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.

Tuesday, 25 October 2011

fri28oct2011: lamb shank terrine, arabian spices, crabapple cinnamon jelly

tho still taking shape, this week's dish: a terrine. a terrine of leg meats, lamb maybe goat if my halal butcher has them. there will be a pickle or preserve of some kind & sweet preserving type spices, as well as a lentil or split pea braise through the mix to help it bind.
to serve, the terrine is nice cold, but better warm. you can zap the terrine to warm it through, i know that's easiest, but flashed in a piping hot pan, on a bbq hot plate is perfect, with a little olive oil is muchmuch better. hmm...now my mind is wandering...i dont see why you couldnt dust it with flour or crumb it even...panko crumbs...gremolata, parmessan...
stop now lol
so then, lamb shanks terrine, a green & crunchy salad & some veg on the side, fondant potatoes perhaps..

any questions, fire away, otherwise...
simply let me know how many fridaynightdinnerboxes you'd like
this week its a thursday afternoon deadline
(terrines must be made a day in advance, y'see)
my delivery run is between 3-6pm on friday afternoon
drop-offs to work or home, no problem

txt: 021 2414 020
email: pabloskitchen@yahoo.com (subject: fridaynightdinnerbox)

talk to you soon
-pablo



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