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Vastly experienced, versatile senior technical asset with a broad range of highly evolved skills from team building to high-level technology solution implementations. A courageous and tenacious leader with proven experience in business development, organisational visioning, cutting edge information technology deployments, and as a senior management liaison. Experienced at working at all levels from Start-up to Corporate, I thrive on change and take the lead to engage and drive the engineering landscape in any business An outgoing personality, with high energy levels who is customer focused but understands the need for a structured approach to business. A mature and collaborative style provides excellent communication and presentation skills and, drawing on past experience, gives the credibility to build trust. A strategic thinker, who is innovative and creative and makes technically 'savvy' decisions and encourages others to do so, whilst totally focused on success and how this drives results.

Quorn Beef Roast with Roast New Potatoes and Tomato and Fennel Tapenade

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This is a delicious meal that is both low fat and can be made in no more than the time it takes to cook the quorn roast from the freezer.

Ingredients

  • 1 Quorn Beef Roast

  • 200g New Potatoes

  • 3 Coarsely Chopped Medium Tomatoes

  • 1 Bulb Fennel

  • 2 Cloves Garlic

  • 1 Large Lobe Ginger

  • 150g Low Fat Chopped Feta

  • 150g Low Fat Chopped Halloumi

  • 10g Butter

  • 1 Medium Gren or Red Chilli

  • Fresh Coriander

  • 200ml Vegetable Stock

  • 1 tsp Turmeric


Instructions

First set the Quorn Roast to cook in the oven in accordance with the instructions. Once this is in progress chop the potatoes into equal size pieces about the size of a squash ball and set aside.

Next finely chop the Garlic, Ginger and Chilli and gently fry in the Butter until golden. Add the green ends of the Fennel and about a quarter of the white bulb coarsely chopped. Allow to fry in the butter for a few minutes until the Fennel is soft then add the Vegtable Stock and simmer until the Fennel is nearly soft.

Remove the mixture from the pan, puree in a food processor and set aside.

Next, boil some salted water for the potatoes, add the Turmeric and boil until just softening, (approx 5-10 mins). Drain the potatoes and mix in a little of the pureed tapenade through them. With 20 minutes remaining place the potatoes in the oven beside the Quorn Roast.

Place a small amount of the tapenade from the food processor in a pan and add the tomatoes. Turn up the heat and allow the the pan to sizzle for a minute then add the Halloumi whilst turning down the heat. Once the pan has cooled add the Feta, most of the Coriander and the remainder of the tapenade from the food processor. Season to taste and serve with the Quorn Roast and the Crisped Potatoes. Garnish with the remaining Coriander.
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Venus Over Irvine

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I got home tonight at about 8 pm at the end of what has been a very clear day. The kind of day that just about suggests that winter is over. The skies are still clear now and the stars are looking great as they almost always do up here in the hills. So, lately Ive been experimenting with my camera. Its a Panasonic Lumix DMC-TZ40. It seems like its quite a good camera. It takes great shots and seems to have loads of gizmos and functions. One of the functions I've been intrigued with lately is the one where it takes a long exposure shot of the night sky. You need to hold it really still or it just produces a mess so I've lately taken to just putting it down on something to take a picture as I dont have a tripod.

I took this picture from my upstairs windowsill looking west over Kilmarnock and Irvine and, if it wasnt so dark youd see Arran out there over the water. The resulting picture looks pretty good.
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Murder at Crufts

thendara-satisfaction-jaggerThe recent news about the suspicion that a dog has been poisoned at Crufts is pretty disturbing on many levels. Before I go any further let me be clear. I think the Kennel Club is a wholly worthy and respectable organisation which, apart from a couple of areas where I believe there is an intrinsic value problem, does nothing but good for dogs in the UK and beyond.

I'm a dog lover, a dog owner (although I've never quite felt comfortable with that term), and a firm believer that human interaction with dogs down the generations has made an enormous difference to the advancement of both species. Judicious breeding of dogs has led to a wide variety of breeds which has served to enable dogs to fit into almost every facet of human life from tower block flats to the front line of far off war zones. Dogs truly are our best friends. They love us more than they love themselves and sometimes heartbreakingly despite and in the face of terrible mistreatment from their human idols. They ask for almost nothing from us but our companionship and in return give us everything they can, everything they have and everything they are. The human race is truly blessed to have such a wonderful relationship with the canine race.

Returning though to my earlier qualifier about the Kennel Club, there is one area of the spectrum of human/canine society that I have always found a little disconcerting and that is the preoccupation with pure breed dogs. Dog breeds are like ethnicities in human society. For alsation,poodle,labrador and pug read african,chinese,european and indian. The rules which we superimpose on our value system as it relates to dogs would be considered repugnant were they applied to human society. This as we seek to ensure that those within canine society in whom the best examples of the genetic traits associated with the particular ethnicity are lauded the most.

IMG_1094I am not suggesting that we need as a society to begin to treat dogs exactly like humans although I must say that we do need to elevate them a long way up that spectrum in order to ensure that we afford them the structure and care that they deserve. No, that is impractical and irrational. Rather, I seek to express my desire that we as a society perhaps seek to embrace diversity and multi ethnicity in canine societies as much as we seem to be preoccupied with it as a priority in the human world today.

The Kennel Club (and others like it around the world) places a benchmark set in stone against which it decrees (apart from a sideshow) that only those dogs which are pure of breeding are even worthy of inclusion in their networks and activities. This, I believe is to their enormous discredit as an organisation which espouses itself as being "dedicated to protecting and promoting the health and welfare of all dogs".

I mentioned a sideshow in the previous paragraph and this refers to their recent attempts at inclusivity in holding awards such as crossbreed of the year however these are only ever lip service. Indeed the award is known as "scrufts" which only serves to emphasise the belief that such dogs are somehow of less intrinsic value.

The tragedy of dogs like Jagger who has, it would seem been poisoned at Crufts is not, I would contend, that he has died at the hands of a jealous and bitterly consumed human. Utterly appaling though that is and tragic for the dog who may have suffered terribly as well as those who loved him, the greater tragedy is that we as a human species in our own right (that seems to be slowly learning to see all humans as equals) cannot seem to apply the same ideals to our closest friends. RIP Jagger.

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Ginger Stir-Fried Monkfish

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This is a delicious recipe and can be made by halves to keep the fish out of one half to add as a side to a vegetarian meal. Quantities below serve 2 at 6 pro points per serving.

300g monkfish tail meat, cut into 1 1/2-inch cubes
1 tablespoon reduced-sodium soy sauce
1 teaspoon plus 1 tablespoon cornflour
200ml cup fish stock (can be made using the tailbone of the monkfish)
3 plus 2 tablespoons oyster sauce (hoi-sin sauce will do at a pinch)
2 tablespoons dry sherry or brandy
1/2 teaspoon sugar
10 chopped mushrooms
20 asparagus spears, cut into 2-inch pieces on the diagonal
200g mange tout
3 tablespoons water
1 dessert spoon sunflower oil
1/2 tablespoon grated peeled fresh ginger
1 large garlic clove, minced

Combine monkfish, soy sauce and 1 teaspoon of the cornflour in a bowl. Set aside to marinate.

For the sauce, mix together the fish stock, oyster sauce, sherry, sugar and the remaining tablespoon of cornflour in a second bowl.

Heat a nonstick wok or a large nonstick pan over very high heat. Add the mushrooms and stir-fry until browned, about 4 minutes, then transfer to a plate.

Add the asparagus, mange tout and water. Stir-fry until bright green, about 3 minutes, then transfer to the plate.

Reheat the pan over high heat. Swirl in the oil. Stirring constantly, add the ginger and garlic, then the fish and marinade. Stir-fry until the fish is opaque, about 2 minutes.

Return the vegetables to the pan, add the sauce, and stir-fry to heat through, about 2 minutes.
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Spinach pork pies

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A vegetarian version of this can be made with quorn pieces instead of pork mince. Take care to spray each of the filo pastry layers with olive oil to stop them getting too crispy.

Ingredients

 

  2 sheet(s) (large) Filo Pastry, each 50 x 24cm
  4 spray(s) Calorie controlled cooking spray
  200 g Extra Lean Pork Mince (5% fat), raw
  15 g Pine nuts
  75 g Spinach, baby leaves
  1/2 teaspoons (level) Dijon Mustard
  1/2 medium Lemon, zest of
  75 g Low Fat Soft Cheese
  60 g Light Feta Cheese, crumbled
  1 pinch Salt, and black pepper, freshly ground

Instructions

    • Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Stack the sheets of filo pastry and put on a clean board. Cut the stack in half to make four pieces. Stack all four pieces and cut into quarters. You should have four smaller stacks of four pieces of filo.
    • Spray a four-hole Yorkshire pudding tin with the cooking spray. Line each hole with one piece of filo pastry. Spray the pastry and arrange another piece of filo in each hole, offsetting the corners. Repeat with the remaining filo pieces. Each hole in the tin should be lined with four piece of filo. Spray once more and scrunch up the sides slightly. Bake in the oven for 10-12 minutes until golden brown. Leave to cool.
    • Meanwhile, heat a non stick frying pan to a medium-high heat and spray with the cooking spray. Fry the pork mince for 3-4 minutes, breaking up the mince with a wooden spoon, until browned and cooked. Add the pine nut kernels and cook for 1 minute until lightly toasted. Stir in the spinach and cook for 1-2 minutes until wilted. Season generously and transfer to a bowl.
    • Stir the mustard, lemon zest, soft cheese and Greek style cheese into the pork mixture until combined. Check the seasoning, reheat and then divide equally between the pastry cases to serve.

 

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