A Goulish Goulash to Die For...

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.

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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

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.

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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

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.

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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What Came First? The Chicken or The Egg?

Hi everyone and welcome to the blog. This week’s blog is dedicated to two of Liverpool’s legendary men John Peel andBill Shankly who birthdays are remembered this week. The featured recipes this week have a poultry theme, they areCoq Au Riesling, Basque-Style Chicken and Croque-Madame. The herb of the week is Shiso.

John Peel John Robert Parker Ravenscroft, OBE (30 August 1939 – 25 October 2004), known professionally as John Peel, was an English disc jockey, radio presenter and journalist. He was the longest-serving of the original BBC Radio 1 DJs, broadcasting regularly from 1967 until his death in 2004. He was known for his eclectic taste in music and his honest and warm broadcasting style. He was one of the first broadcasters to play psychedelic rock and progressive rock records on British radio, and he is widely acknowledged for promoting artists working in various genres, including pop, reggae, indie rock, alternative rock, punk, hardcore punk, grindcore, death metal, British hip hop, and dance music.
Peel's Radio 1 shows were notable for the regular 'Peel sessions', which usually consisted of four songs recorded by an artist live in the BBC's studios, and which often provided the first major national coverage to bands that later would achieve great fame. (These 'sessions' are similar to 'Live Lounge' sessions recorded today for the station.) Another popular feature of his shows was the annual Festive Fifty countdown of his listeners' favourite records of the year. Peel appeared frequently on British television as one of the presenters of Top of the Pops in the 1980s, and he provided voice-over commentary for a number of BBC programmes. He became popular with the audience of BBC Radio 4 for his Home Truths programme, which ran from the 1990s, featuring unusual stories from listeners' domestic lives.

Bill Shankly William "Bill" Shankly, OBE (2 September 1913 – 29 September 1981) was a Scottish football player and manager, most noted for managing Liverpool between 1959 and 1974. One of Britain's most successful and respected football managers, Shankly was also a fine player whose career was interrupted by the Second World War. He played nearly 300 times in The Football League for Preston North End and represented Scotland seven times, as well as playing for Partick Thistle and Carlisle United.
He is most remembered for his achievements as a manager, particularly with Liverpool. Shankly took charge of Liverpool when they were bottom of the Second Division but soon established them as one of the major forces in the English game. During his 15 years at the club they won three league championships, two FA Cups and the UEFA Cup, before his surprise retirement after winning the 1974 FA Cup Final.

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My first recipe is Coq Au Riesling, recipe by Lutyens courtesy of Jamie Magazine September 2011.

Serves 8-10, takes 10mins to prepare, 1hr-1hr15mins to cook.

2 x 1.5-1.75kg Chickens, each cut into 8 pieces (ask your butcher to portion for you)
50g x Butter
Olive Oil
250g x Smoked Streaky Bacon, sliced
500g x Baby or Pearl Onions, peeled, larger ones halved
500g x Button Mushrooms, cleaned, larger ones halved
1/8 Bunch x Thymes, leaves picked
250ml x Riesling
400ml x Organic Chicken Stock
100ml x Crème Fraiche
A Large bunch of Parsley

Rinse each piece of chicken in cold water and pat dry with kitchen towel. Season with sea salt and set aside. Melt half the butter and a little oil in a large pan. Add the chicken and cook, in batches if necessary, over a medium-high heat until golden on all sides. Remove from the pan and set aside. Add the bacon to the pan and cook until golden brown. Remove from the pan and set aside. Wipe out the pan then add the remaining butter. When it starts to foam, add the onion and mushrooms and cook over a medium heat till golden and softened.

Return the chicken and bacon to the pan with the thyme. Add the wine and stock and bring to the boil. Cover, reduce to a gentle simmer and leave to cook for 30 minutes. Check the chicken is cooked through; if not, cook for a further 15 minutes. Once cooked, remove the chicken and set aside. Turn the heat up and reduce the sauce for about 10 minutes, or until thickened. Return the chicken to the pan, add the crème fraiche and parsley, and season carefully to taste. Transfer to a nice dish and serve.

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My next recipe is Basque-Style Chicken, recipe from Boundary courtesy of Jamie Magazine September 2011.

Serves 4-6, takes 15mins to prepare, approx 1hr15mins to cook.

1tbsp x Flour
1.1/2 tsp x Paprika
1 x 1.4kg Chicken, cut into 8 pieces (ask your butcher to portion for you)
3 tbsp x Olive Oil
1 x Large White Onion, sliced
2 x Garlic Cloves, sliced
2 x Red Peppers, thinly sliced
2 x Yellow Peppers, thinly sliced
50ml x White Wine
900g x Tomatoes, skinned, chopped (or 2 x 400g Tins of Chopped Tomatoes)
700ml x Chicken Stock
1/2 bunch x Thyme, tied with string
5 x Bay Leaves
Juice of ½ Lemon
1/2 bunch x Parsley, chopped

Place the flour in a bowl, season generously then stir in the paprika. Dredge the chicken in the seasoned flour and set aside. Heat 2 tbsps of oil in a large stockpot and brown the chicken pieces till golden all over and set them aside. Wipe out the pan, add the remaining oil and cook the onion over a medium heat for 3 minutes, until softened. Add the garlic and peppers and cook for a further 5 minutes until softened. Add the wine and allow to reduce until almost dry, then stir in the tomatoes. Return the chicken to the pan. Add the stock, thyme and bay leaves, cover with a lid and simmer for 45 minutes. Add the lemon juice and parsley then taste and adjust the seasoning with the paprika and salt.

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Herb of the week – Shiso 
Perilla is the common name of the annual herbs of the genus Perilla of the mint family, Lamiaceae. In mild climates, the plant reseeds itself. There are both green-leafed and purple-leafed varieties, which are generally recognized as separate species by botanists. The leaves resemble stinging nettle leaves, but are slightly rounder in shape. Its essential oils provide for a strong taste whose intensity might be compared to that of mint or fennel. It is considered rich in minerals and vitamins, has anti-inflammatory properties, and is thought to help preserve and sterilize other foods. Like basil and coleus, it is a member of the mint family.

The Japanese name for perilla is shiso. The Japanese call the green type aojiso, aoba ("green leaf"), ōba (corruption of aoba) or aoshiso, and often eat it with sashimi (sliced raw fish) or cut into thin strips in salads, spaghetti, and meat and fish dishes. It is also used as a flavourful herb in a variety of dishes, even as a pizza topping (initially it was used in place of basil). In the summer of 2009, Pepsi Japan released a new seasonal flavoured beverage, Pepsi Shiso.

The purple type is called akajiso, and is used to dye umeboshi (pickled ume) red or combined with ume paste in sushi to make umeshiso maki. It can also be used to make a sweet, red juice to enjoy during summer. An inflorescence of shiso is called hojiso (ear shiso). Its young leaves and flower buds are used for pickling in Japan and Taiwan.

Vietnamese cuisine uses a variety similar to the Japanese hojiso, but with greenish bronze on the top face and purple on the opposite face. The leaves are smaller and have a much stronger fragrance than hojiso. In Vietnamese, it is called tía tô. It is usually eaten as a garnish in rice vermicelli dishes called bún and a number of stews and simmered dishes.
Perilla is called zisu in Chinese and is traditionally used in Chinese medicine, and has been shown to stimulate interferon activity and thus, the body's immune system. It is used to ease the symptoms of the common cold. It is fried in oil with garlic or ginger in the wok, and eaten as a dish with meals.

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My final recipe is Croque-Madame, recipe by Rebecca Rauter courtesy of Jamie Magazine September 2011.

Serves 1 takes approx 5mins to make

2 x Slices of Crusty Bread
2 x Slices of Ham
2 x Cheese, such as Gruyere
1 x Egg

Bechamel Sauce
25g x Butter
12g x Flour
125ml x Milk
1tsp x Dijon Mustard
A Pinch of Ground Nutmeg

For the Bechamel, melt half of the butter in a small pan. Add the flour and stir over a medium heat until blended. Gradually add the milk, whisking continuously into a smooth sauce. Simmer gently for 2-3mins until the sauce has thickened. Add the mustard and nutmeg, salt and pepper to taste. Set aside.

Preheat the grill to high. Lightly toast the bread on both sides under the grill. Arrange the slices of ham and cheese on each, then top with béchamel sauce. Place back under the grill to brown the béchamel and melt the cheese. Meanwhile, melt the remaining butter in a frying pan over a low heat. Fry in the egg till the white is cooked by the yolk is still soft, or to your taste. Place the toasts on a plate and top with the egg.

You’ll Never Walk Alone

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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Never Mind The Cow Jumped Over The Moon Did You See That Lamb

Hi everyone and welcome to the blog. This week it’s dedicated to two world renowned pioneers. John Glenn and Sir Richard Branson who both share birthdays on this week. The recipes this week are ideal for barbeques Lamb Steak with Barbecue Sauce, Rosemary & Anchovy Lamb Steaks, and Indian Spiced Barbecued Lamb. The herb of the week is Gotu Kola.

John Herschel Glenn Jr., (born July 18, 1921) is a former United States Marine Corps pilot, astronaut and United States senator who was the first American to orbit the Earth and third American in space. Glenn was a Marine Corps fighter pilot before joining NASA's Mercury program as a member of NASA's original astronaut group. He orbited the Earth in Friendship 7 in 1962. After retiring from NASA, he entered politics as a Democrat and represented Ohio in the United States Senate from 1974 to 1999.
He received a Congressional Space Medal of Honour in 1978 and was inducted into the Astronaut Hall of Fame in 1990. On October 29 1998, he became the oldest person to fly in space, and the only one to fly in both the Mercury and Space Shuttle programs, when at age 77, he flew on Discovery (STS-95). Glenn and M. Scott Carpenter are the last surviving members of the Mercury Seven.

Sir Richard Charles Nicholas Branson, (born 18 July 1950) is a British business magnate, best known for his Virgin Group of over 400 companies.
His first successful business venture was a magazine called Student at age 16. In 1970, he set up an audio record mail-order business. In 1972, he opened a chain of record stores, Virgin Records, later known as Virgin Megastores. Branson's Virgin brand grew rapidly during the 1980s—as he set up Virgin Atlantic Airways and expanded the Virgin Records music label. Richard Branson is the 5th richest person in the United Kingdom and 254th in the world according to Forbes' 2011 list of billionaires, with an estimated net worth of approximately £2.58 billion (US$4.2 billion).

He has made several world record-breaking attempts after 1985, when in the spirit of the Blue Riband he attempted the fastest Atlantic Ocean crossing. His first attempt in the "Virgin Atlantic Challenger" led to the boat capsizing in British waters and a rescue by RAF helicopter, which received wide media coverage. Some newspapers called for Branson to reimburse the government for the rescue cost. In 1986, in his "Virgin Atlantic Challenger II", with sailing expert Daniel McCarthy, he beat the record by two hours. A year later his hot air balloon "Virgin Atlantic Flyer" crossed the Atlantic. With its 2,300,000 cubic feet (65,000 m3), this was the largest hot-air balloon, and the first to cross the Atlantic.

In January 1991, Branson crossed the Pacific from Japan to Arctic Canada, 6,700 miles (10,800 km), in a balloon of 2,600,000 cubic feet (74,000 m3). This broke the record, with a speed of 245 miles per hour (394 km/h). Between 1995 and 1998 Branson, Per Lindstrand and Steve Fossett made attempts to circumnavigate the globe by balloon. In late 1998 they made a record-breaking flight from Morocco to Hawaii but were unable to complete a global flight before Bertrand Piccard and Brian Jones in Breitling Orbiter 3 in March 1999.

In March 2004, Branson set a record by travelling from Dover to Calais in a Gibbs Aquada in 1 hour, 40 minutes and 6 seconds, the fastest crossing of the English Channel in an amphibious vehicle. The previous record of six hours was set by two Frenchmen. The cast of Top Gear, Jeremy Clarkson, James May and Richard Hammond, attempted to break this record in an amphibious vehicle which they had constructed and, while successfully crossing the channel, did not break Branson's record.

In September 2008 Branson and his children made an unsuccessful attempt at an Eastbound record crossing of the Atlantic ocean under sail in the 99 feet (30 m) sloop Virgin Money. The boat, also known as Speedboat, is owned by NYYC member Alex Jackson, who was a co-skipper on this passage, with Branson and Mike Sanderson. After 2 days, 4 hours, winds of force 7 to 9 (strong gale), and seas of 40 feet (12 m), a 'monster wave' destroyed the spinnaker, washed a ten-man life raft overboard and severely ripped the mainsail. She eventually continued to St. George's, Bermuda. In March 2010 Richard tried for the world record of putting a round of golf in the dark at the Black Light Mini Golf in The Docklands, Melbourne, Australia. He succeeded in getting 41 on the par 45 course.

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My first recipe is Lamb Steak with Barbecue Sauce

Serves 4, Prep 5 mins, Cook20 mins

4 x Lamb Leg Steaks (of beef if you prefer)
1 tbsp x Sunflower Oil , plus a little extra
1 x Onion , chopped
150ml x Tomato Ketchup
3 tbsp x Worcestershire Sauce
2 tbsp x Light Muscovado Sugar
2 tbsp x Red Wine Vinegar

Season the steaks on both sides and brush with a little oil. To make the sauce, heat the remaining oil in a small pan, then add the onion and fry for 5 mins until soft and lightly browned. Add the remaining ingredients and simmer gently for 5 mins more. Barbecue, griddle or grill the steaks for 3-4 mins on each side until cooked to your liking and serve with the sauce.

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My next recipe is Rosemary & Anchovy Lamb Steaks

Serves 12, Prep 15 mins, Cook 10 mins plus marinating

3 x Lemons, zest of
6 x Anchovy Fillets, roughly chopped
2 tbsp x Rosemary, roughly chopped plus extra sprigs, to serve
4 tbsp x Olive Oil
12 x Lamb Leg Steaks, about 250-300g each
Lemon Wedges, to serve

Put the lemon zest, anchovies, rosemary and the oil in a food processor, then blend to a rough paste. Put the lamb in a large food bag or bowl, then pour over the marinade, massaging it into the meat. Marinate in the fridge for at least 1 hr, preferably overnight.
Heat the barbecue, then cook the lamb for 4-5 mins each side (depending on the thickness of the lamb and how you like it cooked) until nicely browned on the outside. Transfer to a board, cover with foil and leave to rest for 10 mins. Serve sprinkled with rosemary sprigs, and lemon wedges for squeezing over.

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Herb of the week – Gotu Kola 
Centella asiatica Gotu Kola is a small herbaceous annual plant of the family Mackinlayaceae or subfamily Mackinlayoideae of family Apiaceae, and is native to India, Sri Lanka, northern Australia, Indonesia, Iran, Malaysia, Melanesia, Papua New Guinea, and other parts of Asia. It is used as a medicinal herb in Ayurvedic medicine, traditional African medicine, and traditional Chinese medicine.

The stems are slender, creeping stolons, green to reddish green in colour, interconnecting one plant to another. It has long-stalked, green, reniform leaves with rounded apices which have smooth texture with palmately netted veins. The leaves are borne on pericladial petioles, around 2 cm. The rootstock consists of rhizomes, growing vertically down. They are creamish in colour and covered with root hairs.

The flowers are pinkish to red in colour, born in small, rounded bunches (umbels) near the surface of the soil. Each flower is partly enclosed in two green bracts. The hermaphrodite flowers are minute in size (less than 3 mm), with 5-6 corolla lobes per flower. Each flower bears five stamens and two styles. The fruit are densely reticulate, distinguishing it from species of Hydrocotyle which have smooth, ribbed or warty fruit. The crop matures in three months and the whole plant, including the roots, is harvested manually. Centella grows along ditches and in low wet areas. In Indian and Southeast Asian centella, the plant frequently suffers from high levels of bacterial contamination, possibly from having been harvested from sewage ditches. Because the plant is aquatic, it is especially sensitive to pollutants in the water, which are easily incorporated into the plant.

Centella is used as a leafy green in Sri Lankan cuisine, where it is called Gotu Kola. In Sinhalese Gotu is translated into conical shape and Kola for leaf. It is most often prepared as Malluma; a traditional accompaniment to Rice and curry, and goes especially well with vegetarian dishes such as dhal, and jackfruit or pumpkin curry. It is considered quite nutritious. In addition to finely chopped Gotu Kola Malluma almost always contains grated Coconut and may also contain finely chopped green Chillies, Chili powder, Turmeric powder and Lime (or Lemon) juice.

A variation of the extremely nutritious porridge known as Kola Kenda is also made with Gotu Kola by the Sinhalese people of Sri Lanka. Kola Kenda is made with very well boiled red rice (with extra liquid), coconut milk and Gotu Kola which is liquidized. The porridge is accompanied with Jaggery for sweetness. Centella leaves are also used in the sweet "pennywort drink." In Indonesia, the leaves are used for sambai oi peuga-ga, an Aceh type of salad, also mixed into asinan in Bogor. In Vietnam and Thailand this leaf is used for preparing a drink or can be eaten in raw form in salads or cold rolls. In Bangkok, vendors in the famous Jatujak Market sell it alongside coconut, roselle, crysanthemum, orange and other health drinks. In Malay cuisine the leaves of this plant are used for ulam, a type of Malay salad. It is one of the constituents of the Indian summer drink "thandaayyee".

Gotu kola is a mild adaptogen, is mildly antibacterial, anti-viral, anti-inflammatory, anti-ulcerogenic, anxiolytic, a cerebral tonic, a circulatory stimulant, a diuretic, nervine and vulnerary. Centella asiatica may be useful in the treatment of Anxiety and may be used as a promising anxiolytic agent in the future. In Thailand cups with gotu kola leaves are used as an afternoon stimulant. A decoction of juice from the leaves is thought to relieve hypertension.[citation needed] A poultice of the leaves is also used to treat open sores.
Richard Lucas claimed in a book published in 1966 (second edition in 1979) that a subspecies "Hydrocotyle asiatica minor" allegedly from Sri Lanka also called "Fo ti tieng", contained a longevity factor called 'youth Vitamin X' said to be 'a tonic for the brain and endocrine glands' and maintained that extracts of the plant help circulation and skin problems. However according to medicinal herbalist Michael Moore, it appears that there is no such subspecies and no Vitamin X is known to exist.

Several scientific reports have documented Centella asiatica's ability to aid wound healing, which is responsible for its traditional use in leprosy. Upon treatment with Centella asiatica, maturation of the scar is stimulated by the production of type I collagen. The treatment also results in a marked decrease in inflammatory reaction and myofibroblast production. The isolated steroids from the plant have been used to treat leprosy. In addition, preliminary evidence suggests that it may have nootropic effects. Centella asiatica is used to re-vitalize the brain and nervous system, increase attention span and concentration, and combat aging. Centella asiatica also has anti-oxidant properties. It works for venous insufficiency. It is used in Thailand for opium detoxification.

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My final recipe is Indian Spiced Barbecued Lamb

Serves 6 Prep 20 mins Cook 50 mins

1 x Butterflied Leg of Lamb , about 2.5kg/5lb 8oz (ask your butcher to do this for you) 
A Finger-Length Piece of Ginger, chopped
4 x Garlic Cloves, roughly chopped
1 tbsp x Turmeric
1 tbsp x Garam Masala 
1 tbsp x Cumin Seeds
1 tsp x Paprika
A Handful of Coriander Leaves, plus extra sprigs to serve
1 x lemon, juice only
150ml x Natural Yoghurt

Using a hand blender or mini food processor, whizz marinade ingredients to a smooth paste, then season with salt. Lay the lamb in a ceramic dish and coat with the marinade. Cover in cling film and leave to marinate in the fridge for at least 4 hrs or preferably overnight.
If you are using a charcoal barbecue, wait for the coals to become white and glowing (light the barbecue about an hour before you want to cook the lamb). If using a gas barbecue, cook the lamb over medium heat. Lift lamb out of the marinade and barbecue, flesh-side down, for about 25 mins. Flip it over and give the fat side about 15 mins. When the lamb has a dark brown crust and is cooked to your liking, leave it to rest on a board for 15 mins. (If the weather forces you indoors, the lamb can be roasted at 220C/200C fan/gas 7 for about an hour for pink meat; the breads can be cooked on a very hot griddle).
To serve, carve the lamb into thick slices and scatter with the coriander.

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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www.chefgarfy.blog.co.uk/
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