Brian Kennett
Amateur Chef and Foodie Extraordinaire
Pie n Mash with Mr C of The Shamen
Now how many times is it that as a part-time cook/foodie you get the chance to cook something you never have before for a mate, Spencer Campbell? Helping me out massively with my web site he asked a favour of The Semi-Naked Chef when I was in the UK – bring me back some pie n mash, him being a Cockney and all. I’ll go one better mate says I – I’ll cook it when I get home for you. He the says right let’s lock us a date and I’ll arrange a special celebratory guest too. Now I have to reveal that special person here early – as what happened was Pie n Mash with Mr C of The Shamen.
Hence kicks in the party.
So come on you know me right, well you should do by now – so yes I went a little over the top. When I say BBQ, I meant I had an oven, a deep fat fryer, a gas burner ring and the traditional BBQ. We had traditional BBQ, but also traditional recipe pie n mash, liquor made with eel stock, jellied eels, Scotch eggs, amazing pork pies courtesy of my mucker Laurence Rusiecki, chili vinegar, and heaps of other foodstuff like you wouldn’t believe. Thank you every one for bringing it along.
Over the top enough – nah let’s do dress up too!!!
Seriously check out that kitchen. Man I was busy – one slight glitch with all power going out at one stage, which caused a slight moistening of one’s Union Jacks, but luckily with electricians on hand we got back at it.
Now I will be giving recipes for each dish according to The Semi-Naked Chef version of the world famous Pie n Mash, but I shall share the party fun with food first.
How good is this – my mate Spencer ups the ante and gives me an amazing present for doing the party. Yep it’s a Pearly King & Queen apron, BUT, check out the name in the pearls and sequins – yes my friends it is indeed The Semi-Naked Chef. Just bloody awesome ha ha ha – welcomed in to the fold by my Cockney brethren.
For the pie n mash with liquor and jellied eels was why.
Looks pretty good right? Not exactly East End pie shop style, but not bad for cooking near a swimming pool, in 32 degrees, oven standing on a table, a serious hunt at 7am for eels and shopping at 0030 the morning of the party for gelatin to make the jellied eels – oh yeah don’t forget that oven incident. But I have to say I was incredibly proud of the achievement – but to the punters, what did they think?
I think he like – I think he like a lot. Even whacking on the jellied eels and some chili malt vinegar. Luverly. Put it this way he was first cab off the ranks and every bit was gone from the plate – not a bad sign.
Hmmm who next who next – I know how about Mr C.
This truly is Pie n Mash with Mr C of The Shamen – even changing the lyrics of Ebeneezer Goode to honour the food, and bless him honour even yours truly. How cool was that – a first in potential anyones cooking history!!!
It rings on in my ears, Mr C chanting; “Eels are good, eels are good – the jellied eels are good!!!”
Pie n Mash with Mr C of The Shamen – he sings for me
I have to say this was a test. But a test I embraced.
I have never made pies.
Never cooked with eels.
Never made liquor.
Never EVER made jellied eels.
Never made Scotch eggs.
Certainly never had the BBQ pit set up like a kitchen – which was class!
Never made this type of food for so many at once.
BUT, and a big BUT – it worked. I loved it. I hope everyone else did – certainly Mr C and Spencer did I think you’ll agree. I had a ball doing this, loved the challenge, loved the gift of my pearly chef apron, majorly enjoyed the party and the honour of one of my Icons from days in UK re-writing his song to have me and my food in it – The Semi-Naked Chef is a proud Mockney.
