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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Coq au Vin with Croissant Cobbler

I just remembered that while I was stuck on that plane last week coming back from being an international businessman (shame I don’t get international businessman pay BTW) there was a salesman sitting behind me next to an English undergraduate.

I know this because the guy didn’t stop talking from the moment I sat down until the moment I got up, opened the rear door and threw myself out at 22,000ft.

Okay I didn’t do that but honestly I would have rather been stuck next to a 300lb screaming monster-baby. With a bad vomiting bug.

Now this guy couldn’t stop talking because a) he was a salesman and b) he was nervous (probably because of the dodgy engine; see the last post). But he was scaring the hell out of the student. She was laughing in that hysterical way you would do as someone explains to you that the reason they say get into the ‘brace’ position if you are unlucky enough to be in an airplane disaster scenario isn’t to try to save your life, it’s to try and keep your teeth in your face so they can identify your body from dental records. Nice.

That guy was an arsehole but his buddy was worse – some kind of Eastern European who was trying to chat this girl up by explaining that his girlfriend had left him and that he was looking for love because he had ‘biological needs’. Really? Keeping looking mate you’re going to be in it for the long haul.

Anyway, after a particularly stressy work week I decided to unwind with a serious dose of cooking. I decided to try Coq au Vin again. This time with croissant!

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Fillet Steak in Madeira Sauce with Risotto – the ‘eat-what-you-like-it-makes-no-difference’ diet!

So now that I am in my 43rd year thoughts of mortality loom. Eat less. Move more. That’s the secret to a longer life.

But I might be wasting my time. To quote Michael Fitzpatrick (I’m not convinced I can work out who he is but anyway):

“The Japanese eat very little fat and suffer fewer heart attacks than the British or Americans. The French eat a lot of fat and also have fewer heart attacks than the British or Americans.

The Japanese drink very little red wine and suffer fewer heart attacks than the British or Americans. The Italians drink excessive amounts of red wine and also suffer fewer heart attacks than the British or Americans. Conclusion: Eat and drink what you like. What kills you is speaking English”.

With these words in mind I proceeded to create the most decadent dish I could think of – served with vast quantities of red wine:

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Chicken in a Bun

Now I know what you’re thinking. He’s done a chicken burger. Big deal. But no. Oh no. Not this bad boy. This is, literally, a chicken in a bun. Cock-a-doodle-freakin-do.

Well not an entire chicken. We’ll get to that later. The website I found this on claims to be based on a Tom Kerridge creation (although I couldn’t find anything to corroborate that) so I just took their word for it.

Here’s a picture of Chicken in a Bun.

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Cheese and Chicken Pancake Stacks

I think I’ve given up trying to be a gourmet chef. I’ve tried, God knows I’ve tried. But it’s hard. The attention to detail. The need for quality ingredients. The hours of preparation. But, in reality, I’m more a Man v Food kind of cook: pile it high and …eat it.

For this session I tried to create something that employed food rings – I mean anything that requires food rings has to be haute cuisine right? Even cheese and chicken pancakes.

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