Go and check the 100proof FILM Series.This is a project about story-telling using film/video, music, typography, and voice-over. The length of each piece is the same as your average TV spot (30 to 90 seconds) and so is easy for all you web-addicted ADD motherfuckers out there to digest. The subject matter is the usual bullshit that interests me: (places, faces, stories, talent).
First film up now and more to come...
Saturday, November 28, 2009
Sunday, October 18, 2009
Sorry for the absent words, been busy finish off the new book.Can't say or show anything at the moment and so I will just have to post this photo I shot in Venice Beach. Fuck-know why but this should slate your thirst...
Some nice food coming your way this week, promise...
Sunday, October 11, 2009
Thursday, October 08, 2009
Sorry for the distinct lack of action on this here blog but it's been a busy week and lots has been going on (nothing I can talk about, yet). In between the madness I cooked a Pilau for my mates Walks+Kirsten who have no kitchen (it's being fitted as we speak) and a 6-week old baby daughter. So the best thing was to cook a rice dish, keep the lid on the pan and make a Rasam that could be nuked in a microwave. Cooked the pilau (chicken) and shot round there. All good, rice was still hot and banged some rasam on the top. Sat around nashing, cooing over the baby and laughing at the crap telly.
Monday, October 05, 2009
C’mon! Double Bubble – 2 recipes today!!!
Rice & Peas
I used to live in Balham, South London, and my flatmate’s mum would send round rice and peas and hot pepper gravy on a Sunday (a Jamaican Sunday lunch). This was the best thing we’d eat all week. Feeds 4-6 300g/10 1/2oz/1 3/4 cups long-grain rice 1 bunch spring onions (or just a regular onion), chopped 1 tin kidney beans 4 teaspoons allspice 4 tablespoons soy sauce 4 cloves garlic, chopped (or 4 teaspoons garlic paste from a jar) 1 chicken stock cube 1 x 200g block creamed coconut Wash the rice and cover with water to about 3cm above the top of the rice. Mix the onion into the rice and water. Open the tin of kidney beans and pour into the rice, brine and all. Add the allspice, soy sauce, garlic and stock cube. Chop the coconut block into pieces and add to the mixture. Mix thoroughly and then cover the pan and bring to the boil. Cook for 20 minutes on a very low heat without taking off the lid. Turn off the heat and allow to the pan stand for 10 minutes before serving with jerk chicken and hot pepper gravy (see the following recipe).
Jerk chicken with hot pepper gravy
This is a recipe from Ladbroke Grove, West London. A guy I knew back inna day had a shop there selling hip-hop clothes and trainers that he and his partner imported from New York by the bag load (as many as they could get on the plane). This was in 1989 and good gear was hard to get. I used to hang with him sometimes and we’d eat jerk chicken for lunch. Those were the dayz. Feeds 4 8 chicken portions (thighs and drumsticks) jerk seasoning (Encona or similar) 1 large pot yoghurt juice of 1 lime Hot pepper gravy 2 teaspoons ground allspice 1 teaspoon jerk seasoning 1 chicken stock cube dissolved in 450ml/16fl oz/2 cups water 1 tablespoon soy sauce 2 teaspoons chopped garlic 1 teaspoon chopped fresh root ginger Wash the chicken pieces and score each piece deeply with a sharp knife three or four times. In a large bowl mix 1–4 teaspoons jerk seasoning (depending on how hot you want it!) with the yoghurt and lime juice, and then add all the chicken pieces, one by one, coating each piece with the mixture. Marinate for as long as possible (overnight is best). Bake in the oven at 200°C/400ºF/Gas 6 for 60 minutes, or cook on a BBQ for 30 minutes. Meanwhile, make the hot pepper gravy. Mix all the ingredients in a pan and bring to the boil. Simmer for 10 minutes. Serve the jerk chicken with rice and peas and hot pepper gravy.
Friday, October 02, 2009
(The above picture is my favourite shot I've taken so far of one of my recipes. This apparently is food porn, but we'll get to that in a moment...)
Does anyone really want to see people actually cooking on TV? Is it that important to see how it's done? I mean most of the great recipes are not that difficult and the only reason to see someone actually doing it is to get it right. Good food is all about simplicity and not some major fucking campaign to construct a piece of art. This is where food porn comes into it. Apparently people only cook the recipes from books that have colour photos of the finished dish, and most people only cook one or two recipes from each book. Does this mean that the cult of food porn is all about the voyeurism and not the participating in the actual cooking?
If it is then I call bullshit on this. For me food is all about actually doing something that creates something, unlike sitting on a computer all day surfing, watching, reading, which is what a lot of us fuckers do in our down time (as well as at work). I love cooking because it is the antidote to the virtual world of instantly available nothingness. You really produce something that is of use. I mean, once a you've given up the 24-hour drinking, the drugs, the orgies, what is left? Food... that's what!
Thursday, October 01, 2009
Picture this: Summer has kicked-off with a bang, you are a rich white suburban teen and the year could be 1978 or 1988, it doesn’t matter. You and your friends all have convertibles with high-grade stereos in them and an endless supply of weed, and all you have to do is hang out and keep cool: In every sense of the word.
You spend you days sleeping till noon and then after a quick dip in the large blue pool behind the house you jump (literally) in your Firebird or Freebird or Thunderbird and cruise through the valley to pick up your best friend, Kenny. The two of you then go to a sweet leafy spot high up in the hills to kick back and smoke some weed, over looking the city suburbs, until you are really stoned and then cruise about the streets listening to KROC or a mixtape that one of you have made. The tunes are all blissed-out west coast shit, and the tunes play loudly as your skin blisters and burns in the sun, from white to red to brown. You and Kenny begin to look alike and a couple of times you get so wasted that you forget your name, you forget who what when where why, until you spot Kenny sat in a corner sat by the pool sat in the passenger seat and it all comes rushing back to you. It could be said that Kenny keeps you grounded, that he keeps you from floating off and never returning. But this would never happen, as that would be just too deep for you to imagine: beyond comprehension.
After a few hours of cruising you float down from the hills into the valley and hook up with your close circle of friends every night in a car park behind the 7-11, which by 9-o clock looks like a convertible car show complete with beautiful girls lolling about stoned on the hoods and seats of the cars. By midnight the party has moved on to wherever is available; whoever’s parents are out of town, you move from one to another in heavy rotation. You drift through a steady supply of girls, nothing heavy and nobody gets hurt when you trade in one girl for another. This is all part of it. The girls are into the brief, intense, relationships and after a couple of hazy days of love they want something new, something fresh. This is all you do all summer. This is all you want to do all summer. This is summer. You have absolutely noting to worry about…
Wednesday, September 30, 2009
CHICKEN BICKEN CURRY
I spent some time getting this one right: Beginning in my tiny kitchen in Brighton in 1993-1996, then in Cape Town 1996-1999, New York 1999-2009 (I cooked it for my mate Charlotte in NY this year). I've served this for many a dinner guest and it always goes down well. Okay it's nothing like a real curry but it is a real English Curry, whatever the fuck that means (bastardized!) but it will still make you sweat...
4 chicken breasts
a small lump of fresh root ginger, chopped
4 cloves garlic, chopped
1/2 jar Patak’s balti paste (or similar)
1 bunch fresh coriander
6 curry leaves
2 teaspoons each of ground cumin, coriander, turmeric
and garam masala
4 cardamom pods
1 chicken stock cube
600ml/1 pint/2 1/2 cups water
1 x 200g block creamed coconut
1 green chilli (chopped)
a good knob of butter
Chop the onion. However you want. Small is good. Fry until golden. This is important as you don’t want to make everything taste of onion.
While the onion is cooking, wash and chop the chicken breasts into smallish chunks. Add the chicken to the onion when it looks like it’s about to burn. Then add the ginger and the garlic.
Fry up for 5 minutes or until the chicken turns white. Add the curry paste.
Chop and add three-quarters of the bunch of coriander (save the rest). Add the curry leaves, ground spices and cardamom pods. Add the stock cube and enough of the water to cover the meat. Put the pan on the lowest heat setting available and cook for 20 minutes.
Chop the coconut block, then add it to the chicken with the chilli, remaining water and the butter too. Cook for about an hour and then remove from the heat and allow to stand for a couple of hours.
Gently reheat, sprinkle with the remaining coriander, and serve with basmati rice and/or naan bread.
Tuesday, September 29, 2009
Me and my mate Ali had come down to Nice after the 1989 bicentennial celebrations in Paris. We checked out Jean-Paul Goude‘s parade and then jumped on the overnight train to Nice. The previous day, Ali‘s credit card had been swallowed up in a cash machine and so we were well under manners and a tight budget, until his girlfriend could make it down to nice and hook us up with some cash. On the train I hooked up with a French/African guy going south into the army who sold me a large chunk of hash. We smoked all night in the corridor from Paris to Nice We checked into the temporary youth hostel (a fire station) that opens each summer, and lived out a meagre, but chilled, existence, trying to make the money I had last. Each day we‘d get up and walk to the cheapest supermarket and buy some food: Salami, Laughing Cow cheese and a couple of baguettes. This would last us all day. We thought about buying and selling soft drinks on the beach (BOISSON FRAIS!) but the competition from the Moroccans was a bit fierce. After tanning all day listening to Balearic beats on the Walkman, we‘d go back to the youth hostel and shower. I‘d wrap up a joint and then we‘d go back to the beach to eat the other half of our daily food ration and watch the night descend, stoned to the bone. Sometimes we‘d throw stones at floating Evian bottles, just for the thrill of hearing the crack of stone on plastic, and the sea would merge with the sky and I‘d have to look away. This was how we spent the summer. Ali‘s girlfriend eventually turned up and that night we went out and eat at a small Italian restaurant in the old part of town that served up killer pizza. One of the best tasting meals ever. Peace+love to Ali, wherever you are.
Monday, September 28, 2009
Using a colander drain off the stock and then pick out what meat is left and return (with stock) to the pan, discarding the horrorshow bits in the bin. Add chicken stock cube (Knorr or Kallo is best) 2 cloves of chopped garlic, two peeled and sliced carrots (or any veg left over from the sunday dinner - chopped roast potatoes are good), some lemon juice and salt and pepper. Add a knob of butter and a sprig of rosemary and then boil up for 15 mins. Add the noodles ( Lubella Filiini no 2 are the best) and cook for 5 more mins.
Optional Peri-Peri powder is great but not essential.
Serve and watch it go... Yam yam yammmmm. Lekker!
It's wicked to get up on a cold Northern Monday morning and knowing that you've got a day of hard yakka of pure creation in front of you. My working life is divided into food, travel, and people and I love them all. The people bit covers everything: talent, stories, and often leads to the discovery of new food. This in turn is linked to travel and so the circle is complete. It's a good job I just don't do one thing as I get bored very easily and bouncing from one thing to another keeps me distracted. Talking of getting distracted and into trouble, this leads me to The Happy Mondays, who are on my list...
Sunday, September 27, 2009
Spent most of today in Newcastle with my pal Hush, shooting/filming him create an fucking huge piece in his all-new style in an abandoned warehouse in Gateshead. I've not done anything so illegal in a long time (well, not since I was in LA with HUSH...) and it was good to get my heart going a little. All will be revealed in the Hush film I'm half way through shooting... Then I drove home and eat a killer Sunday lunch with my family: the Ying and the Yang - the big wheel keeps on turning...
Saturday, September 26, 2009
Okay what you do is roll out an oval piece of short crust pastry (or puff - whatever you have) and spread a decent teaspoon of red pesto, like a mini pizza. Fry some mushrooms and bacon or ham up in a pan with some butter for 3 mins and then wack on top of the pesto. sprinkle with cheese, salt+pepper and pull up the pastry around the edges, making it into a pastie-like shape. Brush pastry join with milk and then stick in the oven for 20 mins at 160. Makes a change from the usual!
Friday, September 25, 2009
This is one for the hardcore gangbangers out there... My latest favourite beverage is the Earl of Bosh.
My boy made me a cup of tea the other night and used the wrong teabags. But it was dope!
1 Earl Grey + 1 Roibosh teabag = The Earl of Bosh.
Take it with milk and you're laughing all the way to your nearest meth dealer. That's street living alright!
As the season of good will to all (wo)men approaches I've decided to start giving it away! I'm sending my tried and tested recipes from year dot to yesterday out into the digital ether...
Straight from the streets of Bo-Kaap (google the fucker) this is the killer Cape Malay Curry that tastes like it should -- Outta this world.
CAPE MALAY MINCE & PEA CURRY (okay so it has potato in as well)
2 teaspoons vegetable oil
1 large onion, sliced
1 tin tomatoes
3 pieces cinnamon bark
5 cardamom pods
3 teaspoons garam masala
1 teaspoon turmeric
4 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ginger paste from a jar
3 teaspoons garlic paste from a jar
500g/18oz minced steak or lamb
425ml/3/4 pint/scant 2 cups stock (the same as your meat of choice)
4 potatoes, peeled and quartered
200g/7oz frozen peas
Heat the oil in a large pan, add the onion and fry until golden. Add the tin of tomatoes and cook on a low heat for 10 minutes. Then add all the spices and simmer for about 15 minutes, stirring frequently.
Add the mince, allow to brown, and then add the stock and cook for at least 30 minutes on the lowest heat, stirring constantly.
Add the potatoes to the mixture and cook for another 15 minutes, or until the potatoes begin to crumble, adding more stock if needed – you want it to be fairly wet. Finally, add the frozen peas and cook for 5 minutes.
Serve with Indian breads such as rotis or parathas.
Thursday, September 17, 2009
Friday, March 27, 2009
Wednesday, February 11, 2009
Das Urban Cookbook is out in Germany. Yup - the first foreign edition of my bestselling* book is now out... Published by Rock Buch, hyped by From Here to Fame... Cookout in Berlin...
(*the highest-ever selling book that combines street shit, travel and food!!!!)