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 4 February 2013

fri08feb2013: jambalaya, prawntails&pepperoni

...& peppers, yellow & red, roasted slowly, peeled & tossed as strips alongside caramelised onion & grilled pepperoni sausage. As a base, my Jambalaya will be made using brown rice this time.

As a fridaynightdinnerbox favourite, this dish reappears from time to time. I've used different rices, bulghur wheat & couscous as a base, brown rice with its nutty flavour & extra body is my first choice, & what I plan to use for this week's jambalaya. Together with pepperoni will be khulen, a Croation spicy dried sausage, similar to Italian chorizo or Hungarian csabai. &, of course, prawn tails. Saffron cream sauce binds the dish, a coriander mint & lemon gremolata sprinkle on top.

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 from 4pm onwards, to the office/site/home just let me know what suits.

To order, contact me by txt or email:
txt: 021 676 123
email: pabloskitchen@yahoo.com (subject heading: “fridaynightdinnerbox”)
& I’ll confirm your order when received.

talk to you soon…

cheers - Pablo
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