Pork Wellington

Just spent a day Christmas shopping. Whilst lying in bed reading the news on the (crappy) Samsung tablet (why didn’t I get an i-Pad) it suddenly dawned on me that if I didn’t get off my arse and go shopping today then I wasn’t going to get another chance. And that wouldn’t do. A lot of disappointed sproglets, and don’t even get me started on the wife’s reaction.

So I went right on in to town. Battled the hoards. The squealing brats with their uncouth parents smoking fags and swearing at each other. Sulky youths trudging around. But I did it. I purchased things for about 10 people. It is done. No more! And to celebrate I created this sumptious creation – courtesy of my favourite Hairy Bikers!

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Mushroom Cobbler

I found this recipe in The Sunday Times. It’s a Marcus Wareing creation. He’s a chef who is described as a ‘perfectionist’.

In my mind that means he is incredibly scary and has no sense of humour. I suppose you can’t have a sense of humour if you are a professional chef. I mean think about them – Gordon Ramsay, Marco Pierre White, Raymond Blanc – they aren’t exactly a laugh a minute are they; in fact, even with that happy-chappy exterior, you know Jamie Oliver didn’t build a multi-million pound empire by calling everyone ‘mate’.

And now it turns out that our very own Nigella has been cooking up more than just chocolate soufflé. I personally find it hard to believe that she was whacked out of her head whilst presenting Nigellissema, but it might go some way to explaining why she has a permanent look of bliss on her face.

Anyway back to Marcus, a very serious chef who doesn’t smile. Here is his Mushroom Cobbler.

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Double Crust Chicken and Mushroom Pie

It’s Roman shield time. Right now, as you read this, mums and dads all over the globe are trying to make Roman shields for their kids’ school projects. There is a global conspiracy; teachers get their own back on all those parents and their horrible children by sending them home with the task of making a Roman shield.

It’s a pain in the arse to make, and what’s more it’s an expensive pain in the arse to make. But wait, I hear you holler at your screens. How does he know all this fascinating information? Is he in on the conspiracy? No. I just went through that pain, and blogged it. And since the beginning of September this year that post has been read 650 times (2,500 times in all).

I even know when the shields are being created – September through November and another peak in April and May. I love the stats on WordPress.

But, as this is supposed to be a food blog, I’d better get down to business. And for me pies mean business. And you can’t call a pie a pie unless it contains a substantial quantity of pastry.

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Essential Autumnal Fare – Beef Braised in Red Wine

This week we have seen snow storms in the Mid West United States. Seems as though they have hit Winter head on and not bothered with the Fall. One of my previous managers at work hailed from North Dakota and liked to explain how in those parts Spring and Fall could last about 5 minutes – it seemed to go from sweltering heat to freezing blizzards overnight.

Well over here in good ol’ Britain we like to make a major palava out of our weather. In fact this year we are still waiting for Autumn to arrive. It’s T-shirt weather still. But we are gearing up for a good hard blast of Mr Freezy. It’s the way it works. You have to pay the (weather) piper at some point.

So this creation doesn’t really feel right for an evening where it’s still 17 Centigrade. But who cares. Maybe I can package it up and ship it off to those poor folks in South Dakota…

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