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 May 2012

fri11may: shin of beef, ginger & soy - HFW


cook-a-cow, continued 
this week's cut: shin, on the bone
#'6 &17: shin (aka the shank) used mostly for soups, braising & stewing. Leaving the bone in gives you the extra flavour & with all the tougher cuts, long slow cookery brings out their best.

I'm going to try out a couple of recipes from a book Toni's just given me, Hugh Fearney-Wittingstall's River Cottage everyday. I love watching this guy's shows, he obviously loves his food & he cooks good honest food which is real food; grown & harvested, bred reared & butchered, brewed & bottled, hunted & collected. My kind of food. The cookbook process I use is, basically, I'll choose my recipe &, for the first time only, when I cook the dish I'll try to follow the recipe as accurately as possible. Resisting the urge to deviate can be difficult, but just for the first time, let it be. The next time, & from then on afterwards, changes are made according to preference. You begin to get a feel for the dish once it's been cooked a couple of times, revisiting each aspect until it looks & tastes just right.

This week's fridaynightdinnerbox is a slow beef braise, shin on the bone, with ginger & soy. On the side, following the cookbook closely, steamed winter greens, spaghetti noodles. To accompany, crisp leafy salad, lemon olive oil.


Your part is simple: get in touch by thursday afternoon, cos that's when i go shopping, & tell me how many dinnerboxes you'd like.
Drop-offs: Friday from 4pm onwards, to the office/site/home just let me know what suits.
To order, contact me by txt or email
txt: 021 2414 020
or
email: pabloskitchen@yahoo.com (subject heading: “fridaynightdinnerbox”)
& I’ll confirm your order when received.
talk to you soon…
cheers - Pablo
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