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Am I Ethical?

What, no picture!! Well, this is a mini-post (pinky into corner of mouth)..

When I write my little stories and recipes I have a very certain voice to my work (wow, that sounds all writtery). I might swear a bit. Well, sometimes a lot. I can even be a little crass around the edges. I might be very passionate about some stuff, and certainly not others. However, one thing I always aim to be is professional.

I am responsible for what I write, and I stand behind it. I won’t be a prat and slam something into the ground if I don’t like it that much – I just won’t blog about it. If I get sent free samples of stuff, and blog about it, I always disclose it.

Because of this, I am really happy to hear about this new site about food blogging ethics, and I wholeheartedly agree with it. I am really happy to see a couple of very bright young people (and awesome bloggers) put together something that I hope is going to be a part of a good many number of blogs, it certainly will mine. http://foodethics.wordpress.com/

And I cannot wait for their nifty little badge to slap on my site.

Beef Wellington

beef wellington recipe

Two words:

OLD SCHOOL

OK, I promise to never say that again. EVER.

But come on, it is. The origins of this little dish are contended among food historians, but one thing everyone can agree on, it wasn’t exactly dreamed up by a poncy new chef wanting to do something different.

Some say that it was Duke Wellington’s favorite dish, and hence is called Beef Wellington. Others say it is of Irish decent, from a dish called steig Wellington of Ireland. Heck, the French even have a version somewhat similar called “fillet de boeuf en croute”. Personally, I don’t care to ever argue food history, especially when it comes to “what is an authentic blah blah blah”. Bollocks to all that, this is what it is – a fillet of beef, wrapped up with mustard and mushrooms, foie gras pate (if you like that kind of thing) and finally wrapped in puff pastry. Call it Shirley if you makes you happy.

Now, as any reader of this blog knows, I tend to go out of my way to avoid anything to do with pastry. I run even faster, and even further when it involves pastry and a not exactly cheap cut of meat, the beef tenderloin. So screw up the pastry, and you have wasted a very good, expensive cut of meat.

No pressure.

Click to continue to see this Beef Wellington Recipe

Pheasant Pasty – pheasant, juniper berry and thyme

CRW_6283-2

Ahhh, the Cornish Pasty. Actually, you will note I haven’t called this a “Cornish Pasty”. I certainly don’t want a self respecting Cornish person to come and lynch me in the middle of the night.

A cornish pasty is traditionally made with beef, and anything else otherwise certainly wouldn’t be a Cornish Pasty.

But, much like Bouillabaisse, and countless other “heritage” dishes, the Cornish Pasty has so many bastard variations it just ain’t funny. So, all you Cornishmen out there – this is my bastard version.. come get me.

Contine reading after the jump – with a recipe for this Cornish Pasty

Pan seared Walleye, potato and celeriac cake, pea puree, butternut squash ribbons – or FISH AND CHIPS!!

CRW_6248

Recently I have been thinking quite a bit about classic dishes from my English past. Unfortunately these thoughts aren’t always good. We all know the stories about English food. Certainly nothing sexy. But, I honestly think that Brit-food gets a bad rap. Sure, the traditional stuff was super heavy and rich – but a lot has to be said for modern British cuisine. Actually, sod it, a lot has to be said for the classics too – all they take is a bit of re-interpretation.

So, I am going to be visiting a few classic dishes from my past, and putting my spin on them.

Continue reading after the jump, with a recipe for this new Fish and Chips