When East Meets West

Hi everyone and welcome to the blog. This week’s blog is dedicated to two legendary men Butch Cassidy and Jackie Chan. And to celebrate their birthdays, this week’s recipes have an East meets West theme, they are Easy Texas Chili, Beef Chilli Noodles and Chicken and Cashew Stir-Fry.

Butch Cassidy was a notorious American train robber, bank robber, and leader of the Wild Bunch Gang in the American Old West. After pursuing a career in crime for several years in the United States, the pressures of being pursued, notably by the Pinkerton Detective Agency, forced him to flee with an accomplice, Harry Alonzo Longabaugh, known as the Sundance Kid, and Longabaugh's girlfriend, Etta Place, first to Argentina and then to Bolivia, where he and Longabaugh were allegedly killed in a shootout in November 1908.

Jackie Chan SBS, MBE (born Chan Kong-sang, 7 April 1954) is a Hong Kong actor, action choreographer, comedian, director, producer, martial artist, screenwriter, entrepreneur, singer and stunt performer. In his movies, he is known for his acrobatic fighting style, comic timing, use of improvised weapons, and innovative stunts. Jackie Chan has been acting since the 1960s and has appeared in over 100 films.

Chan has received stars on the Hong Kong Avenue of Stars and the Hollywood Walk of Fame. As a cultural icon, Chan has been referenced in various pop songs, cartoons, and video games. An operatically trained vocalist, Chan is also a Cantopop and Mandopop star, having released a number of albums and sung many of the theme songs for the films in which he has starred.

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

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My first recipe is Easy Texas Chili. Recipe courtesy of www.thewildwest.org

Serves 4 (6 if served with rice), Prep 10-15mins, Cook approx. 50-60mins

1.1/2kgs x Minced Beef (formed into tiny meatballs)
2 tbsp x Oil
2 x Garlic Cloves, crushed
6 tbsp x Mild Chili Powder
5 tbsp x Flour
1 tbsp x Dried Oregano
1 tsp x Ground Cumin
750ml x Passata
1.25ltr x Beef Stock
salt and black pepper to taste

Cut chuck roast into cubes or mould ground beef into small meatballs. Fry the meat in cooking oil until outside is browned. Add minced garlic and cook for two minutes.

Combine chili powder, flour, oregano and cumin in bowl and mix well. Sprinkle mixture over cooking beef and stir until beef is well coated. Cook for 1 minute.

Add the passata and beef stock and stir for about 20 seconds.

Simmer for 45 minutes, stirring occasionally. Then remove from heat and add salt and black pepper to taste. Serve garnished with lime wedges and sour cream. Great with cornbread or sourdough bread.

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My next recipe is Beef chilli noodles. Recipe courtesy of www.goodtoknow.co.uk

Serves 4, Prep time 20 mins, Cook time 5-6 mins

250g x Fine Egg Noodles
4 x Flash-Fry Steaks (minute steaks), cut into thin strips
1 tsp x Cornflour
2 tsp x Toasted Sesame Oil
1 tsp x Grated Root Ginger
1 x Garlic Clove, crushed
1 x Large Red Pepper, deseeded and thinly sliced
3 x Carrots, peeled and finely shredded
115g x Mangetout, thinly sliced
3 tbsp X Sweet Chilli Sauce

Cook the noodles in a large pan of lightly salted water according to the packet instructions. Toss the strips of steak in the cornflour and season lightly with salt and freshly ground black pepper.

Heat the oil in a wok or frying pan until almost smoking. Add the steak strips, ginger and garlic and stir-fry over a high heat for 1-2 mins until the steak strips are browned all over.
Add the pepper, carrots and mange-tout to the pan and stir-fry for 2 mins. Stir in the chilli sauce and cook for a further minute.

Drain the noodles and divide between four bowls. Top with the steak and vegetables and serve immediately.

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My final recipe is Chicken and cashew stir-fry. Recipe courtesy of www.goodtoknow.co.uk

Serves: 2, Cooking 10-15 mins

2 tbsp x Groundnut Oil
4 x Skinless, Boneless Chicken Breasts, cubed
3oz x Cashew Nuts
2 tsp x Fresh Ginger Chopped
60g x Stir-Fry Vegetables
7 tbsp x Black Bean Sauce
5 tbsp x Fresh Coriander, torn

Heat a wok, add half the oil and swirl in the pan - it should be smoking hot. Add the chicken and stir-fry for 5 mins. Add the cashews and ginger, and stir-fry for a further 2-3 mins until cooked, adding a little water if needed.

Remove the chicken mixture from the wok and set aside. Give the wok a quick wipe and reheat. Add the remainder of the oil. Once smoking hot, add the vegetables and stir-fry for 3 mins.

Add the black bean sauce with a little water to make it thinner, then the chicken. Heat through for 1-2 mins. Scatter coriander over the top and serve with steamed rice.

Chef’s Tips: - Use unsalted cashews if possible. Just substitute 2tbsp of the black bean sauce with water if the flavour is too strong.

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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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