook for 6-7 minutes or until softened.

Add the curry powder and stir-fry for 1 minute and then add the passata, 150ml of hot water and the potatoes. Stir and bring to the boil, cover and reduce the heat to low. Cook gently for 10-12 minutes and then add the chickpeas and cook for 5 minutes or until the potatoes are tender.

Remove from the heat, sprinkle over the lemon juice and garam masala, season well and stir in the chopped herbs. Serve garnished with the remaining chilli.
Tip: This recipe is suitable for freezing.

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My final recipe is One-Pot Mushroom & Potato Curry, BBC GoodFood website

Serves 4 Prep 10 mins Cook 20 mins

1 tbsp x oil
1 x onion , roughly chopped
1 x large potato , chopped into small chunks
1 x aubergine , trimmed and chopped into chunks
250g x button mushrooms
2-4 tbsp x curry paste (depending on how hot you like it)
150ml x vegetable stock
400ml x reduced-fat coconut milk
chopped coriander , to serve

Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.

Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.

Tune into my show on 6townsradio “Under The Covers with TheRealTonyc” every Sunday from 8-10am athttp://6towns.co.uk/ It’s what your Sunday’s were made for.

“Dúirt mé leat go raibh mé breoite” – I told you I was ill… Engraved on Spike Milligan’s headstone

If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment 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.intimately-yours.org
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Ain’t Mushroom To Be British

This week’s info blog is dedicated to two contrasting examples for the expression “Being British” Queen Victoria andCaptain Edward John Smith.This week’s recipes are continuing on last week’s topic of healthy eating, and all to do with Mushrooms, they are Mushroom Stroganoff, Pork Steaks with mushrooms & Rosemary and Beef and Wild Mushroom Stew.

Queen Victoria (Alexandrina Victoria; 24 May 1819 – 22 January 1901) was the monarch of the United Kingdom of Great Britain and Ireland from 20 June 1837 until her death. From 1 May 1876, she used the additional title of Empress of India.

Victoria was the daughter of Prince Edward, Duke of Kent and Strathearn, the fourth son of King George III. Both the Duke of Kent and the King died in 1820, and Victoria was raised under close supervision by her German-born mother Princess Victoria of Saxe-Coburg-Saalfeld. She inherited the throne at the age of 18 after her father’s three elder brothers died without surviving legitimate issue. The United Kingdom was already an established constitutional monarchy, in which the Sovereign held relatively few direct political powers. Privately, she attempted to influence government policy and ministerial appointments. Publicly, she became a national icon, and was identified with strict standards of personal morality.

She married her first cousin, Prince Albert of Saxe-Coburg and Gotha, in 1840. Their nine children and 26 of their 34 grandchildren who survived childhood married into royal and noble families across the continent, tying them together and earning her the nickname “the grandmother of Europe”. After Albert’s death in 1861, Victoria plunged into deep mourning and avoided public appearances. As a result of her seclusion, republicanism temporarily gained strength, but in the latter half of her reign, her popularity recovered. Her Golden and Diamond Jubilees were times of public celebration.

Her reign of 63 years and 7 months, which is longer than that of any other British monarch and the longest of any female monarch in history, is known as the Victorian era. It was a period of industrial, cultural, political, scientific, and military change within the United Kingdom, and was marked by a great expansion of the British Empire. She was the last British monarch of the House of Hanover; her son and successor Edward VII belonged to the House of Saxe-Coburg and Gotha.

Captain Edward John Smith, RD, RNR (27 January 1850 – 15 April 1912) was an English naval reserve officer and ship’s captain. He was the officer in command of the RMS Titanic and died when the ship sank in 1912. There is a statue to his legacy in Beacon Park, Lichfield and a real ale named after him brewed by the Titanic Brewery of Burslem, Stoke-on-Trent. www.titanicbrewery.co.uk

The full version of this article can be found at www.garfysplaceinfo.blog.co.uk

www.intimately-yours.org

My first recipe is Mushroom Stroganoff courtesy of BBC Goodfood Magazine February 2012.

Serves 2, Prep 10mins, Cook 20mins

2tsp x Olive Oil
1 x Onion, finely chopped
1 tbsp x Paprika
2 x Garlic Cloves, crushes
300g x Mixed Mushrooms, chopped
150ml x Low Sodium Beef or Vegetable Stock
1 tbsp x Worcestershire Sauce, or Vegetarian Alternative
3 tbsp x Half-Fat Soured Cream
Small bunch of Parsley, roughly chopped
250g x Cooked Wild Rice

Heat the oil in a large non-stick frying pan and soften the onion for about 5mins. Add the garlic and paprika, then cook for a minute more. Add the mushrooms and cook on a high heat, stirring often, for about 5mins. Pour in the stock and Worcestershire Sauce. Bring to the boil, bubble for 5mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split. Cook the rice accordingly and stir through the remaining parsley, then serve with the stroganoff.

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My next recipe is Pork Steaks with Mushrooms & Rosemary, recipe by Gino D’Campo, taken from “The I Diet”.

Serves 4

2 tbsp x Olive Oil
4 x Lean Pork Steaks (approx 120g each)
250g x Button Mushrooms, quartered
2 tbsp x Rosemary Leaves, chopped
½ tsp x Dried Chilli Flakes
Juice of a Large Orange
1 tbsp x Red Wine Vinegar

Heat the oil in a large frying pan and fry the pork for 2mins on each side until browned. Remove from the pan and set aside. Add the mushrooms and rosemary to the frying pan and fry for 3mins, stirring occasionally. Sprinkle over the chilli and pour in the orange juice and the vinegar. Bring to the boil. At this point return the pork steaks to the pan and cook over a medium heat for 5mins to allow the meat to finish cooking and the sauce to thicken. Turn the pork halfway through. Season with salt and serve immediately.

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My final recipe is Beef and Wild Mushroom Stew. Recipe by Gino D’Campo, from “The I diet”.

Serves 4

400g x Lean Rump Steak, cut into 2cm cubes
1 tbsp x Plain Flour
2 tbsp x Extra Virgin Olive Oil
200g x Baby Onions
50g x Pancetta, diced
150g x Mixed Wild mushrooms, cleaned and roughly sliced
1 x Large Carrot, cut into 1cm cubes
2 x Garlic Cloves, finely chopped
150ml x Red Wine
1 tbsp x Tomato Paste
400ml x Beef Stock
3 x Rosemary Sprigs
1 x Bay Leaf
Salt & Freshly Ground Black Pepper

Preheat your oven to 200C/180C Fan Gas Mark 6. Place the cubed beef in a large bowl and dust with the flour. Heat the oil in a large non-stick flameproof casserole and gently fry the beef for 2-3mins until browned all over. Work in batches if necessary. Remove from the pan and set aside. Add the onions and pancetta to the pan and cook for 5mins, stirring occasionally. Add the mushrooms, carrot and garlic and continue to cook for a further 5mins. Pour in the wine and bring to the boil. Return the beef to the pan, stir in the tomato paste and gently mix well. Pour in the stock a little at a time, stirring as you do so, to create a sauce. Bring to the boil. Tuck in the rosemary and the bay leaf, cover the casserole and transfer to the middle of the oven for 25mins. Remove the lid for the last 5mins to allow the sauce to thicken. Before serving, season with salt and pepper and allow the casserole to rest, out of the oven for 10mins.

Tune into my show “Under The Covers with TheRealTonyc” every Sunday from 8-10am on 6townsradio atwww.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 comment 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.intimately-yours.org
www.chefgarfy.blog.co.uk/
www.chefgarfyinfo.blog.co.uk
www.chefgarfy.blogspot.com/