Salmon Wellington, or Maybe it’s en Croute

When does Salmon en Croute become a Wellington. Or vice versa. Does anyone understand what I mean. Or care?

Whatever.

In the fridge I found some random ingredients and with the devil-may-care attitude of someone who has just got the kids to go to bed and 1 (one) nice big glass of wine inside me I thought ‘Sod recipes, lets do this one on the fly’. So off we went:

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Norfolk Plough Pudding

And the continuing adventures of British Regional Cuisine rolls on. We’ve tried Scouse from the Liverpool region. We’ve had a go at Cornish Pasties from…Cornwall. And we’ve done a load of other dishes but I can’t remember what or where they come from.
Today we’ll go for a dish from the flatlands. That’s the bit of England that CNN thought London was situated in. Norfolk is full of fields and farming and so on. And it’s where this week’s creation originates from. Personally I have some doubts. I mean basically Norfolk Plough Pudding is Steak and Kidney Pudding with pork instead of beef.

But who cares, it gives me an excuse to cook something utterly delicious and totally bad.

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Pork Pie – I Bet Usain Bolt Will Not Be Eating This Before The 100m Final

The Olympics are a couple of weeks away. We are a fairly realistic bunch on this funny little archipelago in the North Eastern Atlantic. We are doing our best but are not trying to compete with the awesome power of the Chinese opening ceremony of 2008 or the perfect weather in Australia in 2000.

But we are obsessing about our Games. And our obsession is all about what happens afterwards. What’s the legacy? What does that even mean? Well on TV at the moment is a programme called Twenty Twelve which essentially rips two shades out of the ‘Tristrams’ (young, well educated, over paid executives) who talk corporate bullshit bingo all day and are currently putting the Games together.

In this clip the PR woman (brilliant acting) describes ‘legacy’ and social media in a way I have heard many times before, in real life:

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Blogging 101 – Beef and Onion Pie

Food. It inspires. It sustains. Its my reason for being. There are other things that matter but right now I can’t remember what they are. Oh, thats right, wine matters too. (No it really does). So in my ‘Bucket List’ of food items pies have to be in the top 5 (just under steak and eggs I reckon). And so for this creation I went for a steak-based pie.

A seething morass of meat and vegetables

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Penny Lane Fish Pie

‘Penny Lane is in my ears and in my eyes
Four of fish and finger pies
In summer, meanwhile back…’

So sang Sir Paul McCartney way back when. Here is a recipe that has little to do with the B-side to ‘Strawberry Fields’ but it went down a storm at our house.

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