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 7 November 2011

fri11nov2011: tagine lamb, lemon & parsley

sweet spicy savoury north african flavours of the mediterranean flavours linger this week, slow cooked meats, almonds, lemon & dried fruits...and my handshaped black earthernware pot will be what takes us there.

the tagine i make this week will begin on wednesday, marinating in ground spices the chunks of meat over night. & i'll use probably a leg or shoulder, if not of lamb then of mutton, tho my english butcher states the nzl lamb is aged into its mutton years anyway...
anyway, the tagine will be served over couscous, gremolata to finish, a salad on the side

hearty nutritious & flavoursome, easily re-heateable, tagine makes for an ideal fridaynightdinnerbox. there is, as always, a vegetarian option, so drop me an email or send me a txt & let me know how many you'd like. the delivery run is somewhere round mid-late afternoon, to the office or home.

email: pabloskitchen@yahoo.com
txt: 021 2414 020

talk to you soon




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