If you didn't know already, Klang, the third album from The Rakes is indeed OUT NOW!!!!
So Click here to get yours!
But don't stop there....
Why not get yourself and some friends down to see The Rakes tonight!?! (23rd March) The band will be playing at the Rough Trade East store on Brick Lane at 6pm. Entry will have to be first come, first served so make sure you get yourselves down there early dog!
Rough Trade East
Old Truman Brewery
91 Brick Lane
See you there!
Recipe Of The Week20/03/09
Big news V2 friends & family.... not only do we offer the newest, freshest music about! We're also going to start sharing our unique cooking skills and secrets so you can spend your weekend getting your 'cook on' whilst listening to some of our latest tracks....
First up is a tasty treat thrown together by none other than our very own Jason 'Ramsey' Rackham!
Chilli-lemon splashed Fish
1. Pre-heat the grill to high
2. Cut four slices from the lemon and squeeze the juice from the remainder into a small bowl. Place the fish fillets on the grill pan, skin up and lay the lemon slices on top; brush with a little olive oil and season with salt and pepper. Grill fro 6-8 minutes, without turning, until cooked and golden.
3. Meanwhile, heat 1 tablespoon of the olive oil in a large pan and cook the garlic, salad onion and coriander or parsley. Season to taste, cover and remove from the heat
4. Mix the lemon juice with the remaining 2 tabelspoons of oil and chilli powder. Fork up the cous-cous until the fluffy then spoon onto serving plates, place the fish on top and drizzle over the chilli dressing.
Prep 15 min
Cook 15 min
4 x 120g cod fillets, or haddock, unskinned
3 tbsp olive oil plus extra brushing
2 cloves garlic, finely chopped
1 red pepper , seeds removed and finely diced
300ml hot vegetable stock
2 Tomato, finely diced
4 spring onions, finely chopped
2 tbsp chopped fresh coriander or parsley
¼ tsp Chilli powder
Salt & Pepper
Let us know how it goes!