Another dish from the afar this week, courtesy of my good friend chef Vrati Smida. We met this afternoon to talk about food from where he's from, the Czech Republic. It's a conversation I never fail to get carried away by &, after a few cold beers round the kitchen's marble bench (I sat, he cooked & talked) our 'cook-a-cow' intentions had been nudged aside by the arrival of another, more serious contender in our conversation: pork belly arrived. Perhaps inevitably then, pork belly it is. With dumplings. And with sauerkraut.
Personally, I can't wait.
Practice dumplings are rising as I type, Vrati has suggested more than one type, so for research purposes some serious eating will need to happen before Friday. However, what I can say is that in this dish, an old favourite from his school days, the pork belly is cubed & cooked slowly with carraway seeds, & the dumplings & sauerkraut are traditional accompaniments, so we wont be straying far.
Personally, I can't wait.
Practice dumplings are rising as I type, Vrati has suggested more than one type, so for research purposes some serious eating will need to happen before Friday. However, what I can say is that in this dish, an old favourite from his school days, the pork belly is cubed & cooked slowly with carraway seeds, & the dumplings & sauerkraut are traditional accompaniments, so we wont be straying far.
Your part is simple: get in touch by thursday afternoon, cos that's when i go shopping, & tell me how many 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 2414 020
or
email: pabloskitchen@yahoo.com (subject heading: “fridaynightdinnerbox”)
& I’ll confirm your order when received.
talk to you soon…
talk to you soon…
cheers - Pablo
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