Church of London and No New Enemies

Okay so I don't just fly solo, I work with a ton of peeps around the world and two of the organizations I work with are Church of London and No New Enemies. All good stuff, all lekker people.

The Church of London

No New Enemies

Bunny Chow Recipe

This is a recipe straight outta Durban, South African, home to the largest Indian population outside of India, but today the Bunny is now eaten all over SA. The dish originated from when some kids wanted some curry from a street stall and didn’t have any plates, and so used a holed-out loaf of bread instead.

Part 1
1 star anise
1 cinnamon stick
3 cardamom pods
1/2 tsp fennel seed
3 tsp cumin (ground)
1/2 cup oil
1 onion (chopped)
Part 2
3 tbsp garam masala
1 tsp ground coriander
1 tsp cayenne pepper
2 tsp turmeric
Part 3
1 tin of tomatoes.
2 lbs leg of lamb or beef or chicken (cubed)
75ml stock (matching whatever meat)
4 garlic cloves, finely chopped
2 teaspoons ground ginger
6 curry leaves
Part 4
2 potatoes, (cubed)
½ bunch fresh coriander
1 tsp peri-peri spice
1 Large French Stick or White Loaf.

In a large pan, fry ingredients from Part 1, until the Onion begins to brown.
Then add Part 2 and when everything beings to stick, add part 3
Cook for 1 hour (30 mins if using chicken) then add part 4.

Cut bread in half and hollow out . Fill with curry. Eat. Lekker!

RWANDA!

This is the film to accompany my feature in this weeks (the 17th Jan) Independent on Sunday on the music scene in Rwanda.
Oh to have my feet back on the red earth of Africa!

250 SECONDS IN RWANDA from king adz on Vimeo.

DRINK OF THE MONTH!

HOT VIMTO! This season's apre-sledging must have!
Just ad boiling water to shit-loads of Vimto!

Next Film Up!

A visual Remix of the first film. The idea is to show how much difference a soundtrack can make to how you see the visual. Oh, yeah, and I made it B/W.

45 SECONDS IN L.A. (GOMEZ REMIX) from king adz on Vimeo.

New Year New Project

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...

30 SECONDS IN L.A. from king adz on Vimeo.

but I went via

Nairobi...
Busy typing this shit up...

and then I had to

go to Rwanda...

Sorry for no words... But I went to...

Dublin...

Sound of Silence

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...

1percent

Okay, alright...It's been 14 years since the beginning of '1percent'. Now on line for the first time in ages, you can have a butchers at what it was like in the old days, before...
DOWNLOAD HERE

Chicken & Egg Pilau

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.

PRO BONO STREET FOOD RECIPES #3

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.

Window Shopping

Food Porn

(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!

Going Back to Cali

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…

PRO BONO STREET FOOD RECIPES #2

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...


Feeds 4
1 onion
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.

Nice Beach 1989

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.

Free Range Kosher Chicken Noodle Soup

Okay, so chicken was this week's meat of choice for the sunday roast and today I'm gonna turn it into the best soup. Just like that... Make sure its a decent bird (Kosher/Free-Range) and after it's been ravaged by the hungry hoards take a big fuck-off pan with lid and put what is left of the chicken in with a couple of liters of boiling water. Boil for a couple of hours, with the lid on.
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!

The Happy Mondays

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...