the concept

the concept

The idea came from some friends, Lucy Jason & George, who were back home briefly & raved about a chef in London's East End...http://fridaynightakeout.blogspot.com/
I thought it was such a good idea, the best thing to do would be to bring it to life here where I live in New Zealand.
So...I'm also a freelance chef, each week I cook a different dish, depending on what's in season, what's good now, or just how I feel. Lately I've been cooking a lot of my mother's dishes

Dish descriptions will be posted here online early in the week, recipes later over the weekend, with links to:

http://www.facebook.com/pages/Pabloskitchen/130053437081945 & http:/twitter.com/#!/pabloskitchen

As I play with the idea through the week, the dish maybe evolves a little, but that's half the fun. Meals will be priced at $20, incl delivery & orders can be made anytime up to roughly lunchtime Thursday, which is when I go shopping. Simply get in touch, email or txt, you can order as many as you like!
Afternoon Friday I'll deliver dinnerboxes warm/cooling/cold, locally in & around my base, which admittedly does change a bit - currently I'm north of Auckland, living by the beach in Mangawhai (just let me know where you are when you get in touch).

tel: 021 676 123
email: pabloskitchen@yahoo.com

I've recently included an email subscription option at the bottom of this page &, while I have no idea how it works, the hope is that it automatically sends to subscribers email notifications each week about the dish...so, sign up!

disclaimer:
From time to time, when the wanderlust takes over, I hit the road & disappear in search of dishes, tastes & ingredients elsewhere. Then this blog takes on a different kind of persona; a travelling recipe book of notes, pics & stories, ideas to inspire & for me to return to, once I get back home.

Monday, 5 September 2011

fri09sep2011: gaeng-keow-waan/thai green curry

the firdaynightdinnerbox dish this week is one i learned from my dear friend mim, chef & owner at spicyhouse in chiang mai, thailand. gaeng keow waan is one of my all time favourites, & it starts by finding the right, quality, fresh ingredients you can source for making the paste. after being pounded together, it is cooked out with coconut cream & the veg/meat/seafood added, finished with kaffir/ginger/lemongrass & served with steamed rice.

the dish will be mild-moderately chili-ed up, so nothing to fear for those nervous about the c-word. if you'd like it hotter, please specify when you txt/email me with yr order.
meals come with a carton of jasmine rice, & there are 3 options this week:
freerange chicken (gai) prawn (goong) or vegetarian (prak)

your part is easy, just let me know how many you want & i'll see you friday:
call me on 021 2414 020
or email pabloskitchen@yahoo.com


aroi means delicious; aroi makmak means very delicious.


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