Monthly Archives: June 2011

Oren Ambarchi’s 2 x sumptuous fish recipes from the Ambarchi kitchen both derived from traditional Sephardic recipes that go way back



3 Red Peppers
2-3 Cloves of garlic, peeled
1kg (2lb) of white fish fillets such as Flathead or Snapper
4 tablespoons of Peanut Oil
Juice of 1 Lemon
Mediterranean Parsley
Salt & Pepper

1. Roast the red peppers in a hot oven (about 200-220 degrees) – make sure
they’re fleshy – put them on a baking tray in the oven until their skins are
blistered & black. Turn them over once so the skins are blistered on both
sides. Take them out and leave for 10-15mins.
Once they are cool enough to handle, peel them and remove the seeds & stem. Keep
the juice but make sure there are no seeds in it.
2. Blend the peppers and the juice of the peppers to a cream together with the
garlic + the salt & pepper in a food processor
3. Pour the sauce into a pan & heat through being careful not to burn it. Heat
it through gently until it begins to bubble.
4. Lightly flour the fish & then saute in the oil turning over once
5. Take the fish out & add a little salt & pepper + the lemon juice
6. Serve with the sauce poured over the fish and the chopped parsley sprinkled
on top

Best served with cous cous & a Mediterranean green salad (tomatoes, cucumbers,
parsley, a little mint, lemon juice, olive oil, salt & pepper).


1.5kgs (3lb) of White FIsh Steaks or Fillets such as Flathead or Snapper
3 Preserved Lemons (these are lemons that have been preserved in salt – easy to
make but even easier to buy readymade in a jar from a store)
4 Tablespoons of Peanut Oil
175ml of Water
1 Teaspoon of Smoked Paprika (or regular paprika, however the smoked version is
1/4 Teaspoon of Turmeric
Salt + Pepper
4 Tablespoons of chopped Coriander

1. Mix and beat the oil and water with the paprika, turmeric, salt, pepper and
chopped coriander and marinate the fish in it for 30mins
2. Rinse the preserved lemons under cold water & remove the pulp (important!).
Once the skins are rinsed cut them into small pieces & spread half of them on
the bottom of a baking dish
3. Lay the fish on top and pour the marinade over it
4. Cover with the remaining lemon skins
5. Bake in the oven at 220 degrees for 20mins

As per the previous dish this one is best served with cous cous & a
Mediterranean green salad (tomatoes, cucumbers, parsley, a little mint, lemon
juice, olive oil, salt & pepper).

Bon Appetit!

Sohrab remix album | You Are Not Alone ll


Release date: 7th July 2011
320 kpbs – 1 track – 35:31
[Touch # Tone 42 DR2]

Photography: Sohrab

The second in a series of reworkings of Sohrab material by artists showing solidarity to his cause… all label and artist money goes towards the fund for his appeal against refusal to be granted political asylum in Germany…

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Tim Medcalf’s The Coma

Trouble sleeping? Waking up too early? Try “The Coma”

2 shots (88ml) of good bourbon. I’d recommend Woodford Reserve.
1.5 measures (30 ml) of Night Nurse Cold Remedy.

Hellooooo oblivion!

Soliman Gamil Documentary on German Radio | 14th June & 9th July 2011

“Within Sound of the Nile – Tracing the composer Soliman Gamil”

A documentary on the works of Soliman Gamil by Paul Paulun.
Research: Chloe Griffin, Paul Paulun and Sam Wilder.

We are pleased to announce that there will be two broadcasts on public German radio stations WDR (14th June), and BR (9th of July).

You can read the text in English here [.pdf]

TO:84 – Biosphere “N-Plants”

CD in digipak – 9 tracks – 49:50
Art Direction: Jon Wozencroft
Cover image: Yusuke Murakami
Mastered by Denis Blackham @ Skye

Track listing:

1. Sendai-1
2. Shika-1
3. Jōyō
4. Ikata-1
5. Monju-1
6. Genkai-1
7. Ōi-1
8. Monju-2
9. Fujiko

Geir Jenssen writes: “Early February 2011: Decided to make an album inspired by the Japanese post-war economic miracle. While searching for more information I found an old photo of the Mihama nuclear plant. The fact that this futuristic-looking plant was situated in such a beautiful spot so close to the sea made me curious. Are they safe when it comes to earthquakes and tsunamis? Further reading revealed that many of these plants are situated in earthquake-prone areas, some of them are even located next to shores that had been hit in the past by tsunamis.

A photo of Mihama made me narrow down my focus only to Japanese nuclear plants. I wanted to make a soundtrack to some of them, concentrating on the architecture, design and localizations, but also questioning the potential radiation danger (a cooling system being destroyed by a landslide or earthquake, etc). As the head of the Nuclear and Industrial Safety Agency said: “the plants were so well designed that ‘such a situation is practically impossible’.

The album was finished on February 13th. On March 17th I received the following message from a Facebook friend: ‘Geir, some time ago you asked people for a photo of a Japanese nuclear powerplant. Is this going to be the sleeve of your new coming album? But more importantly: how did you actually predict the future? Kind regards, David.'”

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Tone 42DR1 – Sohrab “You Are Not Alone l”

320 kpbs mp3 – 1 track – 37:09
Photography: Jon Wozencroft

The first in a series of reworkings of Sohrab material by artists showing solidarity to his cause… all label and artist money goes towards the fund for his appeal against the refusal to be granted political asylum in Germany…

Touch mix content providers:

JG Thirlwell – Susanna (Uxorial mix) 4:48 | Achim Mohné – Milan Knizhak mix#1 (side a) 6:05 | Jóhann Jóhannsson – Zarrin (remix) 6:01 (Mixed by Jóhann Jóhannsson at NTOV, Copenhagen, 24th May 2011) | Anonymous – Triple Exposure 9:10 (Mastered by a different Anonymous 24th May 2011) | Leif Elggren – No One Really Knows (destroyed) 11:46

Renato Balsadonna’s Pasta con Gamberi

Ingredients for 4 people:

Garlic x3 cloves.
Olive oil.
Fillet of Anchovies x5.
Fresh cherry tomatoes 14/16, chopped.
Fresh flat leaf parsley, a very good handful.
Fresh prawns (unshelled) 200g.
Dry White wine for cooking, 1 glass.
Salt & pepper.
100g pasta per person preferably
Linguine, De Cecco.


Take a large deep pan for the pasta and fill it with water, add a small handful of rock salt if you have some. Bring to the boil and add the pasta. Cook the pasta for the exact time it says in the pack. Normally about 11/12 mins.

Meanwhile take a large sauté pan and poor in olive oil, enough to make a film of oil on the bottom of the pan. With the back of a wooden spoon press the pealed garlic cloves into the oil (I find this easier to do in the pan before I put the oil in otherwise it’s slips and slides!) until lightly browned, take care not to burn the oil or the garlic. When lightly browned take out the garlic take off the heat and add the anchovies and break up so they almost dissolve into the oil. It might spit a bit when adding anchovies so take care.
Put pan back on the heat and add the prawns and the White wine and stir, let the wine evaporate (the heat should be quite high for this).

Add the chopped cherry tomatoes and stir allow them to boil in order to make a little sauce.

Add a pinch of pepperoncino, enough to add a little flavour and depending on how hot you want it.

Add salt & pepper.

When pasta is ready remove immediately from the heat drain pasta in a colander, tip pasta onto prawn mixture and mix together. Stir in the fresh parsley leaves and serve immediately.

Leslie Winer on Grace Jones Dub Album

Grace Jones – Hurricane/Dub

This album features the track “This Is” [GRACE JONES/IVOR GUEST/LESLIE WINER/ANTONY GENN]. Touch Music represents the publishing for Leslie Winer’s composition share. The album was released on Wall of Sound in September 2011.

Viktor Oszkar Nagy – “Caught Between Two Worlds”

Viktor Oszkar Nagy has used extensive music by Hildur Gudnadottir in his new documentary film, Caught Between Two Worlds, which was produced in Hungary by Campfilm.