Inland’s boredome-breakers

Inland provides you with some boredom-breakers in these quarantine times, including an otherworldly mix recorded at Paradigm in February and a new Davenport-household recipe: Pumpkin and Tofu Curry with Peanut-Coconut Sauce!

Hi Ed, we hope you and yours are safe and doing well.
I’m good, hope you’re good as well!

What are your days like in these quarantine times?
It’s been a strange mixture of worrying and relaxing, frustrating and productive moments! But to be honest we have been trying to enjoy the bonus family time – me, my fiancee and our daughter are a very tight unit at this point and we super grateful for that! 

I share a studio space with my long time buddy and techno wizard Patrik Skoog here in Berlin and, so long as the rules regarding leaving the house and going to work remain the same in Berlin (we are allowed too – I ride my bike) we have been lucky enough to continue using the studio. So we take it in turns each day to go in and work. I’ve been making a lot of new high-energy techno tracks, and also working on a bunch of new releases on Counterchange that will get released this year.

Your set has been in the forefront of our minds for months. How did you experience the night?
Ah, it was such a great night! The downstairs floor at Paradigm is such a perfect setting for a rave, with the DJ-booth surrounded by the crowd from all sides, and everything was primed for a great experience, from the insane sound to the top-notch staff and the open-minded, up-for-it ravers. I had played in London the night before at FOLD as part of the ’Stream State’ tour, celebrating the release of a 4 x 12’’ compilation and DJ mix on Counterchange, so I was pumped and excited to get out there and really show off all the contrasting styles of Techno that I like to play. Nuno Dos Santos banged it after my set too – legendary night!

Can you take us through your set?
I opened my set  with a few tracks from ‘Stream State’, which I edited out from the beginning of the recording as you should really go and listen the whole thingThen I went into a rolling section of new and old releases, just stuff I felt like would work in the room,  from the likes of P.Lopez, Headroom, Hector Oaks (an early deeper track of his), and then reached an early peak with Magna Pia’s stunning ‘Narcissist’ – that got the crowd ready for some heavier cuts as I pushed up the tempo and reached into my ‘vinyl rips’ folder to drop a couple of classic 90s Techno slammers. The 2 hrs flew by and I had a big smile on my face for most the set. Mixing in the booth was a breeze, which as most DJ’s will tell you is not at all common in a room as big as that, so I was super happy with the outcome!

Besides your set, is there something else you would like to share with us?
Indeed. We love cooking over here, so here’s a new Davenport household favourite meal we invented over the last few weeks, give it a try: Pumpkin and Tofu Curry with Peanut-Coconut Sauce.

For the Pumpkin and Tofu:

  • 1 Hokaido Pumpkin
  • 1 pack of  firm Tofu
  • A generous handful of Sesame seeds
  • 1 teaspoon Sesame Oil
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Vegetable Oil (Rapeseed Oil)
  • 1 tablespoon Curry Powder

Pinch of Salt:

Peel and slice the Pumpkin into 1inch cubes, cut the tofu into small cubes and toss in a large bowl with the Oils, soy sauce, curry powder and sesame seeds till they are all coated. Pre-heat your oven to 200 C and when its ready bake the Pumpkin and Tofu on a baking tray (with grease-proof paper) for 20 minutes, or until golden and the pumpkin is cooked through. Meanwhile make the sauce.

For the Sauce:

  • 1 White Onion
  • Garlic
  • Ginger
  • 3 tablespoons of pure Peanut Butter (100% peanut, no added sugar!)
  • 1 tablespoon Coconut Oil
  • 1 can of Coconut Milk
  • 1 tablespoon Curry Powder
  • Dash of Worcestershire sauce
  • Dash of Soy Sauce
  • Dash of Maple Sirup
  • Salt and Pepper to taste

Finely dice the onion, garlic and ginger and fry in the coconut oil in a pot until golden brown and soft throughout. Add the Curry Powder and stir it through to release the flavours. Add the coconut milk, stir in the peanut butter, and add the other sauces to taste. Stir it till it’s smooth and allow the sauce to reduce slightly till it thickens a bit. If you need to you can add water at any time in case it gets too thick.

Cook some nice jasmine rice and serve everything in a big bowl topped with lots of chopped coriander, smashed peanuts, lime juice and a big spoonful of Sambal Oelek. Lekker! 🙂