fridaynightdinnerbox: fri02mar: beef cheeks agnolotti, slow roast tomatoes

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, 27 February 2012

fri02mar: beef cheeks agnolotti, slow roast tomatoes

i'm going to cook a cow. bit by bit that is. over a period of time.

'nose to tail' is the term used these days, where each part of an animal is cooked according to its own individual merits, a range of different cooking techniques employed, a meat lover's repertoire in the making.

dinner in a box. a fridaynightdinnerbox, to be sure.

feeling a bit cheeky then, inspired in part by the january menus at ten twenty four this week's dish may sound, by definition, familiar: a combination of beef, tomatoes, pasta.

beef cheeks, cooked slowly over two days, then shredded to form small parcels inside fresh pasta, agnolotti. for the sauce, tomatoes from the garden gently roasted with baby onions & herbs. the usual salad to accompany.

because of the preparation time needed, orders will need to be placed as early as possible, by late wednesday at the latest, please.

contact me:

by email pabloskitchen@yahoo.com

by phone (txt) 021 2414 020

delivery to the office/site/home is fine, just let me know, & drop offs will happen sometime through late afternoon/early evening on friday. see you then!

(diagram to be modified - but you get the idea)