Hi everyone and welcome to the blog. This week’s blog is entitled Goulish Goulash to Die For... and is dedicated two men who were two true legends of the 20th Century, who’s deaths are remembered this week Harry Houdini and River Phoenix. The featured recipes this week have a Hungarian flavour to them, they are Goulash in a Dash and Crisp Chicken with Smoked Paprika Breadcrumbs.
Harry Houdini (born Erik Weisz, later Ehrich Weiss; March 24, 1874 – October 31, 1926) was a Hungarian-born American magician and escapologist, stunt performer, actor and film producer noted for his sensational escape acts. He was also a skeptic who set out to expose frauds purporting to be supernatural phenomena.
River Phoenix River Jude Phoenix (August 23, 1970 – October 31, 1993) was an American film actor and teen icon. He was the oldest brother of actors Rain, Joaquin, Liberty, and Summer Phoenix.
Phoenix began acting at age 10 in television commercials. He appeared in diverse roles, making his first notable appearance in the 1986 film Stand by Me, a well-received coming-of-age film based on a novella by Stephen King. Phoenix made a transition into more adult-oriented roles with Running on Empty (1988), playing the son of fugitive parents in a well-received performance that earned him an Academy Award for Best Supporting Actor nomination, and My Own Private Idaho (1991), playing a gay hustler in search of his estranged mother. For his performance in the latter, Phoenix garnered enormous praise and won a Volpi Cup at the Venice Film Festival, along with Best Actor from the National Society of Film Critics. He was listed by John Willis as one of twelve "promising new actors of 1986".
On October 31, 1993, Phoenix died of a drug overdose on the sidewalk outside the West Hollywood nightclub The Viper Room.
Phoenix began acting at age 10 in television commercials. He appeared in diverse roles, making his first notable appearance in the 1986 film Stand by Me, a well-received coming-of-age film based on a novella by Stephen King. Phoenix made a transition into more adult-oriented roles with Running on Empty (1988), playing the son of fugitive parents in a well-received performance that earned him an Academy Award for Best Supporting Actor nomination, and My Own Private Idaho (1991), playing a gay hustler in search of his estranged mother. For his performance in the latter, Phoenix garnered enormous praise and won a Volpi Cup at the Venice Film Festival, along with Best Actor from the National Society of Film Critics. He was listed by John Willis as one of twelve "promising new actors of 1986".
On October 31, 1993, Phoenix died of a drug overdose on the sidewalk outside the West Hollywood nightclub The Viper Room.
The full version of this article can be found at www.chefgarfyinfo.blog.co.uk
My first recipe is Goulash in a Dash, courtesy of www.bbcgoodfood.com first appeared in GoodFood Magazine February 2005.
Serves 4 Ready in 30 mins
1tbsp x Vegetable Oil
300g x Stir-Fry Beef Strips or minute steak cut into strips
100g x Chestnut Mushrooms, quartered
2tsp x Paprika
500g x Potatoes, peeled and cut into smallish chunks
600ml x Hot Organic Beef Stock
500ml x Pasatta
A Handful of Parsley Leaves, roughly chopped
Natural Bio Yogurt , to serve
300g x Stir-Fry Beef Strips or minute steak cut into strips
100g x Chestnut Mushrooms, quartered
2tsp x Paprika
500g x Potatoes, peeled and cut into smallish chunks
600ml x Hot Organic Beef Stock
500ml x Pasatta
A Handful of Parsley Leaves, roughly chopped
Natural Bio Yogurt , to serve
Heat half the oil in a large non-stick pan and fry the beef for 2 mins, stirring once halfway through. If your pan is small, do this in two batches. Tip the meat onto a plate. Heat the remaining oil in the pan (no need to clean) and fry the mushrooms for 2-3 mins until they start to colour.
Sprinkle the paprika over the mushrooms, fry briefly, then tip in potatoes, stock and tomato sauce. Give it all a good stir, cover and simmer for 20 mins until the potatoes are tender. Return the beef to the pan along with any juices, and warm through. Stir in the parsley and a swirl of yogurt, then serve straight from the pan.
Sprinkle the paprika over the mushrooms, fry briefly, then tip in potatoes, stock and tomato sauce. Give it all a good stir, cover and simmer for 20 mins until the potatoes are tender. Return the beef to the pan along with any juices, and warm through. Stir in the parsley and a swirl of yogurt, then serve straight from the pan.
My final recipe is Goulash in a Dash, courtesy of www.bbcgoodfood.com first appeared in GoodFood Magazine February 2005.
Serves 4 Ready in 30 mins
1tbsp x Vegetable Oil
300g x Stir-Fry Beef Strips or minute steak cut into strips
100g x Chestnut Mushrooms, quartered
2tsp x Paprika
500g x Potatoes, peeled and cut into smallish chunks
600ml x Hot Organic Beef Stock
500ml x Pasatta
A Handful of Parsley Leaves, roughly chopped
Natural Bio Yogurt , to serve
300g x Stir-Fry Beef Strips or minute steak cut into strips
100g x Chestnut Mushrooms, quartered
2tsp x Paprika
500g x Potatoes, peeled and cut into smallish chunks
600ml x Hot Organic Beef Stock
500ml x Pasatta
A Handful of Parsley Leaves, roughly chopped
Natural Bio Yogurt , to serve
Heat half the oil in a large non-stick pan and fry the beef for 2 mins, stirring once halfway through. If your pan is small, do this in two batches. Tip the meat onto a plate. Heat the remaining oil in the pan (no need to clean) and fry the mushrooms for 2-3 mins until they start to colour.
Sprinkle the paprika over the mushrooms, fry briefly, then tip in potatoes, stock and tomato sauce. Give it all a good stir, cover and simmer for 20 mins until the potatoes are tender. Return the beef to the pan along with any juices, and warm through. Stir in the parsley and a swirl of yogurt, then serve straight from the pan.
Sprinkle the paprika over the mushrooms, fry briefly, then tip in potatoes, stock and tomato sauce. Give it all a good stir, cover and simmer for 20 mins until the potatoes are tender. Return the beef to the pan along with any juices, and warm through. Stir in the parsley and a swirl of yogurt, then serve straight from the pan.
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
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