Here at NEST HQ, cooking and food preparation is a part of our daily office life. Whether it’s the snacks we keep on-deck or the creative breakfasts and lunches many of us prepare from scratch, meal time is highly revered. Our love of food also coincides with the artists we love and share, as most of them are small-time chefs themselves. NHQ’s latest effort to showcase artistry in its many forms is by way of an artist-driven virtual cookbook. With this project, we aim to shed light on some of our favorite musicians and what they love to cook when hitting the kitchen. We’ve also asked them to include musical pairings — what they like to listen to while cooking and eating, and with what songs their selected recipes are best complemented.
For the inaugural recipe, we have Maxim. You may know him as the MC of British electronic rock band The Prodigy, known for their intensive music like the self-igniting “Firestarter” and ever-popular “Smack My Bitch Up.” Lately, he’s been making some pretty stellar drum n bass as a solo producer. If you go out to a dnb night somewhere, you will undoubtedly hear one of his tunes.
For Maxim’s installation of the Cookbook, he’s offered up a recipe for spicy lamb curry that he adapted from his mother’s original Jamaican Curried Goat recipe. “This tasty recipe is very quick and simple to prepare,” Maxim writes, “and even the laziest cook can make it.” For preparing his recipe, he has paired a preparation playlist that will keep you calm and relaxed but also get you in the mood for the strong, exciting flavours that you will be experiencing later. It builds steadily from Gregory Porter’s “Free” until the full-throttled “HUMBLE.” by Kendrick Lamar. When you are ready to eat, the dining playlist best fits the mood because “you need heavy-hitting beats to complement the spicy flavours that will keep your taste buds bouncing.” Seriously heavy stuff from The Prodigy, Friction, and Chronixx. This one’s a wild ride from start to finish.
Hit play on that prep playlist, check the photos below, and get cooking! Tweet us photos and videos of what you come up with. We want the world to get back into cooking, and this is a great way to get started.
Recipe: Super-Easy Spicy Lamb Curry
1 kg Diced Lamb
1 large Red Onion – finely chopped
3 tbsp Medium Curry powder
1 tbsp Plain Flour
1 tsp Everyday Seasoning
1 tsp Minced garlic
½ tsp Allspice
½ tsp Thyme
2 tbsp Cooking Oil
1 litre Boiling Hot Water
½ Scotch Bonnet pepper (seeds removed) OR 1 tsp Hot Pepper sauce
Directions (see photo gallery below)
1. Place all the ingredients, except the cooking oil, into a large bowl.
2. Use a wooden spoon to thoroughly blend all the ingredients together.
3. Heat the cooking oil in a large saucepan or a large lidded frying pan.
4. Add the seasoned lamb and onion, and gently brown the meat, turning from time to time.
5. Once the meat is nicely browned all over, add enough boiling water to cover the ingredients.
6. Bring to a boil, then gently simmer for an hour and a half (1½ hours) with the lid on.
7. Serve with plain Basmati Rice or Traditional Jamaican Rice and Peas.
Photos: Nathan Beer