Tiffinbites
"Jamal grew up in north London surrounded by a highly prosperous family business that provided local stores with tasty, wholesome Indian food.

His mother imbued him with the joy of excellence in the kitchen, choice ingredients, freshly ground spices, combined and cooked at home.

Bored by the daily work fare of sandwiches, Jamal fantasised about launching a new proposition onto every UK High Street that would offer exciting and tasty, home-cooked, quality Indian and Asian cuisine.

Hence the creation of tiffinbites: A new concept in urban fast food dining"
- posted by Rallix @ 11:18 AM 1 comments

 
Arroz Negro
This is a Spanish dish which quite fascinated me. The following is the google translation of the recipe, and the translation itself is a riot - gets better 3rd paragraph onwards.

Sepia below refers to Squid and "Red" refers to squid ink below (I think)

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To put the clams in a dipper, to cover them with water and a little salt, so that they expel all the sand. When they are clean, putting them in a dipper to the fire and when they begin to boil and they are all open to separate them, to reserve the clams and to strain the broth with a very fine strainer and to also reserve it.

To clean the sepias well, to cut them in squares of 2 centimeters and to gather the red in a glass. In order to prepare the red, to place on a glass or a small bowl, a very fine strainer and to make pass through him the red of the sepias, removing constantly, in circular form, with a teaspoon and adding little by little, over the strainer, up to two spoonfuls of water, to facilitate the strained one of the red.

To put a paella to the fire with the oil and when he is hot to throw the peppers cut in small cuadraditos, to rehogar them and when they are tier to add the rallada onion to us. When the onion is glaseada to add very perforated garlic. To give returns him with the wood spoon, to mix, to lower the fire and to add the sepia pieces, to rehogar them and to move it everything well, to avoid that one sticks. To throw the rallado tomato, to remove all good and to leave to untimed fire during about 15 minutes.

To throw the rice, to give returns him, so that all good is mixed, to throw then the water to him to cook the clams and if outside necessary to add something more, maintaining the proportions classic of double amount of rice water that. To raise the fire and when it breaks to boil, to throw the salt and the red removing so that everything is mixed very well. To maintain to strong fire during 5 minutes, trying that the fire is distributed of homogenous form. To lower the fire and to maintain to untimed fire during 15 minutes. When they lack 5 minutes to place the clams. Passed east time to separate and to let rest during about 4 or 5 minutes.
- posted by Rallix @ 11:39 AM 0 comments